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.

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 ...

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 ...

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 ...

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 ...

I like the round, warm taste of aged balsamic vinegar ... the oil can be used to stir-fry vegetables. This recipe was inspired by a dish I ate at The Chairman, a Chinese restaurant in Hong ...

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

This refreshing salad combines thin and crunchy vegetables with a simple lemon dressing ... juice, vinegar, honey, salt, and pepper in a large bowl. Slowly drizzle in olive oil while whisking ...