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Strawberry Salad with Poppy Seed Dressing

6 Aug

Yield: 4-6 small servings
Prep Time: 15 minutes

For the Dressing
1/2 cup granulated sugar
1 tablespoon poppy seeds
2 teaspoons finely grated Vidalia onion
1/4 cup white wine vinegar
1/4 cup apple cider vinegar
1/2 cup vegetable oil

For the Salad
5 ounces (about 4 cups) baby arugula
1 cup sliced strawberries
1/3 cup crumbled goat cheese
1/4 cup sliced almonds

1. In a medium bowl, whisk together the sugar, poppy seeds, onion, vinegars and oil. Cover and refrigerate until ready to use.

2. In a medium bowl, combine arugula, strawberries, goat cheese and almonds. Toss with desired amount of dressing to coat and serve immediately.

– Refrigerate unused dressing for up to 3 days.


Peppered Hot Bacon Dressing

26 Aug

1 cup chopped thick sliced bacon 
1/2 cup chopped green onions 
1/2 cup chopped yellow bell peppers 
1/2 cup chopped red bell peppers 
1/2 cup celery 
1 cup chicken broth, divided 
1/4 cup sugar 
1/2 cup white wine vinegar 
1 tbs cornstarch 

Cook bacon in a large saucepan over medium high heat for 5 minutes or until almost done. Add onions, peppers and celery for 4-5 minutes. Drain and return bacon mixture to saucepan. Add 3/4 cup broth, sugar and vinegar. Stir until sugar dissolves. Combine cornstarch with remaining broth, stirring until smooth. Add bacon mixture and bring to a boil, stirring constantly. Boil, continuing to stir, for 1 minute. Serve immediately with favorite greens. Makes 2 cups.

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