1 to 1 1/4 cups mayonnaise
1/2 cup sour cream
1/2 T snipped fresh parsley
1/4 cup minced green onions with tops
2 T lemon juice or tarragon or wine vinegar
1/2 clove garlic, minced
1/2 t salt, optional
Dash ground pepper

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2/3 cup Oil
1/3 cup Distilled white vinegar
1 Bruised garlic clove
Salt, to taste
Freshly-ground black pepper, to taste
1/2 tsp Powdered red chile, (not chili powder)
1 tsp Prepared salad mustard

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1/2 cup cooking oil
1 clove garlic, crushed
2 egg yolks
2 T wine vinegar
2 T lemon juice
1/4 t dry mustard
1/8 t Worcestershire sauce

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1/8 cup - Aloha White Distilled Vinegar
1/4 - Extra-Virgin Olive Oil
1 tea spoon - lemon juice
1 Beat Egg Yolk
1 tea spoon - Grated Parmesan cheese
1 tea spoon - Minced fresh garlic or garlic powder
1 Pinch - Dried or fresh basil
1 Pinch - Sea Salt and Black Pepper
1 tea spoon - chopped anchovies

Mix Egg Yolk, Olive oil. Aloha White Distilled Vinegar, anchovies,
Parmesan cheese, garlic, basil and salt and pepper. Sprinkle desired
amount over lettuce and toss. Sprinkle with Lemon Juice. Add m

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1/2 cup Aloha Gold Premium Soy Sauce
1/2 cup Aloha Cane Vinegar
1/2 cup sugar
1/4 cup salad oil
1 T sesame seed oil
1 T ketchup
1 T ginger, minced
1 T garlic, minced
1 T green onion, minced
1 T sesame seeds

Combine all ingredients in a bowl and whisk together. Vinaigrette can
be stored in the refrigerator for up to 2 weeks.

Makes 2 Cups

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4 cups mayonnaise
1 cup sugar
1/2 cup soy sauce
2 tablespoons sesame seed oil
1/4 cup black sesame seeds, toasted
1/4 cup brown sesame seeds, toasted

Whisk all ingredients together. If desired, thin dressing with a
little water. Refrigerate in a covered container for up to 3 weeks.

Source: Hawaiian Electric Company

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1/2 c Sour Cream
1 T Honey
3 T Flaked Coconut
1 T Lime Juice

In small bowl, combine all ingredients, mix well. Chill before
serving. Refrigerate leftovers.

Makes about 1/2 cup Dressing

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1 c Mayonnaise
1/2 c Dairy Sour Cream
1 Parsley Sprig
2 oz Anchovy Fillets; Drained
2 T Tarragon Vinegar
1 T Lemon Juice
1 dash pepper

Place all of the ingredients in a blender container and blend until
smooth. (When necessary, stop the blender and use a rubber spatula to
scrape down the sides.)

Makes 1 1/2 cups.

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1/2 c Salad Oil
2 T Vinegar
2 T Lemon Juice
2 t Sugar
1/2 t Salt
1/2 t Dry Mustard
1/2 t Paprika
1 dash Cayenne Pepper

Put all of the ingredients into a blender container and blend just
until combined. Chill and shake the dressing just before serving.

Makes 3/4 cup.

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1/3 c vinegar
1 large egg
1 T Paprika
1 T sugar
1 t salt
1 dash cayenne pepper
1 c salad oil

Put the vinegar, egg, paprika, sugar, salt, and cayenne into a bender
container and blend until combined. With the blender running slowly,
gradually pour the salad oil into the blender container. Chill before
serving.

Makes about 1 2/3 cups.

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1 c Mayonnaise Or Salad Dressing
1/4 c Chili Sauce; Not Catsup
2 large Eggs; Hard Boiled, Quartered
1/4 Green Pepper;Cut Into Chunks
1/2 Celery Stalk; Sliced
1/4 small Onion; Cut Into Chunks
1 t Paprika
1/2 t Salt

Put all of the ingredients in a blender container and blend until
combined and the green pepper, celery, and onion are finely chopped.

Makes 2 cups.

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1 1/3 c Salad Oil
1/2 c Vinegar
1/4 c Parmesan Cheese; Grated
1 T Sugar
2 t Salt
1 t Celery Salt
1/2 t White Pepper
1/2 t Dry Mustard
1/4 t Paprika
1 Garlic Clove; Minced

Put all of the ingredients in a blender container and blend until
combined. Chill before serving.

Makes 1 3/4 cups.

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1 c Salad Oil
1/4 c Vinegar
1 small Garlic Clove; Minced
1 t Salt
1/2 t White Pepper
1/2 t Celery Salt
1/4 t Cayenne Pepper
1/4 t Dry Mustard
1 dash Bottled Hot Pepper Sauce

Put all of the ingredients into a blender container and blend until
combined. Chill thoroughly before serving. Shake before using on the
salad.

Makes 1 1/4 cups.

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