Dressings/5 recipes

Nice salad, it is a great side dish.

We make this pasta salad all the time. It's loaded with the delicious flavors. Sometimes we add some steamed broccoli florets or asparagus, or a few freshly sliced mushrooms.

This salad is absolutely delicious, I used cilantro instead of parsley, marinated for about 4 hours, the salad was so refreshing and tasty, definitely will make it again.

A very different twist on tradional pasta/macaroni salad. Loaded with ingredients, this could be a meal in itself.

In Italian, “crostini” means “little toasts.” Crostini are made by slicing a French or Italian bread stick or baguette. Then rubbing with garlic and olive oil and toasting or grilling until crisp. The crostini may be drizzled with olive oil and salt and served plain, or they may be dressed with a variety of toppings and popped into the oven or broiler until warm.

A quick and easy to make delicious creamy salad dressing. Lower in fat and much tastier than store bought dressings.

Why buy salad dressing? This is so easy. You can always quickly make a salad dressing using these kitchen staples. Add your own herbs and voila! Instant personality.

This quick, easy and refreshing green bean salad is a great side dish in any occasion.

Roasting delivers loads of flavor and meaty mushrooms with texture. The fennel adds lovely subtle sweetness punctuated by the fresh crunch of the radishes topped with a light citrus dressing.

This one skillet side dish makes for quick and easy cleanup. The crunchy butter and maple toasted pecans dress up everyday green beans for a side worthy of a holiday feast.

The combination of orange and spices paired with dark chocolate makes these pretty cookies from Mary LaRock of Waukesha unique and delicious. Their interesting shape enhances any cookie platter.

Slightly sweet orange Asian flavors dressing coats the sweetness and crispness of the sugar snap peas in this light quick and easy side dish.

Tangy and tasty salad that combines fall/winter fruit and beets with a creamy dressing. Feel free to use canned or pickled beets in place of the fresh beets to save time.

I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.

Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.

This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. The combination of orange, lemon, lime and grapefruit really kick it up a notch. If you really want to impress your guests and blow them away with sophistication this is sure to wow them. Or just make the dressing and use it for other dishes and turn any ordinary vegetable into something special.