Frank's Recipes! No Fail Dressing For Chicken, Tuna or Egg Salad

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No Fail Dressing For Chicken, Tuna or Egg Salad

2 tablespoons mayonnaise
2 tablespoons sour cream, or plain yogurt or buttermilk
2 teaspoons lemon juice
1 teaspoon dijon mustard
salt and 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.

Yield: 1/4 cup

Per serving: 265 Calories (kcal); 30g Total Fat; (94% calories from fat); 1g Protein; 2g Carbohydrate; 22mg Cholesterol; 234mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

VARIATION:
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 tablespoos 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)

NOTE:
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.