Italian Herb Salad Dressing Recipe

Italian Herb Salad Dressing
Photo by Taste of Home©

Yield: 10 Servings

Ingredients:

  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon grated Parmesan or Romano cheese
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • Pinch pepper

Directions:
In a jar with a tight-fitting lid, combine all ingredients; shake well. Refrigerate. Shake well again before serving over greens.

Nutritional Facts
1 serving (2 tablespoons) equals 150 calories, 16 g fat (2 g saturated fat), trace cholesterol, 127 mg sodium, 1 g carbohydrate, trace fiber, trace protein.

Originally published as Italian Herb Salad Dressing in Taste of Home October/November 1994, p16

Fast Honey-Mustard Salad Dressing

Yield: 1 cup or approximately 8 servings

Fast Honey-Mustard Salad Dressing
Photo by Taste of Home©

Ingredients:

  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1/4 cup cider vinegar
  • 1/2 cup canola oil

Directions:  In a small bowl, combine honey and mustard. Add vinegar; whisk until blended. Gradually whisk in oil. Store in an airtight container in the refrigerator.

Nutritional Facts:
2 tablespoons equals 150 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 95 mg sodium, 7 g carbohydrate, trace fiber, trace protein.

 
Originally published as Honey-Mustard Salad Dressing in Taste of Home December/January 2001, p9

Pumpkin Pie Dip Recipe

Yield: 4 cups or 32 Servings

Pumpkin Pie Dip
Photo Source: Taste of Home

Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • Gingersnap cookies

Directions:

  1. In a large bowl, beat cream cheese and confectioners’ sugar until smooth.
  2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
  3. Serve with gingersnaps. Refrigerate leftovers.
Originally published as Pumpkin Pie Dip in Quick Cooking November/December 2005, p13

Cranberry Orange Vinegar Recipe and Orange Cranberry Vinaigrette Recipe

I enjoy making an assortment of vinegars but this is a favorite. The longer the cranberries and oranges sit in the vinegar, the more intensely flavored it becomes.— Kathy Rairigh, Milford, Indiana
 
 

Yield: 6 cups or 96 Servings

Ingredients:

  • 6 cups white wine vinegar
  • 1 package (12 oz.) fresh or frozen cranberries, chopped
  • 3 medium oranges, sectioned and chopped

Directions:

  1. In a large saucepan, heat vinegar to just below the boiling point. In a large bowl, lightly mash the cranberries and oranges; add heated vinegar. Cover and let stand in a cool dark place for 10 days.
  2. Strain mixture through a cheesecloth and discard pulp. Pour into sterilized jars or decorative bottles. Seal tightly. Store in a cool dark place.

Nutritional Facts
1 tablespoon equals 9 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 2 g carbohydrate, trace fiber, trace protein.

Originally published as Cranberry Orange Vinegar in Taste of Home Christmas Annual Annual 2010, p129

Orange Cranberry Vinaigrette

Cranberry Orange Vinegar and Orange Cranberry Vinaigrette
Photo by Taste of Home©

Yield: 1-1/4 cups or 10 Servings

Ingredients:

  • 1/2 cup Cranberry Orange Vinegar or raspberry vinegar
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon coarsely ground pepper
  • 1/2 cup canola oil
  • 1/2 teaspoon poppy seeds

Directions
In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.

 

Nutritional Facts
2 tablespoons equals 120 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 119 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

 
Originally published as Cranberry Orange Vinaigrette in Taste of Home Christmas Annual Annual 2010, p129

Maple Balsamic Dressing Recipe

Sweet maple syrup and zesty balsamic vinegar lend bright flavors to tender grilled pork chops, a crisp summer salad and luscious red strawberries. Kim Sumrall from Aptos, California shares the recipe.

Yield: 1 cup or 8 Servings

Maple Balsamic Dressing Recipe
Photo by Taste of Home©

Ingredients:

  • 1/3 cup balsamic vinegar
  • 1/3 cup maple syrup
  • 1/3 cup olive oil

FOR PORK CHOPS:
4 bone-in pork loin chops (8 ounces each)
FOR SALAD:
8 cups torn mixed salad greens
FOR STRAWBERRIES:
2 pounds fresh strawberries, hulled

Directions:
In a blender, combine vinegar and syrup. While processing, gradually add oil in a steady stream. Yield: 1 cup.
For pork chops: Pour 2/3 cup dressing into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining dressing.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with 3 tablespoons reserved dressing during the last 5 minutes. Drizzle remaining dressing over chops before serving. Yield: 4 servings.
For salad: In a large bowl, toss greens with dressing. Serve immediately. Yield: 8 servings.
For strawberries: In a large bowl, toss berries with dressing. Chill until serving. Yield: 8 servings.

Nutritional Facts
2 tablespoons dressing equals 303 calories, 17 g fat (4 g saturated fat), 56 mg cholesterol, 56 mg sodium, 19 g carbohydrate, 3 g fiber, 20 g protein.

Originally published as Maple Balsamic Dressing in Simple & Delicious July/August 2007, p17