Best Sweet Spicy Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HONKY TONK SWEET AND SPICY SALAD DRESSING



Honky Tonk Sweet and Spicy Salad Dressing image

Provided by Food Network

Categories     condiment

Time 10m

Yield 6 servings

Number Of Ingredients 9

3/4 cup olive oil
1/4 cup cider vinegar
1/4 cup sugar
About 1/4 cup Dijon mustard
1/8 cup Sriracha sauce
1/2 teaspoon ground ginger
1/2 teaspoon celery seed
1/2 tablespoons sea salt
1/4 teaspoon ground black pepper

Steps:

  • Combine the olive oil, vinegar, sugar, mustard, Sriracha, ginger, celery seed, salt, pepper and 1/8 cup water in a blender. Blend well. Adjust the seasoning to taste.

SWEET AND SPICY FRENCH DRESSING



Sweet and Spicy French Dressing image

A Catalina-style dressing recipe that's been in our family for years. I can't count the times I've been asked for this recipe; it's way better than store-bought dressing. Works well for taco salad or any lettuce salad.

Provided by Grandma39

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     French Dressing Recipes

Time 5m

Yield 32

Number Of Ingredients 8

1 cup vegetable oil
¾ cup white sugar
⅓ cup vinegar
⅓ cup ketchup
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon paprika
1 tablespoon dried minced onion

Steps:

  • Blend vegetable oil, sugar, vinegar, ketchup, salt, celery seed, paprika, and dried minced onion in a blender until smooth.

Nutrition Facts : Calories 81.7 calories, Carbohydrate 5.5 g, Fat 6.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.1 g, Sodium 100.7 mg, Sugar 5.3 g

SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING



Sweet and Spicy Honey-Glazed Grilled Chicken with Spinach Salad and Pantry Dressing image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 1/2 pounds chicken (I'm using thighs)
1 tablespoon olive oil
1 teaspoon favorite spice mix (I'm using Old Bay)
Kosher salt and freshly ground pepper
2 tablespoons honey (I'm using wildflower)
2 tablespoons mustard (I'm using sweet and spicy brown mustard)
2 tablespoons soy sauce
1 pound leafy greens (I'm using baby spinach)
One 14-ounce can beans, rinsed and drained (I'm using chickpeas)
1/2 cup sliced red onion
4 strips bacon, diced
1/4 cup vinegar (I'm using white wine vinegar)
1 tablespoon honey (I'm using wildflower)
1 tablespoon mustard (I'm using sweet and spicy brown mustard)
Leftover ketchup in the container (or about 1 tablespoon ketchup)

Steps:

  • For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
  • Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
  • Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
  • Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
  • For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
  • Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
  • Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
  • Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

SWEET AND SPICY GINGER DRESSING



Sweet and Spicy Ginger Dressing image

This sweet, gingery dressing has the nutty flavor of sesame, a hint of garlic, and just a little bite.

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 16

Number Of Ingredients 8

1 cup vegetable oil
1 cup white vinegar
⅓ cup honey
¼ cup sesame seeds
¼ cup minced fresh ginger root
1 teaspoon sesame oil
¼ teaspoon minced garlic
¼ teaspoon red pepper flakes

Steps:

  • Whisk together the oil, vinegar, honey, sesame seeds, ginger, sesame oil, garlic, and red pepper flakes in a small bowl. Serve as salad dressing.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 6.6 g, Fat 15.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 2.3 g, Sodium 0.7 mg, Sugar 5.8 g

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET & SPICY DRESSING



Shrimp, Mango, and Avocado Salad With Sweet & Spicy Dressing image

WW 3pts! Shrimp, mango, avocado... AHHHHHHHHH, IT'S SOOOOOO GOOOOOOOOD. I made this for my supper club that I have at my house every Thursday. It was really great, super easy and fresh!

Provided by Irish in the City

Categories     < 30 Mins

Time 16m

Yield 5 serving(s)

Number Of Ingredients 8

8 cups fresh spinach leaves
8 ounces cooked shrimp, I grilled
2 cups chopped mangoes (about 2 mangos)
1 cup cubed avocado (about 1 small avocado)
1/3 cup seasoned rice vinegar
2 tablespoons lime juice
1 (1 g) packet Splenda sugar substitute
1/8 teaspoon ground cayenne pepper

Steps:

  • To make the dressing, combine vinegar, lime juice, sweetener, and pepper in a small bowl. Mix well, and set aside.
  • In separate large serving bowl, combine all salad ingredients. Pour dressing over salad, and toss until all ingredients are coated. Enjoy!
  • POINTS® value 3*.

Nutrition Facts : Calories 154.9, Fat 5.6, SaturatedFat 0.8, Cholesterol 95.7, Sodium 470.1, Carbohydrate 15.6, Fiber 4.2, Sugar 9.7, Protein 12.9

SWEET-POTATO SALAD WITH SPICY PEANUT DRESSING



Sweet-Potato Salad with Spicy Peanut Dressing image

Categories     Salad     Nut     Potato     Side     Picnic     Vegetarian     Backyard BBQ     Lunch     Peanut     Sweet Potato/Yam     Summer     Sugar Snap Pea     Bon Appétit     Pescatarian     Dairy Free     Tree Nut Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 13

1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 teaspoons toasted sesame oil (such as Asian)
4 garlic cloves, minced
1 tablespoon peanut butter
2 teaspoons chili-garlic sauce
1 1/2 teaspoons golden brown sugar
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes
1 1/2 cups sugar snap peas, cut crosswise into 1/2-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts

Steps:

  • Whisk first 9 ingredients in medium bowl to blend.
  • Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
  • Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.

SWEET AND SPICY CHICKEN WINGS WITH FETA RANCH DRESSING



Sweet and Spicy Chicken Wings with Feta Ranch Dressing image

Provided by Amanda Freitag

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

2 dozen whole chicken wings, separated into drumettes and flats, tips removed
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
2 tablespoons ketchup
1 cup apple cider vinegar
1/2 cup pomegranate molasses
1/4 cup Worcestershire sauce
2 tablespoons dark brown sugar
1 tablespoon red chile flakes
1 cup sour cream
1/2 cup feta, crumbled
2 tablespoons minced fresh parsley
1/2 teaspoon kosher salt
2 teaspoons freshly ground black pepper
Sliced scallions, for garnish
Canola oil, for frying
2 tablespoons unsalted butter
Serving suggestions: baby carrots, celery sticks

Steps:

  • For the wings: Preheat a smoker for cooking at 250 degrees F.
  • Toss the wing pieces in salt and pepper in a bowl and place on the middle grate of the smoker. Smoke for 15 minutes, then flip and smoke for an additional 15 minutes. Remove from the smoker and set aside.
  • For the sweet and spicy glaze: Meanwhile, add the ketchup, vinegar, molasses, Worcestershire sauce, brown sugar and chile flakes to a small saucepan and bring to a boil. Reduce to a simmer, then cook until all the sugar is dissolved, about 2 minutes. Remove from the heat and cool to room temperature.
  • For the feta ranch dressing: Add the sour cream, feta, parsley, salt and pepper to a small bowl and mix to combine. Place in a serving bowl and garnish with the scallions.
  • To finish: Preheat several inches of oil in a Dutch oven to 375 degrees F. Deep-fry the smoked chicken wings in batches, turning occasionally, until cooked through and crispy, 4 to 5 minutes. Combine the butter with 1/2 cup sweet and spicy glaze in a medium bowl. Immediately toss the fried wings into the butter glaze mixture to coat.
  • Serve with the feta ranch dressing, baby carrots and celery sticks.

HEALTHY TUNA GRAIN BOWL WITH TURMERIC SWEET POTATOES AND SPICY YOGURT DRESSING



Healthy Tuna Grain Bowl with Turmeric Sweet Potatoes and Spicy Yogurt Dressing image

This healthy grain bowl is loaded with fresh ingredients and vibrant flavors, thanks to the tangy, spicy yogurt sauce and turmeric-roasted sweet potatoes. Plus, you can easily make this dish from pantry staples and long-lasting freezer items. Serve with an extra squeeze of lime juice for a nutrient-packed and sustaining meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 medium sweet potatoes, peeled and diced into 1-inch pieces
2 tablespoons toasted sesame oil
3/4 teaspoon ground ginger
3/4 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
3 cups frozen cooked brown rice (about 24 ounces)
1/4 head red cabbage, thinly sliced (about 2 cups)
2 small carrots, trimmed and peeled into paper-thin ribbons
2 large limes, halved, 1 half cut into wedges for serving
3/4 cup nonfat plain Greek yogurt
1 tablespoon fish sauce
2 teaspoons chili paste, such as sambal oelek
1 1/2 teaspoons honey
Two 5-ounce cans albacore tuna packed in water, drained
1 cup frozen shelled edamame, thawed
2 scallions, thinly sliced
Toasted sesame seeds, for serving

Steps:

  • Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.
  • Toss the sweet potatoes, 1 tablespoon of the sesame oil, 1/2 teaspoon of the ginger, 1/2 teaspoon of the turmeric, 1/4 teaspoon salt and several grinds of pepper on the prepared baking sheet until evenly coated. Roast until tender and lightly browned, tossing halfway through, about 30 minutes.
  • Meanwhile, heat the frozen brown rice according to package directions; keep warm. Toss the sliced cabbage, carrot ribbons, the juice from 1 lime half, a pinch of salt and a couple grinds of pepper in a medium bowl until well dressed and combined.
  • Squeeze the juice from the remaining 2 lime halves into a small bowl. Stir in the yogurt, fish sauce, chili paste, honey, the remaining 1 tablespoon sesame oil, 1/4 teaspoon ginger and 1/4 teaspoon turmeric, a pinch of salt and several grinds of black pepper until smooth. Taste and adjust the seasoning with salt and pepper.
  • Divide the warm rice among 4 shallow bowls (about 3/4 cup per bowl). Top with the roasted sweet potatoes, cabbage-carrot slaw, tuna (about 1/4 cup per bowl), edamame and sliced scallions. Drizzle with the spicy yogurt dressing, sprinkle with toasted sesame seeds and serve with the reserved lime wedges for squeezing.

COBB SALAD WITH PICKLED BEETS, EGGS, AND SPICY SWEET MUSTARD DRESSING



Cobb Salad with Pickled Beets, Eggs, and Spicy Sweet Mustard Dressing image

Provided by Food Network

Categories     side-dish

Time 1h28m

Yield 4 servings

Number Of Ingredients 21

1 bunch beets
1 small yellow onion
5 peppercorns
5 whole cloves
1 bay leaf
1/4 cup sugar
3/4 cup vinegar
4 eggs, hard boiled and peeled
1 cup Dijon mustard
1 cup honey
1 cup seasoned rice wine vinegar
4 teaspoon dry tarragon
Salt and pepper
12 ounces baby romaine lettuce, cleaned
8 pieces bacon, cooked and crumbled
16 ounces cooked chicken, sliced
2 ounces Gorgonzola, crumbled
1 avocado, peeled and sliced
4 pickled eggs, sliced
Pickled beets and onions
2 tomatoes, quartered

Steps:

  • Scrub and peel the beets. Peel and slice the onions. Put the beets and onions in a medium size saucepan and cover with water. Add the peppercorns, cloves and bay leaf and simmer over medium-heat for about 30 minutes or until the beets are semi soft. Remove from heat and cool. Add the sugar and the vinegar. Add the hard-boiled eggs. Refrigerate and cool overnight.
  • Whisk together the Dijon, honey, vinegar, tarragon, and salt and pepper and set aside.
  • Arrange romaine, bacon, chicken, Gorgonzola, avocado, eggs, and beets and onions on a plate and serve next to a small side dish of dressing.

SWEET POTATO SALAD WITH SPICY PEANUT DRESSING



Sweet Potato Salad with Spicy Peanut Dressing image

Categories     Salad     Sauce     Potato     Vegetarian     Peanut     Boil

Yield Makes 6 to 8 servings

Number Of Ingredients 13

1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 teaspoons Asian sesame oil
4 garlic cloves, minced
1 tablespoon peanut butter
2 teaspoons chili-garlic sauce
1 1/2 teaspoons light brown sugar
2 pounds red-skinned sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups sugar snap peas, cut crosswise into 1/2-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts

Steps:

  • Whisk the vinegar, soy sauce, mayonnaise, ginger, sesame oil, garlic, peanut butter, chili-garlic sauce, and sugar in a medium bowl to blend.
  • Add enough water to a large saucepan to reach a depth of 1/2 inch. Bring to a boil; add the sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
  • Mix the sweet potatoes, dressing, peas, and green onions in a large bowl. Season the salad with salt and pepper.
  • Sprinkle the salad with peanuts and serve.
  • DO AHEAD
  • The DRESSING can be made 4 hours ahead. Cover and refrigerate.

MEDITERRANEAN SWEET & SPICY SALAD WITH GREEK VINAIGRETTE DRESSING



Mediterranean Sweet & Spicy Salad With Greek Vinaigrette Dressing image

Number Of Ingredients 18

VINAIGRETTE
1/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons honey
2 teaspoons dried oregano leaves
1 tablespoon Dijon style mustard
1/8 to 1/4 teaspoon cayenne pepper (ground red pepper)
2 cloves garlic, minced
SALAD
1 (8-ounce) package Morningstar Farms® Meal Starters veggie chicken strips
4 ounces firm tofu, drained and cut into 1/2-inch pieces
1 1/2 cups chopped tomatoes (about 2 medium tomaotes)
1 cup seeded and sliced cucumber
2/3 cup canned garbanzo beans, rinsed and drained
1/2 cup pitted black olives, sliced
1/2 cup chopped red onion
1/3 cup chopped fresh parsley
4 cups torn mixed lettuce greens

Steps:

  • 1. In small bowl whisk together oil, vinegar, honey, oregano, mustard, red pepper and garlic. Set aside.2. Cook MORNINGSTAR FARMS MEAL STARTERS CHIK'N STRIPS according to package directions.3. In large bowl toss together tofu, tomato, cucumber, beans, olives, onions and parsley.4. Arrange greens on 4 serving plates. Top with tofu mixture. Sprinkle with chik'n strips. Whisk oil mixture. Drizzle over each salad. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

SWEET & SPICY DRESSING



Sweet & Spicy Dressing image

This is a real flavorful salad dressing, also good to use as a dip for chicken. I use it in some of my tortilla wraps. I like carrots cooked in this dressing and served hot or cold.

Provided by RecipeMonster

Categories     < 15 Mins

Time 10m

Yield 1 1/2 cups, 8-10 serving(s)

Number Of Ingredients 21

2 tablespoons dark brown sugar
1/4 cup honey
2 tablespoons balsamic vinegar
6 tablespoons lemon juice
1 teaspoon onion powder
1 teaspoon paprika
1 -2 teaspoon mild to medium red chili powder
1 teaspoon dry basil leaves
1/2 teaspoon ground cumin
1/2 teaspoon dry oregano leaves
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon ginger
1/4 teaspoon curry
2 teaspoons prepared mustard
3 teaspoons Worcestershire sauce
1 tablespoon tomato paste
1 (4 ounce) can diced green chilies (I use Hatch but any kind will do)
1/4 cup canola oil
1/2 teaspoon liquid smoke flavoring
6 ounces canned pineapple juice

Steps:

  • Whisk all ingredients together as you are adding them, add oil slowly while you are whisking until combined. Make a day ahead or at least a couple hours.

SWEET & SPICY BALSAMIC DRESSING /MARINADE (NO OIL)



Sweet & Spicy Balsamic Dressing /Marinade (No Oil) image

From a low-fat cookbook. Haven't tried it yet but I like the way it sounds and I have all the ingredients in my home on a regular basis so this is posted for you and for safe keeping.

Provided by Oolala

Categories     Salad Dressings

Time 33m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup water
1 cup balsamic vinegar
1/8 cup Dijon mustard
1/4 cup lemon juice
2 teaspoons garlic, minced
1 1/2 teaspoons sugar
1 teaspoon dried parsley
1/4 teaspoon pepper

Steps:

  • Combine all ingredients in a food processor or blender and process until smooth.
  • Refrigerate several hours before serving.
  • Great on salads or can use as a marinade on chicken and fish.

Nutrition Facts : Calories 11.6, Fat 0.2, Sodium 59, Carbohydrate 2.7, Fiber 0.2, Sugar 1.4, Protein 0.3

SPICY SWEET POTATO FRITES WITH TAHINI DRESSING



SPICY SWEET POTATO FRITES WITH TAHINI DRESSING image

Categories     Potato     Vegan

Yield 4 people

Number Of Ingredients 16

For frites:
1 teaspoon dried coriander seeds
1/2 teaspoon dried fennel seeds
1/2 teaspoon dried oregano
1/2 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt
2 pounds medium sized sweet potatoes
3 tablespoons vegetable oil
2 tablespoons fresh mint
Tahini dressing (recipe below)
For dressing:
1/4 cup tahini, stirred well to blend
1/4 cup water
2 to 3 tablespoons fresh lemon juice
1 large garlic clove, minced
1 tablespoon fresh cilantro, minced

Steps:

  • For frites: Preheat oven to 425 degrees. Coarsely grind coriander, fennel, oregano and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt. Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more. Serve immediately drizzled with the tahini dressing and tear up the mint over the top. For tahini dressing: To make the tahini sauce, in a small bowl, whisk together the tahini, 1/4 cup water and 2 tablespoons lemon juice until smooth. Whisk in the garlic, cilantro and salt to taste. Taste and adjust with more lemon juice if needed.

SIMPLE SWEET & SPICY BALSAMIC DRESSING



Simple Sweet & Spicy Balsamic Dressing image

Make and share this Simple Sweet & Spicy Balsamic Dressing recipe from Food.com.

Provided by Member 610488

Categories     Salad Dressings

Time 10m

Yield 3/4 cup, 6-8 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 cup apple cider vinegar
2 garlic cloves, minced
2 teaspoons honey
salt & freshly ground black pepper, to taste
2 tablespoons fresh lemon juice

Steps:

  • In a jar, add all ingredient and mix well. Shake again just before serving.

LOW FAT SPICY, AND A LITTLE SWEET, PEANUT DRESSING



Low Fat Spicy, and a Little Sweet, Peanut Dressing image

Adapted from Bobby Flay, but the fat is cut by almost 80%! It doesn't make much, but the flavor is strong, and enhances a salad very well.

Provided by AniSarit

Categories     Salad Dressings

Time 2m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 tablespoons seasoned rice vinegar
1/2 tablespoon peanut butter (not chunky)
1/2 tablespoon soy sauce
1/2 tablespoon honey
1 teaspoon sesame oil
1 teaspoon hot red chili pepper flakes (I used Mexican variety)
1/2 tablespoon fresh ginger, grated

Steps:

  • Combine all ingredients in a small bowl, and whisk well.
  • Add to your favorite salad.

Nutrition Facts : Calories 66.2, Fat 4.3, SaturatedFat 0.7, Sodium 270.8, Carbohydrate 6.3, Fiber 0.4, Sugar 5.2, Protein 1.7

SARASOTA'S SWEET & SPICY TOMATO SALAD DRESSING



Sarasota's Sweet & Spicy Tomato Salad Dressing image

I love tomatoes in any form. This is a favorite dressing which is easy and is just a nice twist on a standard vinaigrette. Chilled iceberg, thin sliced onion, bacon and cucumber is great with this. Top it with some sliced hard boiled egg for a great salad.

Provided by SarasotaCook

Categories     Low Protein

Time 10m

Yield 1/2 cup dressing, 4 serving(s)

Number Of Ingredients 10

1 tablespoon tomato puree (not paste)
3 tablespoons olive oil
1 teaspoon honey
1 lime, juice of
1 teaspoon garlic, minced
2 tablespoons fresh parsley, diced fine
2 teaspoons ground cumin
hot sauce
salt
pepper

Steps:

  • Dressing -- Just mix all in a small bowl or dish and chill until ready to use.
  • Serve -- Over your favorite. As I mentioned, I love iceberg lettuce, bacon, onion, cucumber and hard boiled eggs. But use your favorite.

Nutrition Facts : Calories 104.3, Fat 10.4, SaturatedFat 1.4, Sodium 4.5, Carbohydrate 3.4, Fiber 0.3, Sugar 1.8, Protein 0.4

STEPHIE'S SWEET AND SPICY DRESSING



Stephie's Sweet and Spicy Dressing image

This dressing came out of desperation for a good french dressing in Canada. All the french dressing here seems watery and bland. My dressing is creamy and sweet, with a nice spice. Easy to make because you can cheat and use a bottle of ranch dressing for the base! Husband approved!

Provided by Stephanie Vandenburg

Categories     Dressings

Time 10m

Number Of Ingredients 6

1 c ranch dressing, any brand
3/4 c sugar
1/2 c yellow mustard, any brand
1 tsp cayenne pepper
1/2 tsp paprika
1/4 tsp black pepper

Steps:

  • 1. Mix together the ranch dressing, sugar and mustard thoroughly. You don't want to be able to feel the texture of the sugar in the dressing.
  • 2. Add in the cayenne pepper, paprika and black pepper. Mix well.
  • 3. Enjoy on salads or as a sauce - we eat this on chicken! Makes enough to fill a regular size salad dressing bottle.

SWEET-POTATO SALAD WITH SPICY PEANUT DRESSING



Sweet-Potato Salad with Spicy Peanut Dressing image

Great with: Grilled hoisin-glazed ribs, pork chops, or chicken satay.

Provided by @MakeItYours

Number Of Ingredients 13

1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 teaspoons toasted sesame oil (such as Asian)
4 garlic cloves, minced
1 tablespoon peanut butter
2 teaspoons chili-garlic sauce
1 1/2 teaspoons golden brown sugar
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes
1 1/2 cups sugar snap peas, cut crosswise into 1/2-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts

Steps:

  • Preparation Whisk first 9 ingredients in medium bowl to blend.
  • Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
  • Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.

Related Topics