These are really quick recipes for making salad dressings. The first two use bottled dressing and add a second ingredient to make them taste home-made. The second two are mayonnaise based, but still quick to whip up.
Herbed Tomato Dressing (For green salads and vegetable salads)
In tightly covered jar, shake 1 bottle (8 ounces) herb-and-garlic dressing and 1/2 cup tomato juice. Refrigerate at least 3 hours to blend the flavors. Shake before serving.
Parmesan Dressing ( for green salads and vegetable salads)
In tightly covered jar, shake 1 bottle (8 ounces) Italian-style dressing and 3 tablespoons grated Parmesan cheese. Refrigerate at least 3 hours to blend flavors. Shake before serving.
Creamy Onion Dressing (For green salads and vegetables, meat or seafood salads)
Mix 1 cup mayonnaise or salad dressing, 1/2 cup sour cream, and 2 tablespoons finely chopped green onion. Cover and refrigerate at least 4 hours to blend flavors.
Parsley Cheese Dressing: (For vegetable, meat or seafood salads)
Mix 1 cup mayonnaise or salad dressing, 1/4 cup processed sharp American cheese spread and 1 tablespoon snipped parsley. Cover; refrigerate at least 4 hours to blend flavors.
Thank you, Betty Crocker!
