I can’t remember where I found this one, but it was advertised as a copycat recipe for Olive Garden’s salad dressing; it’s not. However, it is quite good nevertheless – it’s almost a merging of Ranch-style and Italian-style dressings.
If you know the origin of this recipe, please comment or email me so I can give them credit.
This refreshing salad dressing comes from the How to Cook Everything cookbook, where they have a plethora of simple vinaigrettes listed on page 201. I tried this for the first time with a steak salad; I think the soy goes really well with a steak or chicken based salad.
1/2 cup neutral oil (I used vegetable)*
3 tbsp, or more to taste, of lemon or lime juice (I used lime)
1 tbsp soy sauce
1 tsp dark sesame oil (optional)**
*Go here to read about olive oil versus vegetable oil.
**I omitted this simply because I didn’t have it. I’m sure it’s a great addition, but it’s also great without it.
With Russian dressing and Thousand Island dressing, I used to believe that one had pickles and the other one didn’t, and I could never remember which one was the one with the pickles.
However, according to various definitions I’ve found, either one can contain pickles – and indeed, other similar ingredients. The true difference between the two seems to be not with pickles, but with a different ingredient.
This recipe, like two others I’ve blogged about, comes from the Rookie Cook Cookbook, which is one of my absolute favorite cookbooks. This is a great pasta salad that is an excellent choice to bring to cookouts or potlucks. Also, you can go ahead and take the dressing and use it for other pasta salads as well.
2 cups tiny shell pasta
1 medium cucumber, with peel, diced
1 1/2 cups cherry tomatoes, halved
6 green onions, thinly sliced (I combine with some chopped white onions)
This salad dressing recipe comes from the “Great Green Salad” recipes on AllRecipes.com here.
I’ve been making this dressing for years and it truly is the best. Some people prefer to reduce the vinegar by some, but I like vinegar-y dressings. Also, the original recipe calls for fresh parsley and I always use dried. Do as you please.