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Archive for the ‘Salad Dressings’ Category

Makes 4 servings

  • 1/2 cup Zesty Italian Dressing
  • 2 boneless beef sirloin steaks (1 lb.)
  • 1/2 cup Steak Sauce
  1. Pour dressing over steaks in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steaks with dressing. Refrigerate 30 min. to marinate.
  2. Preheat grill to medium-high heat. Remove steaks from marinade; discard bag and marinade.
  3. Grill steaks 4 to 5 min. on each side or until medium doneness (160°F.) Brush steaks with steak sauce; let stand 10 min. Cut into thin slices to serve. Garnish with grilled cherry tomatoes, if desired.

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Makes 12 servings

Vinaigrette Dressing

  • 1/4 cup minced shallot
  • 1 tbsp Dijon mustard
  • 1 tbsp sugar
  • 1/4 cup champagne vinegar
  • 2 tsp chopped fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup walnut oil

Salad

  • 1 1/2 cups shelled walnuts
  • 2 lb green beans, trimmed
  • 1 small head cauliflower, cut into small florets (4 cups)
  • 2 cups shredded carrots
  • 1 large red bell pepper, seeded, cut into thin strips
  • 1 large yellow bell pepper, seeded, cut into thin strips
  • 1 small red onion, halved, thinly sliced
  • 1 head radicchio (6 oz), coarsely shredded
  1. Dressing: In small bowl, whisk all ingredients except oil until mixed.  Gradually add oil, whisking until dressing is emulsified. 
  2. Salad: Heat oven to 350°F.  toast walnuts on baking sheet 10 minutes or until fragrant; cool.  In large pot of boiling, salted water, cook green beans and cauliflower together, 5-7 minutes, stirring once or twice, until crisp-tender.  Drain in colander; rinse under cold running water until cool; drain again.  Pat dry with paper towel; transfer to a bowl. 
  3. Add remaining salad ingredients and toasted walnuts.  Re-whisk dressing a pour over salad; toss gently to coat.  Transfer to a salad bowl.  Serve at room temperature. 

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Makes 8 servings

  • 1/2 cup Catalina dressing
  • grated peel and juice from 1 medium orange
  • 2 green peppers, chopped
  • 1/2 tsp pepper
  • 1/2 tsp garlic salt
  • 1 boneless beef sirloin steak (2 lb)
  1. Mix dressing, orange peel, orange juice, onions, pepper and garlic salt in large shallow dish until well blended.  Remove 1/4 cup of the dressing mixture; set aside for later use. 
  2. Add steak to remaining dressing mixture; turn to evenly coat both sides.  Refrigerate at least 1 hour to marinate. 
  3. Preheat broiler.  Drain steak; discard marinade.  Place steak on rack of broiler pan.  Broil, 2-3 inches from heat source, 8 minutes on each side for medium doneness (160°F).  Cut steak into 8 pieces.  Serve with reserved 1/4 cup dressing mixture.

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Makes 4 servings

  • 1/2 lb ground beef
  • 1/2 cup chopped green peppers
  • 1/2 cup chopped red peppers
  • 2 cups thick and chunky salsa, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 2 tbsp Zesty Italian dressing
  • 8 corn tortillas (6 inches)
  • 2 tbsp chopped fresh cilantro
  1. Preheat oven to 400°F.  Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently.  Add 1 cup of the salsa; simmer 3-4 minutes or until peppers are tender.  Remove from heat; stir in 1/2 cup of the cheese. 
  2. Spread 1/4 cup of the salsa onto bottom of 13×9″ baking dish.  Brush dressing lightly over both sides of tortillas.  Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper.  Microwave on high 20-30 seconds or just until warm.  Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up.  Place, seam side down, in dish.  Repeat with remaining 4 tortillas and remaining meat mixture.  Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil. 
  3. Bake 30 minutes or until heated through.  Uncover; top with remaining 1/2 cup cheese.  Bake an additional 2-3 minutes or until cheese is melted.  Top with cilantro.

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Makes 4 servings, 1 pork chop each

  • 4 bone-in pork chops, 1/2″ thick (6 oz each)
  • 1/2 cup Italian dressing, divided
  • 1 pouch Italian seasoned coating mix for chicken or pork
  • 4 cups arugula
  • 1/4 cup finely chopped tomato
  • 1/4 cup finely chopped red onion
  • 8 lemon wedges
  1. Pound each pork chop with meat mallet, rolling pin or side of a can to 1/4″ thickness.  Place chops in large resealable plastic bag.  Add 1/4 cup of the dressing; seal bag.  Shake gently to coat chops evenly with dressing.  Refrigerate 30 minutes to 1 hour to marinate.  Drain chops; discard marinade. 
  2. Preheat oven to 400°F.  Coat chops with coating mix as directed on  package; discard any remaining coating mix.  Place chops in 15x10x1″ baking pan.
  3. Bake 20-25 minutes or until cooked through.  Toss arugula with remaining 1/4 cup dressing; arrange on serving platter.  Top with chops; sprinkle with tomato and onion.  Serve with lemon wedges.

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Makes 4 servings

  • 1/2 cup A.1. Original Steak Sauce
  • 1/2 cup Balsamic Vinaigrette Dressing
  • 2 small cloves garlic, minced
  • 1 tsp. dried oregano leaves
  • 2 medium beef rib eye steaks, about 8 oz. each
  1. Mix steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
  2. Preheat grill to medium-high heat. Drain steak; discard marinade.
  3. Grill steak 4 to 5 min. on each side or until medium doneness (160°F.) Serve drizzled with reserved 1/4 cup dressing mixture.

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Serves 4

  • 4 beef round sirloin steaks, cut 1-inch thick (8 oz. each)
  • 2/3 cup Italian salad dressing
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon chili powder
  1. Wash hands. Combine Italian dressing, cilantro and chili powder in a resealable plastic bag. Add steaks; turn to coat. Marinate in refrigerator 1 hour.
  2. Preheat grill to medium. Remove steaks from marinade; discard marinade. Grill, covered and turning once, 11 to 13 minutes for medium rare doneness (150°F).

Serving Suggestion: Season with salt as desired. Serve with warm tortillas and toppings such as chopped fresh cilantro, tomato, avocado and sour cream. Refrigerate leftovers.

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