Salads

Quick & Easy French Dressing

1 cup Sugar

1 tsp salt

1tsp pepper

1 can tomato soup

1 cup oil

½ to 1 cup vinegar

Optional:

½ tsp garlic powder

1 tsp dry mustard

1 tsp celery seed

½ cup catsup

Combine all ingredients in a quart jar.  Shake well.  (Start with ½ cup vinegar, add more to taste.)

Creamy Italian Dressing

1/2 cup sour cream

1/3 cup buttermilk

2 tablespoons shredded fresh Parmesan cheese

1 teaspoon crushed dried basil

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper, coarsely ground

Mix all ingredients and chill before serving. Makes one cup.

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Basic Balsamic Vinaigrette

1 shallot

1/4 cup good Balsamic Vinegar

1/2 teaspoon Dijon Mustard

pinch of salt and pepper

3/4 cup good extra virgin olive oil

Mince the shallot in a food processor. If you don't want the shallots to be pulverized leave them out and add minced shallot at the end. Add the Balsamic vinegar, Dijon mustard and salt and pepper. Give it a quick buzz allowing the mustard and vinegar to combine and begin to emulsify. Begin to slowly add the olive oil until well combined, being careful to add just a little bit at a time so the dressing will emulsify, the mustard should help emulsification so don't leave it out.  Store in a glass jar for about a week.