1/ Spicy French Dressing:
Makes just over 1/4 pint.(142 ml)
1/4 pint of salad or olive oil
6 tbs (90 ml) vinegar (malt)
2 tsp Schwartz Chili Seasoning
1 tbs Schwartz chives
1 tsp garlic salt
1 tsp caster sugar (optional)
Place all the ingredients in a bowl and blend on high speed until well combined thoroughly. Serve Immediately.
If you want to save this dressing for later place in a screw-topped jar, and place in the fridge.
Remember to shake well before use.
2/ Blue Cheese Dressing:
Makes just under 1/2 pint (285 ml)
4 oz (113 g) blue cheese - Stilton, Danish Blue etc - your own preference
2 tbs (30 ml) mayonnaise ***
1/4 pint (142 ml) milk
2 tbs Schwartz minced onions
2 tsp poppy seeds
Cayenne Pepper to taste and for garnishing
Mash the cheese in a bowl, stir in the mayonnaise and gradually blend in the milk to a smooth liquid.
Add Minced Onion, Poppy Seeds and Cayenne Pepper to taste.
Place in refrigerator for at least 2 hours, if needed a little more milk can be added before serving.
Garnish with a sprinkling of Cayenne Pepper.
3/ Herby Yogurt Dressing:
Makes 1/2 pint (285 ml)
1/2 pint (285 ml) natural yogurt
1/2 tsp Schwartz Mixed Herbs
Onion Salt or Garlic Salt to taste
Clear honey to taste (optional)
Combine the yogurt with the mixed herbs and season to taste with the Onion or Garlic Salt.
If a sweeter dressing is preferred, add the honey as desired.
Refrigerate for at least one hour before serving.
4/ Thousand Island Dressing:
Makes just over 1/2 pint (285 ml).
1/2 pint (285 ml) mayonnaise
1 tsp Schwartz Hungarian Paprika
2 tsp Minced Onion
1 tbs Schwartz Parsley
1/2 tsp Garlic Salt
1 tsp tomato puree
De-seed and finely chop - 1 small red and green pepper
6 green olives - stoned and finely chopped.
Place all the ingredients in a large bowl and mix well together until combined. Chill and use with any salad or cold meats.
*** If you like a little more bite, you can use a mayonnaise with Dijon mustard.
Use Basil or Italian Seasoning with tomato salads
Use Tarragon or Chives for chicken salads
Use Mint for cucumber salads
Know your Blue Cheeses:
Recipes: credit to Schwartz