Balsamic Vinaigrette (Cheater)

I got this recipe from a friend - I love it because it doesn't separate and is easy to throw together.


-Judi Ronnow


2 Tbsp. apple cider vinegar
2 Tbsp. balsamic vinegar
3 Tbsp. water
1 Good Seasons Italian Salad Dressing Mix
1/2 cup canola oil (or mix of 1/4 cup olive oil and 1/4 cup canola)

Shake well and store in the refrigerator.

Buttermilk Ranch Dressing

I really do believe that buttermilk makes everything taste better! This dressing is delicious, and there's something about knowing exactly what ingredients go into your food, sans any weird preservatives. Granted, it won't last months in your refrigerator, but if your family uses ranch like we do, that won't be a problem. :) I recommend halving this recipe if you have a smaller family.

-Aunt Kristi

2 cups mayonnaise

1 1/2 cups buttermilk
1 tsp. parsley
1 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper

Shake and store in a quart-size canning jar. Best if mixed together the day before, but not a must. Refrigerate and discard unused portion after approximately 1 week - depending on how fresh your buttermilk is.

Tomatillo Dressing

There are so many recipes for 'Cafe-Rio' tomatillo dressings floating around out there, but this is the combination we enjoy.


1/2 pkg. buttermillk ranch dressing mix (approx. 2 tsp)
2 tomatillos, husks removed roughly chopped
1 jalapeno, seeded and deveined
1/2 cup mayonnaise
1/4 cup buttermilk
1/3 cup cilantro, roughly chopped
1 clove garlic, minced

Blend until smooth. Refrigerate at least a couple of hours - best if overnight. Serve over a salad of romaine lettuce, sweet pork, black beans, corn, guacamole and smashed corn chips.

Caesar Salad

Brandon's aunt Kathy made this salad for us several years ago while we visiting their family in San Diego; it's been a favorite for us ever since. I don't believe she has an exact recipe, but this is a rough estimate of ours.

1-2 heads romaine lettuce, chopped
1/3 cup mayonnaise
1 garlic clove, minced
1 tsp. fresh lemon juice (approx 1/2 small lemon)
1/2 tsp. worcestershire sauce
Parmesan cheese, small shred or sliced with vegetable peeler
croutons

Mix mayonnaise, garlic, lemon juice and worcestershire in a small bowl. Spread dressing around sides of a large bowl and add lettuce. Toss to combine and top with parmesan and croutons.

Holiday Salad

-Dry Creek Ward YW Cookbook, 32, Thomalee Abraham

2 heads Romaine lettuce, chilled and torn
1/2 to 1 pomegranate, seeded
1/2 red onion, finely sliced
4 oz. slivered almonds, sugared

To sugar almonds, place in a saucepan with 3 tablespoons sugar over medium heat. Stir frequently until almonds are coated and sugar disappears. Cool on wax paper.

Dressing:
2/3 Tbsp. poppy seeds
1/3 c. white vinegar
1/2 c. salad oil
1/3 c. sugar
3/4 Tbsp. grated onion
3/4 tsp. salt
1/3 tsp. dry mustard

Mix ingredients in blender. Pour over salad just before serving.