Now SaladSuccess is not only providing the best salads and dressings to make with our SaladSuccess shaker, but now will provide the measurements if you only want to make enough dressing for one salad.

The bones of this recipe are from Ina Garten, the Barefoot Contessa with changes to the proportions.  I love this combination on a bed of lettuce since there are so many calories in a single avocado.  Most grocery stores sell very unripe (hard as rock) avocados – I’m lucky that my local farmers market carries avocados.  Unless you have a specialty shop, often Costco avocados are ripe or will ripen in the next few days.

Ingredients for the SaladSuccess Shaker

  • Freshly squeezed lemon to the 1/3 orange line of SaladSuccess Shaker
  • Olive oil to the top orange line of SaladSuccess Shaker
  • 1 large spoonful of  Dijon mustard
  • Salt and freshly ground black pepper to taste

Ingredients for a single salad dressing

  • 1 tsp Dijon mustard
  • 2 tablespoons of olive oil
  • 1 tablespoon of freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste

Ingredients for the Salad

  • 4 ripe avocados
  • 2 large red grapefruits
  • Mesclun lettuce or arugula

Just before serving, cut the avocados in quarters, remove the seeds, and peel off the skin. Cut each quarter into 2-3 slices. Whisk all the vinaigrette ingredients and oss the avocado slices in the vinaigrette to prevent them from turning brown. Peel off the grapefruits slices (removing all the white pith), then strip the membranes to release the grapefruit sections.

Arrange the avocado slices around the edge of a large platter lined with mesclun lettuce or arugula. Arrange the grapefruit segments in the center. Spoon the remaining vinaigrette on top and serve.

Courtesy of Ina Garten, Barefoot Contessa.

I was looking thru my Bon Appetit magazines for a dessert, and came up with this dressing.  Little more work than usual since you have to boil and reduce the pineapple and apple juice, but absolutely worth it.  Use it on a Waldorf Salad – apples, chicken, celery, seedless grapes, onions, walnuts and soft green lettuces.


Apple juice

Pineapple juice

Olive Oil

3 large spoonfuls Mayonnaise

2 spoonfuls of Honey

1 heaping spoonful of Dijon Mustard

½ spoonful of

Tumeric or cumin (sometimes I’ll add a little curry)


Apple juice to the 1/3 orange line

Pineapple to the 2/3 orange line

Mix in the SaladSuccess Shaker and pour into a heavy medium sauce pan.

Boil for 10 minutes – Mixture should coat the back of a spoon

Cool completely

Olive oil to the 1/3 orange line

Add honey, mayonnaise, Dijon mustard, and spice

Shake vigorously in Salad Success Shaker

Add cool juice mixture

Shake again vigorously in Salad Success Shaker

From Bon Appetit December 2007 edition, page 50.  Originally from Crew Restaurant in Scottsdale, AZ.

I loved this dressing as a young adult, but now can never find it at any restaurant.  This is great on salad – with beets, of course – eggs, lobster, or as a sandwich spread.  It is thick, so you’ll need to unscrew the cap once you’ve given it a good shaking. To reduce calories and fat content go “lite” on the sour cream and mayonnaise.  Remember to put paprika over the dressing as an accent.


Sour Cream


Catsup or Chili Sauce

2 spoonfuls of finely grated Horseradish

4 spoonfuls of Caviar – if you have some on hand

2 spoonfuls of Worcestershire sauce

3 dashes of Tabasco

1 minced Kosher Pickle

1 stalk of minced Green Onion

½ spoonful of Sugar

Salt & Pepper



Sour Cream to the 1/3 orange line of SaladSuccess  Shaker

Mayonnaise to the 2/3 orange line

Catsup or Chili Sauce to the top orange line

Add horseradish, caviar, Worcestershire sauce, Tabasco, pickle, green onion, and sugar

Salt & Pepper to taste

Shake vigorously in the SaladSuccess Shaker

Arrange salad, pour dressing on the greens, and add paprika.

blue-cheeseThis week I’m going to focus on some classic dressings, such as blue cheese, ranch and 1000 Islands.  Bleu cheese is one of my favorite dressings, which you can also use Roquefort cheese, Gorgonzola, or any of the other wonderful blue vein cheeses that add a certain punch to any dressing. Use the lite versions of sour cream and mayo to cut calories and fats.  In some markets, bleu cheese is available in a crumbled form.  That will work fine and save you some time.



Sour cream


1/4 lb. of Bleu cheese – crumbled

White wine vinegar or any white vinegar such as champagne

Level spoonful of sugar

1 clove of pressed or finely chopped garlic

Salt and pepper to taste


Buttermilk to the 1/3 orange line of SaladSuccess Shaker

Sour cream to the 2/3 orange line

Mayonnaise to the top orange line

Add 3 spoonfuls of vinegar

Add spoonful of sugar

Add blue cheese and garlic*

Salt & pepper to taste

Shake vigorously in the SaladSuccess Shaker

Unscrew SaladSuccess top and pour enough dressing over bed of greens.

*If you want this dressing to be more flexible (you can use it as a base for other herbs and cheeses), shake the dressing up (with salt & pepper)  BEFORE ADDING THE BLEU CHEESE & GARLIC, pour enough dressing to the bottom of the salad bowl and then mix in the bleu cheese and garlic. Place greens in the bowl, and let the salad rest until serving time.

My daily homegrown heirloom harvest!

I never had this dressing in France.  Seems the French are nuts about vinaigrette, and when traveling in the USA, are confused about “french dressing” .  So as a kid, I never understood the term “French Dressing”.  Later I found that this is a lovely tomato base dressing that works well for any green salad.  By creating a garlic infusion base, the dressing takes on a subtle flavoring.


Olive oil

Red wine vinegar

Tomato paste



Garlic – 2 cloves peeled and chopped roughly

Salt & pepper


Olive Oil to the 2/3 orange line

Vinegar to the top orange line

Add chopped garlic

3 heaping spoonfuls of tomato paste

1 heaping spoonful of mustard

1 spoonful of sugar

Salt & pepper to taste

Shake vigorously in SaladSuccess shaker

Refrigerate this dressing

Adapted from The Woman’s Day Cookbook

For an oriental flare, try this dressing over cucumbers, carrots, cilantro, mint, rice noodles and shrimp.  Some days I grill the shrimp, but even when I am lazy, pre-cooked shrimp from a fine fish store does the trick. This was adapted from Jamie Oliver’s Happy Days with the Naked Chef.


Olive oil

Rice wine vinegar



Lemon grass (remove the outer leaves and finely chop the inner ones)

Salt & Pepper

Soy Sauce


Olive Oil to the 2/3 orange line

Rice wine vinegar to the top orange line

3 tablespoons of sugar

2 tablespoons of soy sauce

Salt & pepper to taste

Shake vigorously in the Salad Success shaker

Pour the need amount of the dressing into the bottom of the salad bowl

Add chopped lemon grass

Let the flavors meld for 10 minutes, then add rest of the salad and toss and top off with some chopped scallions.

I love Jaime Oliver’s book Happy Days with the Naked Chef in which he suggests to serve this dressing over mustard cress, Japanese daikon cut into strips, mango and scallops.  For those of you who are adventurous, add chunks of raw fish mullet purchased from a reputable fish shop.  If you don’t have crème fraîche, whip a pint of heavy whipping cream with a tablespoon of sour cream.


Crème fraîche

Oil oil

3 lemons

Dijon mustard

Soy Sauce

Salt & pepper


Broil or grill lemon halves for 5 minutes

Olive oil to the 1/3 orange line of SaladSuccess Shaker

Crème fraiche to the 2/3 orange line

Squeeze lemons and strain them into shaker

1 tsp soy sauce

1 heaping tsp of mustard

1 dash of salt & pepper

Shake vigorously in the SaladSuccess Shaker

This recipe comes from Jamie Oliver, Happy Days with the Naked Chef, and is a “must have” for any foodie, not just for the recipes, but for the writing.  It’s the kind of book you can cuddle up and read in front of a warm fire and a glass of Grand Marnier.  When I first read Jamie’s recipe for “The Easiest, Sexiest Salad in the World” (figs, Parma ham*, mozzarella, and basil with honey lemon dressing), I thought I was in food orgasmic heaven.  Then I made the salad, and my family went into an ecstatic food trance.  I think that I’ll start reading his books before I go to bed at night.  My husband will be appreciative.


Olive Oil

Freshly squeezed lemon juice without pulp – approx. 9 lemons


Salt & Pepper


Olive Oil to the 2/3 orange line

Lemon juice to the top orange line

3 tablespoons of honey

1 tsp of salt

½ tsp of pepper

Shake vigorously the SaladSuccess Shaker

Salad Suggestion:  Along with the Parma ham, mozzarella, and basil, I sometimes add fresh heirloom tomatoes from the garden and slices of avocado.  Sublime.

*Parma ham might be hard to find in your area.  You can substitute with slices of an Italian prosciutto.

This is a delicate sweet dressing, wonderful on shrimp, cucumbers and greens.  If I’m using cucumbers, I like to sweat them in salt for an hour before rinsing them.  The cucumbers get soft, and are easier to digest.  For the garlic oil, I make an infusion, which is a lovely word meaning that you peel and cut garlic cloves, and put them a jar or a SaladSuccess bottle so that the garlic can flavor the oil.  Needs to sit for a day before using.


Coconut milk – I prefer light

Yogurt  – I use low fat

2 limes

2 large spoonfuls of Garlic Oil

1 spoonful of fish sauce*

1 spoonful brown sugar

Dash of cayenne pepper


Coconut milk to the 2/3 orange line

Yogurt to the top orange line

Add juice of 2 limes, garlic oil, fish sauce, brown sugar, and cayenne

Shake vigorously

*Optional:  Fish sauce can be found in Asian markets and is LOADED with salt.  Avoid if one is on a salt-restricted diet.

Suzanne likes to eat this with naan, a Persian-Indian bread. I like it on top of a bed of spinach with mangos and jicama for crunch.  Also tossing some mint or toasted almonds on the salad would be wonderful. To turn it into a meal, add grilled chicken, tofu or shrimp.


coconut milk – I prefer light

yogurt  – I use low fat

2 limes

Spoonful of soy sauce

½ Spoonful of curry powder

Dash of cayenne pepper


Coconut milk to the 2/3 orange line

Yogurt to the top orange line

Add juice of 2 limes, soy sauce, curry powder and cayenne

Shake vigorously

Adapted from Recipezaar, Pink Cherry Blossom,  November 19, 2006