Nannys Salad Dressing Recipes

NONNA'S TUSCAN SALAD DRESSING

Nonna's Tuscan Salad Dressing image

This very light, fresh dressing works equally well on mixed greens, spinach or romaine, or just drizzled over sliced, fresh, ripe summer tomatoes and fresh basil leaves. Quick and easy to make fresh, but stores well for up to 3 months in the refrigerator. It's a family recipe brought over from the old country by my nonna (grandma.)

Provided by Baricat

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

Ingredients

3 tablespoons mayonnaise
⅓ cup red wine vinegar
½ cup water
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 small clove garlic, minced
¼ teaspoon dried oregano
¼ teaspoon dried basil
⅛ teaspoon ground black pepper, or to taste

Steps:

Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.

Nutrition Facts : Calories 91.4 calories, Carbohydrate 1.2 g, Cholesterol 3.1 mg, Fat 9.5 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 49.2 mg, Sugar 0.1 g

EASIEST SALAD DRESSING

Easiest Salad Dressing image

This is the easiest, yet yummiest salad dressing there is!

Provided by PAYE

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 4

Ingredients

½ cup mayonnaise
3 teaspoons milk
¼ teaspoon salt
1 pinch ground black pepper

Steps:

Combine the mayonnaise, milk, salt and pepper in a jar with a tight fitting lid. Shake vigorously to mix, then pour over your salad.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 1 g, Cholesterol 10.4 mg, Fat 21.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 301.7 mg, Sugar 0.3 g

NANNY'S THANKSGIVING DRESSING RECIPE - (4.2/5)

Nanny's Thanksgiving Dressing Recipe - (4.2/5) image

Provided by Taraespo

Number Of Ingredients 11

Ingredients

2 cups celery, chopped
1 cup onion, chopped
1/2 cup butter
1 pound ground beef
2 pound pork breakfast sausage
5 quarts hamburger buns, broken into pieces (1bun=approx 1 cup)
2 teaspoons poultry seasoning
1 tsp salt
1/4 teaspoon pepper
3 eggs, beaten
2 cups chicken broth, plus extra

Steps:

Sauté celery and onion in butter until soft, set aside. Brown meat and drain. (you can do these two steps the day before and refrigerate) Mix all ingredients together in a large bowl. Add more broth as needed if the mixture appears too dry; it should be moist. Place in buttered casserole dish and bake at 350°F for about 30-45 minutes. If it has been refrigerated bring out of frig a half hour before putting in the oven.

NANNY ROSALIND'S CORNBREAD DRESSING

Nanny Rosalind's Cornbread Dressing image

This is my aunt's recipe for my grandmother's fabulous dressing. It has a spicy Louisiana kick.

Provided by Mary Claire Lagroue

Categories Cornbread Stuffing and Dressing

Time 1h35m

Yield 10

Number Of Ingredients 19

Ingredients

2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground dried thyme
1 teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon onion powder
1 pound ground pork
½ cup extra-virgin olive oil
¾ cup finely chopped onion
¾ cup finely chopped green bell pepper
½ cup finely chopped celery
1 tablespoon minced garlic
1 cup reduced sodium chicken broth
2 large bay leaves
5 cups crumbled cornbread
1 tablespoon chopped fresh thyme, or more to taste
1 tablespoon chopped fresh oregano, or more to taste

Steps:

Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
Transfer dressing mixture to the prepared baking dish. Cover with foil.
Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 18.5 g, Cholesterol 44.9 mg, Fat 21.2 g, Fiber 2.1 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 749.1 mg, Sugar 3.4 g

NANNY'S COCA COLA SALAD

Nanny's Coca Cola Salad image

This is one of the many recipes from my Grandmother's cookbook. She passed away in May of 2005. I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet so cooking time and servings may not be posted on some. Blessings from FOURMRANCHWIFE in Texas.

Provided by staceyelee

Categories < 4 Hours

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

20 ounces pineapple chunks in juice, juice reserved
20 ounces bing cherries in juice, juice reserved
2 (8 ounce) packages cherry Jell-O
3 (8 ounce) packages cream cheese, softened
1/2 cup pecans, chopped
1 1/2 cups cola

Steps:

Drain pineapple and cherries; reserve juice.
Heat 1-1/2 cups of reserved juice; most of the 1-1/2 cups should be pineapple juice and just a little cherry juice.
Dissolve Jell-O in heated juice; add softened cream cheese; whip.
Add pineapple, cherries, and pecans.
Stir in Cola.
Chill until firm.
The ounce sizes are guesses; it is the big can of cherry and pineapple; the Jell-O is the small box. When I make it I will look at sizes and edit.