Time 5m Yield 1-1/2 cups. Number Of Ingredients 8 Steps:

In a bowl, combine the first five ingredients. Stir in vinegar and onion. Slowly add oil, whisking constantly until combined. Refrigerate until ready to serve. Serve over fresh fruit or salad greens.

Time 15m Yield 1 1/2 cups or more Number Of Ingredients 7 Steps:

Combine the sugar, mustard, salt and onion. Add the vinegar and olive oil and beat well till combined. Add celery seeds and whisk all together to blend.

Time 15m Yield 4-1/2 cups. Number Of Ingredients 9 Steps:

In a saucepan, melt butter. Meanwhile, combine vinegar, eggs, celery seed, salt and pepper. Gradually add to butter, stirring constantly. Cook and stir over medium heat for 5 minutes or until slightly thickened and a thermometer reads 160°. , Remove from the heat and allow to cool. Mix in mayonnaise, Italian dressing and sugar. Cover and chill for at least 1 hour. Serve over coleslaw, vegetables or pasta.

Time 10m Yield 16 Number Of Ingredients 9 Steps:

In a one quart jar, combine sugar, ketchup, oil, garlic, vinegar, hot sauce, celery seed, liquid smoke and chives. Cover and shake well. Refrigerate until serving.

Time 10m Yield 2 1/2 cups Number Of Ingredients 10 Steps:

Mix sugar, onion, salt and dry mustard Stir in the remaining ingredients except the oils. In another bowl mix the salad oil and olive oil Slowly added the oils, while stirring Refrigerate for at leadt 2 hours before serving.

Yield Makes 1 1/2 cups Number Of Ingredients 8 Steps:

Put the sugar, mustard, salt, onion juice, and vinegar into a pint jar and shake well. Add the oil and continue shaking vigorously until all are well blended. Add the paprika and celery seed and give the dressing a final shaking.

More about “celery seed dressing recipes”

Yield Makes 6 Servings Number Of Ingredients 7 Steps:

Combine cabbage, green onions, carrot and bell pepper in large bowl. Whisk mayonnaise, apple cider vinegar and celery seeds in small bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)