The word “salad” comes from the Latin word sal, which means salt. In Roman times, salads were leaves dressed with a salty, oily dressing. That’s still the classic, but since then, modern ...

Of all the emulsifying options for salad dressing, dijon mustard is by far the healthiest option. “Dijon mustard is low in calories and adds a tangy kick to dressings,” Carli says. Check the label ...

If you’re serving this salad for lunch, add some toasted bread or croutons for extra crunch. If you’re looking for more protein, grilled chicken, shrimp, or even chickpeas make excellent ...

Add 3/4 to 1 cup olive oil and 1/4 cup good-tasting red wine vinegar. Whisk together or, if using a jar, twist on the lid and ...

Once opened, the shelf life of store-bought salad dressing mainly depends on its ingredients. Creamy, dairy-based dressings, ...

How To Make My 3-Ingredient Salad Dressing This recipe makes 1/2 cup, enough dressing to coat a head of iceberg lettuce and serve four people. 1/4 cup rice vinegar 2 tablespoons sugar 1/4 teaspoon ...

Discover the six commonly consumed foods that are marketed as healthy but actually disrupt gut health. Learn from Dr. Saurabh ...

Set aside. To make the dressing, stir together the mayo, lemon juice, Worcestershire, garlic and pepper with a fork, then add as much freshly ground Parmesan as you like.

Using a garlic press gives you the most pungent results, along with garlic’s heat. Photo courtesy of Shutterstock.