1/2 cup real mayonnaise – low-fat okay
1/4 cup ketchup
1 Tbls. distilled white vinegar
2 tsp. sweet pickle relish
1 tsp. granulated sugar
1 tsp. chopped pimento – optional
1/2 tsp. onion salt
black pepper – to taste
Stir together all ingredients in a small bowl until smooth.
Cover and refrigerate for 4 hours, stirring occasionally, before serving.
1⁄3 cup tarragon vinegar
2⁄3 cup olive oil
2 -4 cloves garlic, minced
1 teaspoon salt
1⁄2 tablespoon fresh coarse ground black pepper or 1⁄2 tablespoon fresh ground black pepper
1 tablespoon tarragon
Mix all ingredients in a jar or bowl.
Refrigerate before serving for about an hour.
Shake well before serving.
6 Tbls. Olive oil
3 Tbs. Sugar
3 Tbls. Rice vinegar
3 Tbls. Soy sauce
Mix all together in a jar, or plastic container, shake or mix well. Add salt & pepper to taste.
4 medium cloves garlic, minced
2 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard
1/2 tsp paprika
3/4 cup + 2 tsp apple cider vinegar
1 cup + 2 tsp vegetable oil
3 TBSP blue cheese crumbles
Mash garlic in mortar, add salt and continue mashing, to make a paste, and no pieces are visible. Add spices and 2 tsp each of oil and vinegar and mix well. Put mixture in Mason jar. Cut up blue cheese wedge (or blue cheese crumbles) and add to the Mason jar. Add remaining oil and vinegar. Shake well. Allow salad dressing to remain at room temperature for anywhere from 30 minutes to 2 hours, depending on your food safety qualms, before putting it in the fridge.