Keep Salads Interesting - CJ' Recipe Blog at Allrecipes.com - 280940

CJ' Recipe

Keep Salads Interesting 
 
Aug. 2, 2012 1:05 pm 
Updated: Aug. 4, 2012 6:11 am
Make home made dressings.

I recommend using the fresh herbs of the season. If you can't use the one's I've listed substitute your own or 1 tablespon or less of dried. I really think using at least the fresh basil and chives are key to a unique flavor.

Orange Herb Salad dressing
1 cup orange juice
1 cup fat free sour cream
1/3 cup reduced fat mayonnaise
1/4 cup rice vinegar
1 tablespoon lemon juice
1/4 cup packed fresh basil
1/4 cup packed fresh chives
1 teaspoon fresh thyme
1 teaspoon fresh lemon thyme
Pinch of salt and dash of ground white pepper.

Place all ingredients in a blender and blend until smooth. Refrigerate. 16 servings


 
 
Comments
Aug. 2, 2012 3:25 pm
I have been thinking that I should make my own dressings. I have herbs so why not use them :) Thanks for the recipe1
 
Aug. 2, 2012 8:21 pm
I have never thought to use fresh herbs in salad dressings! I should do that now. I have been making my own balsamic vinegar + olive oil dressing for a while now.
 
Aug. 3, 2012 1:05 pm
Fresh herbs are great! But CJ, you are so right. Homemade salad dressings are quick, easy and soooo much less expensive than store bought. And there are so many here on AR. I use this link often for inspiration, then just customize to suit our tastes. Best of all, they TASTE as good or better than bottled. Here's the link to AR's collection, and thanks, CJ, for reminding us to make our own. :) --- > http://allrecipes.com/recipes/salad/dressings-and-vinaigrettes/main.aspx
 
Lookee 
Aug. 4, 2012 1:42 am
How long would you say this lasts in the fridge?
 
CJ 
Aug. 4, 2012 6:11 am
Thank you for the comments. I use about 1/4 cup of minced fresh herbs per 12 oz. of my home made viniagrette. It varies depending on what I have available. I just recently complete my food safety and sanitation course for a state liscence. The federal guidelines are that ready to eat food food is good in the refrigerator below 41 degress F. for 7 days including the day it was prepared.That means it was prepared with cold ingredients to start with. That said, our home refrigerators get stressed with temperatures,especially in the summer. Home friges tend to be opened and closed more than food service friges and warm up slightly at times. There are only 2 people in my house so my dressing do not spoil in those 7 days. You may only want to keep yours 3 to 5 days. Cut the recipe ( and the ones in my previous blog) in half if you won't be using much.
 
 
 
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CJ

Home Town
Carpentersville, Illinois, USA
Living In
Elk Grove Village, Illinois, USA

Member Since
Sep. 2006

Cooking Level
Expert

Cooking Interests
Baking, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Healthy, Quick & Easy, Gourmet

Hobbies
Reading Books, Music, Painting/Drawing

Links
 
 
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About Me
I love to develop new recipes. I have had 15 recipes published by Reiman publications, publishers of TASTE OF HOME magazine. I like to try at least one new recipe a week. My other interests that aren't listed above are running and horse racing. By profession I am a registered medical technologist currently working in microbiology at a local medical center.
My favorite things to cook
Soups. Main dishes for interesting evening meals. Simple baking like cookie jar cookies and quick breads.
My favorite family cooking traditions
I basically make Thanksgiving dinner like my mom did.
My cooking triumphs
Winning a runner up prize for my lasagne recipe when I worked for the Nestle corporation. (I was a part time R&D assistant for the Willy Wonka Candy Factory)
My cooking tragedies
Trying to make sweet and sour shrimp with deep fried shrimp. Coating came off the shrimp when I put the sauce on. My familiy refused to eat it. We were short of money then and it hurt to waste the food and then go get MacDonald's for dinner.
 
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