Salad Dressing: Greek

Okay. Seven days of salad dressing is way too much salad - especially considering I'm a girl who doesn't even really like salad.

I'm finishing this marathon of salad with a long-time favorite around our house: Greek Salad.

taken from Healthy Cooking (formerly Light and Tasty), March 2001 (p. 21)
Available online
Makes 12 servings
Prep time: about 20 minutes

SALAD:
8 C torn romaine
3 medium tomatoes, cut into wedges
1 medium cucumber, peeled, halved and sliced
1/2 C medium green pepper, thinly sliced
1/2 medium red onion, cut into rings
1/2 C sliced ripe olives
1/2 C crumbled feta cheese

LEMON DRESSING:
1/4 C olive oil
2 Tbsp lemon juice
2 tsp Dijon mustard
2 garlic cloves, minced
1/2 tsp sugar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp dried thyme
1/8 tsp pepper

In a salad bowl, combine the first seven ingredients.

Whisk the dressing ingredients.

Pour over salad and toss to coat.

Serve immediately. 

My Notes:

Like I said earlier, this has been a favorite around our house for a long time - almost 10 years judging from when the recipe was first published.

Salad Dressing: Garden Cafe

Another salad dressing recipe.

Don't worry, though. I still don't love salad.

Taken from emiller on Tasty Kitchen
Prep time: Less than 10 minutes
Chilling time: 1 or more hours
Makes 12 servings

2/3 Tbsp fresh lemon juice
1 C red wine vinegar
1 1/4 tsp salt
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp ground black pepper
1 tsp sugar
1 clove garlic, minced
3 C corn oil

Combine all ingredients and mix well. Store in the refrigerator.

My Notes:
This wasn't one of my favorite salad dressing experiments. It didn't have enough flavor for me, and it didn't stick to the lettuce very well. Maybe I will try it again with a different kind of oil and more wine vinegar.

Salad Dressing: Sun Dried Tomato

Sun dried tomatoes are something I have only learned to love recently, and I had some left-over from making a risotto. That's why I picked this dressing - can't let good sun dried tomatoes go to waste.

Taken from Kaitlin on Tasty Kitchen
Makes 10 servings
Prep time: 10 minutes
Chilling time: 1 hour (or more)

7 pieces sun dried tomatoes, packed in oil
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tsp sugar
1/2 C extra virgin olive oil
1/4 C red wine vinegar
2/3 C sour cream
1/4 C Parmesan cheese, freshly grated

Process sun dried tomatoes, garlic, oregano, salt, pepper, and sugar in a food processor until combined. While running, add olive oil and red wine vinegar. Stop processor and add sour cream. Process until smooth and add Parmesan cheese. Process for 30 more seconds. Best if chilled overnight.

Serve on a salad of romaine, artichoke hearts, black olives, roasted red pepper, red onion slices and grated Parmesan cheese.

My Notes:
This was really, really good! We will make it again.

Salad Dressing: Creamy Garlic Dressing

Another creamy salad dressing. Selected because I was looking for something that had the consistency of Ranch dressing with a unique flavor.

Makes 2 1/2 C dressing
Takes less than 5 minutes to make
Taken from Allrecipes

2 Tbsp tamari sauce
1 Tbsp balsamic vinegar
1 Tbsp honey
3 cloves garlic, minced
1 C sour cream
1 C mayonnaise
2 Tbsp barbeque sauce
1 tsp Dijon mustard
2 Tbsp garlic powder
Black pepper, to taste 

Whisk together the tamari, vinegar, and honey until the honey has dissolved, then whisk in the garlic, sour cream, mayonnaise, barbeque sauce, mustard, garlic powder, and black pepper until smooth. 

Cover and refrigerate 2 to 3 hours before using. 

Use within a few days. 

My Notes:
This was actually really good. It seemed strange to add barbecue sauce to salad dressing, but the end result was fun.