Super quick and versatile!

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

I was eating at a local restaurant and I had gotten a fall salad with baby spinach pear and walnuts and this dressing . I loved it and after some fails I finally figured it out. Who would have thought it would be so easy .

Great topping for Mexican food.

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

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!

Do you know what goes great seeped in extra virgin olive oil from Spain? We're thinking basil! The minty, aromatic touch of this herb pairs perfectly with the subtle flavors of extra virgin olive oil from Spain. With this recipe, you can combine them into one perfect dressing that's great for all types of salads or with any meat, both raw and cooked. But above all, it's delicious in dressing, and it's very easy to prepare. Try it out!

We made a trip to our local farmer's market this past weekend, and I picked up some of the most beautiful, tasty heirloom tomatoes that just begged to be used in a salad. This is simple, delicious, and refreshing.

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.

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!

This super easy recipe is great for salads, fish dishes, and for eating with sides dishes like potatos or veggies. It was created by Chef Seamus Mullen, as presented at the 2019 Menus of Change Leadership Summit.