Green Goddess Salad Dressing

(Courtesy of Food Writer's Favorites)

Ingredients:
1 clove garlic, minced
3 Tbsp. chopped fresh chives
4 anchovy fillets, minced (or 1 Tbsp. anchovy paste)
2 Tbsp. chopped fresh tarragon
1 Tbsp. lemon juice
2 Tbsp. white wine vinegar
1/2 c. chopped fresh parsley
1/2 tsp. minced capers (optional)
1/2 c. sour cream
1 c. mayonnaise
White pepper, to taste
Salt, to taste

Directions:
In container of electric blender, combine garlic, chives, anchovy fillets, tarragon, lemon juice, vinegar, parsley, capers, sour cream and mayonnaise.  Cover and blend until smooth.  Season to taste with white pepper and salt.  Refrigerate, covered, to let flavors blend.

Hero Pasta Salad

(Courtesy of Taste of Home)

Ingredients:
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
2 small garlic cloves, minced
1/8 tsp. salt
1/8 tsp. pepper
SALAD:
2 c. uncooked spiral pasta
1 small red onion, halved and thinly sliced
3/4 c. sliced pepperoncini
4 oz. cubed provolone cheese
2 oz. thinly sliced deli ham, cut into strips (2/3 c.)
2 oz. thinly sliced hard salami, cut into strips (2/3 c.)
5 c. shredded lettuce
1 large tomato, coarsely chopped
3/4 c. cherry tomatoes, havled

Directions:
In a small bowl, whisk the first 5 ingredients until blended.  Cook pasta according to package directions.  Drain pasta; rinse with cold water.

In a large bowl, combine onion, pepperoncini, cheese, meats and pasta.  Just before serving, add lettuce and tomatoes.  Drizzle with dressing; toss to coat.

Lemonade Pudding Fruit Salad

(Courtesy of Taste of Home)

Ingredients:
1 medium honeydew, peeled, seeded and cubed
1 medium cantaloupe, peeled, seeded and cubed
2 c. cubed seedless watermelon
2 medium peaches, sliced
2 medium nectarines, sliced
1 c. seedless red grapes
1 c. halved fresh strawberries
1 can (11 oz.) mandarin oranges, drained
2 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 can (12 oz.) frozen lemonade concentrate, thawed
1 pkg (3.4 oz.) instant vanilla pudding mix

Directions:
In a large bowl, combine the first 9 ingredients.  Cover and refrigerate at least 1 hour.

Just before serving, stir in bananas and apple.  Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat.

Asian-Style Vinaigrette

(Courtesy of Midwest Living)

Ingredients:
1/3 c. rice vinegar
1/4 c. canola oil
1 Tbsp. packed brown sugar
2 Tbsp. toasted sesame oil
2 Tbsp. water
1 Tbsp. low-sodium soy sauce
1 Tbsp. grated fresh ginger
1/2 tsp. Dijon-style mustard

Directions:
In a blender, combine all ingredients.  Cover; blend until smooth.  Chill, covered, for up to 5 days.  Shake or whisk well before serving (the dressing separates quickly).

Asian Chicken Noodle Salad

(Courtesy of Kraft)

Ingredients:
1 pkg. (3 oz.) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
2 c. shredded chopped cooked chicken breasts
4 green onions, diagonally sliced
1/3 c. cocktail peanuts
1/2 c. light Asian toasted sesame dressing
1 Tbsp. creamy peanut butter

Directions:
Break noodles into small pieces in a large bowl.  Add coleslaw blend, chicken, onions and nuts; mix lightly.  Discard seasoning packet from soup mix or reserve for another use.

Beat dressing and peanut butter with whisk until blended.  Add to salad; toss to coat.

Homemade Catalina Dressing

(Courtesy of littlehouseliving.com)

Ingredients;
1/4 c. ketchup
1/4 c. sugar
1/4 c. apple cider vinegar
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 Tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper (optional)
1/2 c. mild tasting oil

Directions:
Place all ingredients in a blender and pulse until everything is mixed together.  Place in a dressing container or a jar and use over salads or any of your favorite meals (such as taco salads).

Clean Eating Strawberry Vinaigrette

(Courtesy of thegraciouspantry.com)

Ingredients:
1/2 lb. fresh strawberries
2 Tbsp. honey (or more to taste if your berries are not very sweet)
2 Tbsp. apple cider vinegar
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper

Directions:
Place all ingredients in a blender and blend until smooth.  Adjust honey to taste.

Balsamic Vinegrette

(Courtesy of Sams Club)

Ingredients:
1/4 c. balsamic vinegrette
1/4 c. minced shallots
1 tsp. chopped thyme or oregano
1/2 tsp. minced garlic
1/4 tsp. salt
1 Tbsp. pomegranate molasses or honey
1/2 c. extra-virgin olive oil
Fresh ground pepper
1 pinch sugar

Directions:
In a bowl, whisk to combine all ingredients except olive oil, pepper and sugar.  Slowly drizzle in olive oil while whisking.

Add pepper to taste.  Add sugar to neutralize acidity, if needed.  This will keep for up to 2 weeks in the refrigerator.

Copycat Applebee's Oriental Dressing

(Courtesy of carriesexperimentalkitchen.com)

Ingredients:
3 Tbsp. honey
1 1/2 Tbsp. rice wine vinegar
1/4 c. mayonnaise
1 tsp. Dijon mustard
1/8 tsp. sesame oil

Directions:
Combine all ingredients in a bowl and whisk well.

Peanut Pork and Noodles

(Courtesy of Family Circle)

Ingredients:
1/4 c. rice vinegar
1/4 c. creamy peanut butter
3 Tbsp. low-sodium soy sauce
2 Tbsp. honey
1 Tbsp. minced garlic
1 Tbsp. minced ginger
1 tsp. garlic-chili paste
SALAD
1/2 lb. thinly sliced boneless pork chops
2 pkg. (3 oz. each) ramen noodles, flavor packets discarded
8 oz. snow peas, tough strings removed, sliced
8 oz. baby bok choy, trimmed, cleaned and sliced crosswise
1 sweet red pepper, cored, seeded and thinly sliced
1/8 tsp. salt
3 Tbsp. dry roasted unsalted peanuts

Directions:
In a small bowl, combine vinegar, peanut butter, 3 Tbsp. water, soy cause, honey, garlic, ginger and chili paste.  Whisk until smooth; set aside.

Heat grill or grill pan to medium-high heat.  Combine pork chops and 1/3 c. of the dressing in a resealable plastic bag.  Marinate at least 15 minutes.

Meanwhile, bring a large pot of water to a boil.  Break up the ramen noodles, stir into pot and cook for 2 minutes.  Add snow peas and bok choy.  Return to a boil, cook for 1 minute, then drain and rinse in cold water.  Drain and place mixture in a large bowl with sliced red pepper.

Remove pork from marinade; discard marinade.  Grill for 3-4 minutes, turning halfway through.  Transfer to a cutting board.

Toss noodle mixture with remaining dressing and salt.  Slice pork into thin strips and scatter over salad.  Sprinkle with peanuts and serve immediately.

Buffalo Chicken Salad

(Courtesy of Family Circle)

Ingredients:
1 lb. chicken breast tenders
3 Tbsp. hot sauce
1/2 c. crumbled blue cheese
3 Tbsp. reduced-fat sour cream
3 Tbsp. 2% milk
3 Tbsp. light mayonnaise
1 romaine heart, chopped
1/2 head iceberg lettuce, chopped
2 stalks celery, cut into 1/4x2 inch matchsticks
1 c. shredded carrots

Directions:
Coat large nonstick skillet with cooking spray.  Cook chicken in skillet over medium heat about 8 minutes, flipping halfway through, or until cooked through; remove from heat and stir in hot sauce.

In a small bowl, stir together blue cheese, sour cream, milk and mayonnaise.

Combine romaine heart and iceberg lettuce in a large serving bowl and add celery and carrots.  Drizzle dressing over salad.  Toss well to combine.  Top with chicken.

Note~ This is 284 calories; 12 g. fat, 33 g. protein, 11 g. carbohydrate; 3 g. fiber; 497 mg. sodium; 89 mg. cholesterol

Shrimp Salad

(Courtesy of Taste of Home)

Ingredients:
2 1/3 c. uncooked small pasta shells
1/3 lb. cooked salad shrimp
3 celery ribs, chopped
1 small onion, chopped
4 radishes, halved and sliced
4 hard-cooked eggs, chopped
1 c. mayonnaise
1 Tbsp. prepared mustard
1 1/2 tsp. salt
1/8 tsp. pepper


Directions:
Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the shrimp, celery, onion, radishes and eggs.  In a small bowl, combine mayonnaise, mustard, salt and pepper.


Drain pasta and rinse in cold water; add to shrimp mixture.  Add dressing mixture; toss to coat.  Cover and refrigerate for at least 2 hours.

Inside-Out Chicken Cordon Bleu

(Courtesy of Food Network)

Ingredients:
3 Tbsp. fig jam
1/2 tsp. chopped fresh thyme
Kosher salt and freshly ground pepper
4 (6 oz.) skinless, boneless chicken breasts
1 c. shredded gruyere cheese (about 3 oz.)
8 thin slices black forest ham
5 Tbsp. extra-virgin olive oil
1 shallot, minced
1/2 tsp. Dijon mustard
2 Tbsp. white wine vinegar
2 c. baby greens


Directions:
Mix the jam, thyme, salt and pepper to taste in a bowl.  Lay out a long piece of plastic wrap on a cutting board.  Place the chicken on the plastic and brush half of the jam mixture evenly on top of each breast.  Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese.  Place another piece of plastic over the chicken and gently pound with a mallet or heavy skillet, until about 1/4 inch thick.


Heat 2 Tbsp. olive oil in a medium non-stick skillet over medium-high heat.  Add the chicken and cook until golden and crisp, 3-4 minutes.  Turn and cook on the other side until cooked through but still moist, 3-4 more minutes.


Meanwhile, whisk the shallot, mustard, vinegar and the remaining jam mixture in a medium bowl.  Slowly whisk in the remaining 3 Tbsp. olive oil to make a smooth dressing.


Place each piece of chicken on a plate and drizzle with dressing.  Toss the greens with the remaining dressing; serve with the chicken.

Ranch Dressing

(Courtesy of Clinton Kelly)

1 Tbsp. parsley, chopped
1 tsp. ground black pepper
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. dried thyme
1 c. mayonnaise
1/2 c. sour cream

Directions:
In a small bowl, combine all ingredients until well-blended.

Honey Poppy Seed Dressing

(Courtesy of Mr Food)

Ingredients:
1/4 c. mayonnaise
1/3 c. honey
2 Tbsp. yellow mustard
2 Tbsp. poppy seeds
1/8 tsp. salt
1/8 tsp. black pepper


Directions:
In a medium bowl, whisk together all ingredients until well-combined.


Serve immediately, or cover and chill until ready to serve.

http://www.mrfood.com/Salad-Dressings/Honey-Poppy-Seed-Dressing

Dijon Dressing

(Courtesy of Mr Food)

Ingredients:
1 c. vegetable oil
1/2 c. cider vinegar
1/4 tsp. salt
1 Tbsp. Dijon mustard
1 Tbsp. grated onion
1 Tbsp. sugar


Directions:
In a medium bowl, whisk together all ingredients until well-combined.


Serve, or cover and chill until ready to serve.


Note~ You can use this as a marinade or a sauce for brushing over vegetable slices before grilling.

http://www.mrfood.com/Salad-Dressings/Dijon-Dressing

Dijon Vinaigrette

Ingredients:
1/2 c. fat-free, less sodium chicken broth
1/2 c. balsamic vinegar
2 Tbsp. olive oil
2 tsp. Dijon mustard
1 tsp. anchovy paste
1/4 tsp. black pepper
3 garlic cloves, minced or 1 1/2 tsp. bottled minced garlic


Directions:
Combine all ingredients in a jar.  Cover tightly.  Shake vigorously.  Chill at least 1 hour.  Drizzle vinaigrette over salad greens.  Refrigerate leftovers for up to 1 week.

Italian Tomato Dressing

Ingredients:
1 c. oil
1/3 c. cider vinegar
1 can (8 oz.) tomato sauce
3 Tbsp. Miracle Whip
1 tsp. celery, chopped thin
2 tsp. Worcestershire sauce
1/2 clove garlic, minced
2 tsp. onion, chopped fine
2 Tbsp. honey
1/2 tsp. oregano
1/2 tsp. salt
1 tsp. paprika
1 tsp. dry mustard


Directions:
Blend together all ingredients in a blender for 1-2 minutes.  Chill.  Makes 1 pint

Buttermilk Herb Dressing a.k.a. Ranch Dressing

Ingredients:
1 c. buttermilk
1 c. mayonnaise
1 1/2 tsp. lemon or lime juice
1 Tbsp. parsley, snipped
1/2 tsp. salt
1/2 tsp. chives, snipped
1/4 tsp. oregano, crumbled
1/4 tsp. basil, crumbled
1/4 tsp. tarragon
1/4 tsp. garlic powder


Directions:
Whisk all ingredients in a small bowl until blended.  Refrigerate, covered, at least 1 hour.

Creamy Peppercorn Dressing

Ingredients:
3/4 c. sour cream
1/4 c. mayonnaise
1 Tbsp. milk
1 tsp. Worcestershire sauce
1/4 tsp. salt
2 Tbsp. Parmesan cheese
1 tsp. whole black pepper, coarsely ground
Dill pickle juice


Directions: 
Combine sour cream, mayonnaise, milk, Worcestershire sauce, salt, Parmesan cheese and pepper in a large bowl.  Stir all ingredients together well.  Add dill pickle juice and make as thin as desired.