The first time I made The Finest Salad Dressing...
I made the mistake of shaking the ingredients in a large jar, unfortunately I found that that method was not the way to make a smooth and creamy dressing. There was tiny lumps of mayo left behind. So this time when I decided that this post had to be updated, I did it up right and used a whisk. And let's be honest, no one wants to try a recipe where the photos do not offer a instructive and/or beautiful glimpse of what's to come!
We have been enjoying homemade salad dressings for years and years.
And with this change in our kitchen, we are certain to eat the same quality over our greens as we do in the greens themselves. Plus the creativity never ends, because you are not stuck with the basic Ranch, Thousand island or French dressings for your salads. The ingredients called for are simple basic pantry ingredients, except for the Angostura Bitters. But I encourage you to get a bottle, a dash of bitters is excellent in many recipes as well as this one for The Finest Salad Dressing!
When you make this delicious salad dressing...
No fancy equipment is needed, a few measuring cups, a spoon or two and a whisk. Then pour the finished dressing into your favorite jar or container, let it rest at room temperature for a bit and refrigerate until needed. For best results remove the dressing from the refrigerator a few minutes before shaking well and drizzling over your salad.
The Finest Salad Dressing is wonderful over tossed greens, or sliced tomatoes and cucumbers or even last night's steamed green beans for a quick and easy salad. You really can't go wrong!
- oil
- vinegar
- mayonnaise
- sugar
- salt
- whole bay leaves or Ground Bay Leaves.
- garlic powder
- oregano leaves
- Angostura Bitters
- shaker/storage jar
- liquid measuring cup
- measuring spoons
- a whisk
- medium sized mixing bowl
The Finest Salad Dressing
adapted from: The Melting Pot, Food From Many Lands
Height Cooperative Nursery School, November 1961
adapted from: The Melting Pot, Food From Many Lands
Height Cooperative Nursery School, November 1961
UPDATE: 05.31.2023
2 T mayonnaise
1 t sugar
1/2 t salt
2 bay leaves gently crushed or 1/4 t Ground Bay Leaves
1/8 - 1/4 t garlic powder - we used 1/8 t, but use what your family will enjoy.
big pinch of oregano leaves, crumbled
a (hefty) dash of Angostura Bitters
1 c oil
1/4 c vinegar2 T mayonnaise
1 t sugar
1/2 t salt
2 bay leaves gently crushed or 1/4 t Ground Bay Leaves
1/8 - 1/4 t garlic powder - we used 1/8 t, but use what your family will enjoy.
big pinch of oregano leaves, crumbled
a (hefty) dash of Angostura Bitters
Combine the oil and mayonnaise in the medium mixing bowl. Whisk together until the mayonnaise "dissolves" into the oil and no lumps remain.
Add all remaining ingredients and whisk well. Pour into a storage jar, cap and let sit at room temperature for 20-30 minutes. Then store in the refrigerator.
Storage options for The Finest Salad Dressing. Store in the refrigerator for up to 14 days. Do not freeze this recipe.
UPDATE:
For your convenience, a "copy and paste" version of The Finest Salad Dressing has
been included below.
You may also enjoy: 
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#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
The Finest Salad Dressing
adapted from: The Melting Pot, Food From Many Lands
Height Cooperative Nursery School, November 1961
adapted from: The Melting Pot, Food From Many Lands
Height Cooperative Nursery School, November 1961
UPDATE: 05.31.2023
2 T mayonnaise
1 t sugar
1/2 t salt
2 bay leaves gently crushed or 1/4 t Ground Bay Leaves
1/8 - 1/4 t garlic powder - we used 1/8 t, but use what your family will enjoy.
big pinch of oregano leaves, crumbled
a (hefty) dash of Angostura Bitters
Combine the oil and mayonnaise in the medium mixing bowl. Whisk together until the mayonnaise "dissolves" into the oil and no lumps remain. Add all remaining ingredients and whisk well. Pour into a storage jar, cap and let sit at room temperature for 20-30 minutes. Then store in the refrigerator.
1 c oil
1/4 c vinegar2 T mayonnaise
1 t sugar
1/2 t salt
2 bay leaves gently crushed or 1/4 t Ground Bay Leaves
1/8 - 1/4 t garlic powder - we used 1/8 t, but use what your family will enjoy.
big pinch of oregano leaves, crumbled
a (hefty) dash of Angostura Bitters
Combine the oil and mayonnaise in the medium mixing bowl. Whisk together until the mayonnaise "dissolves" into the oil and no lumps remain. Add all remaining ingredients and whisk well. Pour into a storage jar, cap and let sit at room temperature for 20-30 minutes. Then store in the refrigerator.
Storage options for The Finest Salad Dressing. Store in the refrigerator for up to 14 days. Do not freeze this recipe.
~~~~
I visited you via Plugging Away & Homestead Blog Hop 447 I will have to try this once I get some bitters.
ReplyDeleteThank you, I hope you enjoy this salad dressing as much as we do. It is perfect over just about anything you enjoy in the way of a salad.
DeleteThis does look like an unusual recipe but if you are recommending it, I know it must be good!
ReplyDeleteThank you!
DeleteSounds yummy! Thanks so much for linking up at the #UnlimitedLinkParty 115. Pinned.
ReplyDeleteDee, thank you for stopping by, I appreciate it.
DeleteCount me in for anything with mayonnaise. Funny thing to tell you about my mayonnaise addiction. My friends husband now calls it "Paula paste". Anyhow this sounds like a great dressing. And I appreciate you sharing this recipe with Sweet Tea & Friends this month.
ReplyDeletePaula, I am with you! As a kid I would eat mayonnaise and mustard sandwiches! Yep no meat, just mayo and mustard...
DeleteSounds perfect and easy to make too. Thank you for sharing with us at Handmade Monday :-)
ReplyDeleteIt is nice to have on hand ready to go for salads and drizzled over steamed and chilled vegetables! Thanks for stopping by, I appreciate it.
Delete