Blend together

12 Tbls oil

12 tbls sugar

4 tbls white vinegar

black pepper

2 tsp mustard powder

1 1/2 tsp salt

1 small onion, peeled and chopped

1 bunch spring onion

3 sticks soup celery

Blend all together in a blender till smooth. Keep in Refrigerator.

FRENCH DRESSING

List of Ingredients

1 cup ketchup OR 1 can tomato soup
1 1/2 cup vegetable oil
3/4 cup vinegar
1/3 cup sugar
1/4 teaspoon paprika
1 teaspoon dry mustard
2 teaspoons grated onion
1 1/2 teaspoon salt
1 garlic bean (add to jar when storing)

Instructions

Mix and beat with electric beater or blender. Pour in jar or container. Put in peeled garlic bean. Store in refrigerator. Shake well before using.

Carol Petisch

List of Ingredients

1 quart mayonaise
1 quart buttermilk
2 to 3 teaspoons garlic salt or powder
2 teaspoons onion salt or powder
1 Tablespoon pepper
1 teaspoon parsley flakes

Instructions

Blend buttermilk and spices in mixer. Fold in mayonaise. Store in glass containers and refrigerate.

PIERRE FRANEY’S SALAD DRESSING

INGREDIENTS:

1 tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp water
salt and freshly ground black pepper, to taste
2 Tbsp olive oil (I use extra virgin)

DIRECTIONS:

In mixing bowl, whisk together mustard, vinegar, water, salt and pepper, then slowly whisk in the olive oil. (Or blend all ingredients except oil in food processor, then slowly add olive oil with machine running).

Edited from Pierre Franey’s SALADE DE CONCOMBRES ET CHEVRE (CUCUMBER AND GOAT CHEESE SALAD) – “Cooking In France”

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD

INGREDIENTS:

3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse black pepper
3 tablespoons extra-virgin olive oil (I used a little more)
1/2 cup grated Parmigiano-Reggiano
Pinch salt (I used salt to taste)
3 hearts romaine lettuce, chopped

DIRECTIONS:

Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half.

Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too.

Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.

Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

Yield: 4 servings

From Rachael Ray
http://www.foodnetwork.com/recipes/rachael-ray/creamy-lemony-pepper-parmesan-dressing-on-romaine-lettuce-salad-recipe/index.html