The Observer Newspapers | Pass the Homemade Salad Dressing

Sept. 12 , 2008

Pass the Homemade Salad Dressing

Bottled dressings have improved in selection and taste in recent years, but they still do not compare with homemade salad dressings. In an attractive glass bowl, a salad brimming with fresh crisp greens, red and green peppers, red cabbage, ripe tomatoes, diced avocado and cucumber, topped with grated cheese, croutons, and creamy homemade dressing is the perfect end-of-summer evening meal. A hearty green salad is the perfect accompaniment to any grilled meats or fish.

Fresh summer fruits—peaches, grapes, plums, blueberries and pitted cherries—are delicious when coated with the Honey-Lime Dressing, and my Cooked Raspberry Dressing is a zesty treat that improves in flavor when stored in an airtight container.

Along with the creamy taste of a homemade dressing comes the added fat and calories. If you are cutting calories, the best way to do it is to decrease the amount of oil used in a salad. Just two tablespoons of an ordinary oil- or mayonnaise-based dressing can increase a salad's caloric value by 150 calories and make fat the largest source of calories in the dish (without cheese, of course). Frequently people use a lot more than two tablespoons of salad dressing. To cut the calories and decrease the amount of oil in a salad, place about 2 pounds of fresh lettuce (enough salad for six people) in a large plastic bowl. Be sure that the lettuce has been towel-dried. Add 1 to 3 tablespoons of oil, then seal the bowl with a lid and shake the salad vigorously. This will coat the leaves evenly, using a minimum amount of oil for the entire salad. Then shake on the seasonings and flavored vinegars and serve. For additional flavor, try a nut oil, such as pecan or walnut oil.

Fresh herbs—like fresh basil, cilantro, thyme, dill, chives, tarragon, marjoram and oregano—also add a great deal of flavor with no additional calories. You do not have to use all of these herbs, and it is best not to be too heavy-handed with them.

After coating your salad in oil, then you can add 2 to 4 tablespoons of a flavored vinegar, such as raspberry vinegar, or fresh lemon or lime juice and toss well. There are many great balsamic vinegars on the market today. Always add the vinegar after the oil because the oil will only adhere to dry vegetables and vinegar will wash off the herbs if there is no oil on the greens. If you prefer a creamy salad dressing, drizzle the salad with 2 to 4 tablespoons of thinned yogurt, sour cream or mayonnaise at this time, then add tomatoes, grated cheese, and grated vegetables of your choice (carrots and beets are especially gorgeous) and toss lightly.

While there are plenty of salad dressings available at the supermarket, here are some of my favorite homemade salad dressings. These recipes also double as the perfect dip for fresh vegetables, sliced fruits or pretzel chips. The blue cheese dressing is my family's favorite when served with hot buffalo wings during a college football game.

Fresh Fruit Salad Dressing

1 cup plain low-fat yogurt

2 Tbsp. orange juice

1 or 2 Tbsp. honey, to taste

1 Tbsp. fresh lemon juice

1 tsp. poppy seeds

Salt, if desired, to taste

Freshly ground black pepper to taste

Combine all of the ingredients and whisk or shake them well until blended. Pour over fresh fruit and refrigerate.

Honey-Lime Fresh Fruit Dressing

1/2 tsp. grated lime rind

2 Tbsp. lime juice (fresh is best)

2 Tbsp. honey

1/4 tsp. salt

1/2 cup mayonnaise

Combine all ingredients and store in refrigerator until ready to serve over fresh fruit.

Elegant Blue Cheese Salad Dressing

1 small onion, chopped

1 cup mayonnaise

2 Tbsp. brown sugar

1/2 tsp. salt

1/2 tsp. celery seed

1 cup crumbled blue cheese

1/4 cup ketchup

1/3 cup salad oil

2 Tbsp. vinegar

1 tsp. prepared mustard

Dash of fresh ground pepper

Put all ingredients except blue cheese in a blender, cover and blend until smooth. Remove from blender, stir in blue cheese, cover and chill. Garnish with additional blue cheese if desired. Serve over your favorite tossed vegetable salad. Makes 2 1/2 cups of salad dressing, or will cover eight salads.

Cooked Raspberry Dressing

3/4 cup fresh raspberries

3 Tbsp. sugar

1 Tbsp. cornstarch

1 cup water

2 Tbsp. lemon juice

2 Tbsp. rice vinegar

1 Tbsp. dry white wine

1 Tbsp. vegetable oil

Combine all ingredients in a heavy saucepan, and bring to a boil, stirring constantly. Remove saucepan from heat and pour mixture through a non-metal strainer. Discard seeds and pulp. Cover and chill overnight. Serve chilled over fresh greens. (Editor's note: I like to add a few fresh raspberries to my salad just before serving.)

Tinnam's Easy Blender Blue Cheese

1 large clove of garlic, crushed

1 cup yogurt

1/2 cup mayonnaise

1/2 to 3/4 cup crumbled blue cheese

2 Tbsp. vinegar or lemon juice

1 tsp. honey

Fresh ground black pepper

Place all in a blender and pulse until blended. Add more blue cheese, if preferred. Store in an airtight container over night. This recipe can be adjusted to lower fat by using low-fat yogurt and low-fat mayonnaise; however, the blue cheese is still a source of fat calories.

Sharon's Sweet and Sour Dressing

2 tsp. honey

1 tsp. prepared mustard

1/8 tsp. onion powder

1/2 tsp. lemon juice

3 Tbsp. water

2 Tbsp. rice vinegar

1 1/2 tsp. vegetable oil

This recipe makes about 1/3 cup, so you may want to double it. Combine all ingredients and mix thoroughly. Serve over fresh spinach with sliced kiwi and mandarin oranges and toasted almond slivers.

Cheddar Cheese Dressing

2 eggs

2 tsp. brown sugar

1 1/2 tsp. salt

1 tsp. dry mustard

1 tsp. Worcestershire sauce

1 tsp. horseradish

2 cups salad oil

1/4 cup vinegar

1/4 cup fresh lemon juice

1/4 lb. cheddar cheese, grated

3 green onions, finely chopped

Combine eggs, sugar, salt, mustard and Worcestershire sauce in a mixing bowl and beat continuously with electric mixer for 2 to 3 minutes. Blend in horseradish. Very slowly pour in 1/2 cup oil, beating constantly. Mix in vinegar and lemon juice alternately with remaining oil and beat 3 minutes longer. Transfer to a blender and mix all until creamy, 10 to 15 seconds. Do not allow it to become as thick as mayonnaise. Combine cheese and onion in medium bowl. Pour mixture over and blend well. Refrigerate before serving.

Cucumber and Buttermilk Dressing

1 medium cucumber, seeded and chopped

1 1/2 cups buttermilk

1/2 tsp. salt

1/4 cup red wine vinegar

2 tsp. prepared horseradish

1 tsp. paprika

Puree everything together in a blender or food processor until smooth. Store in an airtight container overnight. Keep chilled in a sealed container and use quickly as the dressing will separate.

Creamy Parmesan Pepper Dressing

2 cups real mayonnaise

1/2 cup milk

1/4 cup water

2 Tbsp. fresh grated Parmesan cheese

1 Tbsp. freshly ground black pepper

1 Tbsp. cider vinegar

1 tsp. fresh lemon juice

1 tsp. finely chopped onion

1 tsp. garlic salt

Dash of red pepper sauce

Dash of Worcestershire sauce

Combine all ingredients and blend well. Chill overnight before serving.