Spanish salad dressings~ part 1 of 2
6 Recipes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| ½ | cup | Olive oil |
| ¼ | cup | Wine vinegar |
| ½ | teaspoon | Garlic salt |
| 1 | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| ⅛ | teaspoon | Sugar Water |
| 4 | ounces | Anchovies; (2-2 oz. cans, packed in olive oil) |
| 1 | cup | Olive oil |
| ¼ | cup | Wine vinegar |
| 2 | tablespoons | Lemon juice |
| ½ | teaspoon | Garlic salt |
| 1 | small | White onion |
| ½ | teaspoon | Tabasco |
| 1 | pack | 3-oz. cream cheese Water |
| 1 | cup | Mayonnaise |
| ½ | cup | Sour cream |
| ½ | teaspoon | Garlic salt |
| ½ | teaspoon | Paprika |
| 2 | tablespoons | Onion; minced |
| ½ | teaspoon | Prepared mustard |
| 2 | tablespoons | Ketchup |
| 1 | tablespoon | Lime juice |
| pinch | Cayenne | |
| 3 | drops | Hot sauce |
| 1 | cup | Shrimp; cooked |
| 2 | tablespoons | Light cream |
| 1 | tablespoon | Fresh parsley; finely choppd |
| 3 | Egg yolks; hard cooked, crumbled | |
| ½ | cup | Olive oil |
| 3 | tablespoons | Lemon juice |
| 3 | tablespoons | Dry sherry |
| 1 | teaspoon | Salt |
| 1 | teaspoon | White pepper |
| 1 | teaspoon | Oregano; crushed |
| 1 | small | Onion; minced |
| 1 | tablespoon | Parmesan cheese; grated |
| ½ | teaspoon | Garlic salt |
| 2 | tablespoons | Chives; finely snipped |
| ½ | cup | Olive oil |
| ¼ | cup | Lemon juice |
| ½ | teaspoon | Garlic salt |
| 3 | Egg yolks; hard cooked, crumbled | |
| 3 | tablespoons | Parsley; very finely chopped |
| 1 | teaspoon | Salt |
| 1 | cup | Mayonnaise |
| ¼ | cup | Dry sherry |
| 1 | teaspoon | Lime juice |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground pepper |
| ½ | cup | Green stuffed olives; finely chopped |
Directions
CLARITA'S COCINAA
OIL AND VINEGAR DRESSING
ACEITE Y VINAGRE
ANCHOVY DRESSING
ADEREZO DE ANCHOAS
SHRIMP DRESSING
ADEREZO DE CAMARONES
OREGANO DRESSING
ADEREZO DE OREGANO
PARSLEY DRESSING
ADEREZO DE PEREJIL
DRY WINE DRESSING
ADEREZO CON VINO SECO
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 ½ 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