Greek Feta-Lemon Salad Dressing

2 tablespoons red wine vinegar

2 cloves garlic, chopped

2 shallots, chopped

2 teaspoons chopped fresh oregano

1 teaspoon chopped fresh thyme

zest and juice of one lemon

1/2 cup extra virgin olive oil

1/2 cup good quality feta cheese

salt

freshly ground pepper

Put the vinegar, garlic, shallots, oregano, thyme, zest, and juice of lemon in a medium bowl and mix well. Slowly whisk in the olive oil until the dressing is thickened and emulsified. Add the feta and stir to mix. Season with salt and pepper and stir again. Pour into a 2-cup canning jar and set aside until ready to use.

submitted by Cathy Burleson, adapted from Capril's Bistro-Style Cuisine

Garlic Scape and Green Onion Aioli

4 garlic scapes, chopped, discard buds

1 green onion, chopped green part only

2 tablespoons white Italian vinegar

3/4 cup prepared mayonnaise

Place all ingredients into a blender and process until the green parts are well blended into the mayonnaise. Place in a jar and refrigerate until ready to use.

Goes well as a salad dressing, dip, or a sauce in a bowl dish.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from an online recipe

Lemon Vinaigrette

3 tablespoons olive oil

1 tablespoon lemon juice (freshly squeezed)

1 teaspoon lemon zest

1 teaspoon white Italian vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

salt and pepper to taste

Whisk together all vinaigrette ingredients in a small bowl or shake in a jar until emulsified. Taste and adjust lemon/vinegar/honey/salt as needed.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Chat GPT

Italian Vinegar Salad Dressing

4 tablespoons olive oil

2 tablespoons white Italian vinegar

1 tablespoon honey

salt and pepper to taste

Place the olive oil, vinegar, and honey in a half-pint jar with a lid. Put on the lid and shake until well blended. Taste and add salt and pepper if needed.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Andrea Chesman, Serving Up the Harvest

Peanut Sauce or Dip

1/3 cup smooth peanut butter, well-stirred

1/2 teaspoon garlic powder, or 1 garlic clove

1/2 cup hot boiled water

2 tablespoons soy sauce

1 tablespoon unseasoned rice vinegar

2 teaspoons granulated sugar

2 teaspoons chili crisp or chili oil

Place the peanut butter, garlic and 1/4 cup hot water into a medium bowl and whisk well to combine. Add the soy sauce, rice vinegar, sugar and chili crisp or chili oil and whisk again until smooth and well combined. Depending on how thick you would like the sauce add more hot water as needed. More thick for a dip and less thick for a sauce.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Hetty Lui McKinnon, New York Times

Simple Italian Salad Dressing

3 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

5 tablespoons extra-virgin olive oil

1 1/2 teaspoons dried oregano

1/2 to 1 teaspoon crushed red pepper (depending on heat preference)

salt and black pepper to taste

Add the first five ingredients, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Add more salt, lemon juice, and red pepper as desired to taste.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Apple and Broccoli Salad by Eric Kim, New York Times.

Copycat Outback Bleu Cheese Vinaigrette

2/3 cup extra virgin olive oil

1/4 cup crumbled blue cheese

1/4 cup honey

2 tablespoons grated parmesan cheese

1 tablespoon granulated sugar

1 tablespoon minced garlic

1 1/4 teaspoons salt

1 teaspoon Italian herb seasoning

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

1/2 cup unseasoned rice vinegar

2 teaspoons lemon juice

Make bleu cheese vinaigrette by combining all ingredients except vinegar and lemon juice in a small pan over medium heat. When mixture begins to bubble turn off heat. Let cool.

When mixture is cool, combine it with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill.

Use on your favorite green salad.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from www.familyoven.com