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.

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 ...

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

That said, most of the oil free salad dressing we tried was really bad. In part, that’s because lots of them are sugar-free. They’re made with artificial sweeteners, which do ...

A coffee vinaigrette to wake you up, a preserved lemon dressing to make things bright, and more great ways to coat your ...

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 ...

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 ...

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 ...

Heat 10ml of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar ... Dress the salad leaves with a little of the shallot dressing and drizzle ...

Leafy green escarole is the main ingredient in the salad, which will be dressed with hot bacon drippings plus vinegar and slices ... of escarole with hot bacon dressing. “Uncle Mark thinks ...

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