#137 – Dressings & Croutons

hosted by Laverne Diede & Rhonda Fitterer

Famous Creamy Italian Dressing

  • 3/4 cup mayonnaise
  • 1 Tbsp. vegetable oil
  • 1/4 cup white vinegar
  • 1 Tbsp. lemon juice
  • 1/4 cup Parmesan cheese
  • 1 Tbsp. sugar
  • 2 cloves garlic, minced
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt

In a blender, combine all ingredients; blend until smooth. Refrigerate until ready to serve.

Honey Mustard Dressing

  • 1 1/4 cups mayonnaise
  • 1/3 cup honey
  • 2/3 cup vegetable oil
  • 1 Tbsp. white vinegar
  • 1 tsp minced onion flakes
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. yellow mustard

In a medium bowl, whisk together all ingredients until smooth and creamy. Serve immediately, or cover and chill until ready to use.

Greek Dressing

  • 3/4 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1 Tbsp. dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

In a small bowl, combine all ingredients; mix well. Serve, or cover and chill until ready to serve.

Homemade Croutons for Soups & Salads

  • A partial loaf, about 1/2 pound, of slightly stale bread
  • 1/4 cup olive oil or melted butter
  • Salt


  • 1 clove of garlic
  • 1 tsp dried herbs such as oregano, basil or thyme or
  • 1 Tbsp. fresh herbs, minced
  • 1/2 cup freshly grated parmesan

Preheat oven to 375 degrees. For rustic croutons, pull rough pieces from loaf, or for more uniform pieces, cube bread with a knife. Drizzle either half of the oil or butter onto a baking sheet. Add bread, bunching it close together in a single layer. Drizzle remaining oil or butter on top, add a heavy pinch of salt, and toss lightly to coat. (if using any optional ingredients, toss with salt). Spread the croutons out so that they are no longer touching.

Bake for about 5 minutes, carefully toss and stir croutons, bake for another 5 minutes. Cool and store in an airtight container.


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