Prepare dressing ingredients by whisking together in a small bowl, and then pour
onto salad and toss to coat.
I use butter and coconut oil for sauteing and olive oil
for salads and tossing veggies with garlic in the oven.
Just before serving pour Changs Oriental Fried Noodle Salad Dressing over
salad and toss until salad is fully coated.
Drizzle desired amount of dressing onto
the salad and toss to coat.
Pour dressing mixture over
salad and toss to coat.
I mixed up some oil, rice vinegar, ponzu sauce, and dried ginger to make a dressing, poured it over
the salad and tossed to coat.
Pour dressing over
the salad and toss together until evenly coated.
Add dressing to
salad and toss.
Drizzle over
salad and toss.
Pour dressing over
the salad and toss well.
Add vinaigrette to
salad and toss to evenly coat salad and bread.
Add the dressing to
the salad and toss, before serving.
Pour the dressing over
the salad and toss until everything is evenly coated.
Drizzle over
the salad and toss, coating evenly.
Toss a Fresh Salad For a gluten - free alternative, Brian suggests chopping your grilled vegetables up for
a salad and toss with a vinaigrette for an opulent orgy of colors, flavors, and textures.
Drizzle the basil vinaigrette over
the salad and toss to combine.
Add the dressing to
the salad and toss well.
Pour your desired amount of the dressing over
the salad and toss to coat.
Pour your dressing over
the salad and toss until all of the broccoli is coated.
Add to
the salad and toss thoroughly.
Pour dressing over
salad and toss to coat well.
Pour about 3/4 of the dressing over
the salad and toss.
Add to
the salad and toss to coat.
Pour the dressing over
the salad and toss gently.
In a big bowl add all the ingredients of
the salad and toss to combine.
Add 1/2 cup Granny Smith Apple Cider Vinaigrette to
salad and toss to evenly coat.