SALAD DRESSING CLONE RECIPES

The following three salad dressing clone recipes are the result of years of recipe adjustments. I finally have perfected them and my family loves them, so I thought I would share.

This clone recipe for Hidden Valley Ranch salad dressing is a dead ringer for commercial ranch, but creamier......AND you can feel good knowing exactly what is in the dressing (no unpronounceable ingredients).  The trick is, to let it sit in the fridge overnight before you use it...........the flavors all blend together and it makes a world of difference.

HIDDEN VALLEY RANCH CLONE

1 cup mayonnaise (low cal OK)
1 cup buttermilk (don't substitute)
2 teaspoons dried parsley flakes (or 2 tablespoons fresh)
3/4 teaspoon black pepper
3/4 teaspoon salt
1/2 teaspoon garlic powder (not garlic salt)
1/2 teaspoon onion powder (not onion salt)
2 large pinches dried thyme

Whisk together and chill overnight before using.

NOTE: Don't use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits overnight...trust me!!

*****

We like Light House brand Thousand Island salad dressing (in the refrigerated veggie section) but the price has increased to nearly $4.50 for a small jar, which is crazy.  The following recipe  is VERY close to the original, I hope you like it... picky-picky husband loves it.

LIGHT HOUSE THOUSAND ISLAND  CLONE

3/4 cup mayonnaise (low cal is OK)
1/4 cup ketchup
2 tablespoons sweet pickle relish
2 tablespoons finely minced celery
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice

Whisk everything together and refrigerate at least a couple 
of hours before using.

*****

This Catalina salad dressing is delicious, our grand kids love it. I can't believe how easy it is to make.

CATALINA SALAD DRESSING CLONE

1 cup vegetable oil (I used canola oil)

2/3 cup ketchup

1/2 cup vinegar (I used red wine vinegar)

1/2 teaspoon onion powder (not onion salt)

1/2 teaspoon dry mustard powder

1/2 teaspoon celery seed

1/2 teaspoon chili powder

big pinch of paprika (not the spicy kind)

2 teaspoons salt

1/2 cup sugar

Place all ingredients in a blender (I used an immersion blender) and mix on high speed (salad dressing will really thicken up as you process it).

NOTE: Catalina needs a good whisk before using if it has been in the fridge for a couple of days.

NOTE: All three of these salad dressings last an easy 10 days (or more) in the fridge.

ENJOY !!!