DRESSING'S FOR SALAD

FLUFFY FRUIT SALAD DRESSING

2 eggs, slightly beaten
1/2 cup sugar
1/3 cup orange juice
1/3 cup fresh lemon juice
1 teaspoon grated orange rind
2 cups dairy sour cream

In saucepan mix together eggs, sugar and orange juice. Cook over medium heat, stirring constantly, until thickened; blend in lemon juice and orange rind. Cool. Gently fold in sour cream. Cover and chill; serve over fruit salads.
Makes about 3 cups.




CAESAR SALAD DRESSING

1 cup mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire
1 clove of garlic (minced)
1/4 tsp salt
1/8 tsp pepper
1/2 c Parmesean cheese
1 tbsp of milk or half and half

Mix all ingredients together and shake or whisk until well blended.


OLIVE SALAD DRESSING

1/2 cup green or black olives, pitted, chopped
1 cup oil packed black olives, pitted, chopped
3-4 sweet cherry peppers or pepperoncini, seeded, chopped
4 cloves garlic, finely minced
2 anchovies, crushed (optional)
3/4 cup red onions, sliced
1/4 cup roasted pimientos, chopped
1/4 cup fresh parsley, finely chopped
1/2 teaspoon each oregano and basil, chopped (fresh is best!)
3/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Combine all ingredients. Refrigerate in a covered container overnight before using.
Use with Spring Mix or Asian salad greens with Frisee and radicchio, sliced pickling cucumbers and wedged fresh ripe garden tomatoes; or use as a drizzle in Italian subs or Muffalatta sandwiches. Serve with slivers of Parmigiano or Provolone cheese.

Variation: Add 1 can Genova Tonno. Use Italian-style dark tuna, packed in olive oil instead of tuna packed in water. It has more body and texture and doesn't fall apart as easily in vegetable salads. (Note: when you plan to use tuna, eliminate the anchovies). Serve in Syrian bread (Pita Pockets). If an outdoor or panini grill is available, spray pockets with a drop of olive oil and toast until grill marks appear before filling.

Variation 2: For parties and special occasions, serve as a dressing for Antipasto, with rolled up slices of Genoa Salami, Mortadella and Hot Capicola (hot ham), 1X3" slivers of Italian cheeses, roasted pimientos in oil, pickled mushrooms and other treats, all arranged in a decorative spiral on a festive tray with a dip bowl (of olive salad dressing) in the center for serving.

Variation 3: Roughly tear leaves of Romaine or Escarole hearts; coarsely chop (or slice into rings if you have time) 1/2 lb. of shooters (small cherry peppers stuffed with fresh mozzarella cheese and cold cuts). Add sliced red onions, whole black pitted olives and toss with olive salad dressing. (Add tuna here, too, if you like.)

Variation 4: Coarsely chop ripe tomatoes with fresh basil and shredded Parmigiano cheese. Spoon onto crusty Italian bread halves rubbed with crushed garlic cloves and drizzled with olive salad dressing: a variation on Bruschetta! Place under broiler for a few moments, if desired.


HOT BACON SALAD DRESSING

10 slices smoked lean bacon
2 teaspoons brown sugar
1/2 cup red wine vinegar
1/2 teaspoon prepared horseradish
1/4 teaspoon black pepper
10 green onions, chopped
1 egg yolk, boiled and grated
salt and pepper, to taste (optional)

In a skillet, saute bacon until crisp; crumble into pan. Drain, reserving a tablespoon of bacon drippings. Add sugar, vinegar, horseradish and pepper.
Chop green onions (use the green tops as well as the white portions). Saute for 1 minute.

Pour immediately over baby lettuce or potatoes. Note: Be sure lettuce or potatoes are dry so they are better able to absorb the dressing.

Season, if desired, with salt and pepper. Serve hot.