Sandy’s Scrumptious Salad Dressings Selections

CREAMY GARLIC AND HERB DRESSING (OR BLUE CHEESE DRESSING VARIATION)
1 CUP PLAIN GREEK YOGURT
½ CUP BALSAMIC VINEGAR
¼ CUP WHITE VINEGAR
3 CLOVES FRESH GARLIC-CRUSHED
½ TSP ONION POWDER
½ TSP HY’S SEASONING SALT (OR ALTERNATIVE WITHOUT SUGAR)

*ALTERNATIVE – ADD 1/3 CUP FRESH BLUE CHEESE AND YOU HAVE A DELICIOUS BLUE CHEESE DRESSING!

MAKE A DAY OR A WEEK AHEAD! MIX ALL INGREDIENTS IN BLENDER OR WITH HAND MIXER. KEEP REFRIDGERATED, AND ENJOY!

BALSAMIC EXPLOSION
1/2 CUP BALSAMIC VINEGAR
¼ CUP EXTRA VIRGIN OLIVE OIL
¼ CUP WHITE VINEGAR
3 CLOVES FRESH GARLIC-CRUSHED
3 SPRIGS FRESH OREGANO OR ½ TSP DRIED
1/8 TSP FRESH GINGER-GRATED
½ TSP ONION POWDER

MIX IN A BLENDER OR WITH A HAND BLENDER. THIS ONE CONJULATES WHEN KEPT IN THE FRIDGE, SO I MAKE JUST ENOUGH TO BE SURE TO USE IT ALL WITHIN A WEEK.

GODDESS GREEK DRESSING
½ CUP LIGHT FETA CHEESE INCLUDING PROPORTIONATE JUICE PACKED IN
1/3 CUP EXTRA VIRGIN OLIVE OIL
½ CUP WHITE VINEGAR
¼ CUP RED WINE VINEGAR
1 TSP GARLIC SALT
½ TSP ONION SALT
2 TSP OREGANO
1 TBLSP DIJON MUSTARD
IN MEDIUM SIZE BOWL, CUT AND SEPARATE FETA CHEESE IN PACKING JUICE, ADD ALL INGREDIENTS AND MIX WELL. REFRIDGERATE.
*GREEK SALAD IS BEST WHEN FRESH VEGETABLES ARE CUT INTO DRESSING TO MARINATE OVERNIGHT.