Posted by: A. C. Cockerill | June 4, 2016

Foodie Corner – 2016 – Post #5 – Creamy Salad Dressing

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Foodie Corner – 2016 – Post #5 – Creamy Salad Dressing

What is your favorite recipe for creamy salad dressing?

My two cents, but please share yours:

My favorite is the base dressing for lots of creamy variations.

Take one large spoonful of mayonnaise. Mix into it a splash of vinegar (play with different types of vinegar) and enough milk (or skim milk, or cream) to make the dressing as thick or thin as you prefer. Add a pinch of salt, another of pepper, and you’re done.

By using different herbs and spices, you can turn this base recipe into an endless number of variations. Try adding 1-2T of curry powder for a curried chicken salad. Or for a Tex-Mex dressing, add in 1-2t of cumin, 1t garlic powder, 1t onion powder, and 3T finely chopped fresh cilantro. For shredded cabbage, I often add to the base recipe, 1/4t celery seed and 1/2t mustard seed.

Play with this recipe, make it your own, and enjoy.


  1. What a great idea and so easy! I’m going to try it tonight 🙂

    • Hope this salad dressing worked well for you, D. Wallace. Remember to play extensively with variations on this base recipe. Cheers, Ashley

      • I’ve made a couple variations already. It’s awesome and so easy to whip together 😀

      • So happy you’re enjoying the recipe, D. Wallace. Cheers, Ashley


    • Cheesecake is always a winner, Elizabeth! 🙂 Cheers, Ashley

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