Spanish Salad Dressings, Part 1 of 2

         Yield: 6 Recipes
Categories: Salads, Spanish, Ethnic

-Sue Woodward -----------------------------CLARITA'S COCINAA----------------------------- --------------------------OIL AND VINEGAR DRESSING-------------------------- ------------------------------ACEITE Y VINAGRE------------------------------ 1/2 c Olive oil 1/4 c Wine vinegar 1/2 ts Garlic salt 1 ts Salt 1/2 ts White pepper 1/8 ts Sugar 1 ts -Water ------------------------------ANCHOVY DRESSING------------------------------ -----------------------------ADEREZO DE ANCHOAS----------------------------- 4 oz Anchovies; (2-2 oz. cans, -packed in olive oil) 1 c Olive oil 1/4 c Wine vinegar 2 tb Lemon juice 1/2 ts Garlic salt 1 sm White onion 1/2 ts Tabasco 1 pk 3-oz. cream cheese 1 tb -Water ------------------------------SHRIMP DRESSING------------------------------ ----------------------------ADEREZO DE CAMARONES---------------------------- 1 c Mayonnaise 1/2 c Sour cream 1/2 ts Garlic salt 1/2 ts Paprika 2 tb Onion; minced 1/2 ts Prepared mustard 2 tb Ketchup 1 tb Lime juice pn Cayenne 3 dr Hot sauce 1 c Shrimp; cooked 2 tb Light cream 1 tb Fresh parsley; finely choppd 3 Egg yolks; hard cooked, -crumbled ------------------------------OREGANO DRESSING------------------------------ -----------------------------ADEREZO DE OREGANO----------------------------- 1/2 c Olive oil 3 tb Lemon juice 3 tb Dry sherry 1 ts Salt 1 ts White pepper 1 ts Oregano; crushed 1 sm Onion; minced 1 tb Parmesan cheese; grated 1/2 ts Garlic salt 2 tb Chives; finely snipped ------------------------------PARSLEY DRESSING------------------------------ -----------------------------ADEREZO DE PEREJIL----------------------------- 1/2 c Olive oil 1/4 c Lemon juice 1/2 ts Garlic salt 3 Egg yolks; hard cooked, -crumbled 3 tb Parsley; very finely chopped 1 ts Salt -----------------------------DRY WINE DRESSING----------------------------- ---------------------------ADEREZO CON VINO SECO--------------------------- 1 c Mayonnaise 1/4 c Dry sherry 1 ts Lime juice 1/2 ts Salt 1/2 ts Ground pepper 1/2 c Green stuffed olives; finely -chopped Oil & Vinegar Dressing - combine all ingredients and pour into screwtop jar with cover. Shake briskly until salt dissolves. Keep in cool spot. Mix well before using. Yields 1 cup. Anchovy Dressing - place all ingredients in electric blender container and blend about 30 seconds. Pour into a jar with cover and keep in cool spot. Shake well to mix before using. Yields a little over one pint. Shrimp Dressing - Place all ingredients except shrimp, light cream, parsley, and egg yolks in electric blender container. Blend about 30 seconds. Pour blended ingredients into a bowl. Put shrimp through meat grinder with a fine blade. Combine the shrimp, light cream, parsley, and crumbled egg yolks. Add to blended ingredients and mix thoroughly. Cover and refrigerate. Serve generously over salad. Yields 1 quart. Oregano Dressing - combine all ingredients and pour into screwtop jar with cover. Shake to mix well. Let stand 1/2 hr. Shake again before using. Yields 1 cup. Parsley Dressing - combine all ingredients, mix well, use immediately. Yields 1 cup. Dry Wine Dressing - combine all ingredients and mix well. Serve over green salad. Yields 2 cups. Author - Clarita Garcia