Japanese Salad Dressing
For dipping or drizzling, Japanese salad dressings infuse distinctive Asian flavors in crudites or fresh greens. From carrot ginger to miso to soy vinaigrettes, these easy Japanese salad dressings are fast and flavorful.See Popular Japanese Salad Dressing Recipes
Sirloin steak, soba noodles (Japanese buckwheat noodles) and shredded carrots make this healthful, aromatic salad a sophisticated treat any night of the week.
Here's a Japanese-inspired beef dinner that's quick to make. The subtle spiciness comes from pepper flakes, wasabi powder, and fresh ginger.
Refreshing fruit mixed with poached chicken breasts and Chinese noodles make this salad light and delicious. Easy to find, fine egg noodles make a good substitute for the Chinese noodles.
Bottled dressing won't be in the picture again when you learn the basic techniques behind how to make salad dressing. It's easy--just remember a few simple tricks.
To maintain that salad health halo--and make your vegetables taste amazing--here are 7 lightened-up salad dressing recipes that are way better than bottled.
This fruit bowl salad with honey mint dressing is aperfect option when looking for a healthy breakfast. The addition of the simple, fresh dressing will leave you refreshed and ready to get your day started!
When I was a kid, my dad made this special buttermilk-based salad dressing in a little lidded Tupperware pitcher. The pitcher was a marvel of mid-century engineering with neat extenders that we kids could thrillingly pull out ourselves with only minor finger-smushing risk, and when we had company for dinner, my dad would give a charming little apologia: "There's other dressing on the table, but this is one of my own invention; it looks a bit humble, but it's very good." And it really was tasty, because he perfected the recipe over years of tinkering.
We've handpicked our best salad recipes into this delicious recipe collection. From Caesar salad to fruit salad and salad dressing, we've got the recipes you'll love.
Paul Newman has salad dressing. Dan Aykroyd sells vodka. Jimmy Dean jumped into the sausage biz.
This Italian pasta salad is very healthy with the fresh veggies and zesty - not sweet - dressing.
Seven Layer Salad is a time-honored recipe that seems to make the guest list at almost every baby and bridal shower, family reunion, potluck, picnic and outdoor cookout or barbecue. The idea is simple: Layer seven ingredients in a bowl, add dressing and garnish. The dish is easy to make, you can mix and match whatever ingredients you already have on hand, and it naturally lends itself innovation and adaptation.
Did you know that Julius Caesar had nothing to do with the invention of the salad that bears his name? The credit for this delicious dish more properly goes to Caesar Cardini, a restaurateur who came up with the idea out of a combination of necessity and creativity. The story goes that Cardini wanted to serve salad to his restaurant patrons but found himself short of fresh ingredients to mix with his romaine lettuce. He raided his pantry and, using what he found there, concocted the recipe that went down in history. Other chefs began making Caesar Salad because of both its unique flavor and its economy--except for the lettuce and the egg in the dressing, it required no perishable ingredients.
Learn how to make the king of all salads: the Seven Layer Salad. This Midwestern classic gets a makeover and is laced with a delicious, tangy dressing.
This light and flavorful update to classic Broccoli and Grape Salad features a 4-ingredient Lemon Tahini Yogurt Dressing. Try it at your next bbq.
It's been said that fresh fruit is nature's candy--and with good reason. Fruit is sweet and delicious, colorfully wrapped, and doesn't require much dressing up to become an elegant dessert. While pies, tarts and cobblers all have their place, to truly savor the natural flavors of strawberries, melon, grapes and other fresh-picked "candies," you need look no further than how to make fruit salad.
To be honest, I haven't bought salad dressing in years. Part of the reason is that bottles of salad dressing in the fridge always seem somehow stale to me (even though they appear to keep practically forever -- hey, maybe that's part of the problem). Then there's the issue of that gunky mess that inevitably congeals on the rim of the bottle (ew), and the all-too-often glop that comes pouring out, making your salad into a soup (ugh).