When you think of potato salad, you might picture a creamy, mayonnaise-based dish. But this Greek Potato Salad is here to ...

Leftover dressing should be refrigerated, then shaken again after it comes to room temperature. • If pan frying the croutons, a cast iron skillet works well. 1.

These healthy homemade salad dressings, from herb vinaigrettes to thick and creamy dressings, all have no added sugar.

This dressing would also be brilliant in a classic Cobb salad, made with chicken, bacon, hard-boiled eggs, and avocados. Or, toss it through a basic pasta salad to amp up the indulgence factor.

Decide on your formula 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.

Classic Red Wine Vinaigrette Makes 1 cup 2 ounces red wine vinegar (about ¼ cup) 1 tablespoon Dijon mustard ¼ teaspoon salt, or to taste 6 ounces canola oil (about ¾ cup) Cook's notes: This is ...

In a medium bowl, combine the mustard, vinaigrette and vegetable oil and whisk to combine. Transfer contents to a resealable plastic bag and add the tenderloins. Turn the tenderloins so that they ...

Pad prik king (red curry chicken and green beans): This dry curry from Alexa Weibel comes together almost instantly in the ...

A classic vinaigrette recipe has a 3:1 ratio of oil to vinegar (or other acid). However, traditional French vinaigrette recipes (like the one Julia Child is known for) use a 1:3 ratio of vinegar ...

A classic vinaigrette dressing is easy to make, and requires few ingredients. Always start with a high-quality olive oil or avocado oil.