Summer Garden Salad with Goat Cheese Dressing

Ingredients - Salad

• 1 medium cucumber, sliced
• 1 pint cherry or grape tomatoes, halved
• 1 orange bell pepper, cut into 1-inch strips
• 2 small zucchini, halved and sliced
• 4 to 6 leaves Bibb or butter lettuce
• 6 to 8 leaves fresh basil, torn

Ingredients - Goat Cheese Dressing

• 4 ounces goat cheese, at room temperature
• Juice of 1 lemon
• 2 tablespoons honey
• ½ cup sour cream
• ¼ cup mayonnaise
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Directions

For the dressing: Place all ingredients in a food processor or blender. Pulse until mixture is smooth. Refrigerate until ready to serve.

For the salad: In a medium bowl, toss together cucumber, tomatoes, bell pepper, and zucchini. Distribute lettuce leaves among salad plates. Spoon vegetable mixture on top of lettuce. Garnish with torn basil leaves. Serve with goat cheese dressing.

Source

• https://www.ourstate.com/garden-party-4-bright-beautiful-salads/

Kelsey Nixon's Caesar Salad Dressing

Ingredients

• 1/3 cup mayonnaise
• 2 teaspoons dijon mustard
• 2 minced garlic cloves OR frozen cubes
• 2 tablespoons fresh squeezed LIME juice
• 2 tablespoons white wine vinegar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 cup avocado oil (or vegetable oil)
• 1/2 cup grated parmesan cheese

Directions

1. Blitz, whisk or shake all ingredients until well combined.
2. Taste and adjust seasoning with additional salt and pepper.
3. Store in an airtight container or mason jar in the refrigerator for up to a week.

Coronation Chicken

Ingredients

• 1/4 cup mayo (Duke's... obviously)
• 1 tsp (heaping) apricot jam (sub: mango chutney)
• 1/4 tsp curry powder
• juice of 1/2 lemon
• 1 shallot, finely chopped (optional)
• 1/2 cup celery, finely chopped (about 2 stalks) (optional)
• 1 palmful golden raisins (sultanas)
• 1/2 cup cooked chicken, cubed (rotisserie chicken is best here)
• salt & pepper to taste

Directions

1. In a large bowl mix together mayo, apricot jam, curry powder, salt, pepper, and lemon juice -- whisk to combine
2. Add in finely chopped celery, shallot, golden raisins
3. Fold in the cooked chicken
4. Enjoy!

Notes
- Serve in a toasted pita pocked with shredded lettuce

Source

- https://www.tiktok.com/@ionamacgowan/video/7105137647911226629?is_from_webapp=1&sender_device=pc&web_id=7108024887008331310

Roasted Garlic "OMFG" Sauce

Ingredients

• 3 bulbs garlic
• 1 cup mayonnaise
• 5 tsp apple cider vinegar
• 2 tsp Worcestershire Sauce
• 1/2 tsp granulated onion
• 1 tsp soy sauce
• 1/2 tsp kosher salt
• 1 tsp Dijon mustard
• 3 tsp maple syrup
• Pinch of pepper

Directions

1. Preheat oven to 350°F.
2. Cut the top off each bulb of garlic. Drizzle each bulb with 1 tsp olive oil and 1/2 tsp kosher salt and pinch of black pepper. Wrap each bulb in its own foil packet. Place in the oven and bake for 45/50 min until the garlic is soft and caramelized.
3. When garlic is cool enough to handle squeeze each bulb into blender.
4. Add remaining ingredients and whizz till fully blended

Notes
Use as a spread for sandwiches, paninis, wraps, tacos, quesadillas, or dip your shnitsel into it...mmmm!

Source
https://www.instagram.com/peaslovencarrots/

Almost Marzetti's Slaw Dressing

Ingredients

• 2 cups mayonnaise
• 2⁄3 cup sugar
• 1⁄4 cup vinegar
• 2 tablespoons yellow mustard
• cabbage
• carrot
• salt

Directions

1. Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.
2. Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds. Thinly slice or shred carrot and combine with cabbage in bowl. Sprinkle lightly with celery salt and toss. While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely. (After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.)
3. Cover and chill. Refrigerate unused portion of dressing for later use.

Source
https://www.food.com/recipe/almost-marzettis-slaw-dressing-29842

Yum Yum Sauce

Ingredients

• 1 cup mayo (Duke's)
• 1/4 cup ketchup
• 2 teaspoons rice vinegar
• 2 teaspoons granulated white sugar
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp onion powder
• 1-2 tablespoons water

Directions

1. In a mixing bowl, combine all the ingredients except water. Stir to combine. Taste and if needed add more hot sauce or salt and pepper—whatever you think it needs.
2. Then thin to your desired consistency with water.
3. Store in a container with a lid in a refrigerator when not using.

Creamy Lemon Salad Dressing

Ingredients

• 2 Tbsp Mayo
• 2 tsp Dijon Mustard
• 2 Garlic Cloves Fresh squeezed lemon juice- 2 lemons
• 1/2 tsp Salt
• 1/2 tsp Fresh ground pepper
• 1 cup extra light olive oil 1/2 cup parmesan cheese

Directions

1. Combine all ingredients and SHAKE!

Notes
Great on dark greens and brussel sprouts

Source
http://shopthebuyguide.com/blog//kale-salad

Mustard Mayo Sauce

Ingredients

• 1 1/2 cups good mayonnaise
• 3 tablespoons Dijon mustardd
• 1 1/2 tablespoons whole-grain mustard
• 1/3 cup sour cream
• 1/4 teaspoon kosher salt

Directions

1. Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl.
2. Serve at room temperature.

Source
http://www.foodnetwork.com/recipes/ina-garten/mustard-mayo-recipe.html

Kicked-Up Fry Sauce

Ingredients

• 2 cups mayonnaise
• 1 cup ketchup
• 4 teaspoons white vinegar
• 2 teaspoons seasoned salt
• 2 teaspoons freshly ground black pepper

Directions

1. Combine the mayonnaise, ketchup, vinegar, seasoned salt, and black pepper in a bowl and whisk until smooth. Store in the fridge.

Source
http://www.foodnetwork.com/recipes/ree-drummond/kicked-up-fry-sauce.html

Quick Creamy Salad Dressing

Ingredients

• 1 1/2 cups mayo
• 1 tablespoon dijon mustard
• juice from 1/2 lemon
• big pinch of sugar
• salt and pepper to taste

Directions

1. Whisk together all ingredients until combined.

Grandma Pat's Deviled Eggs

Ingredients

• eggs
• mayo, Duke's
• apple cider vinegar
• celery, finely minced
• white onion, finely minced
• paprika
• S&P

Directions

1. Fill a large pot with 1 inch of water. 
2. Place steamer insert inside, cover, and bring to a boil over high heat. 
3. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minutes for hard. 
4. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. (Store in the refrigerator for up to 5 days.)
5. half each hard boiled egg
6. scoop out cooked yolk into a mixing bowl
7. mix together cooked yolks, apple cider vinegar, Duke's, minced celery, minced onion, salt and pepper until creamy.
8. pipe mixture back into egg whites
9. top with a sprinkling of paprika

Carrot Salad Contessa

Ingredients

• 1/3 cup golden raisins
• 1 pound carrots
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise (Duke's)
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup fresh pineapple, diced

Directions

1. Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
2. Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. 
3. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
4. For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

Notes
- can sub regular raisins or craisins

Source
http://www.foodnetwork.com/recipes/barefoot-carrot-salad-recipe.html

Two-Minute Creamy Salad Dressing

Ingredients

• 1 teaspoon dijon mustard 
• 1 1/2 tablespoons mayonnaise 
• pinch salt 
• pinch sugar 
• few grinds fresh pepper 
• 1 tablespoon champagne vinegar 

Directions

1. Whisk together the mustard, mayonnaise, salt, sugar, and pepper until combined.
2. Add the vinegar and whisk until smooth.

Notes
- Makes enough for two small salads

Source
http://www.thekitchn.com/this-rivals-ranch-twominute-cr-114115
http://www.thekitchn.com/way-beyond-ranch-15-fresh-idea-125789

Roasted Vegetables with Balsamic Glaze

Ingredients

Roasted Vegetables

• 2 large sweet onions, peeled and cut into quarters
• 2 sweet potatoes, peeled and cut into 1-inch pieces
• 8 ounces Brussels sprouts, trimmed and halved
• 1/2 medium butternut squash, peeled and diced
• 8 ounces carrots, peeled and cut on the bias into 1-inch slices
• 8 ounces fingerling potatoes, halved
• 1 head garlic, cloves separated and left unpeeled
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Glaze

• 1/3 cup vegetable broth
• 1/4 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tsp Dijon mustard
• 1 tsp mayonnaise
• 1 teaspoon lemon juice
• salt and freshly ground black pepper

Directions

1. Preheat the oven to 400 degrees F.
2. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. 
3. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. 
4. Remove the garlic from the skins before serving.
5. Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, mayonnaise, lemon juice and some salt and pepper. 
6. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Notes
Total Time: 1 hr
Prep: 15 min
Cook: 45 min
Yield:6 servings
Level:Easy

Source
http://www.foodnetwork.com/recipes/trisha-yearwood/roasted-vegetables-with-balsamic-glaze.html

Robinson Family Coleslaw

1/2 cup mayonnaise
2TBS apple cider vinegar
1/8 tsp salt
Pinch of pepper
2 1/2 TBS sugar

Whip all ingredients together til smooth. Then taste and add either sugar or vinegar to taste.

Hope this helps. This was one of the family recipes originally from Aunt Sally. Like Yellow rice & chicken. They are all done to taste.