Simple Is Best Dressing Recipes

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"SIMPLE IS BEST" DRESSING

Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.

Provided by Victoria Granof

Categories     Thanksgiving     Bon Appétit     Side     Stuffing/Dressing     Herb     Onion     Bake     Celery     Peanut Free     Tree Nut Free     Soy Free     Vegetarian

Yield 8-10 servings

Number Of Ingredients 12



Steps:

  • Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
  • Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
  • Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
  • Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Provided by 3KillerBs

Categories     Salad Dressings

Time 15m

Yield 1/4 cup

Number Of Ingredients 34



Basic Vinaigrette Dressing With 8 Variations image

Steps:

  • Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
  • Let stand 10 minutes to rehydrate dried herbs and blend flavors.
  • Shake again then dress salad as desired.
  • Note -- I recommend the lemon dressing on spinach.
  • Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
  • Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
  • Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

SHEILA'S BEST BALSAMIC DRESSING

This is the best dressing ever. My mom got the recipe somewhere, and then adjusted it a bit, so she gets credit for it. Quick and delicious. The better quality the vinegars the better the dressing. I like to use a latte frother to mix the dressing. If you use the garlic make sure it is very fresh or it gets a little bitter in the dressing, it is optional. Enjoy!!

Provided by Mrs Goodall

Categories     Salad Dressings

Time 10m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 8



Sheila's Best Balsamic Dressing image

Steps:

  • Mix all ingredients EXCEPT oil together.
  • Add oil to mixture and mix well with whisk or late frother.

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, minced (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup extra virgin olive oil

EASY SALAD DRESSING

This is my basic salad dressing formula with only 4 ingredients. You can switch out the types of vinegar or oil and add fresh herbs to spruce it up, but it tastes great as it is, as well.

Provided by Ursel

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 4



Easy Salad Dressing image

Steps:

  • Stir together oil, vinegar, sugar, and salt.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 2.1 g, Fat 28 g, SaturatedFat 2.1 g, Sodium 581.4 mg, Sugar 2.1 g

8 tablespoons oil
4 tablespoons vinegar
2 teaspoons white sugar
1 teaspoon salt

SIMPLE SALAD DRESSING

"A friend created this mild and light dressing that's a snap to whip up with on-hand ingredients," says Joan Rose of Langley, British Columbia. "Whenever I serve it, someone asks for the recipe."

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 5m

Yield about 1 cup.

Number Of Ingredients 7



Simple Salad Dressing image

Steps:

  • Combine the first six ingredients in a jar with a tight-fitting lid; shake until blended. Store in the refrigerator. Shake before serving; drizzle over salad.

Nutrition Facts :

1/2 cup olive oil
1/4 cup sugar
3 tablespoons cider vinegar
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Salad greens and vegetables of your choice

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2012-11-11 Step 3. Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. …
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  • Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
  • Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
  • Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
  • Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer. Do Ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes.
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Top Asked Questions

What is Your Favorite Salad dressing recipe?
Our favorite salad dressing recipe is a simple vinaigrette made with olive oil, balsamic vinegar, and lemon juice. This salad dressing 5 minutes to whip up and is so flavorful. Homemade salad dressing is such an easy way to add flavor to not only green salads, but also to grain salads such as quinoa and even meat as a marinade!
What are the best healthy dressing mixes?
Ketchup, white vinegar, mustard, 1 cup olive oil, and sugar make a pot. Mix in a blender and create a well-balanced dressing with a tangy and sweet flavor. With this fantastic mix, healthy is even more fun! 6. Avocado Cilantro Lime Salad Dressing This creamy avocado cilantro lime salad dressing is great anytime but even better for summer.
Is there an Italian salad dressing that is easy to make?
This Italian Dressing is zesty, fresh and flavorful! Making this homemade Italian salad dressing is quick and easy, using simple ingredients that you probably have in your kitchen. This easy Italian dressing recipe is perfect for drizzling over an Italian salad or this Greek chickpea salad. It also makes the best pasta salad!
How do you make classic Ranch salad dressing?
Classic Ranch Salad Dressing Classic Ranch: whisk 1/3 cup buttermilk, 1/3 cup mayonnaise, 2 tablespoons each chopped parsley and chives, 1 teaspoon dried dill weed, 1/4 teaspoon each kosher salt, black pepper, and garlic powder.

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