In a large mixing bowl, combine first 8 ingredients; mix well.
Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing). For Ranch Salad Dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.
Refrigerate until serving.
For Thousand Island Dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing.
For Cucumber Dressing: Add cucumber and celery seed to 1 cup of prepared ranch salad dressing.
For the Dressing.
Combine the ingredients in
For Buttermilk Dressing:
Whisk together ingredients in a small bowl and season with salt and pepper.
For Club Hoagie:
Spread some of the buttermilk dressing on the bottom half of the bread.
Place the turkey on top, overlapping the slices. Don't lay them flat but add texture. Add the cheese, then the ham (again, don't lay them flat but add texture), then the tomatoes and bacon. Spread more of the dressing on cut-side of the top half of the bread. Put the top of the bread over the bottom half.
Slice into big wedges and serve.
For the dressing, place roasted chiles, cucumbers, cilantro,
FOR THE DRESSING.
Cook the bacon in
For the dressing, combine all ingredients until blended.
Toss dressing with greens, onion, and goat cheese (you won't need all the dressing).
Serve with extra dressing on the side.
nd blend on high speed for about 1/2 a minute
FOR THE DRESSING.
Preheat your oven to 180\u00b0C.
Spread the walnuts on a baking tray and cook in the preheated oven for 5-8 minutes until aromatic and toasted.
Combine the walnuts, oil, vinegar, salt and pepper in a screw top jar and shake well to combine.
FOR THE SALAD.
Place the spinach, tomatoes and blue cheese in a large bowl.
Drizzle with the dressing, toss gently to combine and serve immediately.
For the dressing:
Place the vinegar, honey,
1.Combine the cabbages, carrots, snow peas, avocado and half the herbs in a large bowl.
2.Whisk together all the ingredients for the dressing in a separate bowl, adding more water to thin if necessary.
3.Toss the cabbage mixture with the peanut sauce and top with the reserved herbs, cashews and sesame seeds.
Toss all salad ingredients together or arrange attractively.
For the dressing, saute mushrooms in sesame oil with soy sauce and oregano until cooked.
Cool and then puree with sun-dried tomatoes, salt and pepper, olive oil, garlic, lemon juice and basil.
For the salad: Wash heads of lettuce and let drain extremely well. Wash and slice strawberries. Tear lettuce into pieces, add strawberries and onions.
For the dressing:Put all of the ingredients in a container with a lid. Whisk quickly, place the lid on and shake well.
Just before serving, pour the dressing over the salad and toss well.
Put the potatoes in a pan and cover with cold water. Bring to a boil and cook for 12-15 minutes, or until tender. Drain in a colander under running water until cooled, then leave until cold.
For the dressing, whisk the mustards, honey and juice in a large bowl. Gradually whisk in 2 tbsp olive oil, until emulsified and glossy.
Cut the potatoes in half and put in the bowl with the dressing. Add the herbs and lemon zest. Season with lots of freshly ground black pepper and a good pinch of salt, then toss well.
Preheat oven to 425 for cornbread.
Place stick of
and salt. Saute stirring occasionally for about 10 minutes until soft
ream cheese, Cheddar cheese, and dressing mix together in a large
ell mixed.
Beat the dressing together well with a fork
oak overnight.
To make dressing:
Stir paprika, season salt
nd bottom of bowl. Bake for 20 to 25 minutes or
For Dressing: Whisk together all ingredients. Season