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This yogurt-based dressing touts fresh raspberries and raspberry vinegar, and is perfect tossed with a simple salad of crisp greens. Great splashed on a salad of sliced oranges.
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This beautiful vinaigrette combines cranberry sauce and mustard for a light, tangy taste.
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This easy vegan ranch dressing comes together quickly with avocados, soy milk, apple cider vinegar, dill, parsley, garlic powder, and chive.
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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.
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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.
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Red and golden beets, fennel slices, crumbled goat cheese, and avocado slices drizzled with basil vinaigrette make a delicious salad.
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Balsamic vinaigrette combines with teriyaki and Worcestershire sauces to flavor this jerky.