Spanish Salad Dressings, Part 1 of 2

Title:
Spanish Salad Dressings, Part 1 of 2

Yield:
6 Recipes

Categories:
Salads,
Spanish,
Ethnic




Ingredients:





          -Sue Woodward





-----------------------------CLARITA'S
COCINAA-----------------------------



--------------------------OIL
AND VINEGAR DRESSING--------------------------



------------------------------ACEITE
Y VINAGRE------------------------------


   1/2 c  Olive oil


   1/4 c  Wine vinegar


   1/2 ts Garlic salt


     1 ts Salt


   1/2 ts White pepper


   1/8 ts Sugar


     1 ts -Water



------------------------------ANCHOVY
DRESSING------------------------------



-----------------------------ADEREZO
DE ANCHOAS-----------------------------


     4 oz Anchovies; (2-2 oz. cans,


          -packed in olive oil)


     1 c  Olive oil


   1/4 c  Wine vinegar


     2 tb Lemon juice


   1/2 ts Garlic salt


     1 sm White onion


   1/2 ts Tabasco


     1 pk 3-oz. cream cheese


     1 tb -Water



------------------------------SHRIMP
DRESSING------------------------------



----------------------------ADEREZO
DE CAMARONES----------------------------


     1 c  Mayonnaise


   1/2 c  Sour cream


   1/2 ts Garlic salt


   1/2 ts Paprika


     2 tb Onion; minced


   1/2 ts Prepared mustard


     2 tb Ketchup


     1 tb Lime juice


       pn Cayenne


     3 dr Hot sauce


     1 c  Shrimp; cooked


     2 tb Light cream


     1 tb Fresh parsley; finely choppd


     3    Egg yolks; hard cooked,


          -crumbled



------------------------------OREGANO
DRESSING------------------------------



-----------------------------ADEREZO
DE OREGANO-----------------------------


   1/2 c  Olive oil


     3 tb Lemon juice


     3 tb Dry sherry


     1 ts Salt


     1 ts White pepper


     1 ts Oregano; crushed


     1 sm Onion; minced


     1 tb Parmesan cheese; grated


   1/2 ts Garlic salt


     2 tb Chives; finely snipped



------------------------------PARSLEY
DRESSING------------------------------



-----------------------------ADEREZO
DE PEREJIL-----------------------------


   1/2 c  Olive oil


   1/4 c  Lemon juice


   1/2 ts Garlic salt


     3    Egg yolks; hard cooked,


          -crumbled


     3 tb Parsley; very finely chopped


     1 ts Salt



-----------------------------DRY
WINE DRESSING-----------------------------



---------------------------ADEREZO
CON VINO SECO---------------------------


     1 c  Mayonnaise


   1/4 c  Dry sherry


     1 ts Lime juice


   1/2 ts Salt


   1/2 ts Ground pepper


   1/2 c  Green stuffed olives; finely


          -chopped





 Oil & Vinegar Dressing - combine all ingredients and pour into screwtop jar


 with cover.  Shake briskly until salt dissolves. Keep in cool spot. Mix


 well before using. Yields 1 cup.


 


 Anchovy Dressing - place all ingredients in electric blender container and


 blend about 30 seconds. Pour into a jar with cover and keep in cool spot.


 Shake well to mix before using. Yields a little over one pint.


 


 Shrimp Dressing - Place all ingredients except shrimp, light cream,


 parsley, and egg yolks in electric blender container. Blend about 30


 seconds. Pour blended ingredients into a bowl. Put shrimp through meat


 grinder with a fine blade. Combine the shrimp, light cream, parsley, and


 crumbled egg yolks. Add to blended ingredients and mix thoroughly. Cover


 and refrigerate. Serve generously over salad. Yields 1 quart.


 


 Oregano Dressing - combine all ingredients and pour into screwtop jar with


 cover. Shake to mix well. Let stand 1/2 hr. Shake again before using.


 Yields 1 cup. Parsley Dressing - combine all ingredients, mix well, use


 immediately. Yields 1 cup.


 


 Dry Wine Dressing - combine all ingredients and mix well. Serve over green


 salad.  Yields 2 cups.


 


 Author - Clarita Garcia


 Posted to MM-Recipes Digest V5 #021 by "Robert Ellis"


 
on Jan 20, 1998