As a newlywed, I received a copy of “Creme de Colorado Cookbook,” by the Junior League of Denver. After taking my first tentative steps at bringing salads to potlucks, I dutifully began to write down the responses to each salad and its respective dressing in the book.
More recently I began to realize that it wasn’t the salads per se that were winning raves — it was the dressing. Sure, it helped that the underlying salad had evolved to a sophisticated spring mix of lettuces with richer colors and flavors. Today I still rely on these go-to dressing recipes from the “Creme” cookbook.
Homemade vinaigrettes taste better than store-bought dressings with lots of emulsifiers and preservatives, sodium and sugar. Most of these homemade dressings will last three to five days in the refrigerator.
Hearty Italian Vinaigrette
This vinaigrette is robust and works with a lettuce salad garnished with antipasto ingredients such as artichoke hearts, olives, chickpeas, red onion, pepperoncini and slices of pepperoni. Makes about 1 cup.
Ingredients
6 tablespoons virgin olive oil
2 1/2 tablespoons red wine vinegar
2 tablespoons chili sauce
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, minced
1 1/2 teaspoons minced fresh parsley
1 teaspoon Italian Herb Seasoning
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese
Directions
In a blender, mix all ingredients until well combined.
Per 2-tablespoon serving: 97 calories (94 percent from fat), 10g total fat (1g saturated), trace cholesterol, 1g carbs, trace protein, 89mg sodium, trace dietary fiber.
Raspberry Vinaigrette
Be sure to buy the best raspberry vinegar and jam you can afford. Makes about O cup.
Ingredients
2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/3 cup vegetable oil
Directions
Combine vinegar and jam in blender or small bowl. Add oil in a thin stream, blending well.
Per 2-tablespoon serving: 124 calories (85 percent from fat), 12g fat (1g saturated), no cholesterol, 5g carbs, trace protein, 3mg sodium, trace dietary fiber.
Sesame and Poppy Seed Dressing
This dressing is excellent on any type of spring lettuce salad starring fruit. Makes about 1 cup.
Ingredients
1/3 cup sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoons grated onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup vegetable oil
1/4 cup cider vinegar
Directions
In a blender, combine sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and oil. Slowly add vinegar until dressing is moderately thick.
Per 2-tablespoon serving: 173 calories (77 percent from fat), 15g total fat (2g saturated), no cholesterol, 10g carbs, 1g protein, 2mg sodium, trace dietary fiber.
Curry Vinaigrette
This curry vinaigrette is wonderful on iceberg lettuce or spinach. The original recipe pairs it with seedless grapes, mandarin oranges and slivered almonds. It also tastes delicious drizzled over avocado slices. Makes 1 cup.
Ingredients
1/2 cup vegetable oil
1/2 cup white vinegar
1 clove garlic, minced
2 tablespoons packed light brown sugar
2 tablespoons minced fresh chives
1 tablespoon curry powder
1 teaspoon soy sauce
Directions
Combine ingredients in a lidded jar. Shake well.
Per 2-tablespoon serving: 111 calories (89 percent from fat), 11g total fat (1 g saturated), no cholesterol, 3g carbohydrates, trace protein, 36mg sodium, trace dietary fiber.
Creamy Mustard Dressing
Makes 1 3/4 cups.
Ingredients
2 hard-cooked eggs, mashed with a fork while still warm
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 tablespoon coarsely ground black pepper
1 clove garlic, crushed
1/2 cup virgin olive oil
1 tablespoon Dijon mustard
5 tablespoons heavy cream
1/4 cup red wine vinegar
Directions
One at a time and in order, thoroughly blend all other ingredients into mashed eggs. Do not substitute. When blended, whisk until smooth.
Per 2 tablespoon serving: 98 calories (91 percent from fat), 10g total fat (2g saturated), 34mg cholesterol, 1g carbs, 1g protein, 100mg sodium trace dietary fiber.
