Make your own with 3 parts olive oil to 2 parts red wine vinegar, add some garlic, basil, parsley and a bit of dill.
Or try 1 part lemon juice to 2 parts olive oil, add some garlic and a teaspoon of sherry vinegar and some minced lemon zest.
Or...
1 t orange zest, 2 T Orange Juice, 2 t grated fresh ginger, 2 1/2 T rice wine vinegar, 2 T olive oil, 1 T sesame oil, 1 T soy sauce mixed all together (T= tablespoon, t=teaspoon).
The word that can go before "dressing" is "salad." In this context, "salad dressing" refers to a flavored sauce or seasoning used to enhance the taste of a salad. It is a common condiment made from a combination of ingredients such as oil, vinegar, herbs, and spices.
Salad dressing may cause your salad greens to go limp after a while, but you would normally eat the salad before this happens. To help your salad stay crisp longer, be sure both your salad ingredients and salad dressing are cold.
does tye dressing go bad above 100 degrees unopened
FIRST: DON'T GO OVERBOARD. What are you putting the dressing on? Salad? :) Anyways, post what your putting the dressing on, then I will answer my best.
Toss your salad with just enough Caesar dressing to coat the leaves; too much dressing will make your lettuce or other greens lose their crispness too soon and go limp.
So nobody could see the salad dressing.
An easy salad is either a vegetable salad or a regular salad .... the ingredients to the vegetable salad are the following sweet mini bell peppers fresh cut feta cheese ( to get this feta cheese and mini sweet peppers is at Costco) a nice ranch dressing or Italian dressing (whats best is... Italian dressing) gives lots of flavor to the salad choice: pepper and salt (adds more flavor to the pepper and cheese) lemon juice ( makes the flavor go slightly tart and makes it more tasty to your lovely salad)
Mung bean sprouts, alfalfa sprouts, lentil sprouts... all go well in a green salad. Basically, anything that can be sprouted can be added to a salad.
salad is a heterogenious mixture and a coloid is a type of heterogenious mixture but they're not the same. i suppose it depends on if you have dressing or not, b/c it could start separating( the sauce would go down).
eat a salad ( no dressing) then go and exercise I recomend jillian from biggest loser
For some people salad does not taste nice enough on its own so they decide to give it some extra flavour by adding a salad dressing. There are many different types of salad dressings available.
A dressed salad is one that has been combined with a salad dressing. Most salad dressing is a liquid mixture of fat, usually oil, and acid, usually vinegar. Some common deviations from oil and vinegar can be found in the warm bacon dressing, used to dress a spinach salad. In this dressing, bacon fat replaces the oil. In many dressings, lemon juice stands in for vinegar. Mayonnaise is also a common base of fat for "creamy" dressings. It is not uncommon to add an emulsifier to help keep a dressing from separating. These include egg yolk and prepared mustard. Recipe for Basic Vinaigrette Whisk together 1/4 cup fine red wine vinegar, 2 tablespoons water, 2/3 cup extra-virgin olive oil and 1 teaspoon Dijon mustard, with sea salt and freshly ground pepper to taste. Vinaigrette can be used on lettuce-based salads and on cooked vegetable salad. The best way to dress a salad is to gently toss the lettuce or vegetables in a little dressing, tasting as you go, adding a little more dressing until the salad is evenly coated with a thin layer of dressing. Dressing should not "pool" in the bowl--this indicates that you have used too much.