My husband and I have a local Thai restaurant we love and they serve this on their house salad. We love it!
Author: quotFoodThe Way To
This comes from the winner of the top 10 food blogs of 2012 by Saveur, Lottie and Doof, and they got it from the cookbook "Jerusalem" by Yotam Ottolenghi and Sami Tamimi". Lottie and Doof say it's the...
Author: Sharon123
Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need...
Author: WiGal
This is a very different vinaigrette than your everyday variety! It makes simple green salads really come alive with flavor. Adapted from Sam Choy's Sampler.
Author: Hey Jude
I have two versions of what we call our House Dressing that I use for salads. I have been using the first version (the original) for over 40 years, and the second version for about 5. Everyone that has...
Author: Maggie in Florida
Wonderfully easy roquefort dressing! Yummy!!!! This is a recipe of my mom's that she used to make back in the 1970s.
Author: buzzsau
This recipe made it's developer (a European-trained chef who died a few years back), a VERY rich man. I used to eat regularly at his fine restaurant in Portsmouth, Ohio, and I never ever missed having...
Author: Bone Man
A classic vinaigrette dressing for salad. It is wonderful on grain salads such as couscous and pasta, and great as a marinade for meats of all kinds. Try it on beef or pork tenderloin, pork chops, boneless...
Author: Elly in Canada
I was so sick of the tasteless bottled coleslaw dressings in the grocery store. One day I was eating my favorite "Broccoli Salad" and thought--this tastes similar to coleslaw and so I tried it and--yep,...
Author: ROBIN PENA
It's so easy to make your own salad dressings and they taste so much fresher than the bottled stuff. This recipe was recently printed in our local newspaper.
Author: mailbelle
Grill these sweet-spicy legs over indirect heat to keep them succulent and perfectly cooked. Then eat them directly, before guests snap them up.
Author: My Food and Family
I found this recipe in 30 Years of Recipe Requests to the Los Angeles Times. Times do not include time to make hard-boiled egg.
Author: lazyme
This is my favorite salad dressing. It has a light but savory flavor, and a beautiful pale green color. From Laurel's Kitchen cookbook. Enjoy!
Author: quondamquadrat
This is my variation of the vinaigrette from Recipe #31110. I used peanut oil instead of canola and sesame oil because I like the flavour. I also added a bit more sugar because I tend to lean toward sweeter...
Author: soursugar
Make and share this Jicama Salad Dressing recipe from Food.com.
Author: sc91941sc91941
Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try fresh basil instead of cilantro in the dressing. Pare this side with another great side.. recipe#369273
Author: CHILI SPICE
Unlike most Chinese Cabbage Salad recipes, this one doesn't call for Ramen Noodles. If you like them in your salad, though, they can certainly be included. Taste the dressing as it's being prepared. You...
Author: bernrome
For my birthday, several of my friends and neighbors got together and wrote down some of their favorite recipes. This one from Annette Q. sounds refreshing. Best in early summer when raspberries are in...
Author: Acerast
This will make about 2 cups of dressing or 8 (1/4-cup servings) if you want a full-fat version, omit the water and add in 1/4 cup more of full-fat mayo. This dressing will increase in flavor with refrigeration...
Author: Kittencalrecipezazz
Make and share this Cucumber Dill Dressing recipe from Food.com.
Author: Boomette
Make and share this Parmesan Garlic Salad Dressing recipe from Food.com.
Author: Digboo
From Canadian Living magazine. All the flavours of a favourite sandwich tossed together on a plate makes this just as popular when it's a salad.
Author: Boomette
Make and share this Southwest Caesar Dressing recipe from Food.com.
Author: CookingONTheSide
Because of my stomach problems, indulging in oily salad dressings is not an option. Tonight i decided to end the bland salad and add some flavor without the oil and fat. This recipe is the perfect amount...
Author: YoungOne16
Make and share this White Balsamic and Lemon Vinaigrette recipe from Food.com.
Author: MandAs
From Pampered Chef using stainless mini whisk (which I love to use). Optional: Serve with green salad tossed with toasted sliced almonds, chopped pecans, sweetened dried cranberries, mandarin orange segments,...
Author: Smilyn
An elegant salad with a delicious maple syrup vinaigrette. The recipe says that each bite will be deliciously different, depending on what your fork picks up. Recipe is from Gourmet Today.
Author: DailyInspiration
Simple and sweet, only three ingredients. To be clear, this is NOT an Italian-style dressing. This is a mild, sweet, natural-tasting dressing with NO kick (that's how I like it). Still tastes good if you...
Author: laurenpie
Make and share this Suddenly Chicken Parmesan Pasta Salad recipe from Food.com.
Author: ElizabethKnicely
This is a very sweet dressing I found in my mother-in-law's recipe box handed down to her from her mother-in-law. I could eat this every time on a salad. I put all the ingredients in a quart mason jar...
Author: MichelleNicole
My friend Tina brought this to Easter dinner and I have been craving it ever since. This is a delicious and simple salad! The number of servings is a guesstimate. This feeds a crowd. For my family of 5,...
Author: Dine Dish
I don't know the month/date of the issue that I saved this from. It's my go-to caesar dressing when I want a quick dressing, or when I want something that's a little more kid-friendly than a classic caesar...
Author: Cyllene
This simple, yet terrific salad is served at Kariwak Village Hotel in Tobago. The recipe was featured in "Island Life" magazine. Delicious.
Author: WizzyTheStick
This is a Robin Miller recipe from the Food Network show Quick Fix Meals with Robin Miller. It is very good if you like sweet dressings. We eat this salad often. If you are like me and do not care for...
Author: Loves-2-Cook
Oh this is so good! Not your usual bleu cheese dressing at all--this one contains NO mayo or sour cream. An excellent, elegant dressing for your salad greens, served along with a steak and baked potato....
Author: BecR2400
This is a nice fruity vinaigrette that will compliment any salad. Toss it with some baby greens and serve with your favorite tropical dish.
Author: Sommer Clary
Make and share this Low-Fat Creamy Ranch Salad Dressing recipe from Food.com.
Author: Audrey M
Make and share this Dark Cherry Balsamic Vinaigrette recipe from Food.com.
Author: Crystal B.
A classic, and for good reason! Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood.
Author: Sharon123
EASIEST vinaigrette dressing around and I always get great reviews for it. Homemade jam is best as it is not as firm and mixes in better.
Author: carol.
Make and share this Honey Miso Salad Dressing recipe from Food.com.
Author: hlkljgk
This recipe comes from Gourmet Magazine, September 2002 and is a wonderful and fresh tasting dressing.
Author: Juenessa
I have been trying lots of recipes from "The New American Plate" a wonderful cookbook that features dishes that are lower in saturated fats and high in flavors. This is my own rift on one of their many...
Author: justcallmetoni
Make and share this Honey Mustard Dressing recipe from Food.com.
Author: Audrey M
Trader Joe's discontinued their best product ever--Cranberry Walnut Gorgonzola Vinaigrette. I had to have it. Here is attempt 1.0 at a copycat recipe. Note: This makes thick concentrate. Add water to dilute...
Author: krolek
Make and share this Vidalia Onion Salad Dressing recipe from Food.com.
Author: Parsley
Trying to get more soy into your Diet??? Or want no eggs or dairy???? Try this.!!!! Try As A dip!!!For Vegies or grilled chicken!
Author: Rita1652
If you've never had a molasses vinaigrette, you should try it. Its unique flavor is so good on spinach salad! This recipe comes from The Yokona River Inn in Oxford, Mississippi.
Author: Penny Stettinius