Balsamic Vinaigrette Dressing

1/4 cup balsamic vinegar
2 teaspoons brown sugar
1 tablespoon chopped or pressed garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

Combine the first five ingredients well, then drizzle in the oil gradually. Store in the refrigerator.

I keep our dressing in a Pampered Chef dressing container which has a built-in plunger to mix the oil back into the vinegar.  A shaker bottle also works, but that's pretty messy. The olive oil solidifies in the refrigerator, so you either need to set the bottle on the table about 30 minutes before dinner time, or put it in a big cup of warm water to help it liquefy more quickly.


It's so easy to make my own dressings, and so much tastier, that I no longer buy any salad dressings at all. Try this recipe for Ranch dressing, also.

Ranch Dressing/Dip

Here is a delicious, easy recipe for Ranch dressing. It's probably no less fattening than the kind in the bottle, but it's free of preservatives and artificial flavorings, and it tastes really wonderful. I've stopped buying salad dressings altogether. (I also have a recipe for balsamic vinaigrette.)

1/2 cup sour cream*
1 cup mayonnaise (not Miracle Whip)
1/2 cup buttermilk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons minced fresh parsley
1 tablespoon dried minced onion

*I use light sour cream.

Mix all ingredients and store in a squeeze bottle (the kind you use for ketchup or mustard). Store in the refrigerator. Keeps about two weeks.

Poppy Seed Chicken Salad With Apricots

Salad
4 cups cooked, chopped chicken
1-2 green onions, sliced
3 stalks celery, sliced
3/4 cup dried chopped apricots
1 diced apple
1/2 cup halved red grapes
1/2 cup toasted, slivered almonds
squeeze of lemon juice
salt and pepper

Dressing
2 Tablespoons sugar
3 Tablespoons fresh lemon juice
1-2 Tablespoons Dijon mustard
1/2 cup vegetable oil
1 Tablespoon poppy seeds

1. Combine all salad ingredients.
   
2. Whisk together dressing in separate bowl.
   
3. Combine salad and dressing about one hour before serving and put in refrigerator.

This was so wonderful. Alicia brought it to our last home group meeting. --Sarah

Homemade Croutons

4 cups stale bread, cut in 1/2 inch chunks
2 tablespoons butter, melted*
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 375 degrees.
2. Place the bread chunks in a medium bowl.
3. In a small bowl, combine the remaining ingredients.
   
4. Lightly toss the bread chunks with the butter mixture and then place on a rimmed baking sheet.
5. Bake for 15 to 20 minutes, until lightly browned and crunchy throughout.
   
6. Let cool and then store in an airtight container until ready to use.
   

* You can use 4 tablespoons butter instead of half oil/half butter, or you can use all oil.

These croutons are so easy to make, yet they really dress up your salad (or soup). This is a great way to use leftover bread, even the crusts.

Crunchy Cole Slaw

Slaw:
1 medium head cabbage, shredded, OR small bag of coleslaw mix*
1 handful of green onions, chopped
1/2 jar hulled sunflower seeds (find these near the canned peanuts)
2 packages ramen noodles (discard flavor packet and crush noodles)
1 to 2 cups chopped pecans
1/2 stick margarine

*If shredding fresh cabbage, use about 10 cups and save rest for another use

Dressing:
1 cup sugar
1/2 cup apple cider vinegar
1 tablespoon soy sauce
3/4 to 1 cup canola oil

1. Melt margarine in skillet and brown the pecans, crushed noodles, and sunflower seeds. Let this cool completely.
2. Whisk together in a small bowl: sugar, vinegar, soy sauce. Slowly whisk in the oil.
3. Toss all salad fixings (slaw, onions, crunchy mixture) in a very big bowl.
4. Pour the prepared dressing over salad and toss JUST BEFORE SERVING. (You may not need all the dressing; just add enough to moisten the slaw but not make it too greasy.) Let sit at room temperature about 15 minutes before serving.
   

DO NOT MIX THIS UP AHEAD OF TIME. You can make the dry ingredients, dressing, and slaw in advance and store them separately. Then mix just before serving.

Kristen's Garden Salad

1-2 packages premium romaine salad
1 package Bacon Bits pieces
sliced cucumbers and tomatoes
1/2 to 3/4 cups grated parmesan cheese
Good Seasons Italian Dressing mix (plus required ingredients)

1. Toss all salad ingredients, without dressing, and chill for an hour or two.
2. Prepare salad dressing according to package directions. Toss with salad just before serving.
   

Chicken and Strawberry Salad

rotisserie chicken (purchased)
bagged salad - field greens
blue cheese crumbles
dried cranberries (such as Craisins)
strawberries, sliced
walnuts, chopped
Brianna's Blush Wine Vinaigrette

1. Shred or chop the chicken; allow to cool.
   
2. Combine all ingredients except salad dressing. Toss well.
3. Just before serving, pour dressing and mix lightly.
   

When Stephanie brought this salad to a home group meeting, I had to have the recipe. I was worried when I found out this was one of those recipes where you just throw in a bit of this and a bit of that, but when I made it, it was great--though not as wonderful as Stephanie's.

Be careful not to use too much dressing, or everything will get soggy. Start with just a little dressing, toss, and add more until you get the right amount.