Famous Salad Dressings

Salad Dressings
Make your own Kraft Salad Dressings fresh for your salads. Or maybe you prefer Paul Newman’s Own. Also included are dressing recipes from our favorite restaurants including Good Seasons and Hidden Valley dry dressing packets.

Kraft Italian Dressing

1/2 red bell pepper
1 1/2 cups vegetable oil
3/4 cups water
3/4 cups white vinegar
1/4 cups white sugar
2 tablespoons dried basil
2 tablespoons lemon juice
1 1/2 teaspoons dried minced onion
3/4 teaspoons salt

  1. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil and add red bell pepper.
  2. Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
  3. Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

Kraft Free Classic Caesar Salad Dressing

Dissolve:
1 tablespoon granulated sugar
1/2 teaspoon salt
2 tablespoons hot water – set aside.
In separate bowl, combine:
1/2 cup fat-free mayonnaise
2 tablespoons low-fat buttermilk (1% fat)
4 teaspoons white vinegar
2 teaspoons grated Romano cheese
2 teaspoons grated Parmesan cheese
Pinch coarse ground black pepper
Pinch dried oregano
Pinch garlic powder
Add sugar/salt mixture and mix well. Refrigerate, covered for several hours before using.

Makes ¾ c.
If dressing seems to thick, add a bit of water – about a tablespoon at a time.

Kraft Catalina Salad Dressing

• 1 cup sugar
• 2 teaspoons salt
• 1 dash paprika
• 1⁄2 teaspoon chili powder
• 1⁄2 teaspoon celery seed
• 1⁄2 teaspoon dry mustard
• grated onion, to taste
• 1⁄2 cup vinegar
• 2⁄3 cup ketchup
• 1 cup vegetable oil

• • Place all ingredients into blender and mix.
• • Store in jar in refrigerator.
• • Shake before using.

Makes about 2 c.

Version #2 – Kraft Catalina Salad Dressing

1/4 teaspoon black pepper
1/4 cup vinegar
1/2 cup ketchup
1/2 teaspoon salt
1 onion, grated
1/2 cup sugar
1 cup salad oil

Beat the first 6 ingredients together well. Gradually beat in oil. Refrigerate.

Kraft Free Thousand Island Dressing

Dissolve:
1 tablespoon granulated sugar
1/8 teaspoon salt
2 tablespoons hot water

Stir in:
1/2 cup fat-free mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
Pinch ground black pepper

Cover and refrigerate several hours to allow flavors to blend.
Makes about 1 c.

Newman’s Own Southwest/Tex-Mex Dressing

• 1/4 teaspoon Chili Powder
• 1/4 teaspoon Cider Vinegar
• 1 dash Cumin
• 1 dash Garlic Powder
• 1/4 teaspoon Lime Juice
• 1 dash Onion Powder
• 2 tablespoons Ranch Dressing
• 1 tablespoon Sour Cream

  1. Mix all ingredients.

Paul Newman’s Own Salad Dressing:
Makes a bit more than a bottle of Newman’s Own.

2 c.red wine vinegar
1 c.extra virgin olive oil
1/4 c.warm water
1 1/2 tsp.Dijon mustard
1 1/2 tsp.sugar
1 1/2 tsp.minced garlic
1 T.honey
1 T.fresh parsley,finely chopped
1 T.green onion,minced
1 tsp.dried basil
1 tsp.salt
1 tsp.black pepper(Seems like a lot,but this is what is indicated)

Put all ingredients into a blender or food processor & blend altogether.

Newman’s Own Creamy Caesar

1 c. mayo
3 T. white vinegar
2 T. grated Parmesan
2 t. Worcestershire sauce
½ t. lemon juice
½ t. dry mustard
¼ t. salt
¼ t. garlic powder
¼ t. onion powder
¼ t. black pepper
1 pinch basil
1 pinch dried oregano

• Combine all ingredients and mix with an electric mixer for about 30 seconds.
• Chill the dressing for two hours before serving. Makes 1 ½ c.

Ken’s Steakhouse Creamy Apple Cider Vinaigrette Copycat

1/2 tsp Spiced Cider Apple Flavor Drink Mix powder (sugar-free like Alpine or Mott’s)
1/3 cup Vanilla Yogurt (like Dannon)
1/2 cup Mayonnaise
2 tsp Cider Vinegar

Add ingredients to a small mixing bowl. Mix well.
Use on Chicken, Apple & Cranberry Garden Fresh Salad, etc.
Makes about 1 cup.

Ken’s Country French Salad Dressing

3/4 cup honey
1/3 cup ketchup
1/3 cup cider vinegar
1/3 cup chopped onion
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon celery seed
3/4 cup vegetable oil

In a blender or food processor, combine the first eight ingredients; cover and process until blended. While processing, add oil in a steady stream. Process until thickened. Store in the refrigerator. Yield: 2 cups.

Russian Tea Room Salad Dressing
The Russian Tea Room is known for their homemade dressings.

• 1 1/2 cups Mayonnaise
• 1/2 cup sour cream
• 2/3 cup chili sauce (this is a condiment typically sold near cocktail sauce)
• 1 tablespoon fresh lemon juice
• 2 tablespoons minced dill pickle
• 1 tablespoon minced green pepper
• 2 tablespoons minced green onion
• 4 teaspoons fine grated fresh horseradish or drained bottled horseradish
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon Tabasco
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 teaspoon paprika
• 1 tablespoon minced parsley

Combine all ingredients in a food processor or blender. Blend until thoroughly mixed, but do not over blend. Refrigerate in a covered jar until serving time. Stir before using.

Kraft Raspberry Vinaigrette

3 tablespoons seedless raspberry jam
2 tablespoons white wine vinegar
1 teaspoon creamy Dijon mustard
4 tablespoons olive oil
1 tablespoon honey
Salt and pepper to taste

Whisk the jam, vinegar and mustard together. Slowly whisk in the oil and then the honey. Season to taste with salt and pepper. Refrigerate until ready to use.

Kraft Creamy Poppy Seed Dressing

3/4 cup granulated sugar
1 tsp dry mustard
1 tsp poppy seed
1 tsp salt
1/3 cup cider vinegar
1 1/2 tbsp fresh onion juice* (see note)
1 cup corn oil

In a small bowl with electric beater at low speed, mix together sugar, mustard, poppy seed and
salt. Add vinegar and onion juice. With beater at medium speed, beat for 3 minutes; gradually beat in oil in a thin steady stream until thick.
Store in a tightly covered container in the refrigerator. Serve over fruit salad.
Makes 1 pint.

*Note: To make fresh onion juice, cut a small onion in half, leaving the skin on. Use a hand juicer to extract the onion juice.

Wendy’s Apple Pecan Chicken Salad

• 2 cups romaine lettuce, torn
• 2 cups mixed greens
• 100 gms. cooked chicken
• ¼ cup roasted pecans
• ¼ cup dried cranberries
• ⅛ cup crumbled blue cheese
• ½ chopped green apple
• ½ chopped gala apple
Dressing
• 2 Tbsp. honey
• 2 Tbsp. pomegranate juice
• 2 Tbsp. white wine vinegar
• 1 tsp. dijon mustard
• ¼ cup olive oil
• Salt and pepper to taste

For the dressing mix all the ingredients together in a jar and shake well, set aside. For the salad on a large dinner plate lay out the romaine and top with the mixed greens. Next place the cooked chicken on top followed by the pecans, cranberries, green and gala apple and then the blue cheese. Drizzle with about ¼ to ⅓ of the dressing. Refrigerate remaining dressing.

Wendy’s Oriental Dressing

• 1⁄2 cup corn syrup
• 3 tablespoons white distilled vinegar
• 2 tablespoons pineapple juice
• 4 teaspoons white sugar
• 1 tablespoon light brown sugar
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon paprika
• 1 dash garlic powder
• 1 dash ground black pepper
• 1⁄2 cup vegetable oil
• 1⁄2 teaspoon sesame seeds

• Place all ingredients except vegetable oil and sesame seeds in a blender.
• Blend on high speed and slowly add oil to emulsify.
• Add sesame seeds and blend for a couple of seconds.

Wendy’s Chipotle Ranch Salad Dressing

• 1 1/2 cups buttermilk

• 1 1/2 cups mayonnaise
• 1 tablespoon white vinegar
• ¼ teaspoon liquid smoke
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoons dried ancho peppers
• 1 ½ teaspoons dried chili peppers
• 1 ½ teaspoons dried chipotle peppers
• 3/4 teaspoon salt

• In a medium bowl, combine buttermilk, sour cream, and mayonnaise.
• Add vinegar, liquid smoke, and sugar. Stir until the sugar is incorporated into the mixture.
• Add the remaining ingredients: garlic powder, onion powder, ancho peppers, chili peppers, chipotle peppers, and salt. Mix until the spices are well-combined.
• Place dressing in the refrigerator for at least 10 minutes to let flavors blend together.
• Taste the dressing before serving and adjust the salt and pepper, if necessary.

Marzetti’s Slaw Dressing

• 1 cup mayonnaise (full fat so it’s creamy)
• 1/3 cup granulated sugar
• 2 tablespoons white wine vinegar
• 1 tablespoon prepared yellow mustard

Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.

Kraft Coleslaw Dressing

  • 3/4 cup mayonnaise (not salad dressing)
  • 1/4 cup white vinegar (this seems to be the best)
  • 1/4 cup milk (whole is best)
  • 1-2 Tablespoons prepared horseradish paste
  • 1/4 cup sugar
  • salt and pepper to taste
  1. In small bowl combine milk and vinegar, let sit 5-10 minutes.
  2. Add mayonnaise, sugar and horseradish, mix and add seasonings.

Subway’s Chipotle Southwest Sauce

• 1 cup mayonnaise
• 1/2 oz dijon mustard
• 1/2 oz lime juice (freshly squeezed)
• 1 in adobo
• 1 oz chipotle chile
• 1/4 oz garlic (fresh, minced)
• salt (to taste)

Combine mayonnaise, mustard, lime juice, chipotle and garlic.
Add salt to taste.
Cover and chill before sandwich preparation, or before using as a salad dressing.

SUBWAY SWEET ONION SAUCE

½ cup light corn syrup
1 tablespoon finely minced Vidalia onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
¼ teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder
.
Combine all ingredients and bring to a boil for about 30 seconds. Whisk well and cover and chill overnight.

NOTE: If you don’t have Vidalia onion, a white onion will work, just mince it VERY finely. I’ve even used re-hydrated onion flakes successfully, although the vidalia onion is best.

Outback Steakshouse Sesame Soy Vinaigrette

1/4 cup soy sauce
3 tablespoons Chinese rice wine
1 teaspoon ginger, minced
1 garlic clove, minced
2 tablespoons honey
2 teaspoons sesame oil

Combine all ingredients in a stainless steel bowl.