Salads Made Easy
- Michelle Wood: SWCD
- April 18, 2010
- 838
Old-Fashioned Cooked Dressing
3 tablespoons cornstarch
1 tablespoon sugar
2 teaspoons dry mustard
2 teaspoons salt
1/8 teaspoon pepper
Few grains cayenne
teaspoon paprika
1-1/4 cups milk
2 egg yolks
cup vinegar
cup salad oil
Mix first seven ingredients in a small amount of the milk until smooth. Add remaining milk. Cook over low heat, stirring constantly, until mixture thickens and boils. Boil 2 minutes, stirring constantly. Remove from heat; gradually add the egg yolks. Return to heat for 2 minutes, stirring constantly. Remove from heat and gradually beat in vinegar with rotary beater. Add salad oil; beat well until smooth. Cool. Makes 2 cups. Use with potato and fruit salads.
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At family gatherings and parties, homemade guacamole seems to be a pretty regular item on the table, and it's usually one of the first snacks gone. This salad dressing is reminiscent of guacamole, but it adds a refreshing twist – and it makes a really delicious dip with fresh veggies or nacho chips, too.
Cucumber-Avocado Salad Dressing
1/3 cup olive oil
1 clove garlic, minced
cup chopped fresh cilantro
2 avocados, peeled, seeded and cut into chunks
1 large cucumber, peeled, seeded and cut into chunks
cup lemon juice
Salt and pepper to taste
Puree the olive oil and garlic in a blender until smooth. Add cilantro, avocado, cucumber and lemon juice. Puree again until smooth, then season to taste with salt and pepper. Chill and serve over your favorite mixed greens or as a dip.
Flavors Gone By includes recipes and articles collected from local publications circa 1930-1990, along with family favorites. Send questions, comments or submissions to jwarden@gpubs.com.