This creamy salad dressing is one of the family favorites.
I have been making this recipe for well over 20 years.
It is very easy to make and I think it adds to the freshness of the salad ingredients. This creamy salad dressing just tastes light and does not take away from the freshness of the salad ingredients.
It stores very well in the refrigerator for 1-2 weeks in a covered container. I like to store it in something that pours. It is still rather thick, if you want to have it thinner, I would recommend adding more milk. However, if you are making this for the first time, I would suggest following the recipe, tasting it and checking the consistency before making any changes to it to make it your own. You never know, you might like it just the way we do.
When making your salad, use the ingredients that you like the best. Sometimes I put all the ingredients in one large bowl and let people serve themselves and put the salad dressing on. Other times, I make individual salads putting ingredients in each salad bowl just the way the family likes it; one may not want shredded cheese, one may not want tomatoes…you get the idea.
This dressing is very versatile.
You could use this dressing to make coleslaw. That is another family favorite. When doing that, I don’t add as much milk. When you make the coleslaw, make it about an hour ahead to let the cabbage wilt prior to serving.
You could use this dressing for a seven-layer salad.
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