I have tons of surplus lettuce that I need to eat this week! What is your favourite super simple homemade oil & acid combo? [more inside]
I eat lots of salads and bowls. I'm getting tired of vinaigrettes and paying for overpriced bottled dressings. I'm looking for your best salad dressing recipes. More specifics after the jump. [more inside]
Please give me your best bottled salad dressing recommendations! [more inside]
I made a greek-inspired quinoa salad with red quinoa, chickpeas, cucumbers, tomatoes, red pepper, parsley, and red onion. Help me give it a dressing or a sauce! [more inside]
A few weeks ago I had dinner at Oh Canada, Eh? and the meal included the most amazing salad dressing I've ever had. We asked for the recipe and the chef gave us the ingredient list, but did not include amounts because (he said) he always makes it in such huge batches. [more inside]
I'm looking for a tried-and-true recipe for creamy Greek salad dressing. When I lived in the Boston area, the Greek salads I got from my neighborhood Greektalian pizza places (like Aram's #2), as well as from the small local pizza chain Upper Crust, came with a wonderful creamy, tangy dressing. Here in California and everywhere else in the country as far as I can tell, Greek salads come with a vinaigrette-type dressing, and searching for Greek salad dressing recipes returns nothing but vinaigrettes as well. I've spent some time experimenting with ingredients, but I'm hoping someone here is familiar with this type of dressing and has a good, tried-and-true recipe. Are you? Do you? I'm looking for recipes only, please, not suggestions for what might be in the dressing.
I have a recipe for cold beans soaked in oil and vinegar that I make all the time. Could I can these beans, so that I don't have to prepare them every day? [more inside]
What can I bring to work once a week (or keep at work), to make a variety of salad dressings for my daily lunch salad, that doesn't need to be refrigerated? [more inside]
Why would bottled dressing with these ingredients need to be refrigerated before opening? Is it a safety issue or a quality issue? [more inside]
What's a good recipe for a salad dressing made with sesame oil--and for a salad to dress with it? [more inside]
Vegetable salads that keep or even get better, when already dressed, for at least a few hours? [more inside]
I'm 25 and starting to cook - What? Where do I get it? Why? [more inside]
Can I Eat It Filter: homemade salad dressing edition [more inside]
Can anyone recommend a good bottled vegetarian Caesar salad dressing? [more inside]
What's the deal with my salad dressing? It is frothing like a rabid dog! [more inside]
Give me some salad dressing recipes! [more inside]
Contacting the ex is completely out of the question, but holy mother of croutons her salad dressing was fantastic. She is of Russian-German descent and grew up in the greater Chicago area. Her German grandmother gave her the recipe, supposedly. I have researched German salad dressing to no avail. While telling the truth was not her strength, I cannot find the recipe anywhere, which lends credence to the family recipe story. I have tried and failed to re-create it on my own, many times. The ingredients that I know are in the salad dressing are: aromat (which knowing now that it is MSG, means I will probably leave it out, but might hint at when the recipe was originally created) green onions, tarragon vinegar, one raw egg, fresh cracked black pepper, salt, sugar. I would guess there is garlic in it too, but I am not certain. After reading this post, I'm pretty sure it's not this. I don't remember dill being a strong flavor in the dressing. I've experimented with adding various spices and using olive oil/vegetable oil and cannot get it right. It looks a bit like Caesar salad dressing, but darker in color and less viscous. Does this sound familiar to anyone? Thanks in advance.
What is your most delicious salad dressing recipe?