Spanish salad dressings~ part 1 of 2

6 Recipes

Ingredients

Quantity Ingredient
-Sue Woodward
½ cup Olive oil
¼ cup Wine vinegar
½ teaspoon Garlic salt
1 teaspoon Salt
½ teaspoon White pepper
⅛ teaspoon Sugar Water
4 ounces Anchovies; (2-2 oz. cans, packed in olive oil)
1 cup Olive oil
¼ cup Wine vinegar
2 tablespoons Lemon juice
½ teaspoon Garlic salt
1 small White onion
½ teaspoon Tabasco
1 pack 3-oz. cream cheese Water
1 cup Mayonnaise
½ cup Sour cream
½ teaspoon Garlic salt
½ teaspoon Paprika
2 tablespoons Onion; minced
½ teaspoon Prepared mustard
2 tablespoons Ketchup
1 tablespoon Lime juice
pinch Cayenne
3 drops Hot sauce
1 cup Shrimp; cooked
2 tablespoons Light cream
1 tablespoon Fresh parsley; finely choppd
3 Egg yolks; hard cooked, crumbled
½ cup Olive oil
3 tablespoons Lemon juice
3 tablespoons Dry sherry
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Oregano; crushed
1 small Onion; minced
1 tablespoon Parmesan cheese; grated
½ teaspoon Garlic salt
2 tablespoons Chives; finely snipped
½ cup Olive oil
¼ cup Lemon juice
½ teaspoon Garlic salt
3 Egg yolks; hard cooked, crumbled
3 tablespoons Parsley; very finely chopped
1 teaspoon Salt
1 cup Mayonnaise
¼ cup Dry sherry
1 teaspoon Lime juice
½ teaspoon Salt
½ teaspoon Ground pepper
½ cup Green stuffed olives; finely chopped

Directions

CLARITA'S COCINAA

OIL AND VINEGAR DRESSING

ACEITE Y VINAGRE

ANCHOVY DRESSING

ADEREZO DE ANCHOAS

SHRIMP DRESSING

ADEREZO DE CAMARONES

OREGANO DRESSING

ADEREZO DE OREGANO

PARSLEY DRESSING

ADEREZO DE PEREJIL

DRY WINE DRESSING

ADEREZO CON VINO SECO

Oil & Vinegar Dressing - combine all ingredients and pour into screwtop jar with cover. Shake briskly until salt dissolves. Keep in cool spot. Mix well before using. Yields 1 cup.

Anchovy Dressing - place all ingredients in electric blender container and blend about 30 seconds. Pour into a jar with cover and keep in cool spot. Shake well to mix before using. Yields a little over one pint.

Shrimp Dressing - Place all ingredients except shrimp, light cream, parsley, and egg yolks in electric blender container. Blend about 30 seconds. Pour blended ingredients into a bowl. Put shrimp through meat grinder with a fine blade. Combine the shrimp, light cream, parsley, and crumbled egg yolks. Add to blended ingredients and mix thoroughly. Cover and refrigerate. Serve generously over salad.

Yields 1 quart.

Oregano Dressing - combine all ingredients and pour into screwtop jar with cover. Shake to mix well. Let stand ½ hr. Shake again before using. Yields 1 cup. Parsley Dressing - combine all ingredients, mix well, use immediately. Yields 1 cup.

Dry Wine Dressing - combine all ingredients and mix well. Serve over green salad. Yields 2 cups.

Author - Clarita Garcia

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