If you're not mixing up a batch of oil-and-vinegar dressing in bulk and are ready to chow down on a salad immediately, you can save time by mixing the oil and vinegar directly in your salad.

F&W chefs share their tips for making restaurant-worthy salads, from using fresh herbs to dressing your greens evenly.

make a basil vinaigrette by combining olive oil, champagne vinegar, crushed red pepper, garlic and basil leaves in a food processor—not only is this a delicious salad dressing, but it makes a ...

French dressing (aka vinaigrette) will transform anything from mixed salad ... vinegar, mustard, honey, a pinch of salt and some pepper into a bowl. Whisk until well combined. Gradually whisk in ...

It’s not only used as a salad dressing but also as a marinade for meat or vegetables, in stir-fry, and on sandwiches. Pasta ...

All you need to make this homemade salad dressing is a handful of simple ingredients—extra-virgin olive oil, red wine vinegar, Dijon mustard, and maple syrup—and a mason jar. Use it on our ...

Kathy Paterson presents 15 vinaigrettes and salad dressings ... the best oil you can, preferably an extra virgin olive oil and use a variety of vinegars such as apple cider vinegar, chardonnay ...

But the truth is that a salad is not always ... or a flavorful vinegar (like balsamic) along with a little heart-healthy olive oil. If you love creamy dressing, try diluting it with a little ...

No matter what additions are included in a pasta salad, the usual dressing is a vinaigrette, but you'll be happily pleased by ...

5. Whisk the dressing till the oil and the vinegar begin to get cloudy and till the sugar melts. 6. Plate the fish skewers and pour the dressing on top. Serve with a refreshing salad.

Put the egg, mustard, pepper, and salt in a blender; blend at high speed for about 10 seconds. Gradually add the oil through ...