Directions
- Tomato Garlic Dressing: Blend all ingredients together.
- Yogurt Dressing: Mix all ingredients together.
- Mint Honey Dressing: Blend all ingredients together.
- Soy Sauce Dressing: Blend all ingredients together.
- Balsamic Vinaigrette Dressing: Blend all ingredients together.
- Mustard Vinaigrette: Mix all ingredients together.
- Blue Cheese Dressing: Mix all ingredients together, then cover and chill.
- Mayonnaise: Beat the egg yolk with the salt, dry mustard and pepper. Add the olive oil drop by drop, beating constantly, until the mixture starts to thicken; then add the remainder of the olive oil in a steady stream, still beating. Beat in the cider vinegar.
- Garlic Mayonnaise: Add 1–2 cloves crushed garlic to the mayonnaise above.
℞ M.D. Notes
- The mayonnaise contains raw egg yolk. Use a fresh or pasteurized egg, keep the mayonnaise refrigerated, and use it within a day or two. Raw egg is best avoided by anyone with a weakened immune system, including during chemotherapy.
- I particularly like the flavors of salad dressings served at room temperature, so if storing extra dressing in the refrigerator, take it out an hour before dressing the salad.
