June 2025 – Salad Dressing

Salad Dressing

Lou Ann Martin, Denver

• 1 small onion, chopped
• 1 teaspoon salt
• 1¾ cups sugar
• ¼ cup vinegar
• 1 tablespoon mustard
• scant ¾ cup milk
• 2 cups mayonnaise
• dash dry mustard

Combine all ingredients. If you used onions, mix in a blender.

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BLT Salad Dressing

Janice Martin, East Earl

• 1 cup mayonnaise
• ½ cup sugar
• ¼ cup milk
• 1 tablespoon vinegar
• 1 teaspoon mustard

Mix all ingredients well. Add more milk if not the right consistency.

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Western Dressing

Janice Martin, East Earl

“Good & easy!”

• 1 cup Miracle Whip
• ¾ cup sugar
• ¹/₈ cup vinegar
• ¼ cup BBQ sauce
• ½ teaspoon paprika
• 1 teaspoon mustard
• 2 teaspoons water
• ¼ cup vegetable oil
• ¼ teaspoon salt

Combine all ingredients.

Notes: Can substitute salad dressing instead of Miracle Whip and ketchup instead of BBQ sauce.

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Citrus Vinaigrette

Pat Roth, Ephrata

• ¼ cup orange juice
• 3 tablespoons red wine vinegar
• 2 teaspoons honey
• 1½ teaspoons Dijon mustard
• 1 tablespoon olive oil

Combine all of the ingredients in a jar with a tight-fitting lid. Shake well and refrigerate.

When ready to serve, shake well again and drizzle over the salad.

Makes 1/2 cup of dressing.

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Creamy Green Pepper Dressing

Pat Roth, Ephrata

“This is my favorite!”

• 1½ cups real mayonnaise
• ½ cup finely chopped green pepper
• ¼ cup finely chopped parsley
• ¼ cup finely chopped onion
• ¼ cup Karo light corn syrup
• 2 tablespoons cider vinegar
• ½ teaspoon salt
• ¹/₈ teaspoon pepper

In a bowl, stir together the mayonnaise, green pepper, parsley, onion, corn syrup, vinegar, salt and pepper until well-blended. Cover and refrigerate 2 hours to blend the flavors.

Makes 2¼ cups.

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Green Onion Dressing

Mary Ann Dell, East Earl

• 1½ cups mayonnaise or salad dressing
• ½ cup chopped parsley or 1 tablespoon dried parsley
• ¹/₃ cup finely chopped green onion
• ¼ cup light syrup
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon pepper

Combine all ingredients. Mix well. Cover and chill.

Makes 2 cups.

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Honey Celery Seed Dressing

Mary Ann Dell, East Earl

• ¾ cup honey
• ¾ cup salad oil
• ½ cup sugar
• ½ cup lemon juice or vinegar
• 2 teaspoons prepared mustard
• 1½ teaspoons paprika
• 1 teaspoon celery seed
• ¾ teaspoon salt
• ½ onion, thinly sliced

Stir ingredients 20 seconds or until well-mixed.

Makes about 2¼ cups.

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Italian Dressing

Mary Ann Dell, East Earl

• 1¹/₃ cup vegetable oil
• ²/₃ cup vinegar
• 1 clove garlic, split
• 1 teaspoon dry mustard
• ½ teaspoon celery salt
• ½ teaspoon dried basil leaves
• ½ teaspoon dried oregano leaves
• ¼ teaspoon pepper

Combine ingredients in a jar. Cover and shake vigorously. Chill to blend flavors.

Remove garlic and shake again before serving over a tossed green salad.

Makes 2 cups.

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Hot Bacon Dressing

Stephanie Trowbridge, Stevens

“Great on fresh spinach and garden lettuce!”

• ½ pound bacon, diced
• ¼ cup vegetable oil
• ½ cup minced onion
• pinch of salt
• 2 cloves minced garlic
• ¹/₃ cup apple cider vinegar
• ¼ cup rice vinegar
• 1½ tablespoons Dijon mustard
• ½ cup water
• ½ cup sugar
• cracked pepper to taste
• ¹/₃ cup bacon fat drippings
• 1 teaspoon cornstarch dissolved in 2 teaspoons cold water

Cook the diced bacon in the vegetable oil until crispy. Strain the oil from the bacon and set both bacon and drippings aside.

In the same pan, sauté minced onions with a pinch of salt in 1 tablespoon of the bacon oil for about 5 minutes. Add the garlic and sauté for 1 more minute.

Add the cider vinegar, rice vinegar, water and sugar to the pan; stir. Add in Dijon mustard and whisk together.

Raise heat to medium and bring to a simmer. Add in the cornstarch slurry and whisk for one minute until thickened.

Reduce heat to low. Drizzle in reserved bacon oil, stir well. Toss in the cooked bacon and season with salt and pepper to taste.

Serve over fresh greens.

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Olive Garden Chicken

Gloria Dougherty, Akron

• 2 boneless, skinless chicken breasts
• 16 oz. bottle Olive Garden Italian dressing (can use light)
• ½ cup grated Parmesan
• 8 oz. reduced cream cheese
• 16 oz. pasta

Place the chicken breasts in a slow cooker laying flat. Pour the whole bottle of dressing over top of the chicken. Put the cream cheese on top.

Put the lid on the slow cooker. Cook on high for 4 hours or low for 5 to 6 hours.

When cooking time is almost done, start cooking the pasta on the stove top as directed on the package.

Shred the chicken with two forks. Drain the pasta and add to the chicken and sauce. Stir. Sprinkle with Parmesan cheese.

Note: Recipe can easily be divided in half.