Week 45 - Lime French Dressing

 Lime French Dressing

Week 45 of 52

Salad #7

I decided to make another salad dressing for my last salad recipe.  Week 16 was also a dressing. That was the Vinaigrette/French dressing which I've made a few times since.  This dressing is similar, only this one uses lime, not lemon. I made this dressing to go with a garden salad of mixed greens, radish, carrot, cucumber and a sprinkle of cheese. I served it with an onion tart I made. This Lime French Dressing is from Pillsbury's The Green Giant Vegetable Cookbook published in 1980.  This dressing has a nice tang to it, and I liked it, but I do still like the Week 16 dressing better.

Ingredients:

1/3 cup oil

1/4 cup lime juice (the recipe says you can use lemon in place of lime)

1 garlic clove, minced

3/4 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon paprika

1/8 teaspoon pepper

3 garlic cloves, quartered (I didn't use the quartered cloves, because in the original recipe, you remove the quartered garlic cloves after 1 to 2 hours)

Directions:

Combine all ingredients, except the quartered garlic cloves (If you are using them) in a container with a tight fitting lid. Shake well after ensuring the lid is secured. If you use the quartered garlic cloves, remove them after 1 to 2 hours and your dressing is ready. This recipe makes about 1/2 cup. 

Garden Salad w/Lime French Dressing

Week 16 - Salad

  French Dressing/Sauce Vinaigrette

Recipe 16 - 52 in 2022

Salad #3

    I don't know that I've ever made a truly home-made salad dressing and thought there are so many recipes in my books for dressings, that for Week 16 (I'm late doing this entry), I decided to make a salad dressing and serve it with a simple garden salad. I chose this French Dressing/Sauce Vinaigrette from a 1973 edition of The Joy of Cooking. This dressing is used as a base ingredient in other dressing recipes in the book and I may some of those eventually.  I enjoyed this dressing so much, that I've already made it a second time. It is easy to make, takes just a few minutes to mix up and was great on my salad, but would be good to just marinate vegetables in and I think it would even be good in a rice/macaroni salad. 

Ingredients:

1/4 tsp salt

1/4 tsp pepper

6 tbsp olive oil

2 tbsp vinegar or lemon juice (I used lemon juice and it was amazing!!!)

1 clove garlic (I used a rounded tsp minced garlic)

1/4 tsp dry mustard (optional) (I used Trader Joe's Spicy Mustard) 

Directions:

Combine 1/4 tsp salt, 1/4 tsp pepper, 1 tbsp olive oil, 1 tbsp vinegar or lemon juice. Whisk together until smooth. Add 2 tbsp of olive oil and whisk again, thoroughly. Add the last tbsp vinegar or lemon juice and the last 3 tbsp olive oil. Whisk together and add 1 tsp minced garlic, whisking again before pouring into a jar. Cover well and refrigerate until ready for use. Shake well before using. I discovered the dressing will congeal a bit when it is refrigerated. Just let it warm up a bit before using and remember to shake well each time you use it. 

Enjoy!!!

French Dressing/Sauce Vinaigrette

Garden Salad with French Dressing/Sauce Vinaigrette