Garden Dressing

I've always loved the salad at Olive Garden restaurants, and it has much to do with their dressing. When I purchased a bottle at the restaurant to take home, I wasn't surprised to see sugar as an ingredient. I looked for "clone" recipes online, and eventually developed my own, more healthy, variation from the ones I liked best. This will likely taste different in a side-by-side test with Olive Garden dressing, but I like how it ended up and I've been asked to post it by those who have tried it.

• 1/2 c olive oil
• 1/4 c white vinegar
• 2 T lemon juice
• 1/3 c light mayonnaise
• 4 T grated romano cheese
• 1 t salt
• 1/2 t garlic powder
• 1 t Italian herb seasoning
• 1/2 t dry mustard powder
• 1 t honey

Mix all ingredients thoroughly in a food processor or blender. Makes about 1 cup.

Serve the desired amount of dressing on a salad made with romaine, thin sliced onions, sliced sweet peppers, sliced carrots, black olives, pepperoncini, and any other fresh veggies you desire.

Judy's Caesar Dressing

• 1/2 c  safflower oil
• 2 T  fresh lemon juice
• 4 tsp  minced fresh garlic
• 1 tsp  dijon mustard
• 1 tsp  salt
• 1/2 tsp  pepper
• 4 T grated parmesan cheese

Mix all ingredients except parmesan cheese in a jar. Cover and shake well. When ready to serve, add the parmesan cheese to enough romaine lettuce to serve about 8 people. Pour desired amount of dressing over salad and toss. Dressing stores well in refrigerator, but if you add the parmesan to the rest of the ingredients it absorbs the liquid and makes the dressing thicken.

HINTS:  If you don't want to squeeze the lemon juice, use Minute Maid frozen 100% lemon juice, thawed. The only decent substitute for mincing your own garlic is to buy the chopped garlic in oil.

Oriental Sesame Noodle Salad

• 1 16-oz package Soba noodles or linguine pasta

DRESSING:

• 6 cloves garlic, minced
• 6 T olive oil
• 6 T rice vinegar (buy one with no added sweetener)
• 6 T soy sauce
• 2 T sesame oil
• 1 tsp hot pepper powder
• 1/4 c chopped peanuts or 1/4 c peanut butter, softened in microwave

TOPPINGS:

• 6 green onions, sliced
• 1 tsp sesame seeds, toasted

Add 2-3 cups of any chopped veggies, tofu, sprouts, etc. you desire.

Cook noodles al dente, according to package instructions. Run under cold water, drain, and transfer to a serving bowl. Mix dressing ingredients. Pour sauce over linguine, add other vegetables, and toss to coat. Garnish with green onions and sesame seeds. Serve chilled.

Judy's Raspberry Vinaigrette

All the bottled Raspberry Vinaigrettes I checked contained added sweeteners, which I don't find necessary in a salad dressing. So I came up with my own recipe. This makes nearly 2 cups, so it can dress several salads:

• 1/2 c white vinegar
• 1 raspberry herbal tea bag
• 1/2 c 100% fruit juice (raspberry, cherry, pomegranate or other red juice)
• 3/4 c light oil
• 1-1/2 tsp dijon mustard
• 1 tsp dried tarragon or Italian herbs
• 1 tsp cinnamon
• 1 tsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp pepper

Heat white vinegar to boiling and steep tea bag in it for 30 minutes, then remove and discard tea bag. Mix flavored vinegar with all other ingredients in a jar. Shake. Refrigerate until ready to use.