Italian Dressing Mix

You can easily make Italian Dressing Mix at home for a fraction of the cost instead of buying the packets of Good Seasons mix.  This can be used in recipes as well as for making salad dressing.  This recipe makes just over 7 tablespoons of Italian dressing mix.  The standard dressing mix packets are .07 ounces by weight and include 2 tablespoons of mix. 

1/2 tsp dried thyme

1/2 tsp celery salt

1 tsp garlic powder

1 tsp dried basil

1 tsp ground black pepper

1 TBS onion powder

1 TBS dried parsley

1 TBS granulated sugar

1 TBS salt

2 TBS dried oregano

Whisk all of the above ingredients together until well combined.

If you want a finer mixture, you can blend it in a food processor or a spice grinder until you reach the consistency that you want.

Store in an airtight container at room temperature.  I put mine in a glass jar with a lid and store it with my other spices.

** If you are planning to use this Italian dressing mix in recipes that call for a "packet" or an "envelope" of Good Seasons mix, you may want to know how much is in one of the packets.  The standard dressing mix packets are .07 ounces by weight and include 2 tablespoons of mix. This recipe makes just over 7 tablespoons of Italian dressing mix.

To make Italian Salad Dressing or Marinade

1/4 cup vinegar (red or white)

3 TBS water

1/2 cup olive oil or vegetable oil

Combine vinegar and water in a container or jar with a tight-fitting lid.

Add 2 TBS of the above dry recipe mix.

Cover and shake until well blended.

Add 1/2 cup olive oil or vegetable oil.

Shake again until blended.

Store in refrigerate for up to 4 weeks.

** This prepared salad dressing may also be used as a marinade for chicken, fish and vegetables.

Also, you may add the dry seasoning mix to pasta, salads, burgers or sprinkle on popcorn.

To make a dip, add the dry mix to sour cream, yogurt or cream cheese.

Source: LittleSunnyKitchen.com

Kimberly

Strawberry Spinach Salad with Poppyseed Dressing and Roasted Candied Pecans

This is a light and refreshing salad that complements any weeknight dinner or a special-occasion meal. It's great for a light summertime meal. In our family, it is often served alongside lasagna and garlic bread at Christmas—proof that a great salad knows no season. It’s one we return to again and again!

1 lb. fresh baby spinach (clean and dry) 

1 pint strawberries, sliced

Roasted candied pecans (see recipe below)

Poppyseed Dressing (see recipe below)

Place spinach and strawberries in a large serving bowl.  Immediately before serving, toss in the desired amount of dressing and desired amount of roasted candied pecans.

Poppyseed Dressing:

1/3 cup white vinegar

3/4 cup sugar

1 tsp dry mustard

1 tsp salt

1 1/2 tsp minced onion

1 cup oil

1/2 TBS poppy seeds

Mix dressing ingredients well.  Refrigerate. 

Roasted Candied Pecans

1 egg

1 TBS water

2 cups pecan halves

In a bowl, combine the egg and water together.  Add the pecans.

In a separate bowl, mix the following together and add to the bowl of pecan mixture. 

1/2 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

Place the pecan mixture in a greased 9x13 pan.  Bake at 300F degrees for 45 to 60 minutes, stirring every 15 minutes or until pecans appear dry.

Enjoy!

Mark and Marianne

Homemade Ranch Seasoning Mix

I prefer to make my own seasoning mixes so I know what the ingredients are. It's also a good money saver.  In addition to using this seasoning for Ranch Dressing and Ranch Dip, I also use this seasoning to make my Ranch Snack Mix and the Bacon Ranch Cheese Ball recipes that are on this blog.

4 tsp garlic powder

2 tsp onion powder

1 1/2 tsp dried dill

1 1/2 tsp dried parsley

1 1/2 tsp dried chives

1 tsp sea salt

1/4 tsp pepper

1/4 cup buttermilk powder

Mix everything together.  Store in an airtight glass container.

Store up to 6 months in an airtight glass container.

Dry Mix Conversion:

1 ounce = 2 TBS

So, if you are following a recipe that calls for 2 ounces of dry Ranch Seasoning, you would use 4 TBS of this recipe.

To make Homemade Ranch Dressing:

1/4 cup mayonnaise

1/4 cup sour cream

1 TBS lemon juice

3 tsp homemade Ranch Seasoning Mix

Mix ingredients together.  Store in a glass container.

Makes about 1/2 cup or 8 TBS of dressing.  

One Serving is 2 TBS of dressing

To make Homemade Ranch Dip:

1/2 cup sour cream

2 TBS of Ranch Seasoning Mix

Combine and chill until ready to serve.

Source: drdavinahseats.com

Kimberly

Honey Balsamic Dressing

I made this delicious salad dressing to go with the beautiful lettuce my sister gave me from her garden.  Very yummy! 

1 shallot (I used onion powder)
1/2 TBS whole grain mustard
1 TBS honey
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar

Combine all in a blender.  Store in the refrigerator for up to one week.

**I use a battery operated hand-held whisk that comes in very handy for mixing small batches of dressing.  It is also great for frothing milk for a fancy coffee drink or beating an egg.  Its a very useful kitchen gadget.

Makes about 1 1/2 cups

Source:  www.detoxinista.com

Janice

Homemade Italian Dressing

This zesty homemade Italian dressing is delicious on salads and also makes a great marinade.  It is very easy to make and tastes much better than bottled store-bought dressing.

1/2 cup extra-virgin olive oil or a neutral vegetable oil, such as canola or safflower
1/4 cup white wine vinegar, red wine vinegar or apple cider vinegar (I used half apple cider vinegar and half red wine vinegar)
2 TBS water
2 tsp honey
1 tsp freshly squeezed lemon juice
3 TBS freshly grated Parmesan
3/4 tsp garlic salt
3/4 tsp dried parsley
3/4 tsp dried basil
1/8 tsp dried oregano
pinch of red pepper flakes
freshly ground black pepper, to taste

Measure all the ingredients into a jar with a tight-fitting lid.  Shake until well-blended and emulsified.  You may also whisk the dressing in a bowl or process the ingredients in a blender to combine.  Taste and adjust the seasonings, adding more salt and pepper if necessary.

Store any leftovers in a sealed container in the refrigerator.  Allow to come to room temperature and shake well before using.

Makes approximately 1 cup of dressing

Source:  www.fivehearthome.com

Janice 

Balsamic Vinaigrette

My garden has given me an abundance of lettuce and arugula this year.  Rather than buying salad dressings, I prefer to make my own. This way I can adjust the ingredients to my taste.  This recipe, however, did not require any adjustments.
  

 
 
 
 
 



 
2 TBS balsamic vinegar
2 TBS extra virgin olive oil
2 TBS water
1 clove garlic, minced
1 tsp Dijon mustard
1 TBS grated Parmesan cheese
Pinch of salt
Pinch of pepper
 
Whisk together, or vigorously shake, the above ingredients.  Adjust salt and pepper to taste.
 
Makes 4 servings
 
Source:  Eat More of What You Love - Marlene Koch
 
Kimberly

Asian Salad with Asian Ginger Dressing

After flipping through more cookbooks than I care to admit, trying to find an Asian‑style salad and dressing that actually sounded appealing, I finally decided to just make my own. It turned out pretty tasty.

Asian Ginger Dressing

3 cloves garlic, minced
1 3/4 TBS fresh ginger root, minced
1/2 cup vegetable oil
1/2 cup sesame oil
1/3 cup rice vinegar
1/4 cup low-salt soy sauce
3 TBS honey, slightly warmed
1 TBS lime juice
1 TBS toasted sesame seeds, optional

In a bowl combine all of the above ingredients.  Blend in a blender or use an immersion blender.

Salad
Mixed field greens
grape tomatoes
pea pods
shredded carrot
button mushrooms, sliced
mandarin oranges

Garnish

Ramen noodles
green onions, chopped

Toss together all of the salad ingredients except the Ramen noodles and green onions.  Discard the seasoning packet from the Ramen noodles.  Break up the noodles into small pieces and toast in a fry pan on the stove top until lightly browned.  (The noodles will not be so hard if you toast them).

Sprinkle the toasted Ramen noodles and green onions on top of the salad.

Serve with the Asian Ginger Dressing.

Janice

Apple Cider Vinaigrette

This salad dressing is so easy to make and delicious!
 

 
 









1/3 cup olive oil
3 TBS apple cider vinegar (I use Bragg apple cider vinegar)
2 TBS freshly squeezed lemon juice
2 TBS Dijon mustard
2 TBS pure maple syrup
Sea salt and black pepper (to taste)
 
Whisk together all ingredients and store in a sealed jar in the refrigerator for up to one week.  Shake before using.
 
Makes about 3/4 cup of dressing.
 
Source:  Janet & Greta Podleski
 
Kimberly