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1/2 cup mayonnaise 1 tablespoon Sugar (optional)
1/3 cup white vinegar 1 bag American blend Dole salad
1 teaspoon vegetable oil 4 sliced rings Purple onion (halved)
2 tablespoons corn syrup 8 jumbo Black olives (pitted)
2 tablespoons parmesan cheese 6 Banana peppers (pepperoncini)
2 tablespoons Romano cheese 1/2 cup Croutons
1 clove garlic minced 2 Roma tomatoes (quartered)
1/2 teaspoon Italian seasoning Parmesan cheese (freshly grated)
1/2 teaspoon parsley flakes Pepper corns (freshly ground)
1 tablespoon lemon juice
For the dressing:
Mix the first eleven ingredients in a blender until well mixed. If this is a little to tart for your own personal taste, add 1 Tablespoon of sugar.
For the salad:
Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion, olives, banana peppers, croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion, olives, banana peppers, croutons and tomatoes. Pass the grated parmesan cheese and black pepper mill at the table.
Thai Peanut Salad Dressing
Prep Time: 5 minutes
Yield: 4 servings
1/4 cup KARO® Light or Dark Corn Syrup
2 tablespoons creamy peanut butter or reduced fat creamy peanut butter spread
1 tablespoon soy sauce
1 tablespoon cider vinegar
1/8 teaspoon crushed red pepper (optional)
1 tablespoon chopped fresh cilantro or parsley
Stir KARO®, peanut butter, soy sauce, vinegar and crushed red pepper together in small bowl with wire whisk until smooth. Add cilantro. Serve over mixed greens.
Balsamic Vinaigrette
Prep Time: 5 minutes
Yield: 1 cup
1/2 cup Karo® Light OR Dark OR with real Brown Sugar Corn Syrup
1/4 cup grated parmesan cheese
1/4 cup balsamic vinegar
2 tablespoons whole grain mustard
2 tablespoons olive oil
1/2 teaspoon minced garlic
Whisk all ingredients together in a small bowl.
Drizzle on fresh salad greens or pour vinaigrette over chicken or pork as a marinade.
Big Boy’s Dressing
1/2 cup Miracle whip salad dressing
2 tablespoons Ketchup
1 tablespoon Heinz 57 Sauce
1 tablespoon Light Karo Corn Syrup
Combine salad dressing, ketchup, Heinz 57 and corn syrup.
Stir it with rubber bowl scraper till thoroughly blended.
Keep refrigerated up to 30 days.
Honey-Mustard Salad Dressing
Makes 1 1/4 cups
1 cup light mayonnaise
1/4 cup honey
2 T prepared yellow mustard
2 T dried parsley flakes
1 T white vinegar
1 t onion powder
Whisk until smooth & creamy. Serve or store in
the refrigerator in an airtight container until ready to use.
Perfect on grilled chicken or as a topping for a cool summer tossed salad.
HONEY MUSTARD DRESSING
: 1/4 CUP + 1 TSP. SPICY BROWN MUSTARD
: 1 T. YELLOW MUSTARD
: 1 T. WHITE VINEGAR
: DASH ONION SALT
: DASH RED PEPPER
: 1) MIX THE ABOVE INGREDIENTS, THEN ADD:
: 1 1/2 CUP MAYONNAISE
: 1/4 CUP LIGHT KARO SYRUP
: 1/4 CUP HONEY
: 1/4 CUP SALAD OIL
: 2) MIX WELL, REFRIGERATE. MAKES APPROX. 3 CUPS.
1/2 cup mayonnaise 1 tablespoon Sugar (optional)
1/3 cup white vinegar 1 bag American blend Dole salad
1 teaspoon vegetable oil 4 sliced rings Purple onion (halved)
2 tablespoons corn syrup 8 jumbo Black olives (pitted)
2 tablespoons parmesan cheese 6 Banana peppers (pepperoncini)
2 tablespoons Romano cheese 1/2 cup Croutons
1 clove garlic minced 2 Roma tomatoes (quartered)
1/2 teaspoon Italian seasoning Parmesan cheese (freshly grated)
1/2 teaspoon parsley flakes Pepper corns (freshly ground)
1 tablespoon lemon juice
For the dressing:
Mix the first eleven ingredients in a blender until well mixed. If this is a little to tart for your own personal taste, add 1 Tablespoon of sugar.
For the salad:
Pour 1/2 package of the salad blend into a large salad bowl. Top with 1/2 of the onion, olives, banana peppers, croutons and tomatoes. Add dressing to taste and toss well. Add the other 1/2 bag of salad and more dressing to taste. Toss well. Top the salad with the remaining onion, olives, banana peppers, croutons and tomatoes. Pass the grated parmesan cheese and black pepper mill at the table.
Thai Peanut Salad Dressing
Prep Time: 5 minutes
Yield: 4 servings
1/4 cup KARO® Light or Dark Corn Syrup
2 tablespoons creamy peanut butter or reduced fat creamy peanut butter spread
1 tablespoon soy sauce
1 tablespoon cider vinegar
1/8 teaspoon crushed red pepper (optional)
1 tablespoon chopped fresh cilantro or parsley
Stir KARO®, peanut butter, soy sauce, vinegar and crushed red pepper together in small bowl with wire whisk until smooth. Add cilantro. Serve over mixed greens.
Balsamic Vinaigrette
Prep Time: 5 minutes
Yield: 1 cup
1/2 cup Karo® Light OR Dark OR with real Brown Sugar Corn Syrup
1/4 cup grated parmesan cheese
1/4 cup balsamic vinegar
2 tablespoons whole grain mustard
2 tablespoons olive oil
1/2 teaspoon minced garlic
Whisk all ingredients together in a small bowl.
Drizzle on fresh salad greens or pour vinaigrette over chicken or pork as a marinade.
Big Boy’s Dressing
1/2 cup Miracle whip salad dressing
2 tablespoons Ketchup
1 tablespoon Heinz 57 Sauce
1 tablespoon Light Karo Corn Syrup
Combine salad dressing, ketchup, Heinz 57 and corn syrup.
Stir it with rubber bowl scraper till thoroughly blended.
Keep refrigerated up to 30 days.
Honey-Mustard Salad Dressing
Makes 1 1/4 cups
1 cup light mayonnaise
1/4 cup honey
2 T prepared yellow mustard
2 T dried parsley flakes
1 T white vinegar
1 t onion powder
Whisk until smooth & creamy. Serve or store in
the refrigerator in an airtight container until ready to use.
Perfect on grilled chicken or as a topping for a cool summer tossed salad.
HONEY MUSTARD DRESSING
: 1/4 CUP + 1 TSP. SPICY BROWN MUSTARD
: 1 T. YELLOW MUSTARD
: 1 T. WHITE VINEGAR
: DASH ONION SALT
: DASH RED PEPPER
: 1) MIX THE ABOVE INGREDIENTS, THEN ADD:
: 1 1/2 CUP MAYONNAISE
: 1/4 CUP LIGHT KARO SYRUP
: 1/4 CUP HONEY
: 1/4 CUP SALAD OIL
: 2) MIX WELL, REFRIGERATE. MAKES APPROX. 3 CUPS.
