Diva Tasting: Salad Dressings…

Spring is on the way with fresh everything for salads. Here are a few variations of my dressings for your enjoyment.

Namaste, The Queen Cronista

Dressings for Salads

If storing leftover dressing, use a non-reactive container and shake well or whisk before next use.

Basic Vinaigrette


½ Cup ACV (Apple Cider Vinegar)

½ Cup EVOO (100% Italian Extra Virgin Olive Oil)

1 Clove Crushed Garlic

2 Teaspoons Season Salt

1 Teaspoons Greek Seasoning

Juice of 1 Lemon


Step 1 In a glass jar with a tight fitting lid, combine all ingredients. Shake well. Suggest 3 Tablespoons per serving.

Lemon Vinaigrette


½ Cup Extra-Virgin Olive Oil

3 Tablespoons Lemon Juice

¼ Cup White Balsamic Vinegar

1 Tablespoon Freshly Grated Parmesan Cheese

1 Small Garlic Clove Minced

½ Teaspoon Lemon Zest

¼ Teaspoon Kosher Salt

Teaspoon Ground Black Pepper


Step 1 Combine all ingredients in a small blender cup or use hand blender. Blend until dressing is smooth, 30 to 45 seconds. Store in a glass jar with a tight lid and shake before each use.

Champagne Vinaigrette


¼ Cup 100% Italian Extra Virgin Olive Oil (EVOO)

3 Tablespoons Champagne Vinegar Or Sherry Vinegar

2 Teaspoons Dijon Mustard

¼ Teaspoon Coarse Sea Salt Or Kosher Salt

1/4 Teaspoon Freshly Ground Black Pepper

¼ Teaspoon Crushed Red Pepper Flakes

2 Cloves Garlic, Minced


Whisk together oil, vinegar, mustard, salt and pepper, garlic in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes on plate. (Sneak a quick dip of artisan bread into the mixture – so good!)

Easy Thousand Island Dressing


1 Cup Mayonnaise

¼ Cup Ketchup

¼ Cup Sweet Pickle Relish, Or More To Taste

1 Teaspoon Worcestershire Sauce

1 Teaspoon Prepared Horseradish, Or More To Taste

½ Teaspoon Paprika, Or More To Taste


Step 1-Combine mayonnaise, ketchup, pickle relish, Worcestershire sauce, horseradish, and paprika in a bowl; mix well. Cover with plastic wrap and chill before serving.

Real Thousand Island Dressing


2 Large Eggs

1/8 Cup Worcestershire Sauce

1 Tablespoon White Sugar

¼ Cup White Vinegar

1 Pinch Ground Cloves

¼ Cup Ketchup

½ Quart Mayonnaise

½ Cup Sweet Pickle Relish


Step 1-Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove and placae in a bowl of ice water for about 5 minutes for easier peeling. Chop when peeled.

Step 2-In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and ketchup until evenly blended. Chill and serve spooned over fresh greens. Store in the refrigerator.


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