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Ready in less than ten minutes, this dressing is made of a blend of mayonnaise, ginger, soy sauce, and carrot.
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Sour Cream, mayonnaise and buttermilk set the stage for this amazing dressing. It 's creamy and full of zip - vinegar, mustard, garlic, and Worcestershire take care of that.
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This is the BEST I have ever tasted, but not for the fat conscious.
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This is a spicy, spicy, and more spicy ranch-style dip to serve with poppers, fries, veggie sticks, and even wings.
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Spiced up with garlic, grated onions and paprika, this sweet, tomato-touched vinaigrette is perfect on almost any salad.
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If you do not like mayonnaise, this recipe is for you! It's so creamy, you'll never be able to tell that it's reduced fat! Couldn't be easier!
cooking.nytimes.com
This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for Thousand Island Dressing is anything but usual, and is perfect for your next Reuben sandwich or grilled bratwurst.
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I love this tangy, sweet salad dressing! Great on any green salad, but especially good on a salad of mixed greens, dried cranberries, and toasted walnuts with just a little feta cheese.
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This yogurt variation of homemade ranch dressing provides extra creaminess and tons of flavor, making it a great topping for salads, sandwiches, and more!
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Make your own Thousand Island dressing that is perfect for fish, reubens, or salad that the whole family will love.
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Oyster dressing, made with the traditional ingredients of bread crumbs, celery, onion, and butter, is a staple for many Thanksgiving tables.