Nancys Boiled Salad Dressing Recipes

OLD FASHIONED BOILED SALAD DRESSING

This is my grandmother's recipe for the salad dressing she used instead of mayonaise. (I never tasted mayo until I was a teenager). We used it in pasta salads, egg and tuna salads and sandwiches. I still don't eat BLTs without the tang of this dressing. Grandma made hers on the stovetop and had to stir constantly to avoid scorching. I now do mine in the microwave and no longer have to worry about that.

Provided by Northern Star

Categories Low Protein

Time 10m

Yield 1 Cup

Number Of Ingredients 8

Old Fashioned Boiled Salad Dressing image

Steps:

In microwave safe bowl mix sugar, cornstarch and salt.
Whisk in the egg, vinegar, water and mustard.
Microwave on high for 3 minutes then stir.
Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
Add butter.
Store in refrigerator.

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 egg
1/4 cup vinegar (either white or cider )
1/2 cup hot water
2 tablespoons prepared yellow mustard (Dijon, Honey Mustard or other flavors will work)
1 tablespoon butter

NANCY'S SPINACH SALAD

Provided by Food Network

Categories appetizer

Time 44m

Yield 4 servings

Number Of Ingredients 11

Nancy's Spinach Salad image

Steps:

For the dressing: In a food processor, chop onion, add all other ingredients except oil, and blend. Slowly add the oil, refrigerate for 1 day.
For the Salad: Mix all of the ingredients in a bowl and toss with dressing.

Ingredients

1/2 small onion
1/3 cup ketchup
2 tablespoons Worcestershire
1/4 cup white vinegar
1/2 cup sugar
1 cup canola oil
1 large bag fresh spinach
2 hard boiled eggs
Several large mushrooms, sliced
4 to 5 slices bacon, cooked and crumbled
1 container fresh bean sprouts

BOILED DRESSING

Categories Condiment/Spread Dairy Egg Mustard Quick & Easy Vinegar Summer Gourmet

Yield Makes 1 1/2 cups

Number Of Ingredients 10

Boiled Dressing image

Steps:

Whisk eggs with flour, sugar, salt, and mustard in a 1-quart heavy saucepan, then gradually whisk in milk and vinegar. Cook over moderately low heat, stirring constantly with a wooden spoon, until very thick and mixture registers 160°F on an instant-read thermometer. (Do not let boil.) Pour through sieve into a metal bowl, then stir in butter until melted.
Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Cover surface of dressing with wax paper and chill.

Ingredients

3 large egg yolks
1 tablespoon all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dry mustard
1 1/4 cups whole milk
1 tablespoon cider vinegar
3 tablespoons unsalted butter
Large bowl of ice and cold water
Special equipment: fine sieve, wax paper

COBB SALAD AND BACON BUTTERMILK DRESSING

Provided by Nancy Fuller

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 17

Cobb Salad and Bacon Buttermilk Dressing image

Steps:

Arrange the lettuce on a platter, then top with rows of the peppers, cucumbers, onions, tomatoes, avocados, cheese and eggs. Drizzle the Bacon Buttermilk Dressing over the top and serve.
Place the buttermilk, sour cream, lemon juice, mustard, chili powder, salt, pepper and bacon in a food processor and process until combined. Chill until ready to serve.

Ingredients

2 hearts romaine lettuce, chopped
1 red bell pepper, seeded and thinly sliced
1 English seedless cucumber, quartered and sliced
1 small red onion, diced
1 tomato, cored and cut into wedges
2 avocados, peeled and diced
2 cups small cubes sharp white Cheddar
6 hard-boiled eggs, chopped
Bacon Buttermilk Dressing, recipe follows
1/2 cup buttermilk
1/3 cup sour cream
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 slices bacon, cooked until crisp and roughly chopped or torn

COOKED SALAD DRESSING

This was my mother's recipe used for potato salad, green salads and even pasta salad. For some tasty variations, you may add up to 2 teaspoons of Dijon mustard, honey or garlic to the basic recipe.-Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 10

Cooked Salad Dressing image

Steps:

In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.

Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

1/4 cup sugar
1 teaspoon all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 large egg, lightly beaten
1/3 cup white vinegar
2 tablespoons water
1 teaspoon butter
1/2 cup mayonnaise
Torn mixed salad greens