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Showing posts with label Salad Dressings. Show all posts
Showing posts with label Salad Dressings. Show all posts

Thursday, July 18, 2013

Green Goddess Dressing over Cobb Salad

Tonight we made one of my favorite salads, the Cobb Salad.  This is a classic meal that really comes down to using whatever ingredients you have on hand to make a big, platter-style salad.  Start with a bed of chopped romaine, add any protein toppings you like, such as chopped turkey, ham or cooked chicken, add a few veggies like chopped tomatoes, green onions, or avocado, then a few yummy accompaniments, like crumbled cooked bacon, crumbled blue cheese or cheddar and a few diced hard-boiled eggs.  As many or as few toppings, any way you like it. (Kids love this meal!)

For the dressing we went with another classic that usually does not appear with the Cobb salad, a creamy, herb-infused, Green Goddess Dressing.


Green Goddess Salad Dressing is a restaurant classic created back in the 1920's in San Francisco.  The dressing was hugely popular during the 1960's and 1970's, and could be found on almost any restaurant menu in the country.  Then something happened.  This incredible dressing disappeared from diner menus in favor of ...Ranch!  Ugh.  Don't get me wrong, some homemade ranch dressings are OK, sort of, but they are not something I've ever been a fan of.  Especially the bottled ranch.

This recipe will explain why this dressing had such a huge following, it tastes amazing!  There are dozens of recipes that claim to be the "original".  Some recipes call for avocado or garlic, while others, like my version, do not contain either.  But the ingredients that are consistent are mayo, vinegar, fresh herbs, and anchovies.  Just a few ingredients and 30 seconds of blending time and that's it.  You have homemade dressing, full of bright herb flavors and no preservatives.  This recipe makes about 2 cups of dressing and will keep for 10 days in the refrigerator.

This dressing also makes a great veggie dip.  The kids and I tested this on carrots, tomatoes, cucumbers and even pretzels and it was equally amazing on everything. lol  To serve this as a dip, just reduce the half and half in the recipe down to 2 or 3 tablespoons.  It is excellent!  Enjoy!!

Green Goddess Dressing
1 cup  Hellman's Light Mayonnaise
1/2 cup  Sour Cream
2 TB  Snipped Fresh Chives
2 TB  Chopped Fresh Parsley
2 TB  Chopped Fresh Tarragon
1 TB  Lemon Juice
1 TB  White Wine Vinegar
3 Anchovies + 1/2 tsp liquid from the can
Salt and Pepper to Taste
4 - 5 TB  Half and Half

Combine all ingredients in a food processor and pulse several times.  Add half and half, one tablespoon at a time until the dressing is the desired consistency.  Keep chilled until ready to serve.

Monday, May 20, 2013

Buffalo Chicken Salad with Blue Cheese Dressing

With the school year almost over, each day seems to get more and more busy.  Between field trips, class projects, award ceremonies and graduations, the calendar for this month is fully booked!  As a result, our weeknight dinners have been quick meals that we can work in among all of the activities.  I'm ready for a nice relaxing summer, where most of the meals can be prepared on the grill.  Until then, I'm always looking forward to our weekly Sunday Salad feature, so I actually have a little time to do some cooking.

Sunday Salad continues this week with a healthier version of Buffalo Chicken Wings, and this salad was a huge success!  For this dinner salad, instead of using chicken wings, we used boneless and skinless chicken breast and lightly coated the chicken with a flour and cornmeal breading.  The breading gave the chicken the familiar taste and texture you would find on wings, but without the fat from the chicken skin.  Even better, the chicken breast is baked, then quickly broiled for just a few minutes to give the chicken a nice exterior, while keeping the interior moist and tender.


To complete this salad, we mixed up a homemade Blue Cheese Dressing that requires just a few basic ingredients.  The dressing itself is amazing!  If you are a connoisseur of blue cheese dressing, this is going to be some of the best stuff you have ever tasted.

Although this recipe has several steps, it can be pulled together pretty quickly.  If you prepare the dressing and salad ahead of time, the chicken and sauce will be ready in about 20 minutes, start to finish.

Blue Cheese Dressing
8 oz  Blue Cheese Crumbles
1 tsp  Sea Salt
1/2 tsp  Freshly Ground Black Pepper
1 TB  Chopped Chives
1/2 cup  Buttermilk
1/2 cup + 2 TB  Sour Cream (regular or low-fat)
2 TB  Lemon Juice
1/2 tsp  Red Wine Vinegar

Combine all ingredients in a glass bowl and stir with a fork to combine.  For best results, refrigerate for at least one hour before serving to allow the flavors to blend.

For the Salad
1  3-pack  Romaine Lettuce Hearts, washed and chopped
1 small  Carrot, shredded

Combine the lettuce and carrot in a large bowl and refrigerate until ready to serve.

To prepare the Buffalo Wing Sauce
6TB  Salted Butter
1 TB  Red Pepper Flakes
3 TB  Garlic Powder
1 tsp  Black Pepper
1/4 tsp  Salt
3/4 cup  Frank's Red Hot Sauce
1 TB  White Vinegar

In a small saucepan, melt the butter over medium-low heat, then add the red pepper flakes, garlic powder, salt and pepper, stirring to combine.  Stir the mixture until you have a roux consistency, then add the hot sauce and vinegar.  Bring the mixture to a low simmer and continue for 10 - 15 minutes on low heat.

Keep the mixture warm until ready to prepare the chicken pieces.

To prepare the Buffalo Chicken
2 lbs  Boneless Skinless Chicken Breast, cut into 1-inch cubes
3/4 cup  Flour
1/2 cup  Cornmeal
1 TB  Garlic Powder
1 TB  Seasoned Salt
1 tsp  Freshly Ground Black Pepper
Olive Oil in a Spritz Bottle

Preheat oven to 400 degrees.  Line a baking sheet with non-stick foil and set aside.

In a large bowl combine the flour, cornmeal, garlic powder, salt and pepper, and stir to combine.

Add the chicken pieces to the breading and lightly toss to coat each piece.  Place the chicken pieces on the lined baking sheet so they are not touching, and spritz the chicken lightly with olive oil.

Bake the chicken for 6 minutes, remove from oven and turn the chicken over.  Lightly spritz the chicken with olive oil and return to the oven until lightly golden, about 6 minutes.  Turn the oven to a broil setting and broil the chicken for 3 - 4 minutes or until browned.

Remove chicken from the oven and dip the pieces into the wing sauce, one at a time, to evenly coat, and place the chicken in a bowl.

To assemble the salads:  Place a serving of lettuce in a large salad bowl and place several pieces of the Buffalo chicken in the center.  Drizzle the salad with blue cheese dressing and garnish with carrot and celery sticks.  Serves about 6.  Enjoy!!

Monday, May 13, 2013

Grilled Chicken and Buttermilk Dressing Salad

We are really enjoying our Sunday Salad dinners and this week we have one of my favorite combinations, a grilled chicken breast over a mixed romaine salad, with homemade buttermilk and herb dressing.  Even better, we were able to garnish the salad with a few little tomatoes, straight from our garden. Yummy.

The chicken is very easy to prepare on an outdoor grill, but, if you find your gas tank empty, like we did today, the chicken cooks quickly in a skillet.  The chicken is sautéed with olive oil, butter and fresh garlic, and only needs a generous sprinkle of pepper for seasoning.


The salad dressing is very easy to prepare and most of the ingredients you probably already have on hand.  This dressing is almost a vinaigrette, but the buttermilk plus a touch of mayonnaise and Dijon mustard add a bit more body to the dressing and allows it to stick to the salad, without being too heavy.  I love making homemade salad dressings because you can control the flavors to your own liking, and keep the sodium content much lower than the bottled dressings.

This is a very quick meal to assemble, which makes it ideal for an easy Sunday night dinner.  If you blend the dressing ahead of time, the chicken and salad only take about 15 minutes to prepare.  Enjoy!!

3  Whole Romaine Hearts, washed and chopped
2 cups  Fresh Baby Spinach, washed
1-1/2 lbs  Boneless, Skinless Chicken Breasts, about 3 or 4
1 TB  Olive Oil
1 TB  Salted Butter
1 TB  Minced Fresh Garlic
1 cup  Buttermilk
1/2 cup  Grated Parmesan Cheese
4 TB  Red Wine Vinegar
2 TB  Chopped Fresh Basil
1 TB  Chopped Fresh Chives
2 TB  Olive Oil
2 TB  Light Mayonnaise
1 TB  Dijon Mustard
2 tsp  Minced Garlic
Salt and Pepper to Taste

Prepare the salad dressing at least one hour, or up to several hours, prior to serving to allow the flavors to fully blend.  The longer it has to sit, the better the flavor will be.

In a glass bowl combine the buttermilk, Parmesan, vinegar, basil and chives, olive oil, mayonnaise, mustard and garlic.  Use a whisk to stir the dressing, whisking until the olive oil is fully combined. Season with salt and pepper and refrigerate until ready to serve. 

Prepare the romaine and spinach, place in a large bowl and set aside.

In a large skillet, heat the olive oil and butter over medium-high heat.  Add the garlic and sauté for 3 minutes until lightly browned.

Slice the chicken breasts horizontally to create thin fillets.  Add the chicken to the skillet and sauté for 4 minutes, turn the chicken over and cook for 4 minutes longer, or until the chicken is cooked through and the juices run clear. Transfer the chicken to a cutting board and rest for 5 minutes.

Pour half of the salad dressing over the romaine and spinach, stir to combine, then divide the salad among each of the dinner plates.  (To keep the salad nice and cold, chill the plates in the refrigerator for one hour.)

Slice the chicken breasts for each plate, place the chicken on top of the salad and garnish with fresh cherry tomatoes, a few croutons and a generous sprinkle of freshly ground black pepper.  Serve the remaining dressing on the side.  Serves 6 - 8.

Thursday, May 20, 2010

Tarragon Walnut Oil Vinaigrette


Roasted Walnut Oil will add a rich walnut taste to salad dressing, pasta, and grilled meat or fish. It can also be combined with balsamic vinegar or red wine vinegar to create a simple vinaigrette. Since this oil is not refined, it has a very high level of antioxidants and is a rich source of omega-3s.

1/4 cup Minced Shallots
3 TB White Wine Vinegar
4 TB chopped Fresh Tarragon
1 tsp Dijon Mustard
7 TB Roasted Walnut Oil

Whisk all ingredients until blended. Season with salt and pepper and serve over a mixed greens salad.

Sesame Miso Dressing

Grapeseed oil has a light flavor and contains a high level of polyunsaturated fat. It can also be heated up to 485°F, making it great for healthy cooking. As one of the richest natural sources of linoleic acid, grapeseed oil helps fight heart disease and high cholesterol.

2 tsp Red Miso
1 tsp Dijon Mustard
1/4 cup Rice Wine Vinegar
2 TB Sesame Oil
1/3 cup Grapeseed Oil

Blend the miso and Dijon mustard together and slowly add the rice wine vinegar, blending as you go. Whisk in the sesame oil and grapeseed oil.

To serve on a salad:

1 cup Cherry Tomatoes
3 cups chopped Savoy Cabbage or Napa Cabbage
1 cup Arugula
1 Ear Corn
1 Avocado

Chop the cabbage, slice cherry tomatoes in half, carefully cut corn off the cob and dice avocado. Combine all ingredients and drizzle with dressing and serve.   Makes 4 Servings

Olive Garden Salad Dressing

1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp Vegetable Oil
1 tsp Sugar
2 TB Corn Syrup
2 TB Parmesan Cheese
2 TB Romano Cheese
1/4 tsp Garlic Salt - or one clove garlic minced
1/2 tsp Italian Seasoning
1/2 tsp Parsley Flakes
1 Tbsp Lemon Juice
Olive Garden Salad Mix

Mix all ingredients in blender. If the dressing is a little too tart, add a bit more sugar. Serve over the Olive Garden Salad Mix, recipe follows.

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1 cup large Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Chill a large salad bowl for at least 30 minutes. Pour bag of salad in bowl and top with red onion, black olives, banana peppers, tomatoes, and croutons. Add freshly grated Parmesan cheese and add plenty of Olive Garden Salad Dressing on top.  Serves 4

Blue Cheese Salad Dressing

4 oz Blue Cheese, crumbled
1 TB White Wine Vinegar
1/3 cup Buttermilk
1/2 tsp Sugar
1/3 cup Sour Cream
1/4 tsp Garlic Powder
1/4 cup Mayonnaise
Salt and Pepper to Taste

Using a glass bowl, mash blue cheese and buttermilk together until the mixture resembles cottage cheese.

Add remaining ingredients and blend thoroughly. Add salt and pepper to taste. Serve immediately or refrigerate until ready to use. Use as a salad dressing or vegetable dip.

Classic Vinaigrette

Vinaigrettes are typically made of oil, vinegar and seasonings and used on salads, meats and poultry and fish. This recipe is the basis for many varieties of vinaigrettes. Try using different oils, vinegars and jams. Also try coarse Dijon mustard with honey. The possibilities are endless.

1 part Vinegar – Use Balsamic, red wine or cider vinegar
2 parts Olive Oil – Use Organic Extra Virgin, if possible
1 clove Garlic, minced
1/2 - 1 tsp Italian Seasoning
1/2 tsp Dry Mustard Powder ( or 2 tsp Dijon Mustard)
1 – 2 TB Honey ( You can also substitute fruit jam such as Blackberry, Raspberry or Strawberry)
Fresh Black Pepper and Sea Salt to taste

In a glass bowl combine all ingredients and whisk until completely blended.

Serve on salad, over cool pasta for a pasta salad, or use to marinate meat or fish.

More Vinaigrette Dressings

Parmesan Vinaigrette

Serve this dressing over hearts of romaine sliced lengthwise. For a full meal, add sliced cooked chicken on the side.

1/4 cup Fresh Lemon Juice
3 TB Grated Parmesan Cheese
2 tsp Whole Grain Mustard
1 tsp Worcestershire Sauce
1 Garlic clove, minced
6 TB Extra-Virgin Olive Oil

Combine lemon juice, Parmesan cheese, mustard, Worcestershire sauce and garlic in a jar. Place lid on jar and shake to combine. Add the olive oil and shake to combine. Season with salt and pepper and keep chilled until ready to serve. Shake well just before serving.

Creamy Lemon Vinaigrette

1/2 Large Egg Yolk
2 TB Fresh Lemon Juice
1/3 cup Extra Virgin Olive Oil
2 TB Heavy Cream
Salt and freshly ground pepper

In a small bowl, whisk the egg yolk with the lemon juice. Whisk in olive oil and cream. Season with salt and pepper. Serve with lettuces, shellfish and crudites.

Balsamic Vinaigrette

1 Medium Shallot, very finely chopped
2 TB Balsamic Vinegar
1/2 tsp Sea Salt
1/3 to 1/2 cup Extra Virgin Olive Oil (use the best quality oil available)

Blend shallot, vinegar and salt and let mixture sit for 30 minutes. Immediately before serving, whisk in olive oil and serve.

White Wine Vinaigrette
 
3/4 cup Dry White Wine
1/2 cup Olive Oil
1/4 cup White Wine Vinegar
1 tsp Oregano
1/2 tsp Dry Mustard
Salt and Pepper to Taste

Combine all ingredients in a blender or simply by shaking in a jar. Makes 1-1/2 cups. Store leftover dressing in the refrigerator, covered, as this keeps very well.

Raspberry Vinaigrette

1/4 cup Raspberry Vinegar
1/2 cup Olive Oil
3/4 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Sugar
Pinch of Black Pepper

Combine all ingredients in a jar and shake well. Shake well just before serving. Store in a tightly covered container in the refrigerator for 4 to 5 days.

Roasted Red Pepper Vinaigrette

This dressing is a twist on the ordinary vinaigrette. The classic vinaigrette recipe of 2 or 3 parts oil to 1 part vinegar has been lightened up to reduce the fat and calories, but increase the flavor.

1/4 cup Apple Juice
1/4 cup Cider Vinegar
2 TB chopped Onion
2 cloves Garlic, chopped
1/2 tsp dried Greek Oregano
1/4 tsp each dried Rosemary and Thyme
1/2 tsp Dry Mustard Powder
1/2 tsp Paprika
1/2 Roasted Red Bell Pepper (from a jar or you can roast your own)

Combine all ingredients in a blender until mixed thoroughly.

Green Goddess Dressing

Green Goddess dressing was invented in the 1920's at the Palace Hotel in San Francisco in honor of William Archer's hit play, The Green Goddess.

This classic salad dressing became more popular in the 1970's. This beautiful green dressing adds a touch of color and delicious flavor to a big salad or can be used over broiled or poached fish or chicken.

1/2 cup Mayonnaise
1/2 cup Sour Cream
1 1/2 TB Tarragon Vinegar
1 1/2 TB Fresh Lemon Juice
2 Garlic Cloves, minced
1/2 cup chopped Fresh Italian Parsley
1 TB chopped Fresh Mint
1 1/2 TB chopped Fresh Tarragon
2 TB chopped Fresh Chives
6 Anchovy Fillets, coarsely chopped
Salt and Freshly Ground Black Pepper

Combine all ingredients except the salt and pepper in a blender or food processor fitted with a steel blade. Blend until completely smooth. Transfer to a medium bowl. Season with salt and pepper. Makes 1 cup.

Green Goddess Dressing keeps refrigerated for 5 to 7 days.

* For a lower-calorie version of this classic recipe, use light mayo and light sour cream.
* To use as a sauce for fish or chicken, thin slightly with 1 teaspoon of lemon juice.

Green Goddess Salad Dressing -

This recipe includes a bit of Basil and Onion for added flavor.

1/3 cup Mayonnaise
1/3 cup Sour Cream
2 TB Chopped Fresh Chives
4 TB Chopped Fresh Parsley
1 tsp Chopped Fresh Mint
1 TB Chopped Fresh Basil
1 1/2 tsp Lemon Juice
1 1/2 tsp White Wine Vinegar
2 tsp Anchovy Paste or 2 small Anchovy Fillets
1/2 tsp Worcestershire Sauce
1/4 tsp Dry Mustard
1/4 tsp Finely Chopped Garlic
1/4 tsp Dried Minced Onion
Salt and freshly ground black pepper to taste

In a blender or small food processor, combine all ingredients until thoroughly blended. Chill until you are ready to serve with your favorite greens and veggies.

Friday, May 7, 2010

Creamy Tarragon Dressing


Tarragon adds a delicious flavor to this creamy dressing. If you like gardening, Tarragon is easy to grow and you will find many uses for this tasty herb, such as making your own Tarragon Vinegar.

1/2 cup Non-Fat Plain Yogurt
1/2 cup Low-Fat Mayonnaise
1 TB Chopped Fresh Tarragon or 1 1/2 tsp Dried Tarragon, crumbled 
1/4 tsp Freshly Ground Black Pepper

In a small bowl, whisk all ingredients together until blended and smooth. Chill 1 hour before serving.

Creamy Tarragon - Garlic Dressing

2 TB Mayonnaise
2 TB White Wine Vinegar
1 tsp Chopped Fresh Tarragon
1/4 tsp Finely Chopped Garlic
1/3 cup Olive Oil
Salt and Freshly Ground Black Pepper

Whisk mayonnaise, vinegar, tarragon, and garlic in a bowl. Season with salt and pepper to taste and serve.

More Information on Tarragon --

Tarragon is a small, shrubby herb in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant.

Tarragon has a slightly bittersweet flavor and an aroma similar to anise.

It is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces, and adds distinctive flavor to sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes.

How To Grow - Tarragon is a hearty, easy to grow herb. It can be grown in a pot in full sun and grows to a mature height of about 24". A single plant offers a large harvest of leaves which can be dried and kept in a jar for up to 6 months.

** Note: When you purchase a Tarragon plant be sure it is French tarragon and not Russian, as the Russian variety has a much less pungent flavor.