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This is the BEST I have ever tasted, but not for the fat conscious.
cooking.nytimes.com
This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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I love this tangy, sweet salad dressing! Great on any green salad, but especially good on a salad of mixed greens, dried cranberries, and toasted walnuts with just a little feta cheese.
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This yogurt variation of homemade ranch dressing provides extra creaminess and tons of flavor, making it a great topping for salads, sandwiches, and more!
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This recipe for Thousand Island Dressing is anything but usual, and is perfect for your next Reuben sandwich or grilled bratwurst.
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Make your own Thousand Island dressing that is perfect for fish, reubens, or salad that the whole family will love.
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A creamy comfort food dressing made with mayonnaise, sour cream, vinegar, brown sugar and honey.
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Spiced up with garlic, grated onions and paprika, this sweet, tomato-touched vinaigrette is perfect on almost any salad.
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If you do not like mayonnaise, this recipe is for you! It's so creamy, you'll never be able to tell that it's reduced fat! Couldn't be easier!
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Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.
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This is a spicy, spicy, and more spicy ranch-style dip to serve with poppers, fries, veggie sticks, and even wings.
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This creamy dressing goes well with salads.