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Turkey And Dressing Sous Vide (And Bonus Stock)

nd add to my favorite dressing recipe alog with some of the

Striped Bass And Preserved Lemon Dressing

dollop of Preserved Lemon Dressing on a plate and place

Apple-Pear Salad With Lemon-Poppy Seed Dressing

Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

Chicken Fajita Salad With Cilantro Lime Dressing

hicken. Drizzle with cilantro lime dressing
Plate and garnish with

Black Bean-Chicken Pasta Salad With Creamy Cilantro Dressing

Prepare dressing. Heat oil in a large

Fried Oyster Salad With Lemon Dressing

ith some of the Lemon Dressing and serve immediately with a

Steak Salad With Chipotle Dressing

Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.

C K'S House Dressing

Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.

"Olive Garden" Salad And Dressing Recipe

For the dressing: Mix the first eleven ingredients

Country Salad With Herb And Walnut Dressing

Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.

Antipasto With Marinated Mushrooms

Drain mushrooms; reserve marinade for dressing, if desired.

Spinach, Portabella, Bacon & Blue Cheese In Walnut Dressing

For Dressing: Whisk together all ingredients. Season

Antipasto Artichoke Salad

Drain artichoke salad, reserve 2 tablespoons of liquid. In a bowl, combine reserved liquid and Caesar dressing.
In a bowl, gently toss lettuce, shallots and artichoke salad. Spoon salad into cucumber-lined serving bowl.
Drizzle salad with dressing just before serving.

Italian Pepper And Fennel Antipasto

In a bowl combine all dressing ingredients except oil. Whisk in

Vegetarian Antipasto Salad

Chop all the veggies.
Mix the antipasto with the yogurt.
Toss all ingredients together (including the dressing) until well combined.

Antipasto Platter From Margherita® Meats

Combine mozzarella cheese, dressing and basil in a small decorative bowl; chill at least 30 minutes or up to 1 day.
Fold or roll the deli meats and arrange attractively on a large serving platter. Arrange the bowl of cheese, bell peppers and olives attractively around meats. Garnish the platter with basil sprigs if desired. Place the toast or crackers in a napkin lined basket and have frilly wooden picks or small forks available for serving the antipasto.

Antipasto Napoli

Combine tomatoes, mushrooms, pepperoni and zucchini.
Add dressing and marinate for at least 2 hours.
Drain, reserving marinade.
Toss marinated items with greens.
Serve with reserved marinade and parmesan cheese.

Antipasto Platter

mount of Italian-style salad dressing. Layer with cooked ham and

Applebee'S Tequila Lime Chicken

br>To prepare salsa ranch dressing, in a small bowl mix

Antipasto Bowl

Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water. Drain well. Combine the asparagus, mushrooms and the next 5 ingredients in a large bowl. See Antipasto Dressing. Yield: 20 servings (serving size 1/2 cup).

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