Fresh, Inexpensive Salad Dressings

My family and I stopped by the grocery store while in town last weekend. On the shopping list was two bottles of salad dressing. Boy - talk about sticker shock! Those dinky bottles cost anywhere from three to four dollars a piece. And lets face it, the dressing is not that good. Kinda gummy, especially those fat-free kinds.

So, as a family project we sat down and tried making our own. It's actually pretty easy - but blenders do make it far easier. I've included the best of the bunch, both regular salad dressing and the lighter fat varieties. Have fun!

*Buttermilk Dressing* Forget those packets of Ranch Dressing - this is much cheaper!

1 c. mayonnaise 1/2 c. buttermilk or yogurt 2 T. grated Parmesan cheese 1 t. dillweed 1 t. parsley 1/2 t. salt 1/2 t. garlic powder 1/4 t. pepper 2 T. milk

Stir everything together and sit in the refrigerator for at least an hour. (Over night is better) For dipping consistancy, omit the milk

*Fat-Free Creamy Onion* While the pectin is not really necessary, it does add good body and mouth feel. If you can pick some up at the grocery, it's worth it.

1 T. powdered fruit pectin 1/4 t. dillweed 1/4 t. basil 1/4 t. tarragon 1 T. sugar dash dried mustard 1/8 t. pepper 1/4 c. water 1 1/2 T. red wine vinegar 1 clove garlic, minced 1/4 c. sliced green onion 1/4 c. plain yogurt

Mix all the ingrediants together and let chill in the refrigerator for at least one hour.

*French Dressing* 2 T. honey 3 T. red wine vinegar 2 t. paprika 1 t. Worcestershire sauce 1/2 t. salt 1/4 t. dry mustard 1/4 t. garlic powder 1/8 t. red pepper 3/4 c. salad oil

Blend everything except the oil in a blender. Once fairly smooth, gradually add the oil while the blender is still running. Keep blending until thick. Chill in the refrigerator for at least an hour. You may need to shake before serving.

*Homemade Blender Mayonnaise* This is the real stuff - mmmmm, my family loved it! And it's very easy to make in the blender.

1/4 t. dry mustard 1/4 t. salt dash paprika dash ground red pepper 1 fresh egg or equivalent of pasterized egg product 1 T. lemon juice 1 c. salad oil

Blend everything except oil for about 5 seconds. Keep the blender running and slowly add the oil. Store in the refrigerator.

*Red Wine Vinaigrette*

1/2 c. salad oil 1/3 c. red wine vinegar 1 T. sugar 1/2 t. dried thyme 1/2 t. basil 1/2 t. paprika 1 t. Dijon mustard dash pepper dash red pepper

Mix all ingrediants in a jar with a lid - shake well. Chill in the refrigerator for at least one hour. Shake again before serving.

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