Salad dressing recipes from antique cookbooks are so extremely simple to make. If you get the grasp of blending up your individual, you gained’t need the ones pre-made store-bought blends any more.
Salad Dressing
1 cup tomato soup
¾ cup salad oil ½ cup white granulated sugar
½ cup white vinegar
1 tsp. ready mustard
1 tsp. salt
1 medium onion, grated
1 tsp. celery seed
¼ tsp. paprika
Combine in combination all elements and shop within the fridge.
This salad dressing recipe used to be contributed by way of Mrs. Paul Erickson. Shared from Hor d’oeurves Pickles ‘n Relishes cookbook.
French Dressing
Fundamental French Dressing will have to be made proper on the desk and served whilst it’s freshly mixed and maximum appetizing. With Wesson Oil and a touch of lemon juice and a couple of seasonings, it takes just a minute to whisk up a piquant French Dressing.
6 tbsp. Wesson Oil
2 tbsp vinegar or lemon juice
1 tsp. salt
¼ tsp. pepper
Sprint of paprika
Pour the Wesson Oil and vinegar (or lemon juice) right into a bowl, upload dry elements and beat with a fork or an egg beater till totally combined.
This recipe has been shared from On a regular basis Recipes, 1930, The Wesson Oil Other people – New Orleans, LA.
Williamsburg Dressing
That is just right over fruit or vegetables.
Elements
½ cup white vinegar
¼ cup white granulated sugar
¼ cup honey
1 tsp. dry mustard
1 tsp. paprika
1 tsp. celery seed
1 tsp. celery salt
1 tsp. onion juice
1 cup vegetable oil
Instructions
Combine vinegar, sugar, honey, mustard and paprika and boil for three mins. Stir and funky. Upload final elements. Installed bottle and shop within the fridge.
This salad dressing recipe has been shared by way of Glenda Woodington of Portsmouth, Virginia. Shared from Aglow within the Kitchen, 1976.
Inexperienced Goddess Dressing
All you wish to have is a few mayonnaise and bitter cream with a couple of spices to make this beautiful one! An ideal praise to any vegetable salad.
Yield: 2 cups
Elements
½ cup to one cup mayo
½ cup bitter cream
¼ cup chopped parsley
2 tablespoons chopped inexperienced onion
½ tsp. salt
1/8 tsp. minced garlic (or garlic powder)
1 tbsp. wine vinegar
½ to one can (2 oz.) anchovy fillets, chopped if desired
Instructions
In a small blending bowl, mix all elements; combine neatly. Retailer coated within the fridge. Combine neatly ahead of the use of.
Tip: To make in mix, mix all elements Procedure on medium velocity, scraping facets now and again till easy. If desired, 1-2 tablespoons anchovy paste could also be used rather than the fillets.
This recipe has been shared from Pillsbury’s Soup & Salad Cookbook, 1969.
Yogurt Coleslaw Dressing
Yield: 1.5 cups
1/2 cup mayonnaise
1 cup yogurt
½ tsp. salt
¼ tsp. dry mustard
Sprint of pepper
Mix all elements, stir neatly. This makes sufficient dressing to hide 3 cups of shredded cabbage. Refrigerate till use.
This salad dressing recipe has been contributed by way of Irene (Koller) Rudy. Shared from the a hundredth Wedding ceremony Anniversary of Aleida and Michael Wetzstein II.
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