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Recipe: No-Fail Dressing for Chicken, Tuna or Egg Salad

Sandwiches
No-Fail Dressing for Chicken, Tuna or Egg Salad
rec.food.recipes/n4xiu (Noreen) (2001)
Source: Miami Herald
Yield: 1/4 cup

I found this in food section of The Miami Herald around the beginning of the summer. It is very easily adaptable and wonderful tasting.

2 tablespoons mayonnaise
2 tablespoons sour cream -- or plain yogurt or buttermilk
2 teaspoons lemon juice
1 teaspoon Dijon mustard
salt & pepper to taste

In a medium bowl using a fork, stir together all of the ingredients blending until smooth. Cover; refrigerate until ready to use.

VARIATIONS: Some variations are more appropriate for one type of salad than another and are coded as follows: C=Chicken, T=Tuna, E=Egg.

BARBECUE: Omit the lemon juice and add 1 tablespoon prepared barbecue sauce. (C)

BASIL: Add 1 tablespoon minced basil and 2 tablespoons seeded, diced tomato. (C & E)

BUTTERMILK: Substitute buttermilk for the sour cream and add 1 teaspoon minced scallions or chives. Just before serving, stir in 2 tablespoons fried, crumbled bacon. (C)

CLUB: Add 1 tablespoon each diced avocado and seeded, diced tomato. Just before serving stir in 2 tablespoons fried, crumbled bacon. (C & E)

HERB: Add 1 to 2 tablespoons minced fresh herbs, such as chervil, cilantro, dill, mint, parsley, tarragon, or a combination. (T, C & E)

HORSERADISH: Add prepared horseradish to taste. (T & C)

LEMON: Add 1/2 teaspoon minced lemon zest and 1 tablespoon minced chives or scallions. (T & C)

NUT: Add 2 tablespoons chopped almonds, macadamias, pecans, or walnuts. (T & C)

PICKLE: Add 1 tablespoon pickle relish or minced dill pickle. (T & E)

VEGGIE: Add 2 tablespoons minced bell peppers, cucumbers, radishes, red onion. (T, C & E)

WALDORF: Add 1 to 2 tablespoons each diced celery, green apple, walnuts and if desired, raisins. (C)

NOTES:
This basic dressing---smooth and creamy with just a slight tang---works equally well with chicken, tuna, or hard-cooked eggs. One batch accommodates about 1 cup of chopped filling (roughly a 6 ounce can of drained tuna or 3 to 4 hard-cooked eggs). This recipe is easily multiplied for larger quantities.

MsgID: 23353
Shared by: Betsy at Recipelink.com
Board: What's For Lunch? at Recipelink.com
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