Eddie Johnson’s Homemade Ranch Dressing (that Craig likes on everything)

Combine:
1 qt. buttermilk
1 qt. mayonnaise
1/2 t. garlic salt
2 t. accent
2 t. parsley flakes
1 t. salt
1/4 t. pepper
1 t. onion salt
1 t. celery salt

Chart House Bleu Cheese Dressing

Blend at low speed 2 minutes:
¾ C. sour cream
½ t. dry mustard
½ t. black pepper
½ t. salt
1/3 t. garlic powder
1 t. Worcestershire sauce
Add & blend 30 sec at low speed:
1 1/3 C. mayonnaise
Add & blend 2 minutes at low speed:
4 oz. bleu cheese, crumbled
Let sit 24 hours before using
Makes 2 ½ C.

Fisherman’s Grotto Chef’s Salad Dressing:

Combine:
1 ½ C. chili sauce
½ C. celery, ground fine
½ C. sour pickles, ground fine
2 C. mayonnaise
1 t. lemon juice
½ t. Worcestershire sauce
1 t. horseradish

Caesar Dressing

Combine:
½ C. olive oil
1 t. salt
12-15 finely cut, oil packed, flat fillet anchovies
1 t. freshly ground pepper
2 T. lemon juice
1 egg
½ to ¾ C. freshly grated Parmesan
cheese

Old Spaghetti Factory Creamy Pesto Dressing :

3/4 cup oil
1 cup mayonnaise
3/4 cup buttermilk
2 tablespoons grated Romano cheese
2 tablespoons crushed dried basil
1/2 teaspoon salt
1 clove garlic, minced
Hot pepper sauce [Serve with at table instead of in dressing. Add 1/4 tsp.
paprika, if desired.]

Directions:
Whisk together oil and mayonnaise. Add buttermilk, cheese, basil, salt, garlic and hot pepper sauce to taste. Mix thoroughly. Cover and let flavors meld overnight in refrigerator. This also will made an excellent chicken marinade
This recipe from CDKitchen for serves/makes 2.5 cups

South Beach 3 Ways to Dress Up Your Salad Dressings

Tired of the same old salad dressing? Getting creative with seasoning your salads or veggies can make a world of difference in taste and enjoyment. Try these delicious alternatives to standard oil-and-vinegar dressing.

For tuna salad:
(2 tablespoons per serving)
4 teaspoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 cloves garlic, finely chopped
1/2 teaspoon black pepper
Whisk together and drizzle over tuna salad.

For steamed asparagus:
(2 tablespoons per serving)
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1 teaspoon salt, if desired
Whisk together and pour over steamed asparagus.

For shrimp salad:
(2 tablespoons per serving)
3 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons water
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
1 teaspoon finely chopped garlic
1 teaspoon Dijon mustard
1/2 medium onion, sliced
Whisk together and serve over shrimp salad.