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Get your blender ready, this dressing is fabulous. Just the right proportions. It 's great on a salad with lots of hearty ingredients like pasta, garlic croutons and salami.
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This homemade salad dressing gets a hint of creaminess from the addition of tahini.
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This classic creamy green salad dressing is flavored with tarragon, parsley, garlic, anchovies, and chives. It's also delicious served as a dip for steamed artichokes.
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This creamy variation on Green Goddess dressing replaces pungent parsley with buttery avocado, but includes the usual spices and anchovies.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Pretzels with a bite! This snack is shaken, not baked. Lemon pepper is the secret ingredient, and gives the spice marinade mixture a wonderful zest.
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Creamy peppercorn Ranch dressing over lots of crunchy, colorful vegetables and rotini pasta.
www.delish.com
Roll up a bit of Italy for lunch with provolone, roasted red peppers, and olives.
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Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.
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Chuck roast is slow-cooked with Italian salad dressing mix and pickled peppers until it is tender enough to shred with a fork.
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This spicy baked dip tastes just like hot chicken wings, but without the mess. It is very addicting, and is perfect for football and tailgating season. Serve with tortilla chips. I take this whenever I have to bring a dish and am always asked for the recipe.
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This kale salad with cilantro, mint, and peanuts is tossed in a peanut dressing creating a refreshing and hearty meal.