Yep, it was a classic.
Mayonnaise mixed with ketchup and pickle relish.
I guess we called it Thousand Island.
and there’s no ranch dressing in the fridge.
My SIL Valeri gave this recipe to me when we were putting
together the rehearsal dinner for Carson’s wedding.
It is originally from The French Laundry, an upscale restaurant in SF.
Simple, classic, lovely!!! And good, good, good!!
Healthy Vinaigrette
1/4 cup Dijon mustard
1/2 cup Red Wine vinegar
1 ½ cup Canola oil
Blend mustard and vinegar on medium speed for 15 seconds.
With machine running, slowly drizzle 1/2 cup Canola oil.
Don’t be tempted to add all oil in blender.
In a bowl wisk by hand the remaining cup of oil.
This dressing has tang!
I have used this on sandwiches (instead of mayo)
and also on roasted vegetables.
~ ~ ~
When it comes to cilantro one either loves it or loathes it.
Depending on which one you are, use cilantro or Italian parsley in this recipe.
Glorious Green Dressing
Jucie from one lemon
A heaping teaspoon of salt
5 (or more) garlic cloves, peeled
A bunch of cilantro (Italian parsley) washed and chopped
1 cup sour cream
Put lemon juice, salt and garlic in blender or food processor. Liquify.
Add chopped cilantro. Blend.
Finally, add sour cream and blend! Oo-la-lá!!
The first time I had this, it was a side sauce for dipping grilled salmon.
But it is very happy when coupled with greens.
Zesty, zingy, zippy – you gotta love it.
You really can dress yourself.
A Living Pencil 
So is the 2nd dressing comparable to Ranch in flavor? Different? Better? Could you make it with just a blender, or do you need to have a food processor?
Nothing like ranch. It’s tangy too (that’s the word of the day). Sure, you could make it in a blender. In fact, the recipe my friend gave me says a blender. It’s a zippy dressing with an attitude.
Yum! Yum!
My vinaigrette recipe is very similar to yours….got it from Mme Romaine de Lyon in 1973!
But in 1963, we were eating that same Thousand Island recipe. Now I use it only for homemade reubens.
Dana in GA
Taking out pen and paper and copying down these great dressing recipes…thanks.
we still make the mayonnaise, ketchup, relish, (and also lemon juice) thousand island. It’s a favorite here.
I made the dijon one last night for our salads—we loved it!!!
Hey Ellen, first comment here! I hope you enjoy them. Patti, I’ll have to revisit it and add lemon juice. Curt really likes Thousand Island.Dana…did Gracen love it? Wow – she’s quite a girl. I can understand Jeff and you liking it.I have a few more to make and post…a basil dressing and a poppy seed dressing. I love having them ready made in the fridge for a quick supper.
My friends all like my Lemon Poppy Seed Dressing. One year, I gave a small bottle of poppy seeds with the recipe attached as small Christmas gifts.
Here is the recipe:
1/2 cup sugar (my Mom uses Splenda)
2 tsp finely chopped onion (sometimes use more than that)
1/2 tsp salt
1/3 cup lemon juice
1 tsp Dijon mustard
2/3 c vegetable oil
1 tablespoon poppy seed
Place all the ingredients except for the oil and the poppy seeds in a blender and process until blended. With blender running, slowly add oil in a slow, steady stream until thick and smooth. Then add poppy seeds and process a few more seconds.
Yum!
I’ve been planning on looking for a good poppy seed dressing recipe. Thanks! I’m making it today!
And it’s a great gift idea, too. I remember the year I made “Pan Spread” (what you coat pans with when you make bread or cake) which is equal parts oil, Crisco and flour. I put the white substance in pint jars, attached a pastry brush and gave them for gifts with the recipe. My oldest was shocked, dismayed, and disapproving. “MO – THER!! You are the only one I know who gives grease to people and calls it a gift.”