Old Fashioned Salad With Shanagarry Cream Dressing Recipes

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LETTUCE WITH CREAM DRESSING



Lettuce with Cream Dressing image

"THIS IS one of my mom's original recipes. Though it is very simple to make this dressing, the sweet-sour combination plus the tang of the onion seems to convince people there is some secret ingredient. All my daughters now make this salad as standard fare in their homes."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 5

8 cups torn leaf or iceberg lettuce
1/2 cup sugar
1/4 cup vinegar
1/3 to 1/2 cup half-and-half cream or sour cream
2 to 3 tablespoons sliced green onions

Steps:

  • Place lettuce in a large bowl. In a small bowl, stir together sugar, vinegar and cream or sour cream until sugar dissolves and dressing is smooth. Stir in green onion. Just before serving, pour over lettuce; toss lightly.

Nutrition Facts : Calories 96 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 14mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 1g protein.

OLD FASHIONED SOUR CREAM SALAD DRESSING



Old Fashioned Sour Cream Salad Dressing image

Make and share this Old Fashioned Sour Cream Salad Dressing recipe from Food.com.

Provided by PalatablePastime

Categories     Salad Dressings

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 6

1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon paprika
1 tablespoon lemon juice
2 tablespoons vinegar
1 cup sour cream

Steps:

  • Stir together salt, sugar, and paprika with lemon juice and vinegar until salt and sugar are dissolved.
  • Whisk in sour cream, blending until smooth.

EASY CREAMY SALAD DRESSING



Easy Creamy Salad Dressing image

This is a super-simple salad dressing with cream and white balsamic vinegar. It tastes great with all sorts of leafy greens. I use sunflower oil or any other plain oil. Olive oil has too strong a taste.

Provided by Ursel

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 3m

Yield 4

Number Of Ingredients 5

4 tablespoons white balsamic vinegar
4 tablespoons sunflower seed oil
2 teaspoons white sugar
1 teaspoon salt
4 tablespoons heavy whipping cream

Steps:

  • Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 4.6 g, Cholesterol 10.3 mg, Fat 16.8 g, Protein 0.2 g, SaturatedFat 3.1 g, Sodium 588.1 mg, Sugar 4.3 g

SOUR CREAM DRESSING



Sour Cream Dressing image

This is a delicious tangy and sweet dressing. It's perfect over a fresh spinach salad and is my fiance's favorite!

Provided by Inge Wolf

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 6h10m

Yield 12

Number Of Ingredients 9

1 cup olive oil
5 tablespoons red wine vinegar
¼ cup sour cream
1 ½ teaspoons salt
½ teaspoon mustard powder
¼ cup white sugar
2 teaspoons chopped fresh parsley
1 clove garlic, minced
1 pinch ground black pepper

Steps:

  • Whisk together the oil, vinegar, sour cream, salt, mustard, sugar, parsley, garlic and pepper. Refrigerate at least 6 hours before serving.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 5.2 g, Cholesterol 2.1 mg, Fat 19.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.1 g, Sodium 294.2 mg, Sugar 4.2 g

OLD-FASHIONED SALAD WITH SHANAGARRY CREAM DRESSING



Old-Fashioned Salad With Shanagarry Cream Dressing image

Make and share this Old-Fashioned Salad With Shanagarry Cream Dressing recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

2 free-range eggs
1 head butterbread lettuce
4 small scallions or 4 spring onions
2 -4 tomatoes, quartered
16 slices cucumbers
4 sliced pickled beets
4 radishes, sliced
chopped parsley, to garnish
watercress, to garnish
2 free-range eggs
1 tablespoon dark brown sugar
1 teaspoon dry mustard
1 tablespoon malt vinegar
2 -4 fluid ounces cream

Steps:

  • Hard boil the eggs for the salad and the dressing and then peel when cold.
  • Meanwhile, wash and dry the lettuce, scallions and watercress.
  • Next make the dressing.
  • Cut two of the eggs in half and press the yolks through a sieve into a bowl.
  • Add the sugar, a pinch of salt and the mustard.
  • Blend in the vinegar and cream.
  • Chop the egg whites finely and add some to the sauce.
  • Keep the rest to scatter over the salad.
  • Cover the dressing until needed.
  • To assemble, first arrange a few lettuce leaves on each of the plates.
  • Scater a few tomatoes and 2 hard boiled egg quarters, a bit of cucumber and a radish on each plate.
  • Just before serving add a slice of beatroot to each.
  • Garnish with scallions and watercress.
  • Scatter the remaining egg white and some chopped parsley over.
  • Put a tiny bowl of the dressing in the centre of each plate and serve immediately.
  • Alternatively, serve the dressing from one large pitcher.

Nutrition Facts : Calories 167.3, Fat 10.2, SaturatedFat 4.5, Cholesterol 228.2, Sodium 108.2, Carbohydrate 11.3, Fiber 2.4, Sugar 6.9, Protein 8.9

COBB'S OLD FASHIONED FRENCH DRESSING



Cobb's Old Fashioned French Dressing image

Provided by Food Network

Categories     condiment

Number Of Ingredients 11

1 cup water
1 cup red wine vinegar
1 teaspoon sugar
Juice of one lemon
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon dry English mustard
1 clove garlic, minced
1 cup olive oil
3 cups salad oil

Steps:

  • Blend together all ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving.

OLD-FASHIONED SALAD WITH SHANAGARRY CREAM DRESSING



Old-Fashioned Salad with Shanagarry Cream Dressing image

Provided by Food Network

Categories     side-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 17

2 hard-boiled eggs, preferably free-range, quartered
4 slices home-made beetroot, recipe follows
1 butterhead lettuce
4 tiny scallions or spring onions
2 to 4 tomatoes, quartered
16 slices cucumber
2 to 4 sliced radishes
Chopped parsley
Spring onion
watercress
chopped parsley, for garnish
4 hard-boiled eggs
1/8 cup plus 2 teaspoons dark soft brown sugar
Pinch salt
2 teaspoons dry mustard
1/8 cup plus 2 teaspoons brown malt vinegar
3/4 to 1 cup cream

Steps:

  • Eggs: To hard-boil the eggs for the salad and the dressing bring a small saucepan of water to ae boil, gently slide in the eggs, boil for 10 minutes (12 if they are very fresh), strain off the hot water and cover with cold water. Peel when cold. Beetroot: Leave 2-inch of leaf stalks on top and the whole root on the beet. Hold it under a running tap and wash off the mud with the palms of your hands, so that you don't damage the skin; otherwise the beetroot will bleed during cooking. Cover with cold water and add a little salt and sugar. Cover the pot bring to the boil and simmer on top, or in an oven, for 1 to 2 hours depending on size. Beetroot are usually cooked easily and if they dent when pressed with a finger. If in doubt test with a skewer or the tip of a knife. Dressing: To make the dressing cut 2 eggs in 1/2, sieve the yolks into a bowl, add the sugar, a pinch of salt and the mustard. Blend in the vinegar and cream. Chop the egg whites and add some to the sauce. Keep the rest to scatter over the salad. Cover the dressing until needed. Salad Assembly: Wash and dry the lettuce and scallions. Arrange a few lettuce leaves on each of 4 plates. Scatter a few quartered tomatoes, 2 hard-boiled egg quarters, a few slices of cucumber and 1 radish or 2 slices of beetroot on each plate. Garnish with spring onion and watercress, scatter the remaining egg white (from the dressing) over the salad and some chopped parsley. Put a tiny bowl of Shanagarry Cream Dressing in the center of each plate and serve immediately while the salad is crisp and before the beetroot starts to run. Alternatively, the dressing may be served from 1 large bowl.

SALAD WITH CREAM DRESSING



Salad With Cream Dressing image

The inspiration for this salad that my wife prepares occasionally at home comes from the area of France where I was raised, near Lyon. It is always better done at home; the dressing lends itself to individual rather than high-volume preparation, and the delicacy required to properly clean and thoroughly dry the greens without bruising them is more easily achieved in the home kitchen. The salad should be cool but not ice cold, and should be tossed at the last minute, just before serving, especially if Boston or red-tipped leaf lettuce is used.

Provided by Jacques Pepin

Categories     easy, quick, condiments, salads and dressings

Time 10m

Yield Six servings

Number Of Ingredients 4

1 tablespoon good red-wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
6 tablespoons heavy cream

Steps:

  • Remove and discard any damaged outer lettuce leaves and tear the lettuce into two-inch pieces. Wash in a sink full of cool water, lifting the lettuce from the water and placing it in a salad dryer. Dry thoroughly. You should have about eight cups of greens.
  • For the dressing, place the vinegar, pepper, salt and cream in a salad bowl and mix together with a spoon, preferably wooden.
  • At serving time, toss the greens with the dressing and serve immediately.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 0 grams, Fat 6 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 41 milligrams, Sugar 0 grams

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