Little Tokyo is an excellent Japanese style salad dressing recipe that is perfect for everyday salads, and at a fraction of the cost of bottled dressings.

2 cups cotton seed oil
1/4 cup rice wine vinegar
3 tablespoons soy sauce
1/2 beaten egg yolk
2 tablespoons grated onion
1/8 apple, peeled and grated
1 tablespoon lemon juice, freshly squeezed
3/4 teaspoon salt
1/4 teaspoon pepper, freshly cracked and ground
1/4 teaspoon dry mustard
1/2 teaspoon paprika

Measure all ingredients into a large bowl. Combine thoroughly with a whisk or hand blender on low speed to emulsify and thicken.

Store in the refrigerator in a tightly sealed jar.

Yield: 2-3/4 cups

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This creamy Blue Cheese dressing recipe is a staple for both salads and as an appetizer dip. It stores well, too. I’ve used Roquefort, Gorgonzola, and Stilton in this recipe with excellent results.

1 pound Blue Cheese, crumbled
2 cloves garlic, peeled and crushed
2 cups mayonnaise
2 teaspoons parsley, finely chopped
1/2 teaspoon pepper, freshly cracked and ground
1/3 cup white wine vinegar

Set aside 1/2 cup of the crumbled Blue Cheese. Place the remaining cheese into a medium size bowl. Beat with a mixer on medium speed to remove lumps. Add the mayonnaise, parsley, pepper and vinegar. Alternately, you can use your food processor fitted with a blade to whip the cheese and mayonnaise until smooth; add the vinegar, parsley and pepper and pulse until blended. Stir in the 1/2 cup of crumbled Blue Cheese.

Store in the refrigerator, tightly sealed. Will keep for approximately 3 weeks.

Yield: 4 cups

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Try this delicious honey sweet and lime tangy fruit salad dressing with melons, mango, papaya, bananas, oranges and even avocados. The hint of bourbon and poppy seeds is magic!

1/4 cup white vinegar
1/4 cup freshly squeezed lime juice (no substitutes)
1 teaspoon dry mustard
1 teaspoon grated onion
1/4 cup sugar
1/4 cup honey, local unprocessed honey preferred
1 cup vegetable oil
1/3 teaspoon salt
2 tablespoons poppy seeds, crushed
1/4 cup bourbon whiskey

In a small non-reactive (enameled or glass) saucepan, whisk the vinegar, lime juice and dry mustard until any lumps completely dissolve. Place the pan over medium heat and add the onion, sugar, honey, oil and salt. Whisk the mixture until it boils; simmer for 1 – 3 minutes until the sugar dissolves.

Remove the dressing from the heat. Stir in the poppy seeds and bourbon.

Serve this dressing at room temperature on a tossed fresh fruit salad or drizzled over an artfully arranged fruit plate presentation. Beautiful for melons, citrus, peaches, bananas, mango and even avocado.

Store covered, in the refrigerator, up to 8 days.

Yield: 1-1/2 cups

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Homemade Roquefort and anchovy dressing is excellent on salad. Try this recipe on warm vegetables, too!

2/3 cup extra virgin olive oil
2 ounces anchovies in oil
3 tablespoons apple cider vinegar
3 tablespoons lemon juice
1/2 clove garlic
1/2 teaspoon prepared mustard
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco (Crystal Sauce preferred!)
3-ounce Roquefort cheese
1/4 teaspoon paprika

Place everything in the blender and pulse until smooth. Store in the refrigerator in a tightly sealed container.

Yield: 1-3/4 to 2 cups.

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Easy to create from ingredients on hand, vinaigrettes pack a lot of flavor for relatively few calories. A fast-fix way to take salad greens from ho-hum to yum!

1 teaspoon corn starch
1/2 cup water
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sherry
1 clove garlic, minced
1 teaspoon olive oil
1 teaspoon sugar
2 tablespoons capers

Place the cornstarch in a small saucepan, add the water and stir to dissolve the cornstarch. Place the saucepan over medium heat, add the vinegar, soy sauce, sherry, garlic olive oil and sugar. Stirring constantly, bring the mixture to a boil. Cook for 1 minute, remove from heat and stir in the capers.

Cool for 5 – 10 minutes. Transfer to a pretty bottle, cover and store in the refrigerator.

Yield: 3/4 cup
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