10 results in Dressing

Salad Dressing Au Vieux Duluth

1/2 grated carrots 1/2 grated cucumbers 1/2 grated medium onion 4 tbsp (60 ml) of salt 2 tbsp (30 ml) of minced garlic 2 tsp (10 ml) of pepper 2 tbsp (30 ml) of chicken base, powdered 2 tsp (10 ml) of oregano 16 oz fl. (457 ml) of vi...

Creamy Dill Ranch Dressing

2/3 cup (150 mL) buttermilk 1/3 cup (75 mL) light mayonnaise 2 tsp (10 mL) cider vinegar 1/2 tsp (2 mL) Dijon mustard 1/4 tsp (1 mL) pepper 1 pinch salt 1 dash hot pepper sauce 1 tbsp (15 mL) chopped fresh dill 1 tbsp (15 mL) chopped fresh pa...

Herbed Sour Cream

1 cup (250 mL) sour cream 1/4 cup (50 mL) finely chopped fresh chives or green onions 1 pinch each salt and cayenne pepper

Strawberry Salad Dressing

1 cup (237 mL) Smucker's® No Sugar added Strawberry Fruit and Concentrated White Grape Juice Spread 1/4 cup (59 mL) balsamic vinegar 1/4 cup (59 mL) Dijon mustard 3/4 tsp (3.75 mL) freshly ground pepper 1/2 cup (118 mL) olive oil 1/2-3/4 cup (11...

Jam & Salad Vinaigrette

1 cup (250 mL) Smucker's® Pure Raspberry Jam 1/4 cup (50 mL) balsamic vinegar 1/4 cup (50 mL) Dijon mustard 3/4 tsp (3 mL) freshly ground pepper 1/2 cup (125 mL) Crisco® Canola or Vegetable Oil 1/2 - 3/4 cup (125-175 mL) water

What makes a classic vinaigrette

1 teaspoon of mustard to taste 1 tbsp vinegar 2-3 tablespoons oil according to your will 1 pinch of salt 1 pinch of pepper 1-2 teaspoon (s) tablespoon oil in addition to accompany the starchy

Sun-Dried Tomato Vinaigrette

1/4 cup (60 mL) drained oil-packed sun-dried tomatoes 2 tbsp (30 mL) balsamic vinegar 1 garlic clove, minced 1 tsp (5 mL) dried oregano 1/2 tsp (2 mL) granulated sugar 1/4 tsp (1 mL) pepper 1 pinch salt 1/3 cup (75 mL) extra-virgin olive oil

Easy Vinaigrette Dressing

1 large garlic clove, peeled and minced 1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons white wine vinegar 3/4 cup Crisco...

Maple balsamic vinaigrette

Maple vinaigrette (IGA)

150 ml (2/3 cup) olive oil 80 ml (1/3 cup) apple-cider vinegar 60 ml (1/4 cup) maple syrup 5 ml (1 teaspoon) orange zest, grated 3 ml (1/2 teaspoon) Dijon mustard 3 ml (1/2 teaspoon) dried thyme Salt and pepper, to taste