Annnnd a bonus: what are they?
4. Ranch, Caesar, Italian and Greek/Feta.
Italian, Creamy French Herb, Vinaigrette, Miso-Ginger....but I also use a lot of Olive oil and splash on aged Modena balsamic.
A friend from Maui sent me this one:
Leonardo DiCaprio's Chef’s Vinaigrette!
ALL ORGANIC INGREDIENTS
1.) Half a cup extra virgin olive oil. (We’re currently using Kirkland Organic EVOO from Costco).
2.) A quarter cup SEASONED rice vinegar (We’re using Marukan Seasoned Organic).
3.) Two tablespoons Dijon mustard. (We’re using 365-brand Dijon from Whole Foods).
4.) Two (or more) minced garlic cloves (I hand press and dice the garlic with a big, Japanese flat blade… and be careful not to add too much garlic; two cloves is usually sufficient).
5.) Salt and Pepper (We use Redmond’s "Real Salt,” from Utah and Frontier Co-op Black Pepper — which is not irradiated and they don’t use ethylene oxide as a sterilant).
6.) Shake it all up in a jar, at least an hour before you want to use it (We use a Cuisinart Smart Stick Hand Blender and a Pyrex measuring cup and pour the final mixture into a Mason jar and then refrigerate it).
That sounds pretty good. I'll have to give it a shot.
Zero but I have a few old (and probably expired by now) powdered salad dressing mixes from the Euro store.
Zero. It were three before I saw this post and checked how many there were. After close inspection they all sort of developed their own b̶i̶o̶s̶f̶e̶e̶r̶ biosphere in the bottles. So, this week I'll put Appaloosa's recipe in the fridge. My guess is that this one will not survive a week. :-)
Last year I threw away one that was 1.5 years expired.
None. I make my own, favorite is a bit of grape seed oil, feta cheese, balsamic, salt, pepper and chopped sun dried tomatoes.
I make my own with sour cream,chives,salt and garlic.