Salad Dressings

Third grade students had the opportunity to make salad dressings for tomorrow's salad bar. Here are the recipes if you would like to make them for your own family:

ITALIAN DRESSING (ALSO CALLED VINAIGRETTE)

1.  MIX 2 TABLESPOONS MUSTARD WITH SALT AND PEPPER.

2.  ADD 1/4 CUP CHOPPED CHIVES

3.  ADD 2/3 CUP VINEGAR

4.  WHISK IN 1 ½ CUPS OLIVE OIL AND WHISK TOGETHER

5.  TASTE AND ADD MORE SALT, PEPPER, OR OIL IF NEEDED.

6.  PLACE IN A JAR, COVER, AND KEEP IN THE REFRIGERATOR.


GREEN GREEN GODDESS DRESSING

1.        IN A BLENDER ADD 3 TABLESPOONS CHOPPED BASIL, ½ CUP CHIVES, 6 CHOPPED SCALLIONS AND ½ CUP PARSLEY. BLEND.

2.        ADD 1 CUP YOGURT TO THE BLENDER, 4 TABLESPOONS LEMON JUICE, 4 TABLESPOONS WINE VINEGAR AND 1 CUP OLIVE OIL. BLEND

3.        ADD SALT, PEPPER AND MORE LEMON AND OIL IF NEEDED.

4.        PLACE IN A GLASS CONTAINER OR JAR AND REFRIGERATE.


RANCH DRESSING

1.        WHISK 1 ½ CUPS MAYONNAISE, 1 CUP BUTTERMILK IN A BOWL.

2.        ADD 4 TABLESPOONS FINELY CHOPPED PARSLEY, 4 TABLESPOONS CHOPPED CELERY LEAVES, 3 TABLESPOONS LEMON JUICE, 3 TEASPOONS MUSTARD AND 1 ½ TEASPOONS ONION POWDER. ADD 2 TABLESPOONS CHOPPED FRESH DILL.

3.        TASTE FOR SEASONING AND ADD SALT AND PEPPER. COVER AND REFRIGERATE.