So this week it’s still just too hot to being cooking up a storm in the kitchen, but at the same time I don’t want to appear to be completely lazy. So what’s the compromise? Make-Ahead Mixes! No heat, or actual cooking, just a lot of mixing together of dry ingredients for future use. It will make you look super prepared and all Martha Stewart-y, and they can act as hostess gifts in a pinch. Just put one this week’s recipes in a nice jar with a tight lid, and attach a tag on what to add when it comes to actually making the recipe, and you look like you are super organised and put together! Oh, little do they know!
Today’s recipes are for salad dressings, and are pretty much completely fool-proof to both prep and then make when actually needed. I would suggest storing your mixes in mason jars, as 1) they’re super cute and trendy (c’mon, do you need another reason?) 2) they provide a tight air-proof seal and 3) are re-usable. You will note that these dressings call for the use of “salad oil”. This is just any neutral flavour oil, such as vegetable, canola, sunflower, grapeseed, soy, etc. You can use olive as well, but it tends to have a bit more flavour, so I would only use it in dressings that would call for a Mediterranean flavour profile, like the Caesar or Greek dressings. You can also play around with the type of vinegar used; using red wine one day, and balsamic or tarragon the next. It’s all about personal preference.So having all said that, I hope you enjoy these dressings which can be used on your favourite salad, roasted veggies or as a dip!
Vinaigrette Dressing Mix
Ingredients:
6 tablespoons finely chopped dried chives
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper
Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
4 teaspoons vinaigrette mix
¼ cup vinegar
1 cup salad oil
Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.
Blue Cheese Vinaigrette Dressing Mix
Ingredients:
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper
Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
2 teaspoons vinaigrette mix
¼ cup crumbled blue cheese
¼ cup vinegar
1 cup salad oil
Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.
Buttermilk Dressing Mix
Ingredients:
6 tablespoons dried minced onion
1 ½ tablespoons salt
1 teaspoon garlic powder
9 tablespoons parsley flakes
Combine the above listed ingredients into a small jar with a tight lid. This will make about 9 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
2 tablespoons dressing mix
1 cup mayonnaise
1 cup buttermilk
Combine the buttermilk mix, vinegar and oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.
Caesar Salad Dressing Mix
Ingredients:
1 tablespoon finely chopped dried lemon peel
¼ teaspoon garlic powder
½ teaspoon pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
6 tablespoons grated Parmesan cheese
½ teaspoon salt
Combine the above listed ingredients into a jar with a tight lid. This will make about 2 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
¼ cup Caesar dressing mix
½ cup olive oil
¼ cup fresh lemon juice
Combine the Caesar mix, oil and lemon juice in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.
Celery Dressing Mix
Ingredients:
3 tablespoons celery seeds
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper
Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
1 tablespoon Mix
¼ cup red wine vinegar
1 cup salad oil
Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.
French Dressing Mix
Ingredients:
1 cup sugar
4 teaspoon paprika
2 tablespoons dry mustard
2 tablespoons salt
¼ teaspoon onion powder
Combine the above listed ingredients into a jar with a tight lid. This will make about 5 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
¼ cup dressing mix
¾ cup vegetable oil
6 tablespoons ketchup
¼ cup vinegar
Combine the dressing mix, ketchup and vinegar in a blender and slowly add the oil through the top while the blender is on. The dressing should thicken up, but not be too thick. Chill until ready to use.
Greek Salad Dressing Mix
Ingredients:
½ cup dried marjoram
¼ cup dried oregano
1 tablespoon garlic powder
¼ cup dried mint leaves
Combine the above listed ingredients into a jar with a tight lid. This will make about 24 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
1 ½ teaspoons Greek dressing mix
¼ cup red wine vinegar
¾ cup oil
Combine the vinaigrette mix, vinegar and oil in small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.
“Hidden Valley” Ranch Dressing Mix
Ingredients:
8 saltines
1 cups dried parsley flakes, minced
¼ cup dried minced onion
1 tablespoon dried dill weed
2 tablespoons onion salt
2 tablespoons garlic salt
2 tablespoons onion powder
2 tablespoons garlic powder
Combine the above listed ingredients into a food processor or blender, and process until they are completely powdered. Pour the powder into a jar with a tight lid. This will make about 30 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
1 tablespoon ranch mix
1 cup of mayonnaise
1 cup of buttermilk
Combine the ranch mix, mayonnaise and buttermilk oil in small cruet bottle, and shake to combine. If it is not combining well, you may want to quickly hit it with an immersion blender. Refrigerate the dressing for at least 2 hours before serving.
Honey Citrus Dressing Mix
Ingredients:
1 ½ to 3 tablespoons grated lemon peel
3 tablespoons salt
2 ¼ tablespoons sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper
Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
1 tablespoon dressing mix
¼ cup vinegar
1 cup salad oil
2 tablespoons honey
4 teaspoons lemon juice
1 teaspoon orange juice
Combine the dressing mix, vinegar, oil, honey and juices in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.
Italian Herb Salad Dressing Mix
Ingredients:
¼ cup parsley flakes
2 tablespoons dried oregano, crumbled
2 tablespoons dried basil, crumbled
2 tablespoons dried marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoon dry mustard
1 ½ teaspoons black pepper
1 teaspoon garlic powder
Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
1 tablespoon dressing mix
¾ cup warm water
2 ½ tablespoons white wine vinegar
1 tablespoons olive oil
Combine the dressing mix, water, vinegar, and oil in small cruet bottle, and shake to combine. Taste and add ¼ to ½ teaspoon of the dressing mix if you want a stronger flavor. Let sit at least 30 minutes prior to serving.
Mint Dressing Mix
Ingredients:
1 cup plus 1 tablespoon dried mint leaves
3 tablespoons salt
½ cup sugar
2 ¼ teaspoons dry mustard
1 teaspoon ground red pepper
1 teaspoon pepper
Combine the above listed ingredients into a jar with a tight lid. This will make about 9 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
¼ cup dressing mix
¼ cup vinegar
1 cup salad oil
Combine the dressing mix, vinegar, and oil in a small cruet bottle, and shake to combine. Let sit at least 30 minutes prior to serving.
Thousand Island Salad Dressing Mix
Ingredients:
¼ cup dried parsley flakes
⅛ cup finely crushed saltine crackers (about 3-4)
⅛ cup dried minced onion
⅛ cup garlic salt
⅛ cup onion salt
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon dried dill weed
Combine the above listed ingredients into a jar with a tight lid. This will make about 15 servings of dressing. Attach a note with the following directions for when you want to use the dressing:
To Use Add:
1 tablespoon of dressing mix
1 cup mayonnaise
1 cup buttermilk
½ cup chilli sauce (if you don’t have this, just mix 5 tablespoons ketchup with 3 tablespoons of horseradish)
¼ cup pickle relish, well drained
Blend well, refrigerate for at least an hour for the flavors to marry, and then serve with salad or veggies as a dip. This dressing will keep for about 2 weeks in the fridge.