News

Wardrobe variety for well-dressed salads

By Ellen Folkman, Times Correspondent
Published June 27, 2007

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Strawberry Vinaigrette

For: Kristen Gray of Dunedin
From: Arlene Tracht of Tarpon Springs

1 package 16-ounce frozen unsweetened strawberries, thawed
6 tablespoons lemon juice
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons olive oil
1/8 teaspoon poppy seeds

- Place the strawberries in a blender; cover and process until smooth. Add lemon juice and sugar. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a bowl or jar; cover and store in the refrigerator until ready to use.

Yield: 2 1/2 cups

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Garlic Anchovy Salad Dressing

For: Kristen Gray of Dunedin
From: Jennie Miller of Crystal Beach

2 tablespoons lemon juice
2 tablespoons sour cream
2 tablespoons mayonnaise
2 to 3 anchovy fillets
1/3 tablespoon grated Parmesan cheese
2 garlic cloves, peeled
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
1/3 cup vegetable oil

- Place the first nine ingredients in a blender, cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl or jar; cover and refrigerate until serving time.

Yield: 2/3 cup

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Hot Mustard Vinaigrette

For: Kristen Gray of Dunedin
From: Karen Wenner of Palm Harbor

3 slices bacon
1 tablespoon minced shallot
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/2 cup olive oil

- Fry bacon until crisp, remove from pan. Pour off all but 1 tablespoon of the fat. Saute shallots, whisk in brown sugar, Dijon mustard, vinegar and oil. Remove from heat and cool slightly. Crumble bacon over salad and toss with dressing.

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Green Goddess Salad Dressing

For: Kristen Gray of Dunedin
From: Lyn Wood of St. Petersburg

1 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped green pepper
1/4 cup packed fresh parsley sprigs
3 anchovy fillets
2 tablespoons lemon juice
2 green onion tops, coarsely chopped
1 garlic clove, peeled
1/4 teaspoon pepper
1/8 teaspoon Worcestershire sauce

- Place all ingredients in a blender or food processor, cover and process until smooth. Transfer to a bowl or jar. Refrigerate, covered, until ready to serve.

 

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Kristen Gray wanted some recipes for salad dressings, and many readers sent in their favorites. Arlene Tracht hopes Kristen will like her easy strawberry vinaigrette, especially since it's made in a blender.

Jennie Miller shares a recipe that she says is thick, creamy and great with greens and vegetables. Her garlic anchovy salad dressing also whips up in a blender.

The hot mustard vinaigrette dressing that Karen Wenner makes would be good over a spinach salad.

And Lyn Wood takes us back in time with her recipe for green goddess salad dressing.

Recipe request

Carol Pappas would like a recipe for whole wheat pizza dough and a homemade pizza sauce.

You Asked For It is a reader response column. Send requests and recipes to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@knology.net. Put "Recipe request" in the subject line. Please be sure to include your full name, city and phone number.

 

[Last modified June 25, 2007, 15:21:26]

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