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    You are in: Home / Cookbooks / Salad Dressings
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    96 recipes in

    Salad Dressings

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    43 Reviews |  By acid.

    The chipotle in the recipe can be adjusted according to taste.

    Recipe #82591

    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.

    Recipe #8661

    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.

    Recipe #68596

    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.

    Recipe #86615

    6 Reviews |  By Dancer^

    this is just devine.

    Recipe #80764

    23 Reviews |  By Kim D.

    The perfect Caesar dressing.

    Recipe #83436

    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.

    Recipe #145078

    This recipe is from "Green Hills Garden Club Cooks...Favorite Recipes from Vicksburg,MS" (Marion Baldwin). Excellent dressing recipe!

    Recipe #153977

    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.

    Recipe #152753

    Simple, Fast and GOOOD

    Recipe #152297

    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.

    Recipe #151429

    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.

    Recipe #144172

    This is one of the best dressings I've ever had - just watch out for the garlic! (but it's worth the stinky breath!) Perfect for low carb diets.

    Recipe #150095

    Not only is this a fantastic dressing for all kinds of salads even pasta salads, it also makes a wonderful meat marinade --- this dressing needs to chill for a few hours before using

    Recipe #168597

    This vinaigrette tastes really good with all salads, and I like it a lot in the summer on fresh tomatoes! The recipe uses soy sauce in place of salt, and a little sweetener/sugar balances the flavors.

    Recipe #168155

    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.

    Recipe #166428

    This is your basic vinaigrette, to this, you can add in herbs and fresh garlic or whatever you please, it's really good as is over a salad and also over veggies too!.

    Recipe #166068

    Use the best quality blue cheese you can find, makes all the difference. A variation of a Southern Living recipe.

    Recipe #165137

    4 Reviews |  By Chill

    I found this in the weekend magazine. I noticed no one had posted this recipe, and I thought it looked good.

    Recipe #161848

    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.

    Recipe #159537

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