1. Caesar Parmigiano
1.1. Poor Girl's Crab Cakes
1.1.1. Intro
1.1.1.1. As an aside, as we were searching for other’s opinions on this dressing, and stumbled upon this recipe for “Tuna Cakes,” or as creator Sara Sosa calls them, “The Poor Girl’s Crab Cakes”. It looks to be super easy and given the bold flavor of this dressing, it could pair very well with tuna (tuna salad too!). * Note the recipe was listed on the website justapinch.com
1.1.2. Ingredients (2 Servings)
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1.1.3. Directions
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2. Miso Ginger Vinaigrette
2.1. Asian Chopped Chicken Salad
2.1.1. Intro
2.1.1.1. "For this month's theme, I created Asian Chopped Chicken Salad. It features all of my favorite Asian flavors in one big bowl of chopped goodness. It contains Asian-spiced chicken tenderloins, a convenient bag of pre-chopped veggies, mandarin oranges, cashews, coconut chips, wonton crisps and a lovely miso ginger vinaigrette. This salad is a busy cook's best friend, because it's ready to serve in 30 minutes or less!" (source: Weekend Gourmet)
2.1.2. Ingredients
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2.1.3. Directions
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2.1.4. Review
2.1.4.1. "This salad was a perfect late-Summer dinner this week! We loved all the flavors and textures going on in each bite. The crunchy cashews, coconut chips and wonton strips worked nicely with the chopped greens. The mandarin oranges added a nice citrus punch...and the tender chicken provided filling protein. And the dressing? We loved it! It had a slightly nutty flavor from the miso, and the ginger gave it a nice zing. I can't wait to make this salad again and again." (anonymous)
3. Italian Vinaigrette
3.1. Zesty Garden-Feta Dip
3.1.1. Intro
3.1.1.1. I decided to use the Italian Vinaigrette to create a healthy and versatile dip. My Zesty Garden-Feta dip is full of chunky veggies and tangy, salty feta. Just before serving, it's tossed with some of the vinaigrette and placed in a serving bowl. I served it with pita crackers for a veg-friendly football party food...but it's very versatile. It can also be used as a side salad or spooned over the top of grilled chicken or fish as a light and healthy accompaniment. It's a snap to whip up...all it takes is about 15 minutes of chopping and a few seconds to give it a quick toss with the dressing. If you have time, a couple of hours in the fridge give all the ingredients time to mingle and for some of the dressing to be absorbed. (source: Weekend Gourmet)
3.1.1.2. This versatile dip is high in flavor, low in fat...and delicious. With all of the rich and high-calorie party foods that I often see, this is one you can feel good about eating! The veggies, creamy avocado, tangy feta and dressing combine very well together. I hope you'll make this dip soon for your healthy-conscious and veggie-loving friends!
3.1.2. Ingredients
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3.1.3. Directions
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4. Classic Ranch
4.1. General
4.1.1. "This is a very versatile dressing, where you can use it as a vegetable dip -- perhaps my favorite way of enjoying this dressing -- prepare in fresh salads, or even as a marinade!" (anonymous)
4.2. Rice Salad with Veggies
4.2.1. Ingredients
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4.2.2. Directions
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4.2.3. Source
4.2.3.1. www.bolthouse.com
4.3. Parmesan Ranch Pork Chops
4.3.1. Intro
4.3.1.1. My husband commented repeatedly during dinner how much he liked these and requested they be added into the regular rotation. So I'd say they were pretty good. The ranch dressing keeps the pork chops tender and juicy. And it's a quick prep then stick 'em in the oven for half an hour-- wham, bam, thank you ma'am-- kinda recipe. I served them with a rice pilaf and steamed, buttered carrots because that's what I had on hand. But I think they'd be great paired with buttered egg noodles and any veggie you like. (source: mamamanagement.blogspot.com)
4.3.2. Ingredients
4.3.2.1. Ranch dressing (I used Bolthouse Farms Classic Ranch yogurt dressing) 1 1/2 c. Italian seasoned bread crumbs 1/2 pkg dry italian or dry ranch dressing mix (or your own herb mix) 2 tbsp grated parmesan cheese 1/2 tbsp garlic powder 4-6 pork chops
4.3.3. Directions
4.3.3.1. Preheat oven to 400 degrees. Line a pan with foil then place baking rack over pan and spray rack with Pam. Prep and ready your pork chops (take out of package, trim fat, etc.). Pour ranch dressing in shallow bowl or on plate. Mix bread crumbs with parmesan cheese, garlic powder and dry dressing mix (or herb mix) in a bowl. Then create your assembly line: pork chops-->ranch-->bread crumbs-->baking pan with rack. And go for it! Dip pork chops in ranch dressing, make sure they're coated on all sides but not dripping. Roll chops in bread crumb mixture, pressing crumbs to the chop to coat well. Then lay chops on the rack. Once all chops are breaded and on the rack, place pan in oven and bake for 30-40 mins. or until the internal temperature of the chops is between 140-160 degrees (depending on how you like your pork). Remove from oven, tent with foil to keep heat in, and let sit for 5-10 minutes before serving.
4.3.3.2. Note: Pork will continue to cook after you remove it from the oven, so I recommend taking it out when it's between 140-150 degrees. Also, it is important to let pork rest after cooking, before slicing and eating. Trust me, these two things make for much better pork.
4.3.3.3. A few other thoughts: The original recipe called for dry italian dressing mix. I didn't have any, but had a half packet of dry ranch dressing mix left over from another recipe, so I used that. And it was delicious. The dressing mix is really designed to add flavor to the breading, so if you don't have dry dressing mix, you can substitute an herb mix of your liking. Also, the original recipe called for double all the ingredients listed for the breading. I halved the recipe (as seen above) because it seemed excessive, and still had a lot left over (I made 4 pork chops). So experiment with quantities to see what works best for you. And when pouring your ranch dressing on the plate for coating, don't over do it and waste dressing…start with a relatively small amount--you can always add more!
4.4. Beefy Ranch Pita Pockets
4.4.1. to come
4.5. Light Salsa Ranch Pasta Salad
4.5.1. to come
5. Honey Mustard
5.1. Broccoli Salad
5.1.1. Ingredients
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5.1.2. Directions
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5.2. Other dish ideas
5.2.1. "Use it as a base for a wicked cole slaw!"
5.2.2. "Made an asparagus and chicken, with clover sprouts and honey mustard dressing...yummy!"
6. Chunky Blue Cheese
6.1. Spinach Salad with Pears
6.1.1. Ingredients
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6.1.2. Directions
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6.1.3. Source
6.1.3.1. www.bolthouse.com
6.2. Blue Cheese and Steak Salad
6.2.1. to come