Betty Crocker Ruby French Dressing Recipes

BETTY CROCKER RUBY FRENCH DRESSING

Steps:

• Shake all ingredients in a tightly covered container.
• Refrigerate at least 3 hours.
• Store tightly covered in the refrigerator for up to 4 weeks.
• Shake well before using each time.
• Serve on fruit or tossed salads.
• Makes 2-2/3 cup dressing.

RUBY FRENCH DRESSING

Steps:

• Place olive oil, ketchup, sugar, vinegar, onion, lemon juice, mustard, paprika, salt, and black pepper in a jar with a tight-fitting lid; cover and shake until well blended. Refrigerate for at least 3 hours. Shake again before serving.

CLASSIC FRENCH DRESSING

Steps:

• In tightly covered container, shake all ingredients. Shake before serving. Store tightly covered in refrigerator.

CLASSIC FRENCH DRESSING

Steps:

• In a blender or food processor, combine the first seven ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Process until thickened. Store in the refrigerator.

HOMEMADE RUBY RED FRENCH SALAD DRESSING

Steps:

• 1. Mix all together and refrigerate

GARDEN SALAD WITH HONEY FRENCH DRESSING

Steps:

• In large bowl, mix all dressing ingredients until well blended.
• Add romaine, cucumber, tomato and onion; toss to mix. Sprinkle with raisins, sunflower nuts and cheese. Serve with dressing.

CLASSIC FRENCH DRESSING

Steps:

• Shake all ingredients in tightly covered container. Shake before serving.NUTRITON FACTS1 Tablespoon:Calories 80 (Calories from Fat 80)Fat 9g (Saturated 1g)Cholesterol 0mgSodium 50mgCarbohydrate 0g (Dietary Fiber 0g)Protein 0g% DAILY VALUE:Vitamin A 0%Vitamin C 0%Calcium 0%Iron 0%DIET EXCHANGES:2 FatClassic Red French Dressing: Mix 1/2 cup Classic French Dressing and 1/2 cup ketchup.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POTATO SALAD WITH FRENCH DRESSING

Steps:

• Cover potatoes in large saucepan with water. Bring to boiling and cook until fork tender, about 30 minutes. Drain. When cool enough to handle but still very warm, peel the potatoes and then cube. Place the warm potatoes in large bowl. Add the salt and French dressing, tossing to coat (You can even let the potatoes sit in the refrigerator overnight at this point.).
• Meanwhile, place the eggs in a medium saucepan. Cover with cold water. Bring to just under a boil and simmer for 10 minutes. Drain and return the eggs to the pot, covering with ice water. Let stand 15 minutes. Peel the eggs under cold running water, beginning with the large end. Cut into small cubes and reserve.
• To the potatoes, add the celery, onion, and pickle relish.
• In small bowl, stir together the mayonnaise and mustard. With a spatula, fold the mayonnaise mixture into the potato mixture until thoroughly blended. Add the egg and gently stir just to evenly distribute. This is one of those dishes that is even bettr the next day. (If you can wait that long).