Make It Yourself: Salad Dressings

Bleu Cheese Salad Dressing: This recipe is full of big chunks of bleu cheese.

You will need:

1/2 tsp salt

1/4 tsp pepper
2 ounces bleu cheese, coarsely crumbled
1 1/3 cup homemade or purchased mayonnaise

Slowly and smoothly whisk the spices into the mayonnaise until it is thoroughly combined. Gently stir or fold in the crumbled bleu cheese, being careful not ot break it up too much. Store in a covered jar in the refrigerator for 3 to 6 months. Do not freeze.

Hint: Try serving some of this salad dressing as a side dip, with any spicy barbecued foods: chicken, ribs or beef.

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Classic French Salad Dressing: The ingredients can be varied to suit your tastes. For the lightest taste use the best extra-virgin olive oil you can afford.

You will need:
1/2 cup olive oil
1 Tbsp red or white wine vinegar
1/2 tsp dry mustard
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp parsley
1/2 tsp basil

Place oil, vinegar, mustard, sugar, salt and pepper in a blender. Blend at high speed for 30 seconds, add herbs and blend for 15 seconds. Store in a sterilized glass jar, tightly covered, in the refrigerator. Dressing tastes best if used within a week, but it will keep in the refrigerator fr up to 4 weeks. Yield: 5 ounces.

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Great Seasonings Salad Mix: Keep this mix on your pantry shelf to combine with wine vinegar.

You will need:
1/4 cup grated Parmesan or Romano cheese
1 Tbsp paprika
2 tsp garlic powder
2 tsp celery seeds
1 tsp sesame seeds
1/2 tsp salt
1/2 tsp pepper

Mix ingredients, label and store in a tightly closed container. This mix will keep on the pantry shelf for 1 to 2 months and in the refrigerator for 6 months.

To use: Combine 2 tsp Great Seasonings Salad Dressing Mix, 1/4 cup vinegar and 2/3 cup vegetable or olive oil in a jar; cover and shake well. Transfer to a pretty cruet for serving.

Ideas: Add 1 Tbsp Great Seasonings Salad Dressing Mix to 1/4 cup mayonnaise for a creamy herbal dressing.  Or try adding 1 Tbsp mix to 1/4 cup sour cream or yogurt for a tangy herbal dip. A few Tbsp of mustard will add additional spice. Yield: 5 ounces.

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Green Goddess Salad Dressing: The ingredients can be varied to suit your tastes. Try different kinds of vinegars or flavored oils.

You will need:
1 cup mayonnaise (homemade or purchased)
1 tsp garlic in oil
1/2 tsp dry mustard
3 Tbsp tarragon vinegar
3 Tbsp minced chives
1/4 cup minced parsley
1/2 sour cream
Salt and pepper to taste

Combine all ingredients and allow to rest, refrigerated for 4 hours; store in a tightly closed container for up to 3 months. Yield: 14 ounces.

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Italian Salad Dressing: If you mix this dressing in the blender or food processor to save time, don't bother grating the onion first.

You will need:
2 cups vegetable or olive oil
1 cup wine vinegar
1/4 cup sugar
1 tsp oregano
1 tsp basil
1 tsp celery seed
1/2 cup grated onion

Combine all the ingredients in a sterilized glass jar, cover and shake. Store in the refrigerator for 6 months. Yield: 26 ounces.

Make Your Own: Seasoning Mixtures

Poultry Seasoning:

This combination of spices is terrific in chicken salad and in pasta or rice dishes to accompany chicken as a main course.

2 Tbsp sage

2 Tbsp thyme

2 Tbsp marjoram

2 Tbsp savory

2 Tbsp rosemary

Mix all spices together and grind with a mortar and pestle or process for 1 minute in a food processor or blender. Store in a tightly closed container on the pantry shelf for up to 6 months.

Curry Powder:

This a very authentic curry powder that is much fresher tasting than the kind that has been on the store shelf for months.

2 Tbsp cumin seeds

2 Tbsp cardamom seeds

2 Tbsp coriander seeds

1/4 cup ground turmeric

1 Tbsp dry mustard

1 tsp cayenne pepper (if you wish)

Preheat oven to 200 degrees. Pour the cumin, cardamom and coriander seeds into a glass or enamel baking dish and warm in the oven for 20 minutes. Grind the seeds in the blender on high speed. Add turmeric, dry mustard and cayenne pepper. Mix until all ingredients are well blended. Store in a tightly capped container. Seasoning will keep for 1 year on the shelf.

Firehouse Hot Chili Powder:

If you like your chili fiery hot, you can vary this recipe to include a bit more cayenne and use hot, rather than mild, chili peppers--but label it accordingly. This powder will have a better consistency if you use a mortar and pestle to grind the peppers and coarser spices.

6 Tbsp paprika

2 Tbsp turmeric

1 Tbsp dried milk or hot chili peppers

1 tsp cumin

1 tsp oregano

1/2 tsp cayenne

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp ground cloves

Mix all ingredients and grind to a fine powder using a mortar and pestle, or process in your food processor or blender. This mixture will keep for up to six months on the pantry shelf. This powder is somewhat more pungent and fresher tasting than a packaged brand, so use little less