In the United States and Great Britain especially, the term 'French dressing' is used to refer to a vinaigrette. It is also used in reference to Catalina dressing, a variation on the vinaigrette which is sweeter and creamier.
French dressing
Also known as vinaigrette. A cold sauce used for dressing salads, made from a mixture of olive oil, wine vinegar, pepper and salt to which various flavourings can be added.
Fricassee ...
Ingredients: French dressing, green bell peppers...
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Prep Time: 20 mins ...
Delmonico salad: salad with herring, tongue, potatoes, apples, beetroot, parsley, and French dressing. See Delmonico steak.
Delmonico steak: the meaning of a Delmonico steak has changed over the years and from place to place.
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A rib lamb chop. French dressing
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Also known as vinaigrette. A cold sauce used for dressing salads, made from a mixture of olive oil, wine vinegar, pepper and salt to which various flavourings can be added. French Fries ...
Ingredients: elbow macaroni, miracle whip, French dressing, Salt, Tabasco sauce, kidney beans, drained, hard-boiled eggs, diced, sweet pickles, chopped, watercress
easter egg fruit salad Recipe ...
Marinate - To let food stand or saturate with vinegar, French dressing, or any oil-acid mixture to season.
Melt - To liquefy, usually through the process of heat.
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1 pk Boneless fresh turkey breast tenderloins 1 1/4lb
1/3 c Sweet and spicy french dressing
1/3 c Whole berry cranberry sauce
1 tb Dried onion soup mix ...
To let food stand in a marinade which is a liquid, usually an oil-acid mixture such as French dressing.
Marinate:
To soak meat, vegetables or fish in seasoned liquid.
Ensalada Itlog: Philippine version of potato salad with the addition of cooked rice, all tossed with French dressing.
Related Recipes:
Avocado and Grapefruit Salad
Julia Child's Salad Nicoise
Caesar Salad
Fajita Beef Salad
Cobb Salad French Dressing ...
Vinaigrette: French for a cold sauce based on vinegar, wine vinegar is best, oil, and seasonings often called French dressing.
To complete this particular meal, serve small, hot Southern biscuits with a big relish tray of carrot sticks, celery curls, olives, a platter of sliced tomatoes drizzled with French dressing and lemon meringue tarts.
Use the leaves fresh in salads, as garnishes, or in such classic applications as remoulade sauce, tartar sauce, béarnaise sauce, French dressing, and veal Marengo.
 See also: Dress, Dressing, Pepper, Vinegar, Oil
  
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