Best Aunt Trishs Salad Dressing Recipes

Aunt Trish's Salad Dressing (From the Pioneer Woman) image

Provided by linguinelisa

Time 5m

Yield 12 serving(s)

Number Of Ingredients 8

3/4 cup olive oil or 3/4 cup canola oil
2 lemons, juiced
4 tablespoons parmesan cheese
1/4 teaspoon salt (or more to taste)
fresh ground black pepper
1/4 teaspoon sugar
1 dash paprika
1 garlic clove, peeled and left whole

Steps:

Place all the ingredients in a jar with lid. Shake it up and then refrigerate at least 24 hours before serving.
Good on salad greens and pasta salads.

Aunt Trish's Salad Dressing image

Provided by Ree Drummond : Food Network

Categories appetizer

Time P1DT10m

Yield 12 servings

Number Of Ingredients 11

3/4 cup olive oil or vegetable oil
4 tablespoons grated Parmesan, more to taste
1/4 teaspoon salt (or more to taste)
Freshly ground black pepper
1/4 teaspoon sugar
Dash or 2 of paprika
Juice of 2 lemons
1 garlic clove, peeled and left whole
Green lettuce leaves
1/2 small red onion, thinly sliced
1 cup red grape tomatoes, halved

Steps:

Place the olive oil, Parmesan, salt, pepper to taste, sugar, paprika, lemon juice and garlic into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve the dressing with green lettuce leaves, sliced red onions and halved grape tomatoes. Also works well on pasta salad.

Delicious Doctored Dressing image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h40m

Yield 10 to 12 servings, plus additional caramelized mirepoix

Number Of Ingredients 15

2 tablespoons butter, plus more for the baking dish
2 tablespoons oil
2 cups finely diced celery
2 carrots, peeled and finely diced
1 large onion, finely diced
1 fennel bulb, finely diced
3 cloves garlic, minced
1 cup cubed peeled celery root
1 cup cubed peeled parsnips
1 cup cubed peeled turnips
One 12-ounce package herb seasoned cubed stuffing mix, such as Pepperidge Farm
2 cups chicken broth, plus 1/2 cup more if reheating
1/4 cup fresh parsley, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Butter a 9-by-13-inch baking dish.
In a saute pan over medium heat, add 1 tablespoon each of the butter and oil. When the butter is melted, add the celery, carrots, onion and fennel (mirepoix) and saute until caramelized, about 10 minutes. Add the garlic and stir through. Scoop out 2 cups of the caramelized mirepoix and reserve for the gravy. Put the remaining caramelized mirepoix in a large bowl (you should have about 4 cups).
Heat a second saute pan over medium heat. Add the remaining 1 tablespoon each butter and oil and heat until the butter is melted. Add the celery root, parsnips and turnips and saute until caramelized, about 10 minutes. Transfer the mixture to the bowl with the mirepoix and add the stuffing mix. Add the chicken broth, parsley, salt and pepper and toss together. Transfer the stuffing mixture to the prepared baking dish.
If baking right away, preheat the oven to 350 degrees F. Cover with foil and bake until the stuffing is heated through, about 1 hour.
If making ahead of time, cover the unbaked stuffing with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Bring the stuffing to room temperature, then drizzle with 1/2 cup of chicken broth. Bake, covered with foil, until heated through, about 1 hour.