Forget about those fattening supermarket dressings. You do have an alternative. Making your own dressings at home is not only more healthful and more affordable, it is remarkably easy. The more than 100 dressings in this book can be whisked together quickly or prepared in a blender or food processor in seconds. Best of all, they taste great! And as Paulette Mitchell explains, these recipes will introduce you to a whole new repertoire of toppings for chicken, seafood, pasta, grains, beans, vegetables, greens, fruit salads, and more. The recipe introductions include some of her favorite enticing salad combinations, and you'll also find a handy chart with serving suggestions at the back of the book. Paulette suggests these dressings for pasta salads: Basil-Sherry Vinaigrette, page 31 Creamy Lemon-Caper Dressing, page 93 Honey-Dijon Dressing, page 107 Creamy Parmesan-Peppercorn Dressing, page 94 The Complete Book of Dressings offers flavors for every palate, from cool and creamy to exotic and spicy. Try them all and unleash your creativity. Some of Paulette's tips for successful salads:
- Most homemade dressings improve in flavor if allowed to sit for half an hour before serving, but remember to shake, stir, or whisk them just before adding to a salad.
- For a change, mix and match temperatures; serve a warm vinegar-and-oil dressing over chilled or room-temperature ingredients.
|Publisher:||Wiley, John & Sons, Incorporated|
|Product dimensions:||7.84(w) x 7.80(h) x 0.39(d)|
About the Author
PAULETTE MITCHELL is a cooking instructor, restaurant consultant, caterer, and lecturer and is the author of The 15-Minute Single Gourmet (Macmillan) and The 15-Minute Vegetarian Gourmet (Collier). She lives in Minneapolis, Minnesota.
Table of Contents
1. Oil and Vinegar Dressings.
2. Creamy Dressings.
3. Fruit Dressings.
Appendix A. The Basics.
Appendix B. Suggestions for Dressing Uses.