The Maine Windjammer Association
Maine Windjammer Association Newsletter
March 2014
 / VOLUME 13 / ISSUE 3  
Fresh from the Galley Dressings

photo: Holly Ruck

Dandelion, watercress, endive, frisee, romaine, mesclun – any number of these delicious greens make the perfect base to a crispy Spring salad. Do you enjoy peppery? Sweet? Slightly bitter? Tangy? Whatever greens you choose, here are a number of recipes from the Lewis R. French and the Victory Chimes that will turn simple salads into spectacular sides.

 
CREAMY MUSTARD DRESSINGLewis R French
 
¾ cup mayonnaise
3 T half and half
2 tsp dry mustard
¾ tsp salt
⅜ tsp ground pepper
 

Mix all together and serve over tossed salad.

 
COLESLAW DRESSINGLewis R. French
 
1 cup sour cream
½ cup mayonnaise
1 tsp dry mustard
1 tsp seasoned salt
¼ tsp ground pepper
 

Mix all ingredients and serve over shredded cabbage for coleslaw.

 
FRENCH DRESSINGLewis R. French
 
1 cup olive oil or vegetable oil
¼ cup white vinegar
¼ cup lemon juice
1 tsp salt
1 tsp dry mustard
½ tsp paprika
 
Mix all ingredients together.

CREAMY BLUE CHEESEVictory Chimes

¼ lb. Roquefort cheese – crumbled
1 cup sour cream
¼ cup sherry
¼ cup wine vinegar
1 T minced onion
½ tsp garlic salt
¼ tsp paprika
 
Mix all ingredients together.
 
CURRY DRESSINGVictory Chimes
1 cup of mayonnaise
½ cup sour cream
1 T lemon juice
2 tsp curry powder
 
Mix all ingredients together.

GREEN GODDESS DRESSINGVictory Chimes

1 clove garlic – minced
3 T minced chive or onion
⅓ cup minced parsley
3 T anchovy paste
1 T lemon juice
3 T tarragon vinegar
½ cup sour cream
1 cup mayonnaise
salt and pepper to taste
 
Mix all ingredients together.
 
For more information about recipes from the galleys of the Maine Windjammer Association click here.

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