Recipe: Try My Easy Blender Potato or Macaroni Salad Dressing

This dressing is a bit lighter than your usual regular mayo-based version, but tastes just as rich.

I was in the mood for potato salad and decided to make a batch this morning.  The dressing I prefer is this one for the blender that has a bit lighter taste than a straight mayo-based version.   My recipe uses prepared mustard, milk, less vinegar than some other recipes to a tad of sugar, pepper, onion, salt, and pepper to curb the mayonnaise in a delicious way. 

Besides macaroni salad, you can store any extra in the refrigerator for next time or use on baked potatoes or over a green salad for a wonderful change of pace.  

I hope that you decide to give my recipe a try because I think that you’ll love it.


My Easy Blender Potato Salad Dressing

This dressing is also great on baked potatoes to green salads, if you have any left.

½ cups of milk
1 teaspoon of salt
2 teaspoons of sugar
1 tablespoon of prepared mustard
1 small onion, quartered
1/4 teaspoon black pepper
3/4 cup of mayonnaise or Salad dressing
1 tablespoon of white vinegar
paprika to sprinkle on top


Place the onion that you have quartered into your blender along with everything except the mayo and vinegar.  Put on chop mode, then blend a few seconds longer before adding the mayo and vinegar.  Pulse until you get a creamy consistency.

Pour over your waiting potato salad.  

Sprinkle paprika over the top, then cover and refrigerate until cold and ready to serve.

ENJOY!

Recipe: You Won’t Miss Taste, Only Calories With My Creamy, Low-Cal Italian Salad Dressing!

 A delicious plate of my Creamy, Low-Cal Italian Salad Dressing!

Though extremely appetizing, creamy salad dressings often can have more calories in a few tablespoons that a total meal.  Of course, you can always have the option of dipping a dry salad just for the lightest way to eat it.  Nonetheless, it isn’t the same.  But, what if I told you that the recipe that I have for you is more friendly for your diet and will fool your taste with its satisfying creaminess, spices and herbs while being more nourishing with cottage cheese in the base at the same time?

Recipe: Easy Food Processor Salad Dressing Nuts Style!

This salad dressing is extra delicious with the addition of one fresh green pepper, an entire medium sized onion, and a clove of garlic that you process first before combining with the rest of the ingredients.  A refreshing twist comes from the orange and lemon juices that have a wonderful way to heighten the taste with that bit of citrus.  

Allow those awesome flavor molecules time to properly mingle in your refrigerator.  If you do, the wait will reward your taste buds with a superb salad dressing that will compliment those greens in magnificent style!

If you prefer a less sweet dressing, no problem.  All you need to do is cut the amount of sugar in half.

Easy Food Processor Salad Dressing 

1 medium green pepper
1 medium onion
1 large clove of garlic
1/4 cup of olive or canola oil
1/3 cup of orange juice
3 tablespoons of lemon juice
2 tablespoons of apple cider vinegar
2 tablespoons of sugar
1/2 teaspoon of salt
1/4 teaspoon of black pepper

Clean and then process you green pepper that you cut in pieces along with the cut onion, and the garlic.

Add the orange juice, oil, lemon juice, vinegar, sugar, salt, and pepper next and keep processing until you have the smooth texture of your liking.

Keep this dressing in the refrigerator covered for about two hours first so those flavors can percolate!

This Homemade Creamy Mushroom Parmesan Salad Dressing Is Hard to Resist!

Regardless of the season, salads are wonderful to enjoy even more in the summer since they don't weigh you down.  Those fresh vegetables taste exceptionally wonderful whether from your own garden, farmer's market or the grocery store when you make a special homemade salad dressing to compliment their flavors.

My Creamy Mushroom Parmesan Salad Dressing takes condensed cream of mushroom soup, Parmesan cheese and with some Italian type seasonings and choice additions turn it into a creamy dressing that will convert even salad haters into lovers!

The recipe that I am about to share with you is very simple to make.  All you need is to assemble your ingredients and pull out your blender to combine everything.   Chill and store in the refrigerator when you're done and you're all set.

I do hope the next time you are in the mood for salad that you'll give my recipe a try!

My Homemade Creamy Mushroom Parmesan Salad Dressing

1 can condensed cream of mushroom soup (10.5 oz. size)
1 small onion
2 cloves of garlic
1/4 cup of grated Parmesan cheese
3 tablespoons of Worcestershire sauce
2 tablespoons of vinegar (white or apple cider)
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon of red pepper flakes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup of canola or olive oil

Take your blender and add the undiluted soup, onion, garlic, cheese, Worcestershire sauce, vinegar, and spices before covering and blending till well combined.

Add the oil slowly in a thin stream and blend on low speed until well mixed.

Pour this mixture into a jar or plastic container to store in your refrigerator.  Chill for at least an hour before serving to thoroughly blend the flavors.