French Salad Dressing Recipes

MAKING 1) In a bowl, combine the 1/4 cup parsely, green pepper, celery, onions and dill pickle together. 2) Combine half the mixture with the remaining parsely and keep aside. 3) To the other half mixture add the potatoes and celery, toss well to mix. 4) In a... - 48.6652

GETTING READY 1. In a jar with tight fitting lid, combine the dressing ingredients and shake vigorously until well combined. 2. In a saucepan, pour small amount of water, add whole fresh beans; cover and cook for 17-20 minutes until they are tender. 3. If... - 47.7382

GETTING READY 1) Mix together salt, sugar, paprika for the french dressing. 2) Stir in vinegar and salad oil, shaking well. 3) Keep the mixture in refrigerator to allow chilling. MAKING 4) In a salad bowl, break up lettuce. 5) Mix in onions and green... - 46.2571

GETTING READY 1) Hard boil eggs for 8-10 minutes. Plunge in cold water. Shell and quarter them. Keep aside. 2) Trim beans and wash. 3) Skin tomatoes and cut into quarters. 4) Skin and slice onions thinly. Break it into individual rings. 5) Wash lettuce and... - 44.8235

Boil the potatoes in their jackets until just pierceable. Pour cold water over them and peel at once. Cut them into halves or quarters, sprinkle with 1/2 tea spoon salt and add the white wine. Let stand for 30 minutes. Mix the oil, vinegar, pepper, 1 teaspoon... - 44.2704

GETTING READY 1) To make dressing, combine the listed ingredients in a bowl and chill. MAKING 2) In a steamer, steam green beans until tender-crisp. Drain and set aside. 3) In a pot of boiling water, blanch celery for 15 seconds. 4) In a salad bowl, arrange... - 44.1819

MAKING 1. Take a bowl and combine oil, soup, vinegar, onion, sugar, salt, mustard and salt -pepper. Shake them well and place them in a tightly covered container. 2. Add potatoes into a bowl and mix it up with ¾ cup of dressing. Similarly add green beans and... - 40.1837

MAKING 1) Use a screw-top jar, to add olive oil, vinegar, lemon juice, Roquefort cheese, garlic, salt, and red pepper. 2) Cover the lid and shake thoroughly. 3) Place inside refrigerator to chill. SERVING 4) Shake the dressing before spreading on your choice... - 39.8597

MAKING 1) Using a vegetable peeler, peel the aubergine, dice. 2) In a saucepan, place the aubergine, lemon juice, salt, water and garlic. 3) Heat and boil for about five minutes until barely tender. 4) Add in onions, celery and French dressing. 5) Remove... - 39.7473

Steam the cauliflower, carrots, parsnip or turnips. Divide the cauliflower into sprigs. Dice the carrots, parsnip or turnip, and beetroot, or cut into neat rounds with a cutter. Rinse and drain the peas. Mix all trimmings and uneven pieces of vegetable... - 39.0621

Make dressing. Coddle egg: put into boiling water 1 minute; remove shell. Mix well with all other ingredients. Remove tough outer leaves from lettuce; wash; dry well. Break into pieces; put into salad bowl. Add dressing; toss lightly. Heat butter in... - 38.8182

MAKING 1. In a medium sized bowl, crumble roquefort cheese to a coarse texture. Add the remaining ingredients and mix well. 2. Clingwrap and refrigerate this dressing for about an hour and use chilled as required. Makes 2 cups. SERVING 3. Drizzle on garden... - 38.0757

In 1-pint jar with tight-fitting lid place corn oil, lemon juice, sugar, salt, fine herbes, paprika, mustard and garlic. Cover and shake well. Refrigerate at least 1 hour. Remove garlic. Shake thoroughly before serving. Serve on assorted salad greens using 2... - 36.1434

MAKING 1. Make very thin slices out of the cabbage, discarding any core and place in a large bowl. 2. Divide broccoli into flowerets, discard tough stalks and add flowerets to cabbage. 3. Remove and discard zucchini ends, slicing trimmed zucchini as thinly as... - 35.2809

Wash all ingredients carefully; let dry well. Tear spinach into bite size pieces. Mix all ingredients with spinach. Toss well; add French dressing. - 34.8407

Whisk sour cream, T/2 teaspoons olive oil, horseradish, dill, and 3/4 teaspoon white wine vinegar in small bowl. Season dressing to taste with salt and pepper. Place arugula, fennel, and onion in medium bowl. Add 1 1/2 teaspoons olive oil and 1/2 teaspoon... - 33.7256

MAKING 1) In a bowl or screw-topped jar, place oil, vinegar or juice, sugar, mustard and seasoning. 2) Whisk in bowl or shake the bottle, to incorporate the ingredients together. 3) Stir or shake dressing again, before use, as the oil separates out on... - 31.7749

1. Take off ends and any strings from beans. Leave whole if small, or snap into 2-inch lengths. French-cut larger beans into lengthwise strips. 2. Cook beans, parsley and onion in minimum of boiling water until only just tender. 3. Drain. Toss with enough... - 31.6066

In salad bowl combine tomatoes, lettuce, tuna, and scallion. In small bowl combine oil and mustard and whip until creamy; add lemon juice, vinegar, water, salt, and pepper and stir to combine. Pour dressing over tuna mixture and toss; sprinkle with parsley. - 31.2537

Place all ingredients in blender container. Cover, process on high speed for 30 to 45 seconds or until smooth. If a blender is not available, combine all ingredients in a shaker jar. Shake until well blended. Store in a sealed glass jar in the... - 30.3175

In salad bowl combine tomatoes, lettuce, tuna, and scallion. In small bowl combine oil and mustard and whip until creamy; add lemon juice, vinegar, water, salt, and pepper and stir to combine. Pour dressing over tuna mixture and toss; sprinkle with parsley. - 29.7837

1. The cucumber can be peeled or not as preferred. Cut into thin slices, put on to a dish and sprinkle with salt. Leave to stand for an hour if possible, then drain off surplus water. 2. Arrange the cucumber in the serving dish, pour the dressing over and... - 29.7103

MAKING 1. In a jar with lid add all ingredients. 2. Shake well to combine. SERVING 3. This goes well with any salad of your choice. - 28.6651

Sprinkle the bottom of a salad bowl with salt and rub it with a garlic clove. Add mustard and stir in vinegar with a fork. Add shallots and oil and salt and pepper to taste. Stir well before adding crisp greens. - 27.5851

Wash greens well; pat-dry. Tear or cut into small pieces. Place ingredients in large salad bowl. Just before serving, pour Herbed French Dressing over greens; toss lightly. - 27.4554

1. Mix the beansprouts with the coarsely shredded greens and chopped spring onions. 2. Decorate with thinly sliced red and green pepper and serve with a French dressing. - 27.3363

Arrange endive, evenly divided, on each of 4 salad plates. Top each with 2/3 cup cottage cheese. Arrange fruit, evenly divided, around cottage cheese. Serve each salad chilled with 1 serving Fruit French Dressing. - 27.1516

1 Add to the French Dressing the eggs, pepper, parsley, water cress, onion, chives. Taste and add salt if needed. - 26.46

MAKING 1. In an electric mixer, beat the cottage cheese on its highest speed until smooth enough 2. Turn the speed of the electric mixer down and beat it gFrench dressing, bleu cheese and horseradish; cover and chill SERVING 3. Serve as required - 26.1024

MAKING 1. In a bowl add all ingredients and blend together. 2. Transfer into bottles and store. SERVING 3. Shake or whisk before using it to dress salad. - 25.5282

1. Combine lobster and celery and marinate in French dressing. 2. Add mayonnaise. 3. Garnish with pimiento strips, if desired. - 24.6646

Mash the anchovy fillets with a fork. Combine with the olive oil and lemon juice and mix until thoroughly blended. - 24.63

MAKING 1) Take a mixer jar and combine tomato soup, salad oil, vinegar and dry mustard in it. Shake well or mix in an electric blender. SERVING 2) Pour over salad greens and serve. - 22.8633

Grate the carrots finely and serve on a bed of lettuce leaves. Sprinkle with the French dressing. Garnish with chopped parsley. - 22.6037

Keep a supply of torn lettuce in the refrigerator ready to use for salads or, buy the lettuce, celery, green onions and red bell pepper for this meal from a salad bar. - 21.3325

Boil the potatoes with skins on and allow them to cool before peeling, as it is considered a good thing to have potatoes waxy rather than mealy for salad. Peel potatoes, cut into small pieces or thin slices, and mix with parsley, onion, and french... - 20.5866