It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Bob Evans Colonial Dressing
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- #12846
Bob Evans Colonial Dressing has a unique blend of ingredients that gives it a rich, zesty flavor. It's perfect for salads, pasta dishes, or as a dipping sauce.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
2 comments
ingredients
1 cup water
1/8 cup cornstarch
1/2 cup white or cider vinegar
1 cup sugar
1 teaspoon onion powder
1 teaspoon salt
1/4 cup butter or margarine
1/2 teaspoon black pepper
1 teaspoon celery salt
1 tablespoon celery seeds
directions
Process water and cornstarch in a blender on high speed for 1 minute or until smooth. Transfer to a 2 1/2-quart saucepan.
Cook mixture over medium-high heat, stirring constantly. Add each of the remaining ingredients, stirring well after each addition. Cook, stirring, until mixture begins to thicken and become quite smooth.
Let cool completely before pouring into a refrigerator container. Cap tightly. Keeps for about 6 weeks. Do not freeze.
Creamy Italian Colonial: After preparing the previous recipe (let cool first), add 1 tablespoon prepared mustard, 1 tablespoon light corn syrup, 1 tablespoon dried oregano leaves, 1/2 teaspoon garlic powder and 1/2 cup mayonnaise. Stir to combine well. Refrigerate. Do not freeze.
Catalina Colonial: To prepared recipe, add 1 cup ketchup and 1/2 cup sweet pickle relish.
Creamy Onion Dressing: To prepared recipe, stir in 1 carton (8 ounces) onion chip dip. Do not freeze.
Slaw Dressing: To prepared recipe, stir in 1/2 cup sour cream and 1/2 cup mayonnaise. Use within 1 week. Do not freeze.
Recipe Source: Gloria Pitzer
added by
supersalad
recipe tips
For a smoother dressing, strain the mixture to remove any solid bits of spices.
Taste and adjust the seasonings as desired.
For a thinner dressing, add a bit more water or vinegar.
Store the dressing in a glass jar or bottle for the best flavor.
Shake well before each use as the ingredients may settle over time.
Try adding herbs like parsley or dill for different flavors.
Use the dressing variations to complement different dishes - the creamy Italian for pasta salads, Catalina for taco salads, etc.
Label the container with the date to keep track of freshness.
Use this versatile homemade dressing in salads, as a marinade, or as a dipping sauce.
common recipe questions
Can I use a different thickener instead of cornstarch?
Yes, you can use arrowroot powder or a little xanthan gum as alternatives.
What can I substitute for cider vinegar?
White vinegar or lemon juice can be used as substitutes.
Can I reduce the amount of sugar in the recipe?
Yes, you can reduce the sugar, but it may affect the balance of flavors.
Can I use a different type of fat instead of butter or margarine?
Yes, a neutral oil like canola or vegetable oil, or olive oil can be used for a stronger flavor.
How long does the dressing last in the refrigerator?
The basic dressing lasts about 6 weeks. The variations with dairy (sour cream, mayonnaise) should be used within 1 week.
How can I make the dressing spicier?
Add a dash of cayenne pepper or hot sauce to taste.
Can I use fresh onion instead of onion powder
Yes, you can use finely minced fresh onion, but it will change the texture slightly. If desired, you can puree the mixture for a smoother texture.
nutrition data
33 calories, 1 grams fat, 6 grams carbohydrates, 0 grams protein per tablespoon.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
I have made this recipe and it is too thick. What did I do wrong?
Try cooking it less time. You should only be cooking it until it begins to thicken.
This recipe was pretty close to the original colonial dressing. I thought it had too much of a celery bite. Maybe the celery salt needs to be omitted or reduced. The next time I make it I will try to modify it in that way.
December 26, 2003
Made the Catalina version and it was dead on! Great copycat