Salad dressing recipes from vintage cookbooks are so incredibly easy to make. Once you get the hang of mixing up your own, you won’t want those pre-made store-bought blends any longer.
Salad Dressing
1 cup tomato soup
¾ cup salad oil ½ cup white granulated sugar
½ cup white vinegar
1 tsp. prepared mustard
1 tsp. salt
1 medium onion, grated
1 tsp. celery seed
¼ tsp. paprika
Mix together all ingredients and store in the refrigerator.
This salad dressing recipe was contributed by Mrs. Paul Erickson. Shared from Hor d’oeurves Pickles ‘n Relishes cookbook.
French Dressing
Basic French Dressing should be made right at the table and served while it is freshly blended and most appetizing. With Wesson Oil and a dash of lemon juice and a few seasonings, it takes only a minute to whisk up a piquant French Dressing.
6 tbsp. Wesson Oil
2 tbsp vinegar or lemon juice
1 tsp. salt
¼ tsp. pepper
Dash of paprika
Pour the Wesson Oil and vinegar (or lemon juice) into a bowl, add dry ingredients and beat with a fork or an egg beater until thoroughly mixed.
This recipe has been shared from Everyday Recipes, 1930, The Wesson Oil People – New Orleans, LA.
Williamsburg Dressing
This is good over fruit or greens.
Ingredients
½ cup white vinegar
¼ cup white granulated sugar
¼ cup honey
1 tsp. dry mustard
1 tsp. paprika
1 tsp. celery seed
1 tsp. celery salt
1 tsp. onion juice
1 cup vegetable oil
Directions
Mix vinegar, sugar, honey, mustard and paprika and boil for 3 minutes. Stir and cool. Add remaining ingredients. Put in bottle and store in the refrigerator.
This salad dressing recipe has been shared by Glenda Woodington of Portsmouth, Virginia. Shared from Aglow in the Kitchen, 1976.
Green Goddess Dressing
All you need is some mayonnaise and sour cream with a few spices to make this pretty one! A great compliment to any vegetable salad.
Yield: 2 cups
Ingredients
½ cup to 1 cup mayo
½ cup sour cream
¼ cup chopped parsley
2 tablespoons chopped green onion
½ tsp. salt
1/8 tsp. minced garlic (or garlic powder)
1 tbsp. wine vinegar
½ to 1 can (2 oz) anchovy fillets, chopped if desired
Directions
In a small mixing bowl, combine all ingredients; mix well. Store covered in the refrigerator. Mix well before using.
Tip: To make in blend, combine all ingredients Process on medium speed, scraping sides occasionally until smooth. If desired, 1-2 tablespoons anchovy paste may be used in place of the fillets.
This recipe has been shared from Pillsbury’s Soup & Salad Cookbook, 1969.
Yogurt Coleslaw Dressing
Yield: 1.5 cups
1/2 cup mayonnaise
1 cup yogurt
½ tsp. salt
¼ tsp. dry mustard
Dash of pepper
Combine all ingredients, stir well. This makes enough dressing to cover 3 cups of shredded cabbage. Refrigerate until use.
This salad dressing recipe has been contributed by Irene (Koller) Rudy. Shared from the 100th Wedding Anniversary of Aleida and Michael Wetzstein II.
This story about salad dressing recipes was written for Hobby Farms magazine. Click here to subscribe.
