Delightful Dressings

Avocado Green Goddess Dressing
1 avocado, peeled and pitted
1 cup mayonnaise
5 anchovy filets, rinsed and chopped
2 tablespoons chopped green onion
1 tablespoon lemon juice
1 clove garlic, chopped
salt and pepper to taste

In a blender combine the avocado, mayonnaise, anchovies, green onion, lemon juice, garlic, and salt and pepper. Process until smooth, then chill for 24 hours before serving.

Blue Cheese Dressing
3/4 cup sour cream
1 1/3 cups mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces blue cheese, crumbled

In a large bowl, whisk together the sour cream, mayonnaise and Worcestershire sauce. Season with mustard, garlic powder, salt and pepper. Stir in blue cheese. Cover, and refrigerate for 24 hours before serving.

Creamy Garlic Salad Dressing
2 cups sour cream
1 cup mayonnaise
1 teaspoon steak sauce
3/4 teaspoon lemon juice
3/4 teaspoon white wine vinegar
3/4 teaspoon vegetable oil
1 teaspoon monosodium glutamate (MSG)
2 teaspoons garlic powder
1 teaspoon mustard seed

Whisk together the sour cream, mayonnaise, steak sauce, lemon juice, vinegar, oil, monosodium glutamate, garlic powder and mustard seed. Refrigerate until chilled.

Honey Mustard Dressing
1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon or lime juice

In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Poppy Seed-Dijon Vinaigrette
1/3 cup orange juice
1/4 cup red wine vinegar
3 Tbsp. Grey Poupon Dijon Mustard
2 Tbsp. olive oil
1 Tbsp. poppy seed

Beat all ingredients in small bowl with wire whisk until well blended. Serve immediately. Or, cover and store in refrigerator up to 1 week. Use as a dressing for torn salad greens.

Ranch-Style Salad Dressing
3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup buttermilk
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
1 clove garlic, crushed
2 1/4 teaspoons Worcestershire sauce
1 1/2 teaspoons chopped fresh chives
1 1/2 teaspoons minced shallot
1 1/2 teaspoons Dijon-style prepared mustard
1/2 teaspoon celery seed

In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, Worcestershire sauce, chives, shallot, mustard and celery seed. Refrigerate for one hour to allow the flavors to blend.

Raspberry Vinaigrette Dressing
1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper

In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

Yogurt Salad Dressing
1 (8 ounce) container plain low-fat yogurt
2 teaspoons lemon juice
1 teaspoon Dijon-style prepared mustard
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives

In a small bowl, beat together yogurt and lemon juice until smooth. Stir in mustard, parsley, and chives. Refrigerate until ready to serve.