Spanish Salad Dressings, Part 1 Of 2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Spanish | Ethnic, Salads, Spanish | 6 | Recipes |
INGREDIENTS
| Sue Woodward | ||
| 1/2 | c | Olive oil |
| 1/4 | c | Wine vinegar |
| 1/2 | t | Garlic salt |
| 1 | t | Salt |
| 1/2 | t | White pepper |
| 1/8 | t | Sugar |
| 1 | t | Water |
| 4 | oz | Anchovies, 2-2 oz. cans |
| packed in olive oil | ||
| 1 | c | Olive oil |
| 1/4 | c | Wine vinegar |
| 2 | T | Lemon juice |
| 1/2 | t | Garlic salt |
| 1 | White onion | |
| 1/2 | t | Tabasco |
| 1 | 3-oz. cream cheese | |
| 1 | T | Water |
| 1 | c | Mayonnaise |
| 1/2 | c | Sour cream |
| 1/2 | t | Garlic salt |
| 1/2 | t | Paprika |
| 2 | T | Onion, minced |
| 1/2 | t | Prepared mustard |
| 2 | T | Ketchup |
| 1 | T | Lime juice |
| pn | Cayenne | |
| 3 | Hot sauce | |
| 1 | c | Shrimp, cooked |
| 2 | T | Light cream |
| 1 | T | Fresh parsley, finely choppd |
| 3 | Egg yolks, hard cooked | |
| crumbled | ||
| 1/2 | c | Olive oil |
| 3 | T | Lemon juice |
| 3 | T | Dry sherry |
| 1 | t | Salt |
| 1 | t | White pepper |
| 1 | t | Oregano, crushed |
| 1 | Onion, minced | |
| 1 | T | Parmesan cheese, grated |
| 1/2 | t | Garlic salt |
| 2 | T | Chives, finely snipped |
| 1/2 | c | Olive oil |
| 1/4 | c | Lemon juice |
| 1/2 | t | Garlic salt |
| 3 | Egg yolks, hard cooked | |
| crumbled | ||
| 3 | T | Parsley, very finely chopped |
| 1 | t | Salt |
| 1 | c | Mayonnaise |
| 1/4 | c | Dry sherry |
| 1 | t | Lime juice |
| 1/2 | t | Salt |
| 1/2 | t | Ground pepper |
| 1/2 | c | Green stuffed olives, finely |
| chopped |
INSTRUCTIONS
Oil & Vinegar Dressing - combine all ingredients and pour into screwtop jar with cover. Shake briskly until salt dissolves. Keep in cool spot. Mix well before using. Yields 1 cup. Anchovy Dressing - place all ingredients in electric blender container and blend about 30 seconds. Pour into a jar with cover and keep in cool spot. Shake well to mix before using. Yields a little over one pint. Shrimp Dressing - Place all ingredients except shrimp, light cream, parsley, and egg yolks in electric blender container. Blend about 30 seconds. Pour blended ingredients into a bowl. Put shrimp through meat grinder with a fine blade. Combine the shrimp, light cream, parsley, and crumbled egg yolks. Add to blended ingredients and mix thoroughly. Cover and refrigerate. Serve generously over salad. Yields 1 quart. Oregano Dressing - combine all ingredients and pour into screwtop jar with cover. Shake to mix well. Let stand 1/2 hr. Shake again before using. Yields 1 cup. Parsley Dressing - combine all ingredients, mix well, use immediately. Yields 1 cup. Dry Wine Dressing - combine all ingredients and mix well. Serve over green salad. Yields 2 cups. Author - Clarita Garcia Posted to MM-Recipes Digest V5 #021 by "Robert Ellis" <rpearson@snowcrest.net> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1255
Calories From Fat: 1115
Total Fat: 126.2g
Cholesterol: 34.4mg
Sodium: 2986mg
Potassium: 269.9mg
Carbohydrates: 28.7g
Fiber: 2.6g
Sugar: 8.4g
Protein: 3.7g