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And drizzling our salads with a delicious dressing not only makes them taste better, but the fat the dressing contains helps our bodies absorb some nutrients like carotenoids and calcium.
A great salad dressing comes down to a tasty balance of tanginess, saltiness, and richness. The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid. Personally, I prefer a ...
Thousand Island dressing on a salad. Thousand Island dressing is widely used in fast-food restaurants and diners in the United States, where it is often called "special sauce" or "secret sauce". An example of this is In-N-Out Burger's "spread", served on burgers and several "secret menu" items; despite its name, it is a variation of Thousand ...
Greek Creamy Garlic. Combine 1/2 cup of unflavored Greek yogurt, 1/4 cup of olive oil, minced garlic, mayonnaise, lemon juice, and salt and pepper to taste.
Louis dressing is a salad dressing based on mayonnaise, to which red chili sauce, minced green onions, and minced green chili peppers have been added. It is commonly used as a dressing for salads featuring seafood, such as a crab ( Crab Louis , the King of Salads [ 1 ] [ 2 ] ) or shrimp ( Shrimp Louis ).
The dressing was the signature dish at the historic Nantucket Cove restaurant in St. Louis, whence the proprietor had purchased the tightly guarded secret recipe from the Mayfair hotel iteself. While the original recipe remains a secret, there are many versions of "Mayfair dressing" on the menu in present day St. Louis restaurants. [3]
Here is a simple 5-minute recipe for salad dressing using apple cider vinegar. Plus a simple list of the elements to make a great homemade salad dressing and vinaigrette from scratch.
Russian dressing is mentioned as early as 1900 in U.S. sources. [2] It is also documented in a 1910 catering book as an alternative to vinaigrette for dressing tomatoes or asparagus. [3] A 1913 cookbook has a recipe which is a vinaigrette with paprika and mustard. [4] A mayonnaise-based recipe is documented in 1914. [5]
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