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INGREDIENTS

2 2-oz cans Anchovies
1/4 c Wine vinegar
1 tb Lime juice
2 tb Light cream
1/4 c Lemon juice
CLARITAS COCINAA
ANCHOVY DRESSING
pn Cayenne
1/2 c Green stuffed olives
1/2 ts Garlic salt
1 sm Onion ; minced
1/2 c olive oil
1/2 ts Garlic salt
ADEREZO DE ANCHOAS
SHRIMP DRESSING
2 tb Lemon juice
3 tb Dry sherry
1/2 ts Garlic salt
1 ts Lime juice
1/2 c olive oil
1 ts Salt
1/4 c Wine vinegar
1/2 ts Tabasco
1 c Mayonnaise
1/2 c Sour cream
1/2 ts Paprika
2 tb Chives ; finely snipped
1/8 ts Sugar
1/2 ts Prepared mustard
ADEREZO DE OREGANO
1 ts Salt
DRY WINE DRESSING
1/4 c Dry sherry
1/2 ts Garlic salt
2 tb Ketchup
1 ts Salt
1 ts Water
1 ts White pepper
1/2 ts White pepper
1 c olive oil
1 tb Parmesan cheese ; grated
ADEREZO DE PEREJIL
OIL AND VINEGAR DRESSING
1 3-oz package cream cheese
1 tb Fresh parsley ; finely choppd
1 ts Oregano ; crushed
1/2 ts Garlic salt
1 tb Water
3 Egg yolks ; hard cooked
1 c Mayonnaise
PARSLEY DRESSING
ADEREZO CON VINO SECO
1/2 ts Salt
1/2 ts Ground pepper
ADEREZO DE CAMARONES
2 tb Onion ; minced
3 drops Hot sauce
1 c Shrimp ; cooked
3 tb Lemon juice
3 Egg yolks ; hard cooked
ACEITE Y VINAGRE
1 sm White onion
OREGANO DRESSING
1/2 c olive oil
3 tb Parsley ; very finely chopped

Recipes

INSTRUCTIONS

Oil & Vinegar Dressing - combine all ingredients and pour into screwtop jar with cover. Shake briskly until salt dissolves. Keep in cool spot. Mix well before using. Yields 1 cup. Anchovy Dressing - place all ingredients in electric blender container and blend about 30 seconds. Pour into a jar with cover and keep in cool spot. Shake well to mix before using. Yields a little over one pint. Shrimp Dressing - Place all ingredients except shrimp, light cream, parsley, and egg yolks in electric blender container. Blend about 30 seconds. Pour blended ingredients into a bowl. Put shrimp through meat grinder with a fine blade. Combine the shrimp, light cream, parsley, and crumbled egg yolks. Add to blended ingredients and mix thoroughly. Cover and refrigerate. Serve generously over salad. Yields 1 quart. Oregano Dressing - combine all ingredients and pour into screwtop jar with cover. Shake to mix well. Let stand 1/2 hr. Shake again before using. Yields 1 cup. Parsley Dressing - combine all ingredients, mix well, use immediately. Yields 1 cup. Dry Wine Dressing - combine all ingredients and mix well. Serve over green salad. Yields 2 cups. Author - Clarita Garcia Posted to MM-Recipes Digest V5 #021 by "Robert Ellis" on Jan 20, 1998

NOTES

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Spanish Salad Dressings, Part 1 of 2

2 2-oz cans Anchovies  
1/4 c Wine vinegar 
1 tb Lime juice 
2 tb Light cream 
1/4 c Lemon juice 
  CLARITAS COCINAA 
  ANCHOVY DRESSING 
 pn Cayenne 
1/2 c Green stuffed olives 
1/2 ts Garlic salt 
1 sm Onion minced
1/2 c olive oil 
1/2 ts Garlic salt 
  ADEREZO DE ANCHOAS 
  SHRIMP DRESSING 
2 tb Lemon juice 
3 tb Dry sherry 
1/2 ts Garlic salt 
1 ts Lime juice 
1/2 c olive oil 
1 ts Salt 
1/4 c Wine vinegar 
1/2 ts Tabasco 
1 c Mayonnaise 
1/2 c Sour cream 
1/2 ts Paprika 
2 tb Chives finely snipped
1/8 ts Sugar 
1/2 ts Prepared mustard 
  ADEREZO DE OREGANO 
1 ts Salt 
  DRY WINE DRESSING 
1/4 c Dry sherry 
1/2 ts Garlic salt 
2 tb Ketchup 
1 ts Salt 
1 ts Water 
1 ts White pepper 
1/2 ts White pepper 
1 c olive oil 
1 tb Parmesan cheese grated
  ADEREZO DE PEREJIL 
  OIL AND VINEGAR DRESSING 
1 3-oz package cream cheese 
1 tb Fresh parsley finely choppd
1 ts Oregano crushed
1/2 ts Garlic salt 
1 tb Water 
3  Egg yolks hard cooked
1 c Mayonnaise 
  PARSLEY DRESSING 
  ADEREZO CON VINO SECO 
1/2 ts Salt 
1/2 ts Ground pepper 
  ADEREZO DE CAMARONES 
2 tb Onion minced
3 drops Hot sauce 
1 c Shrimp cooked
3 tb Lemon juice 
3  Egg yolks hard cooked
  ACEITE Y VINAGRE 
1 sm White onion 
  OREGANO DRESSING 
1/2 c olive oil 
3 tb Parsley very finely chopped

Oil & Vinegar Dressing - combine all ingredients and pour into screwtop jar  with cover.  Shake briskly until salt dissolves. Keep in cool spot. Mix  well before using. Yields 1 cup.    Anchovy Dressing - place all ingredients in electric blender container and  blend about 30 seconds. Pour into a jar with cover and keep in cool spot.  Shake well to mix before using. Yields a little over one pint.    Shrimp Dressing - Place all ingredients except shrimp, light cream,  parsley, and egg yolks in electric blender container. Blend about 30  seconds. Pour blended ingredients into a bowl. Put shrimp through meat  grinder with a fine blade. Combine the shrimp, light cream, parsley, and  crumbled egg yolks. Add to blended ingredients and mix thoroughly. Cover  and refrigerate. Serve generously over salad. Yields 1 quart.    Oregano Dressing - combine all ingredients and pour into screwtop jar with  cover. Shake to mix well. Let stand 1/2 hr. Shake again before using.  Yields 1 cup. Parsley Dressing - combine all ingredients, mix well, use  immediately. Yields 1 cup.    Dry Wine Dressing - combine all ingredients and mix well. Serve over green  salad.  Yields 2 cups.    Author - Clarita Garcia  Posted to MM-Recipes Digest V5 #021 by "Robert Ellis"  <rpearson@snowcrest.net> on Jan 20, 1998

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Nutrition

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Serving Size: 1 Recipe (585g)
Recipe Makes: 6

Calories: 1533
Calories from Fat: 1151 (75%)

Amt Per Serving		% DV

	Total Fat 127.9g	171 %
	Saturated Fat 32.9g	165 %
	Monounsaturated Fat 51.2g
	Polyunsanturated Fat 37.6g
Cholesterol 1834.9mg		565 %
Sodium 2913.4mg		100 %
Potassium 638.3mg		17 %
Total Carbohydrate 58.8g		17 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 56.6g
Protein 38.5g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1533

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