by Lynn Greene
Dress it up: Sauces cover more than greens
Salad dressings are not just for salads. Some varieties
will double as marinades for meats on the grill, while
others make a fine dipping sauce for everything from
carrot sticks to chicken drummies. Making your own will
save you money; that’s one benefit to be sure, but many
times, it also can save on calories.
You also avoid many of the chemical additives and artificial
ingredients found in commercial products if you learn
a few good recipes.
Did you know that many bottled dressings contain the
following: Xanthan gum, calcium ethylenediaminetetraacetic
acid, carrageenan, sodium carboxymethylcellulose, propylene
glycol, MSG, disodium inosinate. I’m not saying these
all are bad, but if I don’t know what it is or can’t
pronounce it, I’d rather not eat it.
All of these recipes will keep at least one week and
up to two in the refrigerator. They all are good as a
dressing for tomato, lettuce or green salads. But don’t
stop there.
Asian ginger dressing
— Excellent for cabbage or bok choy salads. Use this
dressing as a marinade for duck or pork.
3 cloves garlic, minced
2 Tbsps. minced fresh ginger root
3/4 cup sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
3 Tbsps. honey
1/4 cup water
In a 1-pint glass jar or larger, combine the garlic,
ginger, olive oil, rice vinegar, soy sauce, honey, and
water. Cover the jar with a tight-fitting lid, and shake
well. Remove lid, and heat jar in the microwave for 1
minute just to dissolve the honey. Let cool, and shake
well before serving. Store covered in the refrigerator.
Green goddess dressing
— A good dressing for chicken or turkey salad. Also
try it over leftover salmon or on top of salmon patties.
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped fresh chives
1 chopped green onion
1 clove garlic, peeled
1 Tbsp. vinegar
1 Tbsp. chopped fresh tarragon
2 Tbsp. chopped fresh parsley
1 Tbsp. white sugar
1 tsp. Worcestershire sauce
In a blender or food processor, combine all ingredients
and blend until smooth. Season to taste with salt and
pepper. Cover and refrigerate until serving.
Variation: Avocado green goddess dressing: Add 1 avocado,
peeled and pitted and 5 anchovy filets, rinsed and chopped.
Blend with the other listed ingredients. Because of the
avocado, this variation of the dressing will keep at
most three days in the refrigerator.
Russian-style dressing
— This is not the thick red Russian dressing you remember;
it is a creamier version that is excellent for vegetable
trays. It’s also very good for a tomato and sliced-egg
salad.
Or use it as a marinade for chicken breasts. Cover skinless
and boneless breasts with the dressing and marinate overnight,
turning once to cover both sides. Grill, basting with
additional dressing.
Serve as a sauce over lamb or game meats.
1 cup mayonnaise
1/2 cup sour cream
2/3 cup ketchup
2 Tbsps. grated onion
1/2 tsp. ground dry mustard
4 drops hot sauce
1 tsp. Worcestershire sauce
2 Tbsps. heavy cream
2 Tbsps. minced fresh parsley
In a medium bowl, whisk together all ingredients until
smooth. Chill overnight.
Poppy seed
dressing
— This makes an excellent slaw dressing but also is
great served as a dipping sauce for fruit. Arrange, apples,
pineapple, cantaloupe and bananas on a platter next to
a bowl of this dressing.
1/2 cup frozen apple juice concentrate — thawed
1/4 cup honey
1/2 tsp. salt
1/2 cup raspberry vinegar
1/3 cup Canola oil
3/4 cup water
1 Tbsp. onion — grated
1-1/4 tsps. dry mustard
2 tsps. poppy seeds
Combine all ingredients in a mason jar, cover with a
tight lid and shake to blend. Refrigerate at least several
hours before serving.
Raspberry wine vinaigrette
— This is an excellent marinade and basting sauce for
grilling chicken, turkey, Cornish hen or game birds,
such as pheasant, duck and goose.
2 cups raspberries, fresh or frozen
1 cup white wine vinegar
1 cup sugar
Combine all ingredients in a large saucepan; bring to
a boil. Cover; reduce heat and simmer 10 minutes. Pour
through a wire mesh strainer and discard solids. Pour
into jars or bottles. Cover and store in refrigerator.
Variation: Use equal amounts of strawberries, blueberries
or currants instead of the raspberries.
—Lynn Greene is senior editor for CSI Media, which publishes Walworth County Sunday. Contact her at lgreene@communityshoppers.com. |
