Top Rated Dressing Recipes

The useful thing about this dressing is that it doesn't only have to be using as a dressing. It can also be served alongside satays or potstickers as a dipping sauce. Or you can baste shrimp or other proteins and vegetables on the grill with this for a hint of sweetness and tang on your barbecued foods. The uses are many and what's best is its easy to make! 
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4.666665
corn dressing
This recipe is from eclectic American restaurant Norah in West Hollywood, contributed by Executive Chef Mike Williams. Norah's cuisine is seasonal and mainly locally sourced. This recipe creates a versatile sauce that is great on salads, cooked vegetables, chicken and fish. The chef's recommended way to eat it is on top of green beans and nectarines.To complete the dish per the chef's recommendation, blanch some green beans in salted, boiling water until tender but still al dente, then shock in ice water. Toss cooked green beans with corn dressing, then top with raw nectarines, purslane, crispy shallots, and toasted sesame seeds.
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4.6
Mustard Dressing recipe - The Daily Meal
Dijon and country-style mustard flavor this salad dressing from Le Coq au Vin in Orlando, Florida. It adds a creamy, flavorful bite to a classic salad of Boston lettuce, blue cheese and pecans.This recipe was originally published in the Orlando Sentinel.
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4.5
Cornbread Dressing
This cornbread dressing recipe draws from both Southern and African cooking techniques and will bring a bit of Black history to your Thanksgiving table. This recipe by Sadé Carpenter was originally published in the Chicago Tribune.
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4.5
Spicy Ranch Dressing
Why buy bottled spicy ranch dressing when you can make it at home? Hot sauce adds the perfect amount of heat to balance the cool, rich flavor of sour cream and fresh herbs. Try it on a steak salad, your favorite sandwich, or just for dipping chopped vegetables.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
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4.5
While some parts of the country call it stuffing even when it's not stuffed inside a Thanksgiving turkey, other Americans refer to bread and herbs baked in a bowl as dressing. No matter what you call it, here's the best way to make it.This recipe by Leah Eskin was originally published in the Chicago Tribune.
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4.5
carrots and tahini dressing
This is a super simple side dish made of shredded carrots and tahini dressing. You can make extra tahini dressing and add it on salad, warm potatoes, and more. 
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4
Savory? Check. Tangy? Check. A smidge sweet? Check. This well-balanced dressing is inspired by Thai flavor profiles and works with a number of dishes, be it grilled beef salad, splashed on cucumbers as a snack, or as an unique dressing for vegetable slaw. 
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4
I have loved this dressing ever since I was a kid. Carrot-Ginger Dressing, which almost always accompanies a green salad in Japanese restaurants, has a sweet and tangy flavor combination that everyone seems to love. But it was only recently that I learned the two secrets to this dressing. One: You have to cook the carrots ever so slightly to soften them and bring out their sweetness. Two: The secret ingredient that makes the dressing “pop” is neither carrot nor ginger. It’s shallot.
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3.53846
Coleslaw
This coleslaw could not be easier to make. The peanut dressing is creamy yet refreshing and is sure to add a kick to your next outdoor party.  Click here to see 8 Cook-Out Side Dishes.
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3.5
The creamy avocado in this dressing pairs well with the invigorating and bright taste of fresh mint and works wonderfully for a light yet filling summer salad. Try using it on greens like watercress or arugula. Click here to see 4 Summer Salad Dressings.
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3.125
Green Goddess Dressing recipe - The Daily Meal
The original green goddess recipe is said to have been created in the early 1920s by chef Philip Roemer at the Palace Hotel in San Francisco for an event honoring actor George Arliss, who starred in the hit play "The Green Goddess." This classic mayonnaise-based dressing, boldly flavored with anchovy and tarragon, can easily be prepared in a blender or food processor. It is delicious over a variety of lettuces, mixed into chicken salad, and served as a dip for raw vegetables or steamed artichokes.This recipe was originally published in The Baltimore Sun.
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