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Nutrition Facts
Serving Size 1 (217g) Recipe makes 4 servings
Calories 990
Calories from Fat 981		(99%)
Amount Per Serving		%DV
	Total Fat 109.0g	167%
	Saturated Fat 10.2g	50%
	Monounsaturated Fat 69.3g
	Polyunsaturated Fat 25.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2456mg		102%
Potassium 88mg		2%
Total Carbohydrate 2.7g		0%
	Dietary Fiber 0.4g	1%
	Sugars 1.2g
Protein 0.5g		1%
detailed view... how is this calculated?

Budget Salad Suppers

Recipe #44284 | 15 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: luvmybge
Oct 27, 2002

This is a basic dressing recipe that you can use to make many delicious salads with. Very easy to have made up ahead of time. You can have your greens and veggies washed ahead of time. Just keep in a Zip Lock bag to keep them fresh.

SERVES 4 (change servings and units)

Ingredients

Basic Dressing

1 1/3 cups canola oil
2/3 cup extra-virgin olive oil
1 1/2 cups cider vinegar
3 tablespoons Dijon mustard
4 teaspoons salt
2 teaspoons minced garlic
1/2 teaspoon sugar
your favorite salad greens

Directions

1
Put ingredients (except lettuce) in a 1-quart jar with a tight-fitting lid.
2
Cover, shake to mix and refrigerate.
3
Shake well before using.
4
Use all variations below to make your Budget Salad Supper.
5
Just serve over your favorite combination of crisp lettuce.
6
My favorite is Romaine lettuce.
7
BACON AND EGG: Whisk: 1/4 cup Basic Dressing, 1/4 cup mayonnaise, 2 tablespoons ketchup.
8
Add: 4 strips crumbled cooked bacon, 4 sliced hard-cooked eggs.
9
Toss with: 1 1/2 cups chopped celery, 1 cup sliced radishes, and 1/2 cup sliced onion.
10
WAGON TRAIN BEAN: Whisk: 1/2 cup Basic Dressing, 2 tablespoons bottled barbecue sauce, 1 teaspoon ground cumin.
11
Add: 1 can baked beans.
12
Toss with: 1 pt Cherry tomatoes, halved, 1 can (15oz.) corn, drained, 1 1/2 cups chopped raw zucchini, 1/2 cup chopped onion.
13
VEGETABLE GARDEN: Whisk: 1/4 cup Basic Dressing, 1/4 cup mayonnaise, 1/4 cup chopped dill pickle.
14
Add: 2 cups thawed frozen green peas, 4 oz.
15
Cheddar cheese, shredded.
16
Toss with: 3 cups blanched broccoli florets, 1 cup shredded carrots, and 1/2 cup chopped red onion.
17
SESAME CHICKEN: Whisk: 1/2 cup Basic Dressing, 2 tablespoons light soy sauce, 1 tablespoon dark Oriental sesame oil.
18
Add: 2 cups shredded cooked chicken.
19
Toss with: 4 cups shredded red cabbage, 2 cups sliced cucumber, and 1/2 cup sliced scallions.
20
TUSCAN TUNA AND BEAN: Whisk: 1/3 cup Basic Dressing, 1/2 teaspoon each dried basil, parsley, and freshly ground pepper.
21
Add: 1 can (6oz) tuna, drained, 1 can (15 oz.) white kidney beans, rinsed.
22
Toss with: 3 cups tomato chunks, 1 1/2 cups bell pepper strips, 1/2 cup thinly sliced onion.

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Featured Reviews for This Recipe

From: Chef #1316994

On Jul 7, 2009

I have been looking for a recipe like this, luvmygbe. And I especially liked all the ideas/variety you give at the end of the instructions. The sesame chicken is one I have been looking for. Thanks!!

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