Tasty Tuesday: Summer Salad Dressings

Here are a few of my favorite homeade salad dressings for the summer which come from the Better Homes and Gardens Cookbook.

Fresh Herb Vinaigrette:
1/3 cup olive oil or salad oil
1/3 cup white or red vinegar, rice vinegar, or white vinegar
1-2 tsp sugar
1 tbsp snipped fresh thyme, oregano, or basil, or 1/2 tsp dried thyme, oregano, or basil, crushed
1/4 tsp dry mustard or 1 tsp dijon-style mustard
1/8 tsp black pepper
1 clove garlic, minced

In a screw-top jar combine oil, vinegar, sugar, herb, mustard, pepper, and garlic.  Cover and shake well.  Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herb, or up to a week using dried herb.  Stir or shake well before using. 

Variations: 
Raspberry Vinaigrette: prepare as above, except substitute raspberry or red wine vinegar instead of the listed vinegar options, omit the sugar, and add 3 tbp seedless raspberry preserves.

Balsamic Vinaigrette:  Prepare as above, except use balsamic or white balsamic vinegar instead of the listed vinegar options.

Orange-Poppy Seed Dressing:

2 tbp honey
1 1/2 tsp finely shredded orange peel
2 tbp orange juice
2 tbp orange vinegar
1 tbp finely chopped onion
1/8 tsp salt
dash black pepper
 1/3 cup salad oil
1 tsp poppy seeds

In a small food processor or blender combine honey, orange peel, orange juice, vinegar, onion, salt, and pepper.  Cover and process or blend until combined.  With processor or blender running, slowly add oil in a steady stream until mixture is thickened.  Stir in poppy seeds.  Serve immediately or cover and store in refrigerator for up to 1 week.  Stir or shake well before using.

Creamy Italian Dressing:
3/4 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
2 tsp white wine vinegar or white vinegar
1 clove garlic, minced
1/2 tsp dried Italian seasoning, crushed
1/4 tsp dried mustard
1/8 tsp salt

In a small bowl stir together mayonnaise, sour cream, vinegar, garlic, Italian seasoning, mustard, and salt.  Serve immediately or cover and store in the refrigerator for up to 1 week.  Before serving, if necessary, stir in milk until dressing reaches desired consistency.