Best Secret Salad Dressing Recipes

FIFTH GENERATION SALAD DRESSING- A FAMILY SECRET..

Fifth Generation Salad Dressing- A Family Secret.. image

This salad dressing has been in our family for decades. Ever have a salad dressing so good that you sop up every last bit with your bread? This is it! You'll never buy bottled again. And the best part? It's quick and easy!

Provided by Family Favorites

Time 10m

Number Of Ingredients 7

Ingredients

3 Tbsp white sugar
1 tsp salt
1 tsp dry mustard
1/4 tsp black pepper
1/4 medium onion
3/4 c canola oil or vegetable oil (olive oil not recommended for this recipe)
1/4 c white or apple cider vinegar

Steps:

1. Place all ingredients in a blender and blend at high speed until mixed.

'SECRET' SALAD DRESSING

'Secret' Salad Dressing image

My mom has made this dressing forever. It's been a family favorite right next to homemade ranch dressing.

Provided by ChefJoe

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 16

Number Of Ingredients 8

Ingredients

½ cup ketchup
1 cup vegetable oil
¼ cup mayonnaise
¼ cup white vinegar
¼ cup white sugar
¼ cup diced onion
1 teaspoon salt
¼ teaspoon pepper

Steps:

Combine the ketchup, vegetable oil, mayonnaise, vinegar, sugar, onion, salt, and pepper in a blender; blend until smooth. Store in refrigerator.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 5.4 g, Cholesterol 1.3 mg, Fat 16.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 248.5 mg, Sugar 5 g

" DRESSED UP" SALAD WITH SECRET DRESSING

I figured that if I had to forgo my jeans to get all dressed up for a dinner party I was giving, why should my salad get off easy? The result is beautiful to look at and impressed everyone, plus they raved about my decades-old "secret" dressing. Quantities of the vegetable toppings are based on using one large head of iceberg lettuce and standard sized bowl, but I've used iceberg and other salad greens in larger quantities by increasing amounts of vegetable toppings so top is not "half dressed"! (Quantities of fresh veggies for "rings" are fairly approximate because salad bowls vary in sizes, but rings should be uniformly shaped) DON'T BE AFRAID to try this -- it's not as complicated as it may seem! RE. SECRET DRESSING: The recipe makes a good amount, so can be enough for larger salads. It really is a closely-guarded recipe given me by my cousin, who was friends with a chef who swore her to secrecy. However, I think since my promise of secrecy was made over 30 years ago, the statute of limitations has run out! He worked at one of the first very exclusive $$ spa resorts in Southern California that still exists... the Golden Door. At that time it was the first dressing I had ever had with fresh ginger and I had to drive miles to an Asian market to find it and the rice vinegar... times have changed! Similar dressings now exist, so I'm sure the spa now has a totally different "secret" dressing!

Provided by Mareesme

Categories Salad Dressings

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs salad greens, of choice
2 green onions (can use sliced red onion)
salt
pepper
salad seasoning, of choice
5 cups shredded carrots
4 cups fresh corn kernels or 4 cups frozen corn kernels
3 cups green peppers, diced
3 beets, peeled and shredded and or 3 diced tomatoes
6 white mushrooms, sliced
4 inches piece gingerroot
1/2 cup rice wine vinegar
1/2 cup honey
1 garlic clove, minced
3 tablespoons soy sauce
2 1/4 cups safflower oil

Steps:

SALAD.
In salad bowl, tear lettuce and add green or red onion and seasonings (for some reason, it seems to work better with the onion mixed in with salad greens, not as one of the "rings"). Toss and smooth greens so top is uniformly level.
FORMAL ATTIRE.
Proceed to "dress up" the salad by making a 1" ring (1-1/2" for wider bowls) of grated carrot around edge of bowl thick enough to cover the greens.
Then make rings inside this of corn, then green pepper, then beets or tomatoes then mushroom slices piled in the center circle. If using beets and tomatoes both, make it tomatoes then a ring of mushrooms then a mound of shredded beets in center.
Make sure rings are thick enough to cover all the "naked" greens. You can use any vegetables of your choice to make the rings, such as radishes, olives or water chestnuts, but I prefer the varying colors and blend of flavors of the above.
Cover with plastic wrap and refrigerate until ready to place it on buffet or dinner table.
SECRET DRESSING.
Make Secret Dressing by placing cut pieces of ginger root and vinegar in a blender and blend until smooth. Press through a mesh strainer over a bowl, squeezing out pulp to get more liquid into bowl. Pour liquid back into rinsed-out blender.
Add honey, garlic and soy sauce. Blend well. Slowly add oil while blender is on low to mix.
Pour into a jar with cover, shake and refrigerate. When ready to serve salad, shake jar and pour into a cruet for guests to pour their own.
PRESENTATION.
Put salad on buffet or dinner table and after everyone oohs and aahs, toss well and serve with secret dressing in a cruet for them to pour on desired amount.

SALAD ESSENTIALS: ANDY'S SECRET DRESSING

Salad Essentials: Andy's Secret Dressing image

There is nothing magical or secret about this dressing; it is just a combination of ingredients that I really like. It works great on a mess of greens, or I love it on some sautéed chicken breasts. The lemon juice gives it a piquant taste that blends on the palette very well with the sour cream, and buttermilk; plus, the white pepper gives it a "sweet" heat. I came up with it when I had a salad, but no dressing to put on it. So, I puttered about, and came up with this... call it the ravings of a mad scientist. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Dressings

Number Of Ingredients 12

Ingredients

PLAN/PURCHASE
1/4 cup(s) sour cream
1 tablespoon(s) lemon juice, freshly squeezed
2 tablespoon(s) buttermilk
- white pepper, freshly ground, to taste
OPTIONAL ITEMS
1 tablespoon(s) pickle relish, sweet or dill
1 teaspoon(s) fresh dill, chopped
1 pinch(es) cayenne, or to taste
1/8 teaspoon(s) paprika, sweet or hot
1 dash(es) frank's hot sauce, or to taste
- substitute the sour cream with mayo

Steps:

PREP/PREPARE
Chef's Note: I have two types of recipes that I create: 1. Recipes I make for my clients and/or my houseguests. 2. Recipes I make for myself. The recipes I make for others tend to be based on my years of experience on what people like; conversely, the recipes I make for myself trend more towards what I personally like. This recipe is in the latter category.
Gather your Ingredients (mise en place).
Add the sour cream and the lemon juice to a bowl and whisk together. Then add the buttermilk, and white pepper.
Chef's Tip: Once I whisk the sour cream and lemon juice together, I then add the buttermilk to the desired consistency. I find that 2 tablespoons of buttermilk are just about right for me. I then add the white pepper to give it a bit of a kick.
Chef's Note: If you can give it an hour or two in the fridge, it will help give the ingredients a chance to know one another.
OPTIONAL ITEMS I listed a few optional items that I like to use to switch things around a bit; however, feel free to add any items that will make it your own.
PLATE/PRESENT
Drizzle on some salad greens, or possibly a nice sautéed chicken breast. Enjoy.
Keep the faith, and keep cooking.