Showing posts with label Salad Dressing

World's BEST Spinach Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 26, 2023

This is simply the best spinach salad ever.  It's not the classic recipe with hot bacon dressing, the poppyseed dressing just makes this salad. And like many dishes that are truly outstanding there is a bit of prep involved.  But it can be done in stages and the results are spectacular.  Take the time to make homemade croutons, it takes it to a whole new level. Trust me on this one.

~ Jan

Spinach Salad

2 lbs. flat leaf spinach, washed and stems trimmed
2 small red onions, peeled and sliced
8 large mushrooms, cut into thick slices
2 large eggs, hard boiled, chilled and peeled
1/2 to 1 lb. crisply cooked bacon, drained and broken into small pieces

Poppy Seed Dressing


1 egg, buy pasteurized eggs as this recipe calls for an uncooked egg.  I've made it countless times with no problems with the eggs
1/4 C.sugar
1 Tbs. Dijon mustard
2/3 C. red wine vinegar
1/2 tsp. salt
3 Tbs. grated onion and any juice from it
2 C corn oil - don't use olive oil because if you put olive oil in the fridge it will congeal
3 Tbs. poppy seeds


Use the food processor for this.

Combine egg, sugar, mustard,vinegar, salt, onion and the juice in food processor @ 1 minute.
With motor running slowly pour in the oil. When all the oil is incorporated turn off, taste and seaso to your liking.
Transfer to a bowl, stir in the poppy seeds and refrigerate, covered til ready to use. 

Homemade Croutons

You can do this in a skillet, I find it easier to just put them on a cookie sheet and bake them

1 loaf of crusty bread, cut into 1.5" cubes 
2 tbsp. extra-virgin olive oil
3 tbsp. butter, melted
3 cloves of garlic, crushed

Toss together all ingredients, put on cookie sheet and bake in preheated 375 oven until crisp and brown, flipping with spatula often so that they brown uniformly.  This usually takes about 15-20 minutes. 

Drain on paper towel

When ready to serve, toss all ingredients with dressing and top with croutons and crumbled bacon

Andrea's Lemon Garlic Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 05, 2022

This salad is so good, it's very lemony, and garlicky, it's just superb.  I found it years ago on a now defunct site, Gail's Recipe Swap.  Gail's had so many wonderful people that posted daily, chefs, gourmet cooks, everybody shared their favorite recipes.   It was sponsored by Epicurious and it was a sad day when they closed it.  It's become a family favorite over the years, it's a keeper recipe for sure.  And I do have a treat for you, it's at the bottom of this post.

Homemade croutons make this amazing salad even better. They are so easy to make, just melt a stick of butter, toss in some minced garlic, cube bread, of course Italian or Artisan is best, but a loaf of bread will work, too.  Toss everything together, put on a sheet pan and bake in 375 degree oven until toasted and brown.


Mix together and refrigerate at least 2 hours before serving:
3/4 cup of extra virgin olive oil
juice of 1 lemon
3-5 cloves of garlic crushed
1/4 tsp freshly ground black pepper
1/4 tsp salt
1 tbsp sugar


1 head of romaine
1/2-1 lb. of bacon, cooked crisp and diced
2/3 cup of toasted almonds
1/3 cup Parmesan cheese
1 cup julienned Swiss cheese
2 cups of sliced plum tomatoes, or cherry tomatoes quartered
1 cup of croutons

If you are a foodie like I am, you can access all the archived recipes from Gail's Recipe Swap.  It's a really big data base, but if you have the time, it's wonderful to read the recipes and the comments.  It may take awhile for the link to open, it does for me and I have fast internet, but trust me it's worth the slow load.  Bookmark this site, it's the best of the best that will never be recreated.  Here's the link...

Gail's Recipe Swap Archives

And if you don't have a salad spinner, or yours isn't that great, this OXO one is wonderful.  I'm a big fan of America's Test Kitchen/Cooks Illustrated, and when they recommend something I listen. This has been their favorite for years, I bought one several years ago, it still performs like a champ and it's so easy to use.

It's on Amazon, everything is on Amazon... 

Here's a little background on OXO, whose products perform consistently good.

Initially OXO was invented to produce kitchenware for users who were older and who had disabilities. They chose the name because its accessibility–it could be read horizontally, vertically, or upside down. This is a spirited company whose self-named OXOnians relish in its uniqueness. And what began as a line for a neglected group, became a sensation with members of all groups who loved the fun look and easy-to-use features. 

Introducing 15 products in 1990, OXO reported an annual growth rate of 37% ten years later, with about $60 million in annual sales. Today, another ten years later, OXO continues to boast an annual growth rate in sales of more than 30%, with over 800 products in its line.With little spent on advertising, the inviting design of OXO’s products have made them the subjects of numerous print features and TV news shows.

#lemonsalad #lemon #salad #romaine

#bacon #jancooksrealfood #saladdressing #yummy #lunch

#lunchideas #croutons

Portillo's Famous Chopped Salad with Bacon and Pasta

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 28, 2022

Oh, this is the stuff that Italian dreams are made of, Portillo's Chopped Salad, creamy dressing, lots of bacon, cheese, pasta, what's not to love...

It's Monday, I was going to post a healthy salad and then I thought, no, why would I do that when I can share this knockoff Portillo's Chopped Salad with all of you.  If you're not familiar with Portillo's, it's a famous Italian restaurant in Chicago who's humble beginnings go back to 1963 when it all started as a hot dog stand.

Over the years, Portillo’s has developed a huge fan base that includes many Hollywood actors, professional athletes, and politicians – you can see many of their pictures hanging on their restaurant walls. 


1/3 cup white or regular balsamic vinegar
1/3 cup olive oil
2 cloves garlic, finely minced
2 teaspoons sugar, honey or maple
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper


8 ounces (about 1 cup or so) uncooked Ditalini pasta (see note)
5 cups chopped lettuce (use what you like: romaine, spring mix, iceberg or a combo)
1 cup chopped red cabbage (see note)
1 cup chopped tomatoes
3 green onions, chopped
1/2 - 1 cup cooked and crumbled bacon
1/4 - 1/2 cup crumbled Gorgonzola cheese
2 cups cooked, diced chicken (see note)


Combine all the dressing ingredients in a blender or jar. Process or shake until well-combined. Add additional salt and pepper to taste, if needed. You can make and refrigerate the dressing a week or two in advance.

Cook the pasta according to package directions in boiling, salted water. Drain and rinse quickly with cool water so it doesn't stick together while it cools. Pour a few tablespoons of the dressing over the pasta and stir lightly. Set aside to cool to room temperature (spreading it into a flatter layer - versus mounded in a bowl - will speed up the cooling process).

In a large bowl, toss together the lettuce, cabbage, tomatoes, and green onions. Add the cooled pasta, bacon, gorgonzola cheese, and chicken.

To serve, you can toss the salad with the dressing before serving - or, if you anticipate leftovers, add dressing only to the portions of salad served and then store the dressing and salad separately for fabulous leftovers.


Pasta: ditalini pasta is a tiny tube-shaped pasta. If you can't find it, you can easily substitute another small pasta shape. Even small elbow macaroni would work. You're looking for about 3 cups cooked pasta when it's all said and done. 

Lettuce: the lettuce is really customizable, the original Portillo's salad is a combination of iceberg, romaine and red cabbage. 

A rotisserie chicken works great here, as well as any other kind of leftover cooked/grilled chicken (the more flavorful, the better!). You could also leave the chicken out completely for a side dish salad.  

Vinegar: white balsamic vinegar works really well, but regular dark balsamic will work, too, just keep in mind that the darker dressing will add color to the salad.. I think you could easily use red or white wine vinegar, too. 

Leftovers: this salad makes the best leftovers. If you aren't going to eat the entire salad, just don't add the dressing until you serve it so it doesn't get soggy.

#salad #choppedsalad #jancooksrealfood #portillos #bacon #tomatoes #healthyeating #healthyfood 

Meridee's Breadbasket Swedish Coleslaw

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, August 16, 2021

 If you're in the Nashville area, Meridee's Breadbasket in Franklin is definitely something you won't want to miss.  Our family loves Meridee's, it's my favorite restaurant, wonderful food, fresh baked pies (the key lime is ahh-mazing and you can never go wrong with the cherry)  homemade bread, what's not to love.

Mandarin Almond Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, November 02, 2020

 This recipe dates back to the 70's, when I was a young mother.  It was given to me by my next door neighbor, she was a really special lady, and a great cook.  This is so simple, but it's excellent.

Barb's Noodle Ramen Salad

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, August 29, 2018


What a great salad this is.  My friend Barb gave me this recipe and she thinks it’s far superior to any other Ramen Noodle Salad she’s ever had.  I agree, this is absolutely wonderful!

1 package Chicken Ramen Noodles

1/4 cup butter

1/3 cup sesame seeds

1/4 cup sliced almonds

1 Tablespoon low sodium soy sauce

1/4 cup white vinegar

1/4 tsp. sesame oil

1/3 cup sugar (can substitute Splenda)

salt and pepper to taste

1 large head cabbage, chopped - I use a package of coleslaw mix

6 green onions, chopped

Melt butter, add seasoning mix from noodles.  Break up dry noodles and mix with sesame seeds and sliced almonds in skillet and brown.

Let cool.

Mix together soy sauce, oil, white vinegar, sesame oil, sugar, salt and pepper in pint Ball jar and shake to emulsify.  Stir crunchy mixture and sauce into chopped cabbage and onion 20-30 minutes before serving.  Let set at room temperature.


I only stir the crunchy topping into the portion of the salad I’m using.  This coleslaw keeps well in the fridge and I store the crunchy topping separately in a sealed baggie with paper towel to absorb the moisture.  Then I pour the amount I need to serve.  If you mix it all together it gets soggy in the fridge.  

Collection of Olive Garden Recipes

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 14, 2014






Who wouldn’t enjoy a collection of great kopy-kat Olive Garden Recipes.  Six Sisters Stuff has published all of the above.  You can grab their recipes here...

Recipes courtesy of Six Sisters’ Stuff

Awesome Low Carb Ranch Dressing

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, August 29, 2013



This is the perfect low carb ranch dressing, so easy to make and really good!


2 c. mayonnaise

1/2 c. sour cream

1-1/2 t. vinegar

1/4 t. Worcestershire sauce

1/3 cup chopped chives

1/3 c. grated Parmesan cheese

1/2 t. dill weed

1 tsp. garlic powder

1/8 t. pepper


Whisk together all ingredients in a large bowl. Pour into a large jar with a tight-fitting lid. Secure lid and store in refrigerator up to 2 weeks. Makes 4 cups.


This is thick, dip consistency, thin with a little half and half if you want thinner dressing

Portillo’s Chopped Salad, an AMAZING recipe…

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 01, 2012


My friend Barb, told me about how awesome Portillo’s Chopped Salad is.  Portillo’s is a Chicago institution, a hot dog stand that was started in 1963 by Dick Portillo’s in a small trailer with no running water, and has now grown to 47 locations.  Their chopped salad is famous, and rightly so.  Oh, what a great summer recipe this is for all of you…  The recipe is widely available online, this is how Barb makes hers…

Portillo’s Chopped Salad

1 head iceberg lettuce
1 – 2 heads Romaine lettuce, depending on size
1 small head red cabbage, minced or 1 bag sliced red cabbage, chopped
1 small red onion, finely minced
1 bunch green onions, thinly sliced
3 tomatoes, seeded and diced
2  c. ditalini pasta, cooked and cooled
1 lb. bacon, cooked and crumbled
1 c. gorgonzola cheese, crumbled (Amish Blue Cheese from Sam’s is awesome)

Vinaigrette dressing, bottled or homemade

Wash and dry the lettuces. Finely chop until the lettuce is in small pieces, this is the secret, you want this to be finely chopped, not large chunks.

Put in large salad bowl and add the remaining ingredients, except dressing, and toss to combine well.

Serve dressing along side the salad or pour on and combine just before serving.


Barb uses a Honey Mustard Vinaigrette, I’ve also read that Marzetti’s Sweet Italian Dressing is a dead ringer, Commenters also say that Aldi’s Grandesse House Salad Dressing tastes really similar.  I also found a homemade recipe with positive reviews  if you would like to try it.

This Italian Dressing is from  the Chicago Sun-Times. It is similar to the dressing found on salads at Portillo's and Maggiano's restaurants.

1/4 cup balsamic vinegar
2 cloves garlic, peeled and minced
1 teaspoon sugar
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil

Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor.

While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.

Store in an airtight container in refrigerator for up to two weeks

The absolute WORLD’S BEST Poppyseed Dressing

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 10, 2012


This recipe is serious stuff, the thickest, yummiest, best salad dressing you will ever eat.  My friend Ramona gave the recipe to me years ago, and it’s delightful.  This dressing is nectar of the gods, pinkie swear it is.  You will love this!


I have modified this by using Splenda instead of sugar.   You can add nuts and fruit to your greens, strawberries, grapes, mandarin oranges, feta cheese, slices of grilled chicken breast is good, too, and it’s wonderful with just onion and mushrooms.  It’s the best salad dressing I’ve ever tasted.  Enjoy  ~ jan

Poppy seed dressing:
3/4 C. (sugar) Splenda -I cut this back a bit, i think 3/4 cup of Splenda is too sweet, so I use a heaping half cup of Splenda
1 t. dry mustard
1/2 C. chopped onion
1 t. salt
1/3 C. balsamic vinegar
1 C. mazola oil
1 1/2 T. poppy seeds - always store poppy seeds in fridge, they get rancid easily, if you have them open in your pantry they are probably rancid, throw them out and buy fresh.

To make dressing:

Whisk together all ingredients until you can no longer feel the sugar grains (because they have dissolved in the liquid) and the whisk leaves a trail in the thickened mixture.

Makes about 3 cups, so you will have leftover dressing.


It is the color of molasses, and after it’s refrigerated it’s as thick as molasses, it’s just incredible.

NOTE: When I make this, I find it necessary to blend dressing ingredients in my food processor to get the silky smooth, honey like consistency.  If you just whisk it, sometimes it’s a bit gritty.  I add my ingredients and just pour the oil thru the tube until it is incorporated, don’t overmix it or it will be foamy.  You can also do this in the blender, just don’t overblend it.  It should look like the above picture when it’s finished.


It fits perfectly in a pint jar.  I like to use jars because you can spoon out the amount you want, and since I’m a FoodSaver Fruit Jar Sealing Fanatic, I always seal mine in the fridge to keep it fresh.

Robin Robert’s Salad Dressing

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 01, 2010

Servings: 4-6

The GMA news anchor, who says she never travels without her "world-famous recipe," was happy to share it."

Here it is:

  • 1/2 cup olive oil
  • 1 1/2 tablespoon red wine vinegar
  • 1 1/2 tablespoon balsamic vinegar
  • 1 tablespoon garlic, minced
  • 1 tablespoon mayonnaise
  • Cooking Directions

    Mix above ingredients in a mixing bowl.

    Add salt and pepper to desired taste.

    Source:  GMA

    Paula Deen's Orange, Strawberry, and Date Salad With Buttermilk Dressing Makes Your Salad Special

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 01, 2010

    Paula Deen's Orange, Strawberry, and Date Salad With Buttermilk Dressing

    Servings: 6-8

    Savannah restaurateur and Food Network star Paula Deen joined "Good Morning America" to whip up a few of her favorite home cooking recipes from her book, "Deen Family Cookbook."

    "Whip up a bowl of this light and refreshing beauty anytime you want to make salad a little more special than just plain greens. It's just so perfect for brunch on a hot summer day, it'll perk you right up!" she said in the book.

    Recipe courtesy of Paula Deen's The Deen Family Cookbook; Simon & Schuster 2009.

  • Dressing
  • 6 tablespoons buttermilk
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons shallots, finely chopped
  • 1/2 teaspoon fresh tarragon, chopped
  • 1/4 cup vegetable oil
  • Salt and pepper
  • Salad
  • 1 head Boston lettuce, rinsed dried and torn into pieces
  • 2 medium navel oranges
  • 1 pint strawberries, hulled and quartered
  • 1/2 cup pitted dates, thinly sliced crosswise
  • Cooking Directions

    To make the dressing, whisk together the buttermilk, lemon juice, shallot, and tarragon. Slowly whisk in the oil. Season to taste with salt and pepper.

    In a bowl, coat the greens with all but 1/4 cup of the dressing. Arrange the greens on individual serving plates.

    Cut off the top and bottom of each orange, just exposing the flesh. With a sharp knife, follow the curve of the fruit to cut away the peel, completely removing the white pith. Slice out each segment of the fruit, cutting along the membrane. Divide the oranges, strawberries, and dates among the greens.

    Drizzle each serving with the remaining dressing.

    Roasted Garlic Vinaigrette

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 20, 2009

    Roasted garlic vin If you like honey dijon salad dressing, you’ll love this recipe – it’s is a winner!
    ~ jan

    1/2 cup olive oil
    6 tablespoons apple cider vinegar
    1/4 cup honey
    1 1/2 teaspoons Dijon mustard
    1 teaspoon dried basil (I omitted this)
    1 large clove garlic, crushed/finely minced
    1/2 teaspoon salt
    pepper, to taste

    Whisk all together or buzz with an immersion blender.


    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 20, 2009

    MixedGreenswithPearWalnutandMapleVi.jpg image by witchywifeA tried-and-true totally great salad!!!!! If the measurements seem a bit odd, it's because I had to cut it down from a gallon recipe of a top-notch, great restaurant in town.This lady got down on her knees and begged for this recipe.


      ● 2/3 Cup 100% maple syrup (the real thing)
      ● 2-1/2 tsp. Dijon mustard
      ● 1/3 tsp. maple extract (imitation maple flavor)
      ● 1/3 cup distilled white vinegar
      ● 1 tsp. kosher salt
      ● 1/5 tsp. cayenne pepper
      ● 1/2 tsp. minced fresh thyme
      ● 3-3/4 tsp. minced shallot
      ● 2/3 cup olive oil or olive oil blend


    Blend all ingredients well except oil. Then whisk in oil slowly to emulsify. (Best made the morning of, or the night before to blend flavors.) Toss well with:

    Romaine lettuce

    Mixed baby greens

    Ripe pears (Anjou are nice) cut bite-size

    Candied pecans

    Plate greens. Dribble a squeeze of fresh lemon juice over each serving (this is an important step) and top with a little sprinkle of bleu cheese crumbles. Add more candied pecans if needed.

    Source:  Finer Kitchen Forums

    Almost Olive Garden Salad and Dressing..

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 03, 2009

    Almost-Famous Garden Salad

    We all love Olive Garden Salad, it’s a total girl thing.  My Food Network Magazine duplicated their recipe.  This salad dressing differs from other ones I’ve seen online that tried to copy them.  This is a must try, ladies.  I would make it tonight but I don’t have white wine vinegar.  If you make this, let me know what you think.  I’m really excited about the possibility of making this at home and having it taste like Olive Garden.  Hot Damn, wouldn’t that be something?

    ~ jan


    For the dressing:
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons white wine vinegar
    • 3 tablespoons Miracle Whip
    • 1 tablespoon lemon juice
    • 2 tablespoons grated parmesan cheese
    • 1/4 teaspoon garlic salt
    • 1/2 teaspoon dried Italian seasoning
    For the salad:
    • 1 10-ounce bag American salad blend
    • 1/4 red onion, thinly sliced
    • 4 small pickled peppers, such as pepperoncini
    • 1 small vine-ripened tomato, quartered
    • 2 tablespoons sliced black olives
    • 1/2 cup large croutons
    • 1 tablespoon grated


    Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.

    Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.

    Apple-Pear Salad With Lemon-Poppy Seed Dressing

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 10, 2009


    Makes 6 to 8 servings


    • 1  (16-oz.) package romaine lettuce, thoroughly washed
    • 1  (6-oz.) block Swiss cheese, shaved
    • 1  cup  roasted, salted cashews
    • 1/2  cup  sweetened dried cranberries
    • 1  large apple, thinly sliced
    • 1  large pear, thinly sliced
    • Lemon-Poppy Seed Dressing


    1. Toss together first 6 ingredients in a large bowl; serve with Lemon-Poppy Seed Dressing.

    Lemon Poppy Seed Dressing


    Makes 1 1/4 cups


    • 2/3  cup  light olive oil
    • 1/2  cup  sugar
    • 1/3  cup  fresh lemon juice
    • 1 1/2  tablespoons  poppy seeds
    • 2  teaspoons  finely chopped onion
    • 1  teaspoon  Dijon mustard
    • 1/2  teaspoon  salt


    1. Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth. Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.

    Lori Manry, Rochester Hills, Michigan, Southern Living, MARCH 2007

    Andrea's Garlic Salad

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 15, 2008
    This stuff is AWESOME - we've made it for years, it's a great recipe... ~ jan

    Andrea's Garlic Salad

    Mix together and refrigerate at least 2 hours before serving:
    3/4 cup of extra virgin olive oil
    juice of 1 lemon
    3-5 cloves of garlic crushed
    1/4 tsp freshly ground black pepper
    1/4 tsp salt
    1 tbsp sugar

    1 head of Romaine
    1/2-1 lb. of bacon, cooked crisp and diced
    2/3 cup of toasted almonds
    1/3 cup Parmesan cheese
    1 cup julienned Swiss cheese
    2 cups of sliced plum tomatoes, or cherry
    tomatoes quartered
    1 cup of croutons

    Serves (about) 6

    Green Goddess Dressing from Williams Sonoma

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 19, 2007
    1/3 cup loosely packed fresh flat-leaf parsley leaves
    2 roughly chopped small dill sprigs
    7 fresh basil leaves
    2 roughly chopped green onions
    1/3 cup mayonnaise
    2/3 cup buttermilk
    1 tsp. honey
    1 tsp. fresh lemon juice
    Salt and freshly ground pepper, to taste
    Salad greens for serving


    Put the parsley, dill, basil and green onions on a cutting board and chop finely.

    Using a small spatula or teaspoon, put the mayonnaise in a dressing mixer carafe. Add the buttermilk, honey, lemon juice, chopped herb

    Doesn't this sound interesting?

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 18, 2007
    Add lots of finely chopped fresh basil and oregano, chopped onions, and minced garlic to a quart of a very good extra-virgin olive oil. Allow to marinate in the fridge for at least two weeks, shaking daily. Strain, then whenever you make a salad, blend the oil with a small amount of wine vinegar for a delicious smooth vinaigrette.