Dorothy Lynch Salad Dressing (From I.B.)

Blend all together in blender and store in fridge:
1/2 to 3/4 cup sugar
2/3 cup vegetable oil
1 can tomato soup
1/2 cup vinegar
1/8 tsp garlic powder
1 tsp celery seed
1 tsp dry mustard
1 tsp salt
1/2 tsp pepper

Tastes great on taco salad - a mixture of:
- cooked ground beef
- drained kidney beans
- lettuce
- cucumber
- onion, red or green, chopped
- tortilla chips, broken in to pieces
- cheese, grated

Lime and Cilantro Vinaigrette

125 mL fresh lime juice
50 mL white vinegar
300 mL olive oil
10 g cilantro (chopped)
10 g onion (chopped)
Salt & Pepper to taste

Mix together and pour over your favorite salad.

Saskatoon Berry Vinaigrette

This is a wonderful dressing for use over mixed greens and garnished with saskatoons.

1/2 cup (125 mL) fresh or frozen saskatoon berries
1/3 cup (75 mL) liquid honey
1/4 cup (60 mL) balsamic vinegar
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) water

In a small bowl, mash the berries with a fork. Whisk in honey, vinegar, oil and water. It can be stored in the fridge for up to five days. Makes 10 servings.

Spinach Strawberry Pecan Salad

Spinach
Strawberries
Toasted pecans or sliced almonds

Dressing:
1/3 cup sugar or 1/4 cup liquid honey
1/2 cup vegetable or olive oil
1/4 cup apple cider vinegar
2 Tbsp poppy seeds
1/4 tsp paprika
1/2 tsp Worchestershire sauce
2 Tbsp toasted sesame seeds (optional)
1/2 tsp minced onion (optional)
1/4 tsp onion powder (optional)

Mix dressing together and toss over first three ingredients.

Grandma W's Salad Dressing

2 eggs, beaten
1 cup sugar
1/2 Tbsp mustard
1/4 tsp each salt and pepper
1/4 cup water
1/2 Tbsp flour
1/4 cup vinegar
1 Tbsp butter (can add more, if you prefer)

Beat eggs first, add remaining ingredients. Bring to boil - add butter.
Cool and store in refrigerator.