KOSHER SALAD DRESSING BRANDS RECIPES

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NONNA'S TUSCAN SALAD DRESSING RECIPE | ALLRECIPES



Nonna's Tuscan Salad Dressing Recipe | Allrecipes image

This very light, fresh dressing works equally well on mixed greens, spinach or romaine, or just drizzled over sliced, fresh, ripe summer tomatoes and fresh basil leaves. Quick and easy to make fresh, but stores well for up to 3 months in the refrigerator. It's a family recipe brought over from the old country by my nonna (grandma.)

Provided by Baricat

Categories     Salad Dressings

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Yield 1 cup

Number Of Ingredients 10

3 tablespoons mayonnaise
⅓ cup red wine vinegar
½ cup water
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 small clove garlic, minced
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.

Nutrition Facts : Calories 91.4 calories, CarbohydrateContent 1.2 g, CholesterolContent 3.1 mg, FatContent 9.5 g, FiberContent 0.1 g, ProteinContent 0.6 g, SaturatedFatContent 1.5 g, SodiumContent 49.2 mg, SugarContent 0.1 g

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING ...



Brussels Sprouts Salad with Cranberries & Dijon Dressing ... image

Provided by Molly Yeh

Categories     side-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

1/4 cup Dijon mustard
6 tablespoons white balsamic vinegar
2 tablespoons honey
Kosher salt and freshly ground black pepper
2/3 cup olive oil
2 cups hazelnuts
1 1/2 pounds Brussels sprouts
2 cups dried cranberries

Steps:

  • Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
  • Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them. 
  • Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

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