Recently, we were getting ready to bring our cold pasta salad with us to a friend’s home. One of the basics of that recipe is using store-bought Italian dressing. However, we were out and out of time ...

A vinaigrette has two main components, oil and an acid—usually vinegar or lemon juice. Typically there are other players: mustard, a sweetener of some kind, probably some herbs and seasonings. But the ...

Between the heavy dressings and the thick vinaigrettes, it's no wonder that a single serving of a salad, covered in a store-bought marinade can set you back a couple hundred calories. If you thought ...

If you’ve ever picked up a bottle of Italian dressing and thought, “half these ingredients don’t even sound like food,” you’re not wrong. Making your own takes just five minutes, tastes fresher, and ...

I grew up in a bottled salad dressing household. There were brief periods of my life when oil and vinegar would be placed on the table—a nod to health or culture or maybe something else I was missing ...

A simple stir-together dressing of Champagne vinegar and Dijon mustard with shallot and scallions makes this fingerling potato salad both easy and elegant. Chef Wolfgang Ban is known for his modern ...

Roasted bell peppers make an alluring appetizer doused with olive oil and a dash of balsamic vinegar, with sweet golden raisins and salty capers in the mix. Agrodolce in Italian means sweet and sour.

Apple cider vinegar is made in-house at Preston of Dry Creek Farm and Winery. Use your favorite brand of apple cider vinegar to make Bon Ton's salad dressing. (Molly Kimball) Food writer Judy Walker ...

It's always best to make your own salad dressing from scratch when possible so that you have full control over the flavors and don't have to consume the preservatives found in many store-bought ...