T's Blue Cheese Herbed Dressing

1/4 cup crumbled blue cheese 

1/4 cup mayo

1/4 cup Greek yogurt or sour cream

dash dried oregano

2 teaspoons fresh chives, chopped

2 teaspoons fresh parsley, chopped

2 tablespoons lemon juice

1 tablespoon olive oil

1/4 teaspoon Penzey lemon Pepper

fresh ground black pepper to taste

2- 3 tablespoons milk

Blend all ingredients with a Nutri Bullet, a hand blender, or a blender. Chill for several hours and use. 

Creamy Lemon Dressing

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons white wine vinegar

2 tablespoons lemon oil

2-3 tablespoons light olive oil

1 tablespoon half & half

Fresh ground pepper

 

Put Dijon mustard, lemon juice, and vinegar in a small jar and shake well. Or you can do this in a bowl with a whisk or use a hand blender!  Add all other ingredients and shake well.  Keep in frig until ready to use.  

Quick & Yummy Creamy Dressing

2 teaspoons Dijon or grainy mustard

1 ½ tablespoons mayonnaise

1 ½ whole-milk plain yogurt

Pinch salt

Pinch granulated sugar

Freshly ground black pepper

1 tablespoon Champagne or white wine vinegar

 

Mix all into a small mason jar and shake well

Feta Dressing ~ 1

 

 

½ cup mayo

2 ounces feta cheese

1 small shallot, minced

1 clove garlic- minced

1 teaspoon basil

fresh ground black pepper

1-2 tablespoons lemon juice

¼ - ½ cup half & half

 

Mix together with a hand blender or by hand and chill.  Great on tossed green salad with grill chicken and toasted walnuts.

 

Creamy French Vinaigrette

¼ teaspoon salt

¼ teaspoon tarragon

¼ teaspoon mixture of white pepper & black pepper

1 tablespoon Dijon mustard or ½ teaspoon dry mustard

Juice of 1 lemon

1 clove garlic, chopped

5 tablespoons white wine vinegar

½ cup lite olive oil or canola oil

2 tablespoons EVOO

1 egg

½ cup cream

2 green onions, chopped

** ¼ cup mayonnaise, optional

 

Mix all in the blender and chill.  Serve over salad mixture of choice. 

Vinaigrette Dressing with Blue Cheese

 3  tablespoons extra virgin olive oil

1 tablespoon white wine vinegar (or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar)

Pinch of kosher salt

A turn of freshly ground black pepper

1-2 tablespoons fresh chopped herbs like dill, basil, parsley, or thyme (dried herbs work, too, just use 1-2 teaspoons instead)

1 garlic clove, grated

2 tablespoons *Gorgonzola or you use grated or crumbled Parmesan, Pecorino Romano, or feta cheese

Pinch of crushed red pepper flakes

1 teaspoon Dijon mustard

½ teaspoon sugar

 

Directions:

Add all the ingredients except the blue cheese to a small mason jar, screw on the lid and shake until blended, or you can whisk the ingredients together in a bowl or whirr them together in a blender. Taste and adjust seasonings if desired and add the cheese of choice.

Keep leftover dressing in a sealed jar in the refrigerator for 2 – 3 days. Without the cheese, it will keep longer. I used dill, parsley, basil, and thyme in the dressing.

T's Simple Spinach Salad for 2

Dressing:

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

fresh ground pepper

pinch salt

Put all dressing ingredients into the bottom of a large bowl and whisk well!

Salad:

3/4 bag or tube of fresh baby spinach 

2 hard-cooked eggs, diced 

2 pieces of cooked bacon, broken into pieces

2 tablespoons fresh grated Parmesan cheese

Add the salad ingredients to the bowl with the dressing in the order listed. Toss to mix well and serve with a little freshly ground black pepper. 

Easy & Tasty Caesar Dressing

2 tablespoon mayonnaise

2 teaspoon Dijon mustard

1 garlic clove, diced

¼ cup fresh lemon juice

1 teaspoon Worcestershire

½ teaspoon freshly ground black pepper

½ cup olive oil

¼ - ½ cup shredded Parmesan cheese

 

Place all ingredients but the cheese into a blender or a NutriBullet and process until smooth and well blended. Add the cheese and process until thick and creamy.  Chill for several hours before using.

Baby Spinach and Arugula Salad with Grilled Chicken, Grapes, Goat Cheese, and Walnuts

 

Salad:

2 cups chopped grilled chicken breast, I made a marinated the chicken with Dijon mustard, honey, salt, pepper, olive oil and some vinegar for a couple hours before grilling the chicken.

1 bag baby arugula

1 bag baby spinach 

¾ cup seedless red grapes halved

⅓ cup crumbled goat cheese

¼ cup pine nuts or walnuts, toasted

Toss all together.

 

Dressing:

2 tablespoons honey

1 tablespoon Dijon mustard

1/2 teaspoon fine sea salt

1/2 teaspoon freshly crushed black pepper finely ground

1 large garlic clove grated

1/4 cup balsamic vinegar

½ - 3/4 cup extra virgin olive oil

Whisk together the first 6 ingredients, then slowly whisk in the olive oil. This is better if it is made a day ahead if possible!

Salad with Grilled Chicken, Grilled Corn & Avocado

 

2 cups grilled chicken breast, chopped, I marinated it first with oil & vinegar and some spices

1 cup grape tomatoes halved

2 avocados, chopped

1-2 cups corn, grilled

2-3 slices bacon, cooked very crisp and chopped

½ head Iceberg lettuce, chopped

1 bag or tub mixed greens or greens of choice

Mix iceberg lettuce and greens together in a large bowl.  Then layers all other ingredients over the top. Drizzle with the dressing just before serving.

 

Vinaigrette Dressing with Blue Cheese

3 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar (or balsamic, apple cider vinegar, rice, sherry, or other wine vinegar)

Pinch of kosher salt

A turn of freshly ground black pepper

1-2 tablespoons fresh chopped herbs like dill, basil, parsley, or thyme (dried herbs work, too, just use 1-2 teaspoons instead)

1 garlic clove, grated

2 tablespoons *Gorgonzola or you use grated or crumbled Parmesan, Pecorino Romano, or feta cheese

Pinch of crushed red pepper flakes

1 teaspoon Dijon mustard

½ teaspoon sugar

 

Directions:

Add all the ingredients except the blue cheese to a small mason jar, screw on the lid and shake until blended, or you can whisk the ingredients together in a bowl or whirr them together in a blender. Taste and adjust seasonings if desired and add the cheese of choice.

Keep leftover dressing in a sealed jar in the refrigerator for 2 – 3 days. Without the cheese, it will keep longer. I used dill, parsley, basil, and thyme in the dressing.

Creamy Italian Dressing

1 cup mayonnaise

½ cup sour cream

½ cup buttermilk

¼ cup red wine vinegar

1 small garlic clove

1 tablespoon onion, grated

1 tablespoon sugar

½ teaspoon dill

½ teaspoon oregano

½ teaspoon basil

Dash hot sauce

Dash Worcestershire sauce

Mix all in blender and chill.

T’s Blanc Remoulade

1 cup mayonnaise

1 tablespoon Creole mustard

2 tablespoons Dijon mustard

2 teaspoons horseradish

1 teaspoon hot sauce

White pepper

3 green onions

¼ medium onion

juice of ½ lemon

2 teaspoons malt vinegar

capers to taste

Mix all but the capers in the food processor or blender and then stir in capers.  Chill and serve as a dip to go with shrimp or if served as a first course serve on a plate with shaved lettuce and then a layer of cold shrimp with sauce drizzled over the top.

Feta Dressing ~ 2

½ cup mayo

2-3 ounces feta cheese

2 cloves garlic- minced

2 green onions- minced

½ teaspoon dry mustard

½ teaspoon basil

fresh black pepper

1 tablespoon white wine vinegar

Mix all in blender, chill and use.  May add milk or half & half if you want a thinner dressing.

Creamy Feta Peppercorn Salad Dressing

½ cup Sour Cream

 1 cup mayonnaise
4 tsp. white vinegar
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
2 oz. crumbled feta cheese
1-2 tablespoons milk

Combine mayonnaise and sour cream.  Add vinegar and stir until smooth.  Stir in oregano, pepper, and garlic powder and feta cheese.  Add milk until desired thickness is achieved.  Chill overnight! 

Green Goddess Dressing

½ clove garlic, chopped

2 green onions, chopped

1/3 cup mayonnaise

1/3 cup light sour cream

6 ounces plain yogurt

2 tablespoons white wine vinegar

2 tablespoons fresh lemon juice

Black pepper

Mix all in blender and chill.

Creamy French Vinaigrette

¼ teaspoon salt

¼ teaspoon tarragon

¼ teaspoon mixture of white pepper & black pepper

1 tablespoon Dijon mustard or ½ teaspoon dry mustard

Juice of 1 lemon

1 clove garlic, chopped

5 tablespoons white wine vinegar

½ cup lite olive oil or canola oil

2 tablespoons EVOO

1 egg

½ cup cream

2 green onion, chopped

** ¼ cup mayonnaise, optional

Mix all in blender and chill.  Serve over salad mixture of choice.

Everyday Vinaigrette Dressing a la Teri

Basic ingredients:

¼ cup white wine vinegar or fresh lemon juice

2 tablespoons Dijon mustard

black pepper

pinch of salt

¾ cup extra virgin olive oil or light olive oil

Whisk vinegar, mustard, and black pepper together.  Slowly whisk in the olive oil. 

This dressing keeps for several weeks in the refrigerator.

Extras:

Fresh or dried basil

¼ cup fresh grated Parmesan cheese

Pinch thyme

Or

Fresh tarragon

Honey Mustard Dressing

“Houston’s Style”

1 cup light olive oil or canola oil

¼ cup white wine vinegar

1 1/8 cup honey

½ jar Grey Poupon Dijon Mustard

Garlic powder- generous dash

¾ cup mayonnaise

Mix well with whisk and chill.  Great dressing to serve over a tossed salad, use as dip for chicken fingers, or even on a ham sandwiches. 

Blue Cheese Dressing

¾ cup sour cream

¾ cup mayonnaise

¼ cup oil

1½ tablespoons red or white wine vinegar

¼ cup buttermilk

½ cup blue cheese

Dash hot sauce

Black pepper

Mix well and chill.  Dressing is better made a day ahead, will keep for about a week.  Serve on any mixed greens, tomatoes, toasted walnuts, and optional

beet slices and shaved onions.

* Great served over a wedge if iceberg lettuce with fresh bacon bits, blue cheese crumbles, and cherry or grape tomatoes, and shaved onions optional

Creamy Dill Dressing

¼ cup mayonnaise

½ cup sour cream

1/3 cup fresh chopped dill

¼ cup Parmesan cheese

3 tablespoons fresh lemon juice

4 teaspoons grated onion

3 cloves garlic

2 teaspoons Worcestershire sauce

Salt and pepper to taste

Whisk all together and chill.  Serve over a tossed salad.

• Great for salad made with fish.  Or serve tuna on a bed of fresh torn greens and serve with this dressing, carrots sticks and grape or cherry tomatoes.