Serves: 5
Salad dressings range from creamy-tasting low-fat mixtures made with nonfat yogurt or nonfat mayonnaise to rich and delicious dressings made with regular mayonnaise, blue cheese, avocado or sour cream.
Many dressings can be made ahead and refrigerated. Refrigeration is important if the dressing contains dairy ingredients or chunks of garlic. Salads made of sturdy ingredients such as carrots may be marinated in vinaigrette lettuce and other greens, however, should not be tossed with the dressing until served or the leaves will go limp. If dressings made with olive oil thicken and take on a cloudy appearance in the refrigerator, set them out at room temperature for a while before dressing the salad. The oil will clarify and become thin again.
This Cook's Note: Preparing Dressings recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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