Category: Side Dishes & Salads

Easy Asian Slaw

I was in need of a good side dish for a batch of my orange chicken. The chicken is crazy good, with a thick, slightly sweet sauce that has just a slight kick to it. This easy Asian slaw was the perfect side. Crunchy with a hint of sesame oil, we both loved it. The red onion added a great little heat. I used a bag of pre-made slaw mix, but you could go thru the trouble of shredding your own cabbage too. Either way, you can’t lose with this slaw.

Easy Asian Slaw

Soak Time

The original recipe for this easy Asian slaw stresses that you shouldn’t add the dressing until you’re ready to serve it. We actually enjoyed it even more the second day, dressing it completely the first day. The cabbage and onion soaked up the delicious flavors from the dressing. I’ve made this several times and I prefer it that way. I think the ingredients hold up to the sauce over several days without getting soggy. Otherwise I’d leave the sauce out until I’m just ready to serve it.

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Also try some Tub’s coal miner slaw.

Easy Asian Slaw
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5 from 1 vote

Easy Asian Slaw

The original recipe for this easy Asian slaw stresses that you shouldn't add the dressing until you're ready to serve it.
Course Salad
Cuisine Asian
Keyword Asian, cole slaw
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12
Calories 463kcal
Author Inspired by a recipe from David Lieberman

Equipment

Ingredients

For the slaw

  • 1 bunch green onions sliced thin
  • 32 ounces coleslaw mix with carrots if desired
  • 1 small red onion sliced thin

For the dressing

Instructions

For the slaw

  • Add the green onions to a large bowl.
  • Add the slaw mix and red onion and toss to combine.

For the dressing

  • Whisk all dressing ingredients together.
  • Pour over the slaw and toss to coat.
  • Serve immediately.

Notes

Always give the slaw a good stir or toss before serving.

Nutrition

Calories: 463kcal | Carbohydrates: 100g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5748mg | Potassium: 2091mg | Fiber: 27g | Sugar: 60g | Vitamin A: 1145IU | Vitamin C: 369mg | Calcium: 494mg | Iron: 7mg

Nutritional values are approximate.

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Deep Fried Parmesan Zucchini

It’s not that I don’t like ‘normal’ zucchini. I mean, yeah, it’s pretty ok in a stir-fry. But, deep fried Parmesan zucchini? Now THAT’S yummy zucchini! You can’t beat the flavor and the crunch. And of course, you gotta dip them in Ranch dressing. You’re already committed at this point. Sure, it’s not quite as healthy as stir-fried. Or raw on a salad. But, sometimes, you gotta let go and this… well, what a way to go!

Deep Fried Parmesan Zucchini

Kick’Em Up

You can substitute Italian bread crumbs for the unseasoned bread crumbs and Italian seasoning if you want. I preferred to be able to amp up the Italian seasoning in my deep fried Parmesan zucchini, though. And make sure you drain the ‘coins’ well after frying. They’ll stay crisper that way.

If it’s just the two of us, I fire up my Fry Daddy fryer when I make these yummy appetizer.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my deep-fried ravioli.

Deep Fried Parmesan Zucchini
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5 from 1 vote

Deep Fried Parmesan Zucchini

You can substitute Italian bread crumbs for the unseasoned bread crumbs and Italian seasoning if you want.
Course Side Dish or Appetizer
Cuisine American
Keyword deep-fried, vegetable
Prep Time 10 minutes
Cook Time 10 minutes
Servings 8
Calories 188kcal

Equipment

Ingredients

Instructions

  • Heat oil to 350 F in a Dutch oven or deep fryer. You can also use a skillet.
  • Rinse the zucchini and pat completely dry. Slice into 1/4" pieces.
  • Place flour into a pie plate or shallow bowl.
  • In another pie plate or shallow bowl add the milk. Whisk the eggs into the milk.
  • In a third pie plate or shallow bowl combine the bread crumbs, Parmesan, Italian seasoning and garlic powder.
  • Coat the zucchini sliced in the flour. Make sure you get the flour on all sides.
  • Next, dip the zucchini in the milk mixture, coating completely.
  • Lastly, roll the zucchini in the bread crumb mixture.
  • Working in batches if necessary, fry the zucchini slices for 3-4 minutes or until golden brown, turning once or twice.
  • Transfer to a wire rack or a paper towel-lined plate to drain.

Notes

Serve immediately with Ranch dressing if desired.

Nutrition

Calories: 188kcal | Carbohydrates: 27g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 244mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 337IU | Vitamin C: 14mg | Calcium: 144mg | Iron: 2mg

Nutritional values are approximate.

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The Best Vegetable Soup

I made some smoked ribs once that I called the ‘best’. Then a week later I found a new technique that was really the ‘best’. So I made a rule that I’d not call anything the ‘best’. Well, in a blatant violation of that rule, this is the best vegetable soup. Why did I commit such a flagrant violation? Because I’m not going to ever look for another vegetable soup recipe. I don’t need to. I can stop after this one. Packed with vegetables, easy to make (ok, there’s some chopping involved, but I consider that cook therapy), and oh so delicious, it’s a real winner. And it makes a really big batch. Plenty for a crowd, and great for freezing for later.

The Best Vegetable Soup

Whatever Veggies You Have, Toss Them In!

You can omit any vegetables you can’t find or don’t have on hand. This recipe for the best vegetable soup is pretty forgiving. More is better, though, so if you have to leave something out try to find something else that can take its place.

Don’t be shocked about the amount of dried basil. It might seem like a lot, but this recipe makes a LOT of soup. I don’t recommend cheating on the basil. Add the full amount.

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my marinated vegetable salad.

The Best Vegetable Soup
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2 from 2 votes

The Best Vegetable Soup

Don't be shocked about the amount of dried basil. It might seem like a lot, but this recipe makes a LOT of soup.
Course Main
Cuisine American
Keyword soup, vegetable
Prep Time 15 minutes
Cook Time 3 hours
Servings 10
Calories 209kcal
Author Inspired by a recipe from Cozy Country Living

Ingredients

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat.
  • Working one vegetable at a time, add to the pot and sauté for a minute, stirring. Then add the next vegetable, continuing until you've added everything up to the water.
  • Stir in the water, tomato paste, bay leaves, basil, salt, black pepper and red pepper flakes (you can leave them out if you want).
  • Cover. Reduce the heat to a slow simmer and cook 2 1/2 – 3 hours, stirring occasionally.
  • Season with salt and pepper. Stir and serve.

Notes

Serve with a nice warm, crusty piece of French bread.

Nutrition

Calories: 209kcal | Carbohydrates: 45g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 872mg | Potassium: 1247mg | Fiber: 11g | Sugar: 12g | Vitamin A: 7077IU | Vitamin C: 121mg | Calcium: 233mg | Iron: 8mg

Nutritional values are approximate.

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Simple Cauliflower Fried Rice

I have to admit it, I was very highly skeptical when it came time to make this simple cauliflower fried rice. My wife wanted a lower carbohydrate dish she could take for her lunches, and this is the one she picked. Well, my skepticism was unfounded, because it’s not just good, it’s great! By golly, I thought I was eating fried rice!

Simple Cauliflower Fried Rice

It’s Magic!

Making the ‘rice’ is easy. Just chop cauliflower florets fine, until they start to look like rice grains. A quick fry in hot oil, and boom! Cauliflower rice! Great as a side dish, simple cauliflower fried rice can be turned into a main dish in no time by adding cooked chicken.

I went light on the sesame oil and used the full amount of soy sauce.

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Also try my Cajun shrimp fried rice.

Simple Cauliflower Fried Rice
Print Pin
4 from 1 vote

Simple Cauliflower Fried Rice

I have to admit it, I was very highly skeptical when it came time to make this simple cauliflower fried rice. Well, my skepticism was unfounded, because it’s not just good, it’s great!
Course Main or Side
Cuisine Asian-Inspired
Keyword cauliflower, fried rice
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 245kcal
Author Sweet Peas and Saffron

Equipment

Ingredients

For serving

Instructions

  • Rough chop the cauliflower and place into a food processor.
  • Pulse a few times until the cauliflower looks like tiny pieces of rice. Do not over process.
  • Add a tablespoon of olive oil to a large skillet over medium-high heat.
  • Add the cauliflower and saute for 5-10 minutes or until tender. Remove to a plate.
  • Wipe the skillet clean and add 1 tablespoon of sesame oil.
  • Add the eggs to the skillet, season and cook, stirring scramble for 3-5 minutes or until eggs are cooked through.
  • Transfer eggs to a plate. Wipe the pan clean.
  • Add the second tablespoon of sesame oil to the skillet.
  • Add the onion and carrots, cooking for 5 or so minutes, until softened.
  • Add the garlic and ginger to the skillet and cook for 1 minute.
  • Add the riced cauliflower, frozen peas and diced chicken (if using) to the skillet and cook for another 5 minutes or until cauliflower rice is cooked through, but still is a bit crunchy.
  • Add the egg back to the skillet, breaking it up as you stir.
  • Add the soy sauce and stir.
  • Sprinkle with sesame seeds. green onion and cashews to garnish.

Notes

You can substitute peanuts for the cashews.

Nutrition

Calories: 245kcal | Carbohydrates: 17g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 663mg | Potassium: 546mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7522IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 2mg

Nutritional values are approximate.

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Crispy Parmesan Potatoes

We were looking for the perfect side for our Stove Top stuffing meatloaf. We thought perhaps it would be mashed potatoes. Creamy homemade mashed potatoes would definitely be good with the wonderful brown gravy from the meatloaf. But we both wanted something a little crunchy, something roasted… something with more flavor than ‘just’ mashed potatoes. These crispy Parmesan potatoes were definitely the perfect side. We could not have found a better pairing for our stick-to-our-ribs meatloaf! The crispy edges were a good contrast to the meatloaf.

Crispy Parmesan Potatoes

The Right Bite

The original recipe for these crispy Parmesan potatoes called for using fingerling potatoes. As much as we both love fingerlings, we felt that cubed Russets would give us more of that crunchy texture, more of that wonderful roasted-ness that we were both craving. Plus, I couldn’t find any fingerlings at my grocery store!

We made the right call as they were fantastic! Fingerlings probably would’ve been just fine. If I could’ve found them!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my crispy homemade potato chips and my parmesan garlic potatoes.

Crispy Parmesan Potatoes
Print Pin
5 from 1 vote

Crispy Parmesan Potatoes

We were looking for the perfect side for our Stove Top stuffing meatloaf and this is it!
Course Side
Cuisine American
Keyword crispy, Parmesan, potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 158kcal
Author Inspired by a recipe from Kristina Vänni

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Wash potatoes and pat dry.
  • Cut into 1/2" cubes.
  • Transfer to a large bowl.
  • Drizzle potatoes with the olive oil
  • Sprinkle with the salt, paprika, garlic powder, onion powder and pepper.
  • Toss gently to coat evenly.
  • Transfer potatoes to a sheet pan.
  • Spread them out evenly so they do not overlap.
  • Roast in the oven until the potatoes start to turn golden brown, about 30 minutes.
  • Flip the potatoes.
  • Sprinkle with the cheese.
  • Return to the oven and continue to roast until golden brown, about 10 more minutes.
  • Remove from oven and transfer to a serving dish.
  • Sprinkle with parsley and serve.

Notes

You may want to add a pinch or two of salt along with the Parmesan.

Nutrition

Calories: 158kcal | Carbohydrates: 27g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 609mg | Potassium: 620mg | Fiber: 2g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 1mg

Nutritional values are approximate.

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Just-Like-Grandma’s Potato Salad

Everyone knows that grandma makes the best potato salad. No matter how you try, you can’t make yours quite as good. Well, this just-like-grandma’s potato salad is pretty darned close. I certainly had no problem devouring a big heaping helping of it. Or two. Yeah, it might look like grandma went through a lot of trouble, but this salad is actually pretty easy to make and boy, is it every delicious.

Just-Like-Grandma's Potato Salad

Better Mayonnaise Makes Better Salads

One thing that really makes just-like-grandma’s potato salad so good is the mayonnaise. You can’t use just anything, in my opinion. No, for that over-the-top great salad you want the best. So grab a jar of your favorite and you’ll be happy just like I was!

Most folks boil or bake their potatoes for potato salad. I prefer to steam mine in a steam basket. The potatoes keep their shape that way. It doesn’t really matter so much for the taste, but I think they look just a bit better and they hold up better, longer.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my sweet and sassy potato salad.

Just-Like-Grandma's Potato Salad
Print Pin
5 from 1 vote

Just-Like-Grandma’s Potato Salad

It might look like grandma went through a lot of trouble, but this salad is actually pretty easy to make and boy, is it every delicious.
Course Side
Cuisine American
Keyword potato salad
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 745kcal
Author Inspired by a recipe from Aunt TC

Equipment

Ingredients

Instructions

  • Cook the potatoes in a heavily-salted pot of gently boiling water until tender.
  • Drain and let cool enough to handle then cut into 1/2" cubes.
  • In a large bowl, combine the relish, mustard, garlic powder, onion powder, smoked paprika, eggs, onion, bell pepper, 1 1/2 cups of mayonnaise and salt and pepper, to taste. If the mixture is too dry add more mayonnaise and stir.
  • Add the potatoes and stir gently to coat.
  • Serve sprinkled with additional paprika.

Notes

I prefer to steam my potatoes so the skins stay intact.

Nutrition

Calories: 745kcal | Carbohydrates: 67g | Protein: 15g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 723mg | Potassium: 1835mg | Fiber: 7g | Sugar: 10g | Vitamin A: 559IU | Vitamin C: 36mg | Calcium: 79mg | Iron: 4mg

Nutritional values are approximate.

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Roasted Potatoes with Warm Blue Cheese Sauce

Somewhere, probably, there’s a rule written down that goes something like ‘don’t eat all of the warm blue cheese sauce before you serve the roasted potatoes’. If there is such a rule, I ignored it because the sauce is fantastic. And yeah, it really is great with roasted potatoes. Tender, buttery potatoes that have that slight skin ‘pop’ when you bite into them. Perfect.

Roasted Potatoes with Warm Blue Cheese Sauce

The Perfect Balance

I sometimes find that too much fresh rosemary is a not a good thing. It can be a bit overwhelming. I totally did not find that to be the case with these roasted potatoes with warm blue cheese sauce. Not even at all. The amount of rosemary is spot-on, and I think the dish needed every bit of it. I would not cut back on it even though my first thought was to do just that.

You can cook the potatoes on a grill instead of in the oven. Using a grilling basket such as the one below makes for easy cooking, easy cleanup, and helps make sure your potatoes are cooked nice and evenly.

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The blue cheese sauce is great on other roasted vegetables too, like green beans, asparagus, you name it. And baked potatoes!

Also try my herb roasted potatoes.

Roasted Potatoes with Warm Blue Cheese Sauce
Print Pin
5 from 1 vote

Roasted Potatoes with Warm Blue Cheese Sauce

Somewhere, probably, there’s a rule written down that goes something like ‘don’t eat all of the warm blue cheese sauce before you serve the roasted potatoes’. If there is such a rule, I ignored it because the sauce is fantastic.
Course Side
Cuisine American
Keyword blue cheese, roasted potatoes, sauce
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8
Calories 374kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

For the potatoes

For the blue cheese sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons fresh rosemary finely chopped
  • ¼ teaspoon nutmeg grated
  • 2 cups whole milk warmed
  • 4 ounces blue cheese crumbled
  • 2 tablespoons green onion sliced thin

Instructions

For the potatoes

  • Preheat oven to 425 F.
  • For the potatoes: Preheat the oven to 425 degrees F.
  • Place potatoes into a large bowl. Toss with the olive oil, rosemary, lemon zest and juice and salt and pepper to taste.
  • Spread out onto a baking sheet and roast until tender, about 35 minutes, stirring once or twice. While the potatoes are roasting make the sauce (below).
  • Transfer potatoes to a large bowl or serving platter. Drizzle with the sauce. Garnish with the green onions, jalapeno, parsley and blue cheese crumbles.

For the blue cheese sauce

  • Melt butter in a medium saucepan over medium heat.
  • Whisk in the flour and continue whisking for 3 minutes or until the flour is cooked.
  • Add the rosemary and nutmeg.
  • Whisk in the milk. Reduce heat to low. Whisking occasionally, continue cooking until thickened, 5-10 minutes.
  • Remove from heat and stir in the blue cheese and green onions.

Notes

The sauce is also great over French fries!

Nutrition

Calories: 374kcal | Carbohydrates: 27g | Protein: 9g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 333mg | Potassium: 672mg | Fiber: 3g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 37mg | Calcium: 208mg | Iron: 2mg

Nutritional values are approximate.

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Deep-Fried Brussels Sprouts

Who doesn’t love crispy Brussels sprouts leaves? Normally, I’ll grill or roast my sprouts. Most of the leaves that fall off and get super crispy disappear in no time. But why should the leaves be the crispiest yummiest part? They shouldn’t be. That’s why I deep-fried Brussels sprouts and… wow…

Deep-Fried Brussels Sprouts

Very Different And Very Good

Would I make deep-fried Brussels sprouts every day? No. Well, probably not. They’re very good, and even better drizzled in fish sauce. Or, if you prefer, serve the fish sauce on the side. Then you can dip these little delicious bites a little or a lot!

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Have you tried pickled Brussels sprouts? They’re delicious too!

Deep-Fried Brussels Sprouts
Print Pin
4 from 1 vote

Deep-Fried Brussels Sprouts

Drizzle the Brussels sprouts with fish sauce or serve it on the side.
Course Side
Cuisine American
Keyword Brussels sprouts, deep-fried
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 49kcal

Equipment

Ingredients

Instructions

  • Heat oil to 350 F in a deep fryer or Dutch oven.
  • Trim any loose leaves from the Brussels sprouts and cut in half.
  • Working in batches, fry the oil for 2 1/2 – 3 minutes or until golden brown and crispy.
  • Remove to a paper towel-lined plate or wire rack-lined baking sheet to drain.
  • Season immediately with salt.
  • Serve drizzled with fish sauce.

Notes

Also serve fish sauce on the side as a dipping sauce.

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg

Nutritional values are approximate.

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Potluck Macaroni and Cheese

My wife declared this potluck macaroni and cheese our go-to dish for family get-togethers. I agree, it’s not just darned good but it makes a mighty big batch to boot. You can make it in a (big) crockpot or on the stovetop (in a pretty big pot). It’s creamy, cheesy and downright yummy. And I do mean mega creamy and mega cheesy, too. No one is gonna be screaming for more cheese.

The Mexican cheese adds a wonderfully different flavor but it doesn’t make the dish spicy. If you want to spice up your mac and cheese, substitute Mexican Velveeta. Don’t worry, it won’t be so hot that it’ll run grandma off. But you might want to warn her a bit.

Potluck Macaroni and Cheese

Like Having A Cheesy Canvas For Other Flavors

You can make hundreds more variations on this recipe for potluck macaroni and cheese. I like to add drained jarred pimentos. Or chopped roasted red bell peppers. Or roasted green chiles or jalapenos. The possibilities are endless. Oh, and don’t be afraid to use different kinds of cheeses.

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This isn’t meant to be the diet version of mac and cheese, though. Don’t go using 2% milk and what-not. It’s mac-and-cheese. Not a salad.

Also try my mac and cheese soup.

Potluck Macaroni and Cheese
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5 from 2 votes

Potluck Macaroni and Cheese

You can make hundreds more variations on this recipe for potluck macaroni and cheese. I like to add drained jarred pimentos. Or chopped roasted red bell peppers. Or roasted green chiles or jalapenos.
Course Side Dish
Cuisine American
Keyword mac and cheese, macaroni and cheese
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Servings 16 servings
Calories 402kcal

Equipment

Ingredients

  • 3 cups elbow macaroni
  • 16 ounces Velveeta cubed
  • 2 cups Mexican cheese blend shredded
  • 2 cups white cheddar cheese shredded, can substitute any shredded white cheese
  • 1 ¾ cups whole milk
  • 12 ounces evaporated milk
  • ¾ cup unsalted butter melted
  • 3 large eggs lightly beaten

Instructions

  • Cook macaroni according to package directions. Drain well.
  • Transfer to a 5 quart or larger slow cooker that has been sprayed with non-stick spray.
  • Stir in the remaining ingredients.
  • Cook, covered, on low for 2-1/2 hours, stirring every 30 minutes.

Notes

You can also cook this on the stovetop. Instead of transferring to a slow cooker, just return the drained pasta to the pot in which you cooked it. Stir in the remaining ingredients. Cover and cook on low for 30 minutes or until the cheeses have melted and the mixture is heated thoroughly, stirring often.

Nutrition

Calories: 402kcal | Carbohydrates: 27g | Protein: 19g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 685mg | Potassium: 296mg | Fiber: 1g | Sugar: 7g | Vitamin A: 921IU | Vitamin C: 1mg | Calcium: 455mg | Iron: 1mg

Nutritional values are approximate.

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Creamy Garlic Salad Dressing

I picked up a copy of Jeff Mauro’s new book, Come on Over just the other day. You’d think that the first recipe I would make out of the book would be for a sandwich (he is the Sandwich Guy after all), but instead I decided on making the creamy garlic salad dressing. After all, it was Salad Week here (and sadly, not Sandwich Week). And boy, am I ever glad that it was. This is by far our favorite homemade salad dressing. It’s perfectly creamy. It has a good garlic flavor (it’s not lacking in the garlic department). And it has just the right amount of blue cheese tang. You know. That little ‘funk’. Yummy stuff.

Creamy Garlic Salad Dressing

The Perfect Dressing

This creamy garlic salad dressing is divine on salads, but it is also great for dipping vegetables. So make an extra batch because you’ll find yourself as addicted to it as we were. Heck, for the first time in a while, I was happy that it was Salad Week!

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Also try my sesame salad dressing.

Creamy Garlic Salad Dressing
Print Pin
5 from 1 vote

Creamy Garlic Salad Dressing

This creamy garlic salad dressing is divine on salads, but it is also great for dipping vegetables.
Course Salad Dressing
Cuisine American
Keyword creamy garlic, salad dressing
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 cups
Calories 763kcal
Author Inspired by a recipe from Jeff Mauro’s Come on Over

Equipment

Ingredients

Instructions

  • Whisk all ingredients through the gorgonzola until creamy smooth.
  • If the dressing is too thick, whisk in more vinegar, a little at a time.
  • Taste and add salt and pepper as desired.

Notes

Stir or shake before serving.

Nutrition

Calories: 763kcal | Carbohydrates: 9g | Protein: 5g | Fat: 78g | Saturated Fat: 19g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 777mg | Potassium: 147mg | Fiber: 1g | Sugar: 9g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg

Nutritional values are approximate.

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