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  2. 11 Easy and Delicious Salad Dressings You Can Make at Home - AOL

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    Classic Vinaigrette. In a jar, shake up 3/4 cup of olive oil, 1/4 cup of white wine vinegar, one or two tablespoons of Dijon mustard, and salt and pepper to taste.

  3. You Need These 113 Classic (& Creative!) Thanksgiving Side ...

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    The sharp mustard vinaigrette is the perfect accompaniment to rich Thanksgiving flavors, but you might find yourself making it all year round too. Get the Spinach Salad recipe . PHOTO: JULIA ...

  4. Black Olive Vinaigrette Recipe - AOL

    homepage.aol.com/food/recipes/black-olive...

    1. Heat the broth in a 1-quart saucepan over medium heat until it's reduced to 1/2 cup. 2. Stir the reduced broth, oil, vinegar, olives, shallots, mustard and black pepper in a small bowl.

  5. 38 Salad Dressing Recipes to Jazz Up a Bowl of Greens - AOL

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    Get the recipe: Lightened-Up Honey Mustard Salad Dressing The Real Food Dietitian Drizzled over salad greens or tossed with shredded Napa cabbage, this light and slightly sweet dressing gives ...

  6. Rack of Lamb with Mustard-Shallot Sauce Recipe - AOL

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  7. Grouper with Cucumber Salad and Soy-Mustard Dressing

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    1. In a blender, puree the soy sauce with the rice vinegar, mirin, sake, mustard and one-third of the garlic. With the machine on, slowly pour in 6 tablespoons of the vegetable oil and blend until ...

  8. Salad dressing - Wikipedia

    en.wikipedia.org/wiki/Salad_dressing

    A salad dressing is a sauce for salads. Used on virtually all leafy salads, dressings may also be used in making salads of beans (such as three bean salad), noodle or pasta salads and antipasti, and forms of potato salad. Salad dressings can be drizzled over a salad, added and tossed with the ingredients, offered on the side, or served as a dip ...

  9. Remoulade - Wikipedia

    en.wikipedia.org/wiki/Remoulade

    The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). [2] It is commonly served as céleri remoulade, a mustard-flavored remoulade variation with shredded raw celeriac. Often it is served as a condiment for red meats, fish, and shellfish.

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