Traditional French Dressing -- This recipe was handed down to me from my mother born in Brittany, France to which I've added a slight variation. Lends itself to dressing freshly cooked asparagus, artichokes, etc.
I got this recipe off Copykats. It's really yummy and perfect for dips for chicken nuggets, french fries, or veggies. It's also delicious on sandwiches. I used Grey Poupon's Mild and Creamy Dijon mustard. Also, cook time is time in fridge. It will stay fresh for several weeks.
We were in Florida and had a meal at my FIL's friend's place. I almost passed out after tasting this dressing and demanded the recipe. I am putting it here for safe keeping, but if some of you want to try it, I guess that's ok.
This is very good basic salad dressing. The type of vinegar you use totally determines the character of it. For example, I really like an assertive local herb vinegar for summery salads. For versatility, you can't go wrong with a standard balsamic.
When I don't have the time or inclination to look up a recipe this is the salad dressing I make. I always have all the ingredients and I can change it up to match what I've put in the salad. I keep this in the fridge for up to a week and just bring it to room temperature and whisk again before serving.
Yup, here's yet another basic vinaigrette recipe, but what makes this recipe interesting are all the add-ons. Instructions are included for garlic, balsamic, lemon parmesan, scallion, herb, and blue cheese vinaigrettes. How cool! I found it on the Martha Stewart website.
A great salad dressing with a nice tangy flavor. The taste compliments lasagne, spaghetti, and other similar Italian dishes. Tonight I tried some leftover sauce on a salad of baby spinach and romaine with crumbled albacore tuna--it was fabulous. I at least double the recipe every time I make it because 1/3 cup just isn't enough. From Cuisine at Home.
This is from the Horn of the Moon cookbook. It originally called for wine or herb vinegar, but I like my version better. Serve it on a salad of romaine and tomatoes. The dressing would also make an awesome marinade for chicken or pork.
Just like a dressing from an old favorite restaurant of mine. Great with any type of salad, particularly those made with spinach or field greens. In fact, I usually serve this salad quite simply- just tossed field greens and thinly sliced cucumber. Sometimes I add thinly sliced granny smith apples as well for a nice crunch.