The Fireman Salad Dressing Recipes
LEMON VINAIGRETTE
This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!
Provided by Jeanine Donofrio
Categories Component
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- If your dressing is too tangy, add more olive oil, to taste.
- Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
THE FIREMAN SALAD DRESSING
This is sort of a Greek Dressing that I got from http://www.lockergnome.com /nexus /windows /2006/03/16 / salad - dressing - for - geeks I tried to email them to see if they minded me posting the recipe, but I got no response. So, since it wasn't originally their's, here it is...
Provided by nsomniak6
Categories Salad Dressings
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Blend on low so contents are semi-chunky.
- Taste and add more if necessary.
- Sometimes one shake of salt helps.
Nutrition Facts : Calories 265.3, Fat 28, SaturatedFat 3.9, Cholesterol 8.1, Sodium 380.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.2, Protein 3
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- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
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