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cooking.nytimes.com
Green Goddess is a California classic It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it’s too thick and intense for delicate spring mixes Although I’ve made the anchovies optional, I recommend them because they add depth to the flavor
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Get Zobo & Meester's Coleslaw Dressing Recipe from Food Network
cooking.nytimes.com
I have added tuna to a classic Italian antipasto of cauliflower and capers dressed with vinegar and olive oil For the best results give the cauliflower lots of time to marinate.
www.allrecipes.com
Orange slices and mixed greens are served with a cinnamon and cream cheese dressing for a light and refreshing salad.
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Get Shaved Vegetable Salad Recipe from Food Network
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Sweet-hot relish and chipotle pepper powder add a nice kick to this spicy egg salad, which is perfect for sandwiches at summer picnics.
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This simple mixture of ketchup, vegetable oil, and sugar are beaten in a stand mixture to achieve a creamy texture for this quick and easy French dressing replacement.
Ingredients: ketchup, vegetable oil, sugar
www.delish.com
A tangy dressing made with blue cheese and light cream.
Ingredients: sherry vinegar, olive oil, water
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With tahini, lemon, and herbs.
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Everything goes into a jar and you give it a good shake. That's all there is to it - oil, raspberry vinegar, sugar, mustard, oregano and pepper.
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This creamy, rich and tangy dressing turns a simple green salad into a flavorful treat!
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Get Sandy's Potato Salad Recipe from Food Network