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3 salad dressings to try for Dad's day

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By Judyrae Kruse
Herald Columnist
On my husband's 40th milestone birthday, midway through the feast and festivities with our world-class family and close friends, he made an unexpected proclamation.
Apropos of absolutely nothing, he annouced, "And now that I'm 40, I no longer have to eat green salad!''
"Wrong,'' I told him, when the supportive cheers from most of the men in attendance died down. "We still have young sons and THEY still have to eat salad, so. ...''
Gotta hand it to him. Without losing a beat, raising his glass and with no hesitation at all, he said, "YES! Here's to green salad!''
To this day, he not only eats his salad, he's even come to like it. With certain dressings only, you understand.
Ah, but I digress. If your family's special Dad or Dads like salad, too, or you think you might be able to bring them around to the salad way of thinking, go right ahead this Sunday and fix any sort of "green'' salad for this that hopefully will please them this Father's Day.
This time around, though, you can offer a trio of different dressings on the side so the guys can add them by choice or whim. Let's thank the folks at Spice Islands for sharing with us:
Buttermilk dill ranch dressing
2 cups mayonnaise
1 cup plain yogurt
1/2 cup buttermilk
1 cup minced celery
4 teaspoons dried parsley
1 tablespoon dill weed
2 teaspoons dried minced garlic
2 teaspoons beau monde seasoning
1 teaspoon onion powder
2 tablespoons lemon juice
In a medium mixing bowl, combine all ingredients, mixing lightly but thoroughly. Turn into suitable serving container, cover and chill a minimum of 1 hour.
Classic balsamic vinaigrette
1/4 cup white balsamic vinegar
1 teaspoon Italian herb seasoning
Dash powdered mustard
Dash smoked paprika
Freshly ground sea salt to taste
Freshly ground pepper melange to taste
3/4 cup extra-virgin olive oil
In a small bowl, combine all ingredients except the olive oil, mixing well. Gradually whisk in olive oil. Serve over crisp salad greens.
Sweet basil dressing
2/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1/2 teaspoon dried minced garlic
3/4 teaspoon salt
1/2 teaspoon dried sweet basil
1/8 teaspoon medium-grind black pepper
In a small bowl, combine all ingredients and whisk until blended. Cover and refrigerate a minimum of 30 minutes to blend flavors. Store in refrigerator.
Note: If desired, dressing can be mixed by shaking all ingredients in a jar with a tight-fitting lid.
The next Forum will appear in Friday's comics section.
Story tags » Food

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