COOKLORE


Salad Dressings



to browse recipes, just click the menu button at top right of page



Special Mayonnaise





1929



1/2 cup catsup

1 tbsp Worcestershire sauce

1 tbsp minced chives or 1 tsp finely minced onion

2 drops Tabasco sauce

1 tbsp lemon juice

1/4 tsp salt

1 cup eggless mayonnaise


Mix all thoroughly.



Thousand Island Dressing





1939



To 1 cup mayonnaise, add 2 tablespoons chopped green pepper, 2 tablespoons chopped pimento, 1 teaspoon onion juice, 1 chopped hard-cooked egg, 1 teaspoon Worcestershire sauce, 1 tablespoon catsup, and 2 tablespoons chili sauce.


Russian Dressing





1939



To 1 cup mayonnaise, add 1-3 cup thick chili sauce; mix lightly. Add relishes if desired.



Cream Cheese Dressing





1939



For fruit or vegetable salads, cream 1 package cream cheese with a little milk or cream and combine with 1 cup mayonnaise.



Dressing Louis





1939



For seafood salads, to 1 cup mayonnaise add 12 finely chopped stuffed olives, 1-3 cup finely sliced celery, 2 tablespoons chopped pickle relish, 1/4 cup chili sauce, and 1/2 teaspoon Worcestershire sauce.



Green Goddess Salad Dressing





1939



For greens and seafood, to 1 cup mayonnaise add 2 tablespoons finely cut parsley, 3 tablespoons sliced green onion, 2 tablespoons chopped chives or green onion tops, 1 2-ounce can anchovy fillets, 1 tablespoon tarragon vinegar, 2 teaspoons lemon juice, 1/4 teaspoon salt, and dash of pepper.



Golden Gate Dressing





1939



For fruit salads, to 1 cup mayonnaise, add 1/4 cup finely chopped raisins, 2 tablespoons finely chopped walnut meats, 6 finely cut dates, and 1 teaspoon grated orange rind.



Avocado Dressing





1939



To 1 cup mayonnaise, add 1/3 cup avocado pulp; season with onion juice.



Blackstone Salad Dressing





1939



To 1 cup salad dressing, add 2/3 cup olive oil, 1/3 cup vinegar, 3 tablespoons chili sauce, 1 tablespoon chopped pimento, 1 tablespoon chopped pickled onion, 1/4 teaspoon salt, and a dash of pepper. Mix thoroughly.



Cheese-Olive Dressing





1939



Blend 1 cup salad dressing into 1/2 package pimento cream cheese; add 3 tablespoons finely sliced ripe olives and 1 teaspoon finely cut parsley.



Parisienne Chiffonade Dressing





1939



To 3/4 cup French dressing, add 1 tablespoon each of chopped green pepper, chopped pimento, chopped ripe olives, and sweet or sour pickle and 1 chopped hard-cooked egg.



Chef’s French Dressing





1941



1 garlic clove

3 Tbsp cider or wine vinegar

Few grains pepper

1/2 cup Mazola

1/2 tsp salt

1/4 tsp paprika


Rub bowl with cut clove of garlic. Add other ingredients, and stir vigorously with fork. Remove garlic and beat thoroughly. Toss lightly in Chef’s Salad:


1/2 head romaine

1/4 head lettuce

1/2 head endive

1 cup grapefruit sections

1 unpeeled apple, halved and sliced

1/2 cup sliced scallions

2 raw carrots cut in strips

1/2 cup sliced radishes



Old-Fashioned Salad Dressing





1945



4 Tbsp margarine

4 Tbsp flour

1 cup milk

4 yolks or 2 whole eggs

1 tsp mustard

1/4 tsp celery salt

1/4 tsp paprika

Dash of cayenne

2 Tbsp sugar

2-4 Tbsp vinegar

1 tsp salt


Make sauce of first three ingredients, cook well; add slightly beaten eggs and cook 2 minutes, stirring constantly. Add dry seasonings with vinegar to taste. Chill, dilute with cream or fruit juice before using.



Appetizer Dressing





1945



2 small onions, sliced

1 1/2 cups vinegar

1 1/2 tsp salt

1/2 tsp pepper

1 tsp paprika

1 cup salad oil

3 Tbsp molasses


Mix together first five ingredients and allow to stand 20 minutes or longer. Remove onion. Add salad oil and molasses and mix well before pouring over salad.



French Dressing a la Club International





1951



1/3 tsp salt

1 pinch black pepper

1 large pinch seasoning salt

2 1/2 spoons olive oil

1 service spoon malt vinegar

A few drops Worcestershire sauce


Mix a paste of the dry ingredients with the Worcestershire sauce. Add olive oil, mix well. Add vinegar, mix well. Use for green salads or tomato and cottage cheese. For fruit salad dressing, use lemon instead of vinegar, and it may be sweetened with a touch of pineapple juice.



Palace Hotel’s Green Goddess Dressing





1952



1 clove garlic

4 anchovy fillets, finely cut

2 Tbsp chopped onion

1 tsp chopped parsley

1 tsp chopped tarragon (fresh if possible)

2 tsp chopped chives

1 tsp tarragon vinegar

1 1/2 cups mayonnaise


Cut garlic cloves in half and rub the cut sides over salad bowl. Add anchovy, onion, parsley, tarragon, chives and tarragon vinegar. Mix mayonnaise in gently until blended. Serve over lettuce, romaine, escarole, and chicory.



Japanese-Style Dressing





1962



Mix 3 tbsp vinegar or lemon juice, 3 tbsp soy sauce, 1 tbsp sugar, and 1/2 tsp ginger with 2 tbsp salad oil. Serve over cucumbers and cabbage.