Because it is summer, because it is sweltering hot in some places, because you can save a lot of money and avoid additives, because they are some of the easiest DIY recipes to make, salad dressings are going to be my focus over the next two or three weeks.
The first recipe is for Bob Evan’s Colonial Dressing with variations. Now I have never eaten at a Bob Evan’s restaurant, and I don’t know where the recipe came from (maybe the Recipe Detective), so I don’t know how authentic it is. It is, however, a very good sweet/sour celery seed dressing all by itself, and the variations make the recipe very versatile.
I am on the lazy side and easily bored when it comes to salad dressings. So, over the years, I have doubled the recipe which I then divide up 4 ways. I keep one as-is, and make whatever variations I am feeling like having with the other 3. Therefore, the recipe makes a lot-about a quart and the additions for the variations are for 1 cup of dressing. The ingredient amount for the variations will need to be quadrupled if you want to vary the whole recipe. I hope that makes sense. If not, just ask.
One other thing I love about DIY salad dressing is you can make them “your own.” This dressing is definitely sweet/sour so won’t appeal to all. I like it the way it is and have never played around with the amount of the ingredients in the basic recipe, but I’m sure it could be done. I have played with the ingredients in the variations, and they are no longer the original ones. One way I like to use the dressings is drizzled over wedges of lettuce. The basic dressing, the Catalina, and the Slaw dressing are good drizzled over fruit salads.
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| From Left Basic Dressing, Creamy Italian Colonial, Catalina Colonial, Creamy Onion |
Bob Evan’s Colonial Dressing
2 c. water
1/4 c. cornstarch
1 c. vinegar, light or dark
2 c. sugar
2 t. onion powder
1 T. salt
1/2 c. (1 stick) butter (sliced)
1 t. pepper
2 t. celery salt
2 T. celery seeds
Combine water and cornstarch in a large saucepan and mix well with a whisk until well blended. Set mixture over a medium high heat, add remaining ingredients individually, stirring constantly and mixing well after each addition. Cook and continue stirring until the mixture comes to a boil. Boil, stirring, 2 to 3 minutes until mixture has thickened. Remove from heat and let cool. (I divide the mixture up evenly into bowls to hasten cooling). Let cool completely. Stir in ingredients for variations, if desired. Transfer to a tightly covered container. Store in refrigerator. Basic dressing keeps for about 6 weeks. Makes about 1 quart.
Note: the variations made with sour cream should keep until the expiration date on the sour cream.
Creamy Italian Colonial Dressing
1/2 T. prepared mustard, any kind
1/2 T. light corn syrup
1 T. Italian herbs
1/4 t. garlic powder
1/4 c. mayonnaise
Add above ingredients to 1 c. of the basic dressing. Stir with whisk to combine. Store in refrigerator. Keeps for about 6 weeks. Makes about 1 1/4 c.
Catalina Colonial Dressing
1/2 c. catsup
1/4 c. pickle relish, any kind
Add above ingredients to 1 c. of the basic dressing. Stir well to combine. Store in refrigerator. Keeps for about 6 weeks. Makes about 1 3/4 c.
Creamy Onion or Garlic Dressing
2 T. dried minced onion or garlic
1/2 c. sour cream, regular or low-fat
Add above ingredients to 1 c. of the basic dressing. Stir with whisk to combine. Refrigerate overnight before using. Store in refrigerator. Makes 1 1/2 c.
Slaw Dressing
1/4 c. sour cream
1/2 c. mayonnaise
Add above ingredients to 1 c. of the basic dressing. Stir with whisk to combine. Store in refrigerator. Makes 1 1/2 c.
Linking to Newbie Party,
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