Russian Tomato Salad Dressing Recipes

GREEN TOMATO SALAD WITH RUSSIAN DRESSING

Steps:

• Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
• Whisk together the mayonnaise, yogurt and ketchup. Stir in the capers and red onion. Spoon the dressing over the tomatoes. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.

RUSSIAN SALAD DRESSING

Steps:

• Put all ingredients EXCEPT oil in blender.
• Cover and process for 30 seconds.
• Remove feeder cap; slowly add oil while processing on med.
• Process until smooth.
• Chill.

RUSSIAN SALAD DRESSING

Steps:

• In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined. Refrigerate until ready to use.

RUSSIAN TOMATO SALAD DRESSING

Steps:

• Place all ingredients in a container and shake before using.

RUSSIAN WEDGE SALAD

Steps:

• Make the salad: Preheat the oven to 375 degrees F. Put the bacon on a baking rack set in a rimmed baking sheet and bake until crispy, 10 to 15 minutes. Cool, then crumble.
• Meanwhile, make the Russian dressing: Pulse the mayonnaise, garlic, red onion, pickle relish, ketchup and chili sauce in a food processor until slightly smooth. Add the eggs and pulse a few more times until combined. Season with salt and pepper.
• Divide the iceberg wedges among 6 salad plates, spoon the Russian dressing over the tops, then garnish with crumbled bacon and chopped tomato.

RUSSIAN SALAD DRESSING

Steps:

• Combine sweet pickle vinegar, white vinegar, and sugar. Shake jar.
• Add catsup. Shake jar.
• Add spices. Shake jar.
• Transfer dressing to your favorite cruet or bottle.
• Shake before pouring on salad.

TOMATO TANG SALAD DRESSING

Steps:

• Place tomato, vinegar, Worcestershire sauce, ketchup, mustard, basil, and thyme in a small bowl. Mix thoroughly, cover, and refrigerate until serving.

TOMATO SOUP SALAD DRESSING

Steps:

• In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad.

RUSSIAN TOMATO SALAD BRUSCHETTA

Steps:

• Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
• Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
• Preheat a charcoal grill until coals are white and ashy.
• Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
• Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

FRESH TOMATO SALAD DRESSING

Steps:

• combine all ingredients in medium bowl.
• chill for 1 hour.
• Serve over a garden fresh salad and enjoy!

RUSSIAN TOMATO SALAD

Steps:

• Slice the tomatoes into thick (approx. 3/8") slices, and place on a platter. They mostly should not overlap. Save the ends for nibbling.
• If using garlic, discard the center green shoot, and finely chop the garlic. Rub it over the tops of the tomato slices. I personally like the garlic, but I go easy - even a little can be strong/spicy.
• Put some mayo in the corner of a quart Freezer bag (not a snack, sandwich or storage bag - you need a strong bag.) Snip a small corner off the bag. (Fun Idea - could use a frosting tip for fun effects.).
• This is the fun part :-) Squeeze the mayo attractively onto the tomatoes. I use ribbons, stripes, swirls, etc. Nina used Lots of mayo, but you can use as much or little as you like.
• Sprinkle liberally with chopped dill. I might also sprinkle with some salt and pepper.

" RUSSIAN" DRESSING (WW)

Steps:

• In small bowl or jar with tight-fitting cover, combine juice, mayonnaise, green bell pepper, red bell pepper, tomato paste, yogurt, horseradish, onion, mustard, chili powder and pepper; whisk or cover and shake to mix well.
• Refrigerate, covered, 2-3 hours.
• Whisk or shake before serving.
• EACH SERVING (3 tablespoons) PROVIDES: 1 Fat, 1/2 Vegetable, 10 Optional Calories.
• PER SERVING: 49 Calories, 1 g Protein, 3 g Fat, 5 g Carbohydrate, 148 mg Sodium, 3 mg Cholesterol, 1 g Dietary Fiber; 1 points.