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8 Ways to Use Salad Dressing (Slideshow)

8 Ways to Use Salad Dressing (Slideshow)


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Salad dressing does more than flavor leafy greens

Make a Dipping Sauce

Add ranch dressing to a mashed up avocado for a delicious dipping sauce for crackers and crudités. You could also use this sauce as a spread on burgers or sandwiches.

Make a Marinade

Oil-based Italian salad dressing makes a great marinade for grilled chicken and steaks. If you’re planning on grilling burgers, try adding Italian dressing directly into your ground meat mix.

Use it in Braised Dishes

Balsamic vinegar becomes even sweeter and more fragrant when heated. Try adding balsamic vinaigrette to braised dishes for extra flavor.

Flavor Fried Chicken

Thinkstock

If you’re making fried chicken from scratch, dip the pieces of chicken into a mixture of buttermilk and ranch dressing before dredging them in flour, batter, or bread crumbs. Not only will the chicken be juicy, it will be extra flavorful, too.

Make a Stir Fry

If you don’t have time to make a stir-fry sauce from scratch, check to see if you have sesame ginger dressing on hand. Simply add the dressing to your wok just before the stir fry is finished. Then, toss the ingredients a few times until they are coated in the dressing.

Make Hot Dip

Tired of spinach dip? Try making a Reuben-inspired dip instead. Combine Russian dressing with sauerkraut and pastrami or corned beef in an oven-safe dish. When the dip is heated through, top with Swiss cheese and pop it in the broiler until the cheese melts. Serve with crisp wedges of rye toast for dipping.

Quick and Easy Bruschetta

If you need a quick and easy appetizer, toss cut tomatoes in Italian salad dressing and then place them on toasted slices of bread to make a mock bruschetta.

Flavor Potato Salad

Give your potato salad a flavorful makeover by swapping some of the traditional mayonnaise with ranch salad dressing.


Yes, ranch dressing makes great dip all by itself, but you can also use it as a base to to boost the flavor in other dips. Try this recipe for Amazing Buffalo Dip made with ranch dressing. Another idea: Substitute ranch dressing for half the amount of mayonnaise in spinach dip and artichoke dip.

Start with bottled ranch dressing and blend it with chopped jalapeño, avocado, and a squeeze of lime to make a creamy jalapeño ranch dressing. Thin it out with lemon and olive oil for a creamy ranch vinaigrette. And make pasta salads with ranch dressing instead of mayonnaise or vinaigrette.


Ketchup Is King

Americans love ketchup. We slather it on burgers and hot dogs, and dunk fries in it. The tangy red sauce made from tomatoes has good-for-you antioxidants. To keep added sugar and salt in check, make your own. Simmer a 6-ounce can of low-sodium tomato paste, 1 tablespoon of brown sugar, and 1 teaspoon each of garlic and onion powders for an hour.


8 Ways to Use Salad Dressing (Slideshow) - Recipes

Here’s a recipe folder from Good Seasons highlighting their salad dressing mixes and various ways you can use them in recipes. This was found in a large collection, date unknown. All the recipe ideas are typed below along with a scanned copy of the folder.

HAVE YOU TRIED THE
NEW GOOD SEASONS
SAUCE & GRAVY MIXES?

14 RECIPE IDEAS
WITH

Good Seasons

SALAD DRESSING MIXES

SLICED EGG SALAD

Arrange overlapping slices of hard-cooked egg (one egg per serving) on a bed of shredded lettuce. Decorate with olive slices or strips of pimiento. Over each individual salad, pour GOOD SEASONS CREAMY RUSSIAN SALAD DRESSING. It’s a perfect flavor complement to eggs!

ANTIPASTO SALAD

Wonderful first course for dinner, or as an accompaniment to drinks. On lettuce-lined individual salad plates, arrange several of the following: cauliflower florets, sliced zucchini, tomato slices, anchovy fillets, olives, small salami slices, onion rings. Pour on GOOD SEASONS ITALIAN SALAD DRESSING and serve. Note: raw mushrooms, marinated overnight in Italian salad dressing, are good too!

ZESTY SHRIMP SALAD

Combine 2 cups diced cooked shrimp and 1/2 cup diced celery with enough GOOD SEASONS CHEESE GARLIC SALAD DRESSING to moisten well. Pile onto lettuce leaves and garnish with hard-cooked egg or tomato wedges. Add hot rolls or biscuits and you have a beautiful luncheon for two!

QUICK CAESAR SALAD

Toss bite-size pieces of romaine or other lettuce with GOOD SEASONS PARMESAN SALAD DRESSING. Add slightly beaten egg toss until egg disappears. Add croutons and anchovies or ripe olives, if you wish. Easiest fresh Caesar salad in the world — the Parmesan cheese and garlic are already in your dressing!

SPECIAL FRUIT-CHEESE SALAD

The cheese is in the dressing — GOOD SEASONS BLEU CHEESE SALAD DRESSING! Just pour it over a mixture of sliced fruits: oranges, apples, pears, peaches, bananas, melon — whatever is in season. Arrange on lettuce and garnish with grapes.

LUNCHEON SALAD

The prettiest, most flavorful way to use leftover cooked ham, beef, pork, or chicken! Arrange strips of meat, and cheese if desired, on individual bowls of torn salad greens. Surround with tomato wedges moisten well with GOOD SEASONS OLD FASHION FRENCH SALAD DRESSING. Serve with hot rolls or biscuits.

SENSATIONAL SLAW

Combine 1/3 cup mayonnaise with 1/2 cup GOOD SEASONS ONION SALAD DRESSING. Blend with 1 quart shredded green cabbage, 1 quart shredded red cabbage, and 1 cup seedless grapes. A hit for picnics!

PERFECT CRISP GREEN SALAD

The delicate taste of fresh salad greens (romaine, escarole, iceberg lettuce, etc.) should never be overpowered by the dressing. That’s why the subtle flavoring of GOOD SEASONS OLD FASHION FRENCH SALAD DRESSING is perfect. Wash and drain the greens, chill well, and toss with OLD FASHION FRENCH SALAD DRESSING, made with olive oil or vegetable oil, as your family prefers.

BACON-TOMATO-SPINACH SALAD

Add bits of cooked and well-drained bacon to washed and chilled spinach, broken into bite-size pieces. Toss well with GOOD SEASONS GARLIC SALAD DRESSING. Place on individual salad plates and garnish with tomato wedges and sieved hard-cooked egg. The gentle garlic flavor is just the right accent for this salad!

POTATO SALAD WITH…

NO-CHOP ONIONS–the onions have been chopped for you, in GOOD SEASONS ONION SALAD DRESSING MIX! Blend 1 envelope of mix with 1 cup mayonnaise and 1/4 cup vinegar. Add to 6 cups cubed boiled potatoes, 2 chopped hard-cooked eggs, and 1/2 cup dill pickle. Chill thoroughly. Makes 8 generous servings.

RICE SALAD PROVENCALE

Another meal-in-a-salad-bowl! Add 1 can (7 oz.) tuna, flaked, and 1 small onion, chopped, to 2 cups cold cooked rice. Toss with GOOD SEASONS CREAMY FRENCH SALAD DRESSING, enough to moisten well. Place on lettuce-lined platter with a border of tomato wedges or avocado slices. Makes 2 or 3 servings.

LOOK WHAT YOU CAN DO WITH

Good Seasons and Sour Cream!

Just add one envelope of your favorite Good Seasons Salad Dressing Mix (Italian, Garlic, Bleu Cheese, Cheese Garlic, Old Fashion French, Parmesan or Onion) to 1 pint sour cream. Delicious!

for DIPS: Surround a bowl of Good Seasons and sour cream mixture with potato chips, crackers, corn chips, crisp raw vegetables (carrot sticks, cauliflower florets, celery), or shrimp. *Especially good made with Good Seasons Onion, Italian, Cheese Garlic, or Garlic Salad Dressing Mix.

for SALADS: Toss with mixed greens or assorted fruits. Or use to fill half an avocado or Bartlett pear. *Especially good made with Good Seasons Bleu Cheese, Parmesan, or Old Fashion French Salad Dressing Mix.

for VEGETABLES: Serve a generous spoonful on steaming baked potato, asparagus, broccoli, cauliflower–adds zip to almost any vegetable. *Especially good made with Good Seasons Italian, Garlic, Cheese Garlic, or Old Fashion French Salad Dressing Mix.


36 Easy Salad Dressing Recipes That Will Make You Skip Store-Bought

Southerners love their condiments. Though there are heated arguments over which regions&rsquo barbecue sauce is best and whether or not ranch belongs on pizza, we can all agree on one thing: When it comes to salad dressing, homemade is the way to go. If you think, &ldquoI don&rsquot have time for that!&rdquo let these easy salad dressing recipes speak for themselves. Tossing together a homemade vinaigrette before dinner makes such a big impact with only a few minutes of hands-on time. Whether you&rsquore craving a classic buttermilk ranch dressing or want to spice up your salad game with a jalapeño-lime vinaigrette, these salad dressing recipes will fit the bill for anything on the menu. Toss your favorite pasta salad with a bright lemon dressing or top grilled veggies with our summery basil vinaigrette. With these simple and flavorful homemade salad dressings, you&rsquoll pass right on by the condiment aisle at the grocery store.


8 Ways to Use Yogurt in Your Cooking (i.e., Put It in Everything)

My yogurt obsession began at an early age, when my mom would hand me a container of it on my way out the door as a “you’re late for school” breakfast. Recently I’ve learned to love the thicker, richer Greek variety, but I remain an equal-opportunity fanatic (in fact, most of my suggestions below work with both Greek and plain).

The chefs at all my favorite spots make it easy to continue this love affair. They use it to dress up shaved vegetables, cool down spicy meats, and replace boring old cream as the whipped topping on what seems like every dessert. At Sqirl in Los Angeles, Jessica Koslow scents it with cumin, then swooshes it below blistered green beans. “I love it because I always want something refreshing and light,” says Koslow, who adds dollops to brighten and balance fatty or fiery foods.

Taking a cue from chefs like Dan Barber at Blue Hill and the restaurant’s line of savory yogurts, I’ve returned to my yogurt-for-breakfast ways, but now I stir in shallots, cucumbers, and herbs, not fruit. I’ve also been inspired to mix it with freshly grated garlic (you’ll forget aioli exists) and serve it with shortcakes (still counts as breakfast!). It’s become as ubiquitous as olive oil in the way I cook and eat, and not even because of all those probiotics—though they are a nice bonus.

1. Boost your breakfast
You can eat it straight from the container, sure, but yogurt’s also great slathered on toast in lieu of butter, or as the base for a chia pudding.

2. Use it in salad dressings
Just add a tablespoon or two of olive oil to about a half cup yogurt, thin with water, then season with salt and pepper. If you’d like, bolster with cider vinegar and chopped shallot.

3. Replace your mayo
Lighten up chicken salad, dips, or spicy crab toasts.

4. Try it in a marinade
The enzymes in yogurt help break down proteins, which tenderizes meat and fish. The upshot? It’s ideal for marinades, especially ones with Greek and Middle Eastern flavor profiles.

5. Add a dollop to (almost) anything
A spoonful (or two) makes the perfect finishing touch on everything from roasted vegetables to cooked meats to eggs with sautéed greens. It’s cooling, a bit fatty, and versatile—mix in toasted spices, herbs, or chiles to build flavor.

6. Make labneh your new go-to spread
Remember when we all fell for hummus? Now we’re all into labneh, Lebanese strained yogurt.

7. Whip up actual frozen yogurt
Dessert feels virtuous when it’s packed with probiotics. Get the recipe for Yogurt-Lime Sorbet here.

8. Swirl it into soups
Lend body and creaminess—without any cream—to vegetable soups like carrot or cauliflower. Just stir in some Greek yogurt right before serving.

As yogurt options multiply, it’s harder to know what’s healthy and what’s “healthy.” A few rules:

1. Go Greek
“Plain Greek offers two to three times the protein of traditional yogurt, so you stay full longer. It’s also lower in sugar and sodium,” says nutritionist Lauren Slayton, of New York City’s Foodtrainers.

2. Skip nonfat
Proof that the fat-free craze is fading: Slayton endorses only full-fat and 2 percent (just keep in mind that full-fat is higher in calories). “Avoid nonfat because it won’t keep you as full. Plus, you need some fat to absorb the vitamin D,” she says.

3. Beware of faux-gurt
It can take three times the amount of milk to make real Greek yogurt, so some companies try to create the same consistency by adding thickeners. Make sure there’s no cornstarch, milk protein concentrate (MPC), or tapioca on the ingredients list.

4. Sweeten it yourself
You want single-digit sugar content, which means buying plain yogurt and adding your own natural sweeteners or fruit. Slayton advises keeping it to two teaspoons or fewer of Grade B maple syrup, honey, or coconut sugar.


These Tasty Salad Dressings Will Give Your Boring Lunch New Life

Who actually has the time to whip up a homemade vinaigrette during the week? Not us! Luckily, there are tons of tasty store-bought salad dressings to choose from that'll save you precious time during both prep and cleanup.

Most of the best salad dressings also double as an easy one-step marinade for flavorful chicken, pork, seafood, and much more! Take a spin through our top picks to meet your new favorite dressing.

Aromatic parsley, chives, tarragon, lemon juice, and tart apple cider vinegar shine in this creamy and organic salad dressing from Annie's. Many reviewers say this dressing is so tasty, it's "drinkable!"

Because it's good on literally everything, Green Goddess gets my seal of approval as Editor's Choice.

If you're a hummus lover, you'll love these rich, thick, super flavorful dressings from O'Dang Hummus. Made with non-GMO ingredients, this Greek Tzatziki flavor is loaded with cucumber-dill goodness and plenty of garlic.

After you try this chickpea-loaded dressing, you'll never want to dip your carrot sticks in anything else.

If you're on the lookout for delicious, dairy-free salad dressings, Daiya has you covered! This vegan variety pack contains Homestyle Ranch, Creamy Caesar, and Blue Cheeze dressings, all made with non-GMO, plant-based ingredients.

We particularly love dipping raw carrot sticks and red bell pepper spears into the yummy Homestyle Ranch.

Heart-healthy avocado oil is having a moment in the culinary world, so it makes sense that we've been seeing this superfood ingredient pop up in salad dressings.

The Dreamy Italian dressing from Primal Kitchen is made with organic red wine vinegar, avocado oil, lemon juice, and a blend of savory spices that make it a better-for-you salad dressing option.

This ginger- and sesame-flavored dressing from Bragg truly does it all. It's stellar as a marinade in stir-fries or grilled chicken dishes, and it makes for a zingy salad vinaigrette as well.

If you could bottle the flavors of springtime, this would be it. Made with tart apple cider vinegar, fragrant cilantro, and zesty lime, this salad dressing from Stonewall Kitchen pulls double duty, not only as a vinaigrette, but also as a marinade for shrimp, salmon, and chicken breasts.

You'll definitely want to stash a bottle of this yummy dressing in your fridge for any last-minute dinner parties.

With its blend of rustic Italian spices like oregano, basil, and plenty of garlic, this zesty dressing from Wish-Bone also doubles as a delicious marinade for grilled chicken or pork dishes. Reviewers swear by this versatile and crowd-pleasing dressing, since kids love the mild taste, too.

Referred to as "the great American condiment" by some, creamy, zesty ranch is a beloved salad dressing and food topping in the U.S. of A.

Though the jury is out on just how good this rich buttermilk-derived stuff really is, it's a consistent best-seller. If you're putting ranch dressing on your pizza, however, we need to have a talk .

If you love the taste of savory roasted sesame, we apologize in advance for introducing you to your new kryptonite. This deep-roasted sesame dressing from Japanese brand Kewpie is so addictive that reviewers admit to drinking it straight from the bottle.

Side note: It also makes a mean dipping sauce for dumplings.

One of the most versatile dressings to have on hand, this Parmesan Balsamic vinaigrette from Newman's Own is simple, yet packed with robust spices and flavor &mdash perfect drizzled atop any salad.

Robust dijon mustard and sweet natural honey mingle in this satisfyingly creamy salad dressing from Brianna's. Follow the label's recommendation and drizzle it over a ripe avocado &mdash you'll thank us later!


8 Ways to Use a Bag of Salad

1. Smoothies

Any greens can be put into a fruit smoothie for added nutrition! Just grab a handful and throw it into your blender, along with fresh or frozen fruit and some liquid. You’ll hardly notice a difference in taste, and it’s a great way to sneak in a serving of veggies!

2. Frozen Cubes

Make frozen cubes of pureed greens. They keep for weeks in the freezer, and it’s an easy way to sneak some greens into smoothies, pasta sauces, casseroles, lasagnas, and more!

To make your own frozen green cubes, pulse several handfuls of greens and a bit of water together in your blender, then pour the puree into an ice cube tray. Freeze the tray, then pop the cubes out and store them in a freezer bag.

3. Top It Off

You can use all kinds of greens to add flavor and nutrition right on top of your favorite meals. I love to pile a handful of peppery arugula leaves right on top of a good pizza. You can even make your greens a star ingredient in your pizza! A quick Google search for “salad pizza” yields dozens of delicious-looking results.

4. Power Up

“Power bowls” are a popular way to pack a meal’s worth of nutrition into one convenient bowl. They’re heartier than a salad, consisting of a base of grains, with added layers of proteins, veggies, herbs, and usually topped with a dressing.

My favorite power bowl is a southwest-inspired affair. I start with a thick layer of spring greens, then add black rice, shredded chicken, corn, black beans, and chopped cilantro. Then I drizzle a southwest dressing over the top to finish it off. Yum!

5. Side Dishes

Sauteed greens make a quick and easy side dish! Spinach, kale, and chard all taste delicious when cooked down in a bit of oil and sprinkled with kosher salt. Serve alongside your favorite meat and potatoes meal.

6. Spreads & Dips

You can blend a handful or two of greens into almost any dip or dressing, including hummus and pesto. It’s a great way to punch up the nutritional value, and it can help stretch a recipe if you’re feeding a crowd. Spinach is a good choice because it has a mild flavor. But for stronger flavored spreads like pesto, you can use add almost any greens undetected!

7. Wraps

Make lettuce wraps! You really can make almost anything into a lettuce wrap, and you can use all kinds of lettuce to do it. I prefer using romaine hearts, because the stiff leaves are great for filling!

8. Salads

Of course, no list of uses for lettuce would be complete without mentioning salad. Check out the recipes for some of my favorite salads, including:


11 Easy Salad Dressing Recipes You Should Always Make At Home

Before you buy that next bottle of salad dressing at the grocery store, think about opening your wallet, feeding bills into a paper shredder and covering a bowl of salad with ’em. Instead, keep the money in your wallet and make your own delicious, inexpensive and easy-to-prepare salad dressings at home.

We spoke to Mamie Fennimore, author of Dressings: Over 200 Recipes for the Perfect Salads, Marinades, Sauces, and Dips , about the 11 dressings she says you should never buy from the supermarket, and how to make them easily in your kitchen.

Here’s why you should make dressing at home

There are a few major reasons to skip the store-bought stuff, according to Fennimore:

If you make your dressing, you’ll know exactly what you’re pouring on the salad.

While Fennimore used to buy dressings in supermarkets, she never quite felt good about it. “I would read the label and think, ‘I don’t know half these ingredients,’” she told HuffPost. “I was getting more flavor ― and more security ― in what I was making for myself and others when I was making my own.” For example, EDTA is an ingredient found in many salad dressings. While the Food and Drug Administration says it’s safe to consume, some have concerns that it can cause allergic reactions, asthma attacks, skin rash and possible kidney damage.

Dressing takes almost no time at all to prepare.

Great news: You don’t have to be a James Beard Award-winning chef to whip up dressing. “Some of the most basic ones [like vinaigrette] take four minutes,” Fennimore said. “You literally pour oil, vinegar, salt and pepper all into a Mason jar and shake it for a minute. It’s so easy.” Even the more slightly complicated Caesar and blue cheese dressings can be done in five to 10 minutes if you have a blender or food processor handy.

It tastes better.

Nothing beats the taste of homemade food, and that includes salad dressing. “Sure, salad dressing has a good shelf life, but they’re dead in the bottle,” Fennimore explained. “There’s nothing flavorful about them.” Something changes when you prepare dressing right before you eat it. “People notice the freshness right away when you make something homemade!” she told HuffPost.

It’s less expensive in the long run.

Obviously, the price of a bottle of salad dressing varies depending on the ingredients, but let’s say the average price is about $4-5. You can make it at home for much less, especially if you’re making something simple like a lemon vinaigrette. “If you think about it, one lemon is 50 cents, a tablespoon or two of olive oil from a $10-15 bottle is a few cents, and balsamic is the same price,” Fennimore calculated. “I’d say it’s probably $2 to make your own dressing, maybe less.”

Here are 11 salad dressings you can easily make at home

Fennimore breaks up her book into a few categories, and this list of 11 dressings pulls from a few of those categories, including vinaigrettes, creamy dressings, dressings with bold flavors and sauces. From blue cheese to ranch to a ton of easy vinaigrette recipes, here are 11 dressings you can make in 10 minutes or less.


From Salad Dressing To Stock: 12 Clever Ways To Use Coconut Water

Think you’re the most devoted coconut water lover out there? Well, we wonder if you’ve heard of all twelve of these coo-coo for coconuts uses? Our friends at Food Matters are uncovering a dozen new and unusual ways to use our favorite nut from coconut Americanos to coconut water as stock to cook rice in – absolutely genius!

We’re obsessed with this list. Which idea are you going to try first?

Need a refresher on why you should be drinking coconut water in the first place? Here are 55 reasons.

12 Crazy Ways To Use Coconut Water

Wash Your Face

Coconut water is popular in India for clarifying the face and is said to reduce acne, control oily skin and moisturize. Try it yourself with fresh, unsweetened coconut water!

Cure A Hangover

Enjoyed yourself a little too much last night? Dehydration and reduced electrolyte levels are the major reasons you’re feeling so lousy. Drink coconut water before you go to bed that night, or drink it in between glasses to help cut down the likelihood of a bad hangover. Drinking less alcohol will also help!

Swap It For Stock

Try using coconut water as a replacement for stock or plain water when cooking soup or rice! It adds a unique flavor to your dish, and can be used sweet or savory.

Make An Iced Coffee (Espresso In Coconut Water)

Move over milk, coconut water makes a great base for an iced coffee. Simply pair 1 shot of espresso with as much coconut water as you like. Serve over ice cubes. Perhaps coconut water ice cubes?!

Face Mask

Take a little time to pamper yourself. Simply combine a dash of lemon, coconut water, a pinch of cinnamon, a dollop of natural yogurt, a little turmeric, and some quick oats to create a paste. Leave on for 5-10 minutes. Your skin should feel nourished and soft with this calming mask.

Support Your Gut Health (Coconut Kefir)

Create a probiotic rich drink using water kefir grains. You can order these online or at your local health food store. It’s similar to kombucha helping to nourish and support your gut health.

Cool Down

Whether you’re making a punch or simply wanting an icy cold drink, make coconut water ice cubes! Add edible flowers, lavender, or pieces of fruit such as blueberries and raspberries for a gorgeous way to chill any drink and cool yourself down!

Make Icy Poles!

Slice fresh fruit and add to ice block moulds. Pour coconut water in and place in the freezer to set. It’s hydration and a pretty, nourishing snack all in one!

Make Healthy Candy With It

Kids and big kids alike will love these jello-style candies. Simply combine ½ a cup of agar agar (or quality grass-fed gelatin) with ½ cup of boiling water, ½ cup of fresh fruit juice (just don’t use pineapple or passionfruit, it won’t set), 1 cup of coconut water, and 2-3 tablespoons of maple syrup. Pour into a lined container and set in the fridge. Cut into whatever shapes you like once firm and enjoy

Make A Salad Dressing

Create a delightful dressing by combining ¼ cup of coconut water, 2 tbsp of lemon juice, 2 tbsp of olive oil, and a pinch of sea salt and cracked pepper. It works amazing with a mixed fruit and vegetable salad! Perfect for Summer!

To read more ways to use coconut water click through here!

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