SALAD DRESSING RECIPES:
AVOCADO WITH GROUNDNUT DRESSING 

2 avocados -- ripe
1 tablespoon lemon juice
2 tablespoons peanuts -- shelled
1/2 teaspoon paprika
1/2 teaspoon cinnamon
cayenne -- to taste
salt -- to taste
fresh chives -- to garnish

Peel the avocados; cut out the stone and cut into cubes. Sprinkle with lemon juice and set aside. Grind the peanuts roughly with a rolling pin or in a grinder for a few seconds. Mix the peanuts and spices well. Sprinkle over the avocados with finely chopped chives.

Refrigerate until ready to serve.

SALAD DRESSING RECIPES:
BALSAMIC DRESSING

3/4 cup Water
1/4 cup Balsamic vinegar
3 teaspoons Capers
2 teaspoons Dijon mustard
1 1/2 teaspoons Dried basil
1 tablespoon Fresh parsley -- chopped (opt)
-----PER TBLSPOON-----

*cals
*mg sodium

Combine the ingredients. Adjust vinegar to taste, since it has a  strong flavor. Store in a covered container in the refrigerator. Makes  about 1 cup.

Note: If you don't have balsamic vinegar, you may substitute  another kind. But, if this be the case, start with water and vinegar in equal proportionS.

SALAD DRESSING RECIPES:
BLACK BEAN RELISH

2/3 cup Black beans -- cooked until
tender and drained
1/2 bn Cilantro -- chopped
1/2 cup Corn
1/3 cup Red bell peppers; seeded -- and diced the size
of the beans
2 tablespoons Olive oil
1 Lime -- juiced
2 dashes Tabasco sauce (or to taste)
Salt (to taste)
Pepper (to taste)

In a medium bowl place all of the ingredients and stir them together.  Let the relish sit for 1 hour before serving it.

SALAD DRESSING RECIPES:
LOW CAL CAESAR SALAD DRESSING

1/3 cup Tofu
2 tablespoons Lemon juice
1 1/2 teaspoons Dijon mustard
1 each Garlic clove -- minced
1 teaspoon Anchovy paste -- or anchovy
1/4 teaspoon Salt
1 pinch Sugar -- pinch
1 pinch Pepper
2 tablespoons Parmesan cheese -- grated
1 tablespoon Olive oil

In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup.  

SALAD DRESSING RECIPES:
CELERY SEED DRESSING

1/2 cup Sugar
1/4 cup Lemon Juice
2 teaspoons Cider Vinegar
1 teaspoon Dry Mustard
1/2 teaspoon Salt
1/2 cup Vegetable Oil
1 teaspoon Celery Seed OR Poppy Seed

In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed.  Chill to blend flavors. Makes about 1 cup. Suggested Serving is to
serve with all types of fresh fruit salads.

SALAD DRESSING RECIPES:
CREAMY CHICKEN SALAD WITH MANGO DRESSING

3 Chicken breast -- whole boneless
1 cup Chicken broth
3/4 cup Rice
2 Mangoes
3 Green onions -- chopped
3 tablespoons French dressing

-----MANGO DRESSING-----
1 Mango
1/2 cup Light cream
1/4 cup Thousand island dressing
1 tablespoon Mint -- chopped
1 tablespoon Mango chutney

Place chicken stock in pan, add chicken; cover and bring to a boil, reduce heat and simmer 10 minutes or until chicken is tender; drain and cool. Add rice gradually to a large pan of boiling water. Boil rapidly, uncovered, for 10 minutes or until rice is tender; drain and cool. Cut mango into thin strips. Cut chicken into slices. Make dressing by
combining all ingredients in a blender. Combine rice, onions and French dressing in a bowl. Place on plates; top with chicken and mango dressing.

SALAD DRESSING RECIPES:
HARVEST SALAD WITH HONEY DRESSING

--- Fruit: -----
navel oranges
grapefruit sections
avocados -- sliced
green grapes -- seedless
red grapes -- seedless
berries -- * see note

--- Dressing: -----
3 tablespoons honey
3 tablespoons orange juice -- or lime juice
1/2 cup light whipping cream

* Use berries of your choice. Some good ones to use in this salad are  strawberries, raspberries, blackberries.

1. Prepare fruit by peeling oranges and grapefruits, then slice into thin slices, removing all white pith. Arrange decoratively on a  large platter, leaving center free for dressing container.

2. Scatter green and red grapes on oranges and grapefruit. Place berries, a few in each group, around edges of salad. Tuck in slices of  avocado here and there. Kiwi fruit can be used here for a colorful and delicious addition.

DRESSING: Chill bowl and beaters, then whip chilled cream until it piles softly. Blend honey and orange juice or lime juice. Beat the two  mixtures together, only enough to combine well.

Pour dressing into a serving container and set in middle of fruit  platter, or serve on the side.

SALAD DRESSING RECIPES:
HOMEMADE CROUTONS

1 tablespoon Butter
5 tablespoons Light Oil
2 each Garlic cloves minced
1 teaspoon Oregano
1 teaspoon Thyme
5 each Day old bread
Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes.
Fry slowly until lightly brown.

SALAD DRESSING RECIPES:
HONEY AND GARLIC DRESSING 

1 1/2 cups Mayonnaise
1/4 cup Red wine vinegar
3 tablespoons Liquid honey
2 each Garlic cloves -- crushed
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 each Salt and pepper to taste

Mix all the ingredients together with a wire whisk and allow to sit in the fridge overnight. Pour the dressing over a salad composed of  iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions.  

SALAD DRESSING RECIPES:
HONEY AND GARLIC DRESSING II

3 each Egg yolks
4 cups Olive oil
1 tablespoon Paprika
1 tablespoon Crushed black pepper
1 1/2 tablespoons Salt
1 tablespoon Fresh purred garlic
1/2 cup Honey
3/4 cup Tarragon
3/4 cup Red wine vinegar

In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that
they are evenly blended.

This dressing must be stored in the fridge or it will spoil. Yield 5 cups.

SALAD DRESSING RECIPES:
VINAIGRETTE

 1/3 cup virgin olive oil
3/4 cup red wine vinegar
1 teaspoon dry mustard
3 cloves garlic -- minced
2 teaspoons oregano

Vinaigrette: Whisk all ingredients together and pour over salad.

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