Stolen from a website. Just here for my recipe storage.

Whenever I make salad dressing, I always whisk/mix all but the oil, making sure all the salt and sugar are dissolved so I can taste and adjust the seasoning better. Oil tends to coat your buds, and it's harder to detect the level of seasoning.Also, for those who don't cook with kosher salt, kosher salt is not a 1 for 1 sub with table salt, which is a little more salty and bitter. If a recipe uses kosher salt, I would start off with about 80% of the recommended amount if subbing with table salt and then adjust from there.

A tart dressing packed with flavor!

This is an amazing old Italian vinaigrette with a subtle spicy nudge.

Simple and delicious. I won't go over the infusion part. Google it.

Great topping for Mexican food.

At first, a tomato salad may seem boring and unappealing, but try it with a Mediterranean dressing made with Extra Virgin Olive Oil from Spain, and you'll want to have it again and again!

Sometimes the creamy, and delicious thick blue cheese dressing seems to heavy for green salads or as just a burst of flavor for vegetables and meats. This vinaigrette gives you great blue cheese flavor that is light and tangy!

Very versatile dressing. Great for marinating meats, for salads, steamed then chilled veggies, pasta salads, spinach salad...

Super quick and versatile!

If you love fresh Asian flavors, exotic aromas with a touch of citrus, this is your dressing. We suggest making a nice piece of salmon and adding our orange vinaigrette!