Bottled Quick Salad Dressing

Salad dressings, most often mixtures of fats, acids, and seasonings, can be categorized into three basic types:

• French or basic pour dressings.
• Basic thick mayonnaise.
• Cooked salad dressing.

You can use bought salad dressing and add some special touches to make bottled dressings your very own. Just follow these simple steps or make some of your own combinations.

Blue Cheese-Garlic Dressing: (For green salads and vegetable salads.) Into 1 bottle (8 ounces) blue cheese dressing, add 2 cloves garlic, crushed. Cap tightly and shake thoroughly; refrigerate at least 3 hours to blend flavors. Shake before serv¬ing.

Confetti Dressing: (For green salads and vegetable salads.) In tightly covered jar, shake 1 bottle (8 ounces) oil-and-vinegar dressing, 1 tablespoon drained capers and 1 tablespoon finely chopped pimiento. Refrigerate at least 3 hours to blend flavors. Shake before serving.

Curried Onion Dressing: (For meat or seafood salads.) Into 1 bottle (8 ounces) creamy onion dressing, add % teaspoon curry powder. Cap tightly and shake thoroughly; refrigerate at least 3 hours to blend flavors. Shake before serving.

French Celery Seed Dressing: (For fruit salads.) Into 1 bottle (8 ounces) French dressing, add 1/2 teaspoon celery seed. Cap tightly and shake; refrigerate at least 3 hours to blend flavors. Shake before serving.

Fruited Blue Cheese Dressing: (For fruit salads.) In tightly covered jar, shake 1 bottle (8 ounces) blue cheese dressing, 1A cup orange juice and 1 tablespoon lemon juice. Refrigerate at least 3 hours to blend flavors. Shake before serving.

Herbed Tomato Dressing: (For green salads and vegetable salads.) In tightly covered jar, shake 1 bottle (8 ounces) herb-and-garlic dressing and V& cup tomato juice. Refrigerate at least 3 hours to blend flavors. Shake before serving.

Moscow Dressing: (For vegetable or meat salads.) Mix 1 bottle (8 ounces) Russian dressing and l/4 cup dairy sour cream. Cover; refrigerate at least 3 hours to blend flavors. Stir gently before serving.

Parmesan Dressing: (For green salads and vege¬table salads.) In tightly covered jar, shake 1 bot¬tle (8 ounces) Italian-style dressing and 3 table¬spoons grated Parmesan cheese. Refrigerate at least 3 hours to blend flavors. Shake before serving.

One of the most important parts of a salad is the dressing. Even though choosing from the numerous types of dressings may be difficult, remember to choose a dressing that complements, but does not overpower the other ingredients.