I love poppy seed dressing over tart apples such as Pippin or Granny Smith, various finely sliced cabbages, and a couple handfuls of chopped walnuts.  However you might try it on baby spinach leaves, paper-thin slices of red onion, mandarin oranges, dried cranberries and almond slivers.  It’s that sweet/sour mix that is so exciting for our palates

INGREDIENTS

Oil – canola or vegetable

White wine vinegar

4 large spoonfuls of honey or sugar

2 spoonfuls dry mustard
2 large spoonfuls poppy seeds

A dash or two of salt

DIRECTIONS

Oil to the ½ blue mark of the SaladSuccess shaker

White wine vinegar to the ¾ blue oil mark

Add honey or sugar, dry mustard, poppy seeds and salt

Shake vigorously in SaladSuccess shaker

Chill and shake again before serving (you’ll need to open the top or else the poppy seeds with clog the poppet top)

This anti-oxidant salad dressing recipe comes from my dear friend Annaliese Keller, proprietress of Malabar Trading Company, world’s best teas. She suggests getting a large bowl with mixed salad greens, baby spinach leaves, a handful of dried cranberries, ½ red onion (thinly sliced) and a topping of chopped walnuts.
INGREDIENTS
Fresh oranges (strained) or orange juice concentrate, thawed
Rice vinegar
4 large spoonfuls flax seed oil
4 large spoonfuls sesame oil
4 large spoonfuls walnut oil
Several pinches of cayenne
Salt and pepper
DIRECTIONS

Orange juice to the blue ½ line of SaladSuccess shaker

Rice vinegar to the orange 2/3 line

Add flax seed oil, sesame seed oil, walnut oil, cayenne, salt & pepper.

Shake vigorously in SaladSuccess shaker.

Drizzle dressing over salad and toss.

This dressing is wonderful on spinach greens with scallions cucumbers and shrimp.  I especially like it for an asian cole slaw with scallions, cilantro, shredded carrots, cabbage. Sometimes I’ll add chicken, tuna or shrimp and turn it into a meal.

INGREDIENTS
3 large spoonfuls of light miso
Fresh ginger – use your peeler and get 6 nice peelings
4 large spoonfuls of cider vinegar or lemon juice
2 large spoonfuls of dark sesame oil
Peanut or vegetable oil

Water

DIRECTIONS
Miso, ginger, lemon or cider vinegar  and sesame oil.  Shake vigorously in SaladSuccess shaker until smooth.

Add oil to ¾ blue oil lineShake vigorously

Then add water to top blue line and shake until thick and creamy. Add more miso for a richer flavor.

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.

INGREDIENTS

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)

DIRECTIONS

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.

To dress up this salad, don’t forget to put crispy Chinese noodles.  This dressing is great over chicken with chopped white cabbage, jicama and scallions. If you don’t like a “hot” dressing, tone down the Chinese mustard.

INGREDIENTS

Rice Wine Vinegar

Peanut or vegetable oil

6 tablespoons of Chinese mustard

6 tablespoons of Honey

Salt & Pepper to taste

DIRECTIONS

Rice Vinegar to the 2/3 orange line of the SaladSuccess Shaker

Peanut Oil to the top orange line

Add Chinese mustard and honey

Salt & Pepper to taste

Shake vigorously in the SaladSuccess Shaker

Arrange salad, pour dressing on the greens, and arrange crispy  noodles.

thousand-islandsThousand Island dressing is always my first choice when eating salads with avocado or  eggs.  To really dress it up, add some shrimp on top of your salad and presto, it becomes dinner. Use low or no-fat mayonnaise for a healthier choice.

INGREDIENTS

Mayonnaise

Ketchup

2 large heaping spoonfuls of sweet pickle relish

2 large spoonfuls of Worcestershire sauce
2 large heaping spoonfuls finely chopped green pepper
2 large spoonfuls of finely chopped onion
1 small spoonful of  paprika

2 dashes of salt

1 dash of pepper

DIRECTIONS

Mayonnaise to the oil blue line

Ketchup to the top blue vinegar line

Add sweet pickle, Worcestershire, paprika, green pepper & fine onion

Salt & Pepper

Shake vigorously in the SaladSuccess Shaker TM

Due to the thickness of the dressing and the ingredients, you’ll need to spoon this dressing on to your salad.

For a change of pace, replace green pepper and onion with chopped celery & parsley.

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.

INGREDIENTS

Sour Cream

Mayonnaise

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

Paprika

DIRECTIONS

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.

INGREDIENTS

Buttermilk

Sour cream

Mayonnaise

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

DIRECTIONS

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.

Wonderful french bistro-style vinaigrette for a soft green salad such as Boston/Bibb lettuce or mesclun.  Goes great with roasted chicken and basmati rice. Since this recipe uses walnut oil, refrigerate it after using in the SaladSuccess shaker.

INGREDIENTS

Walnut Oil

Lemon Juice – about 6 freshly squeezed lemons, remember to strain

8 ounces Roquefort cheese

Salt & pepper

Directions

Pour walnut oil up to the blue oil line

Add lemon juice

Add salt & pepper to taste

Add Roquefort cheese*

Shake vigorously in SaladSuccess shaker

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

* If you want this dressing to be more flexible, shake the dressing up (with salt & pepper)  BEFORE ADDING THE ROQUEFORT, pour enough dressing to the bottom of the salad bowl and add 4 ounces of Rocquefort. Place greens in the bowl, and let the salad rest until serving time.  Then toss.  You can use the remainder of the dressing for other salads and add tarragon or chives to flavor the vinaigrette.

Adapted from The Tante Marie’s Cooking School Cookbook by Mary Risley

This sweet dressing livens up any spinach or mixed greens salad.  Add mangoes, goat or feta cheese and grilled ahi tuna for a superb meal.  You can find guava nectar at latino markets or at the international section of your food store.

INGREDIENTS

Olive Oil

Guava Nectar

Lime Juice – Approx. 3 limes

Dijon Mustard

Salt & cayenne pepper

DIRECTIONS

Olive oil to the ½ blue mark

Guava nectar to the top vinegar line

Add strained lime juice

Add one spoonful of Dijon Mustard

Salt and pepper to taste

Shake vigorously in SaladSuccess shaker

Adapted from Martha Stewart Living Cookbook.