SALAD DRESSING CLONE RECIPES

It is BBQ season, that is for sure and what goes better with grilled "anything", than a fresh green salad?!?  I've posted these salad dressings before, however, I've tweaked them again and this time I think they are perfect, well at least that is what picky-picky husband says.

Not only are they delicious, but they certainly save a lot of money and I  feel good knowing exactly what is in my salad dressing!!

HIDDEN VALLEY RANCH CLONE

1 cup mayonnaise (low cal OK)
1 cup buttermilk (don't substitute)
2 tablespoons chopped parsley (or 2 tsp. dried)
¾ teaspoon black pepper
¾ teaspoon salt
½ teaspoon garlic powder (not garlic salt)
½ teaspoon onion powder (not onion salt)
2 large pinches dried thyme

Whisk together and chill overnight before using.

NOTE: Don't use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits overnight...trust me!!

*****

We like Light House brand Thousand Island salad dressing (in the refrigerated veggie section) but the price has increased to nearly $4.50 for a small jar, which is crazy.  The following recipe  is VERY close to the original, I hope you like it... picky-picky husband loves it.

LIGHT HOUSE THOUSAND ISLAND  CLONE

3/4 cup mayonnaise (low cal is OK)
1/4 cup ketchup
2 tablespoons sweet pickle relish
2 tablespoons finely minced celery
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
Whisk everything together and refrigerate at least a couple of hours before using.

*****

This Catalina salad dressing is delicious, our grand kids love it. I can't believe how easy it is to make.

CATALINA SALAD DRESSING CLONE

1 cup vegetable oil (I used canola oil)

2/3 cup ketchup

1/2 cup vinegar (I used red wine vinegar)

½ teaspoon onion powder (not onion salt)

½ teaspoon dry mustard powder

½ teaspoon celery seed

½ teaspoon chili powder

big pinch of paprika (not the spicy kind)

2 teaspoons salt

1/2 cup sugar

Place all ingredients in a blender (I used an immersion blender) and mix on high speed (salad dressing will really thicken up as you process it).

NOTE: Catalina needs a good whisk before using (if it has been in the fridge for a few days).

NOTE: All three of these salad dressings last an easy 10 days (or more) in the fridge.

BRIGHT SUMMER SALAD

In the heat of summer, this great salad is a nutritious combination of crunch (from the broccoli and sunflower seeds) and sweetness (from the oranges and raisins).  It gets its brightness from the lemon juice, green onions and red bell pepper and finally the addition of the black beans give you that wonderful "full feeling" that you do not get with some light meals. This is a GREAT side dish!! Measurements given here are approximate (except for the dressing). YOU decide how much of each ingredient you would like in your salad. The amounts given here are catered to MY taste buds. 


3 small heads of broccoli (broken into small pieces)
1 red bell pepper (diced finely)
1 cup raisins
2 oranges (peeled and sliced thickly)
15 ounce can of black beans (rinsed and drained)
1/2 cup  toasted sunflower seeds
1/2 cup sliced green onion tops

Dressing:
1/2 cup light mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons sugar
1/4 teaspoon black pepper


Wash (and shake dry) the broccoli. Remove as much of the stalk and stems as you can so you can break the florets into bite size pieces. Add diced red bell pepper, raisins, oranges, black beans, sunflower seeds and green onions.

Mix dressing ingredients with a whisk and pour dressing over the salad. Toss gently and serve immediately. NOTE: You may not need or want all of the dressing.


NOTE: Peel the oranges, removing as much of the white as you can, then slice the orange into thick slices; cut the thick slices into four wedges.

NOTE: Let your imagination go wild with this salad, you can add just about anything that strikes your fancy.