Best 5 Aunt Marthas Salad Dressing Recipes

AUNT TRISH'S SALAD DRESSING

Steps:

• Place the olive oil, Parmesan, salt, pepper to taste, sugar, paprika, lemon juice and garlic into a jar. Shake it up and store in the fridge at least 24 hours before serving.
• Serve the dressing with green lettuce leaves, sliced red onions and halved grape tomatoes. Also works well on pasta salad.

MARTHA'S FAVORITE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

MARTHA'S FAVORITE POTATO SALAD

Steps:

• Fill a large pot with about 2 inches water and add a pinch of salt. Set steamer basket in pot; make sure water doesn't seep through holes. Bring to a boil, and then reduce to a rapid simmer.
• Add potatoes to steamer basket. Cover and steam until tender when pierced with the tip of a paring knife, 20 to 25 minutes. Remove potatoes and allow to cool slightly. Peel potatoes, and slice into 1/4-inch-thick slices.
• Combine onion, vinegar, sugar, salt, and pepper in a large bowl. Add potatoes and use a large rubber spatula to gently combine, trying not to break up potato slices. Let stand for 10 minutes. Add mayonnaise, buttermilk, and cornichons. Add mixture to another bowl and repeat process of transferring potato mixture from one bowl to another to mix gently until well combined and creamy. Refrigerate for at least 2 hours; the mixture will thicken as it stands. Garnish with parsley and/or sliced hard-boiled eggs, if desired. Season with salt and white pepper.

MARTHA'S VINEYARD SALAD

Steps:

• Make vinaigreete: combine red, white vinegars and raspberries - cover and let sit 48 hours then strain and store at room temperature. (Can just purchase premade raspberry vinegar).
• Whisk 1/2 cup vinegar, oils, maple syrup, mustard, tarragon and salt.
• Tear leaves by hand and toss in a large bowl with 3/4 cup dressing.
• Divide on 6 plates and top with onions, blue cheese and pinenuts.

AUNT MARTHA'S SALAD DRESSING RECIPE

Steps:

• Add in tomato, red pepper, toasted pine nuts, sliced red onion, dried cranberries or cherries. 1/2 hour to 1 hour before dinner, mince 1 clove garlic into olive oil. Let set. Assemble salad greens, and any other chosen ingredients. When ready to dress the salad, pour olive oil + minced garlic onto greens and toss. Juice lemon into oil bowl and pour over salad. Toss again. Add freshly grated pepper and salt and toss. Add freshly grated Parmesan or romano and toss.