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LOCATION: Recipes >> Salad Dressings >> Salad Dressing 13

Print this Recipe    Salad Dressing 13

Dressing For Chicken, Tuna or Egg Salad
Yield: 1/4 cup

2 tablespoons mayonnaise
2 tablespoons sour cream, or plain yogurt or buttermilk
2 teaspoons lemon juice
1 teaspoon dijon mustard
salt and pepper to taste

In a medium bowl using a fork, stir together all of the ingredients
blending until smooth. Cover; refrigerate until ready to use.

VARIATIONS: Some variations are more appropriate for one type of
salad than another and are coded as follows: C=Chicken, T=Tuna,

BARBECUE: Omit the lemon juice and add 1 tablespoon prepared barbecue
sauce. (C)

BASIL: Add 1 tablespoon minced basil and 2 tablespoons seeded,
diced tomato. (C and E)

BUTTERMILK: Substitute buttermilk for the sour cream and add 1
teaspoon minced scallions or chives. Just before serving, stir in
2 tablespoons fried, crumbled bacon. (C)

CLUB: Add 1 tablespoon each diced avocado and seeded, diced tomato.
Just before serving stir in 2 tablespoons fried, crumbled bacon.
(C and E)

HERB: Add 1 to 2 tablespoons minced fresh herbs, such as chervil,
cilantro, dill, mint, parsley, tarragon, or a combination. (T, C
and E)

HORSERADISH: Add prepared horseradish to taste. (T and C)

LEMON: Add 1/2 teaspoon minced lemon zest and 1 tablespoon minced
chives or scallions. (T and C)

NUT: Add 2 tablespoons chopped almonds, macadamias, pecans, or
walnuts. (T and C)

PICKLE: Add 1 tablespoon pickle relish or minced dill pickle. (T
and E)

VEGGIE: Add 2 tablespoos minced bell peppers, cucumbers, radishes,
red onion. (T, C and E)

WALDORF: Add 1 to 2 tablespoons each diced celery, green apple,
walnuts and if desired, raisins. (C)


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