Type what you have

Ingredients

• ✓ salad dressing
• mayonnaise
• sugar
• horseradish
• white vinegar
• dill weed
• coleslaw mix

Instructions

1. 1 Mix salad dressing, mayonnaise, sugar, horseradish, vinegar, and dill together in a large bowl. Stir in coleslaw mix until well coated. Cover and refrigerate until flavors have blended, at least 3 hours.

By Kristy Hopkins

Ingredients

• ✓ salad dressing
• macaroni
• tomato
• celery
• tuna
• mayonnaise
• sugar
• black pepper

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente; rinse under cold water and drain.
2. 2 In a large bowl, combine the pasta, tomatoes, celery, and tuna.
3. 3 Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar, and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

By Annelle Majeran

Ingredients

• ✓ salad dressing
• garlic powder
• black pepper
• onion powder
• celery seed
• cayenne pepper
• mustard
• basil pesto
• salt
• lemon juice
• apple cider vinegar
• honey
• sour cream
• buttermilk
• mayonnaise
• carrot
• cabbage

Instructions

1. 1 Combine cabbage and carrots in a large bowl; set aside.
2. 2 Whisk salad dressing, mayonnaise, buttermilk, sour cream, honey, cider vinegar, lemon juice, salt, pesto, mustard, cayenne pepper, celery seeds, onion powder, black pepper, and garlic powder together in a medium bowl until smooth and creamy.
3. 3 Pour ½ dressing over cabbage-carrot mixture; toss to coat. Gradually stir in remaining ½ dressing until coleslaw reaches desired consistency. Cover the bowl with plastic wrap; refrigerate until flavors combine, at least 3 hours.

By joeygrissom

Ingredients

• ✓ salad dressing
• bacon
• green bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Fry bacon in a large skillet over medium heat until crisp. Drain on paper towels. In a large bowl, stir together the green beans and salad dressing; pour into the prepared dish. Crumble bacon over the top.
3. 3 Bake uncovered for 30 minutes in the preheated oven.

By hs614

Ingredients

• ✓ salad dressing
• olive oil
• zucchini
• onion
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add zucchini and onion; cook until tender. Stir in parsley and dressing; cook until heated through. Serve warm.

By MichelleB

Ingredients

• ✓ salad dressing
• seashell pasta
• brown sugar
• lemon juice
• white vinegar
• salt
• celery
• green bell pepper
• onion
• chicken breast
• cashew

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and rinse with cold water.
2. 2 In a large bowl, combine brown sugar, salad dressing, lemon juice, vinegar, and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion, and chicken. Chill until ready to serve. Mix in cashews just before serving.

By Mary

Ingredients

• ✓ salad dressing
• cheese tortellini
• cherry tomato
• broccoli floret
• yellow bell pepper
• parmesan cheese
• pepperoni sausage

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
2. 2 Combine cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni in a large serving bowl. Pour in 1 cup Italian dressing and toss to coat. Cover the bowl and refrigerate for at least 4 hours. If salad looks dry, stir in remaining 1/4 cup Italian dressing before serving.

By Happyschmoopies

Ingredients

• ✓ salad dressing
• cheese-filled tortellini
• cherry tomato
• spinach
• parmesan cheese
• black olive
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, until tortellini float to the top and the filling is hot, about 3 minutes. Rinse under cold water; drain.
2. 2 Combine tortellini, tomatoes, spinach, cheese, and olives; add enough salad dressing to coat. Toss; season with salt and black pepper.

By lvich

Ingredients

• ✓ salad dressing
• potato peelings

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Scrub potato skins, and pat dry. Place them in a medium bowl, and pour salad dressing over. Toss to coat. Spread the potato skins out in a thin layer on a baking sheet.
3. 3 Bake for 20 minutes in the preheated oven, until crisp and golden.

By kelcampbell

Ingredients

• ✓ salad dressing
• zucchini

Instructions

1. 1 Preheat an outdoor grill and lightly oil the grate.
2. 2 Cut zucchini into ¼-inch slices; transfer to a bowl and toss with Italian dressing until evenly coated.
3. 3 Cook on the preheated grill until grill marks appear and zucchini is slightly limp, 4 to 5 minutes.

By Nancy

Ingredients

• ✓ salad dressing
• zucchini

Instructions

1. 1 Rinse zucchini; slice into ½-inch rounds. Place zucchini rounds in a large bowl; cover with dressing. Toss to coat, cover, and refrigerate 2 to 3 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook zucchini on the preheated grill until done, 3 to 4 minutes per side.

By Dave Hartmann

Ingredients

• ✓ salad dressing
• tuna
• sweet pickle relish

Instructions

1. 1 Gather the ingredients.
2. 2 Mash tuna together with creamy salad dressing and relish in a small bowl with a fork.

By HJP

Ingredients

• ✓ salad dressing
• sweet pickle relish
• thousand island salad dressing

Instructions

1. 1 Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.

By BEARLYBARBIE

Ingredients

• ✓ salad dressing
• red pepper sauce
• butter

Instructions

1. 1 In a medium saucepan over medium heat, place red pepper sauce, Italian-style salad dressing and butter. Slowly cook and stir until the butter has melted and ingredients are well blended.

By TVESTA

Ingredients

• ✓ salad dressing
• rye bread
• corned beef
• coleslaw

Instructions

1. 1 Spread 1/4 of the Russian salad dressing onto one side of each of four bread slices. Top each with 4 ounces corned beef, 2 ounces coleslaw, and remaining bread slices. Cut each sandwich in half diagonally and serve.

By SHORECOOK

Ingredients

• ✓ salad dressing
• chicken breast
• barbecue sauce

Instructions

1. 1 Place frozen chicken breasts in a resealable plastic bag and cover with salad dressing. Seal bag and place in refrigerator and marinate until chicken is thawed (marinating frozen breasts until thawed permeates the meat with the dressing flavors).
2. 2 Lightly oil grill and preheat to high heat.
3. 3 Remove chicken breasts from marinade and grill 5 to 7 minutes each side, until they are barely done. Coat with barbecue sauce and cook just a few minutes more. Don't overcook, but check to make sure that the chicken is cooked through and juices run clear.

By Allrecipes Member

Ingredients

• ✓ salad dressing
• chicken breast
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

By Angela

Ingredients

• ✓ salad dressing
• green bean
• red onion

Instructions

1. 1 Place beans in a serving dish. Toss with onion and salad dressing. Cover the dish with plastic wrap and chill in the refrigerator for 1 hour.

By Dale

Ingredients

• ✓ salad dressing
• potato
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
3. 3 Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
4. 4 Peel the eggs and cut around the egg white; keep the yolk whole.
5. 5 Dice egg whites and potatoes. Combine in a mixing bowl and add salad dressing.
6. 6 Toss potatoes and egg; crumble egg yolk on top and serve chilled.

By Lisa T

Ingredients

• ✓ salad dressing
• chicken breast
• meat tenderizer

Instructions

1. 1 Place chicken breasts in a resealable plastic bag; sprinkle with meat tenderizer. Pour in dressing and turn chicken to coat thoroughly; squeeze out excess air and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Place chicken onto skewers and cook on the preheated grill until no longer pink in the center and the juices run clear, about 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Chris

Ingredients

• ✓ salad dressing
• apricot preserves
• onion soup mix
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place chicken into a 4-quart casserole dish.
2. 2 Mix salad dressing, jam, and soup mix together in a bowl until well combined; pour over chicken.
3. 3 Cover the dish and bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Shirley Rickey

Ingredients

• ✓ salad dressing
• lemon juice
• white vinegar
• white sugar
• horseradish sauce
• salt
• black pepper

Instructions

1. 1 Stir salad dressing, lemon juice, vinegar, sugar, horseradish, salt, and black pepper together in a bowl until smooth. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 24 hours.

By Dave Courington

Ingredients

• ✓ salad dressing
• barbecue sauce
• chicken leg
• hickory wood chip

Instructions

1. 1 Mix barbecue sauce and salad dressing together.
2. 2 Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
3. 3 Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
4. 4 Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
5. 5 Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
6. 6 Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.

By Brian Genest

Ingredients

• ✓ salad dressing
• pork chop
• apricot preserves
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place pork chops in a casserole dish. Combine Russian dressing, apricot preserves, and soup mix in a bowl; pour over chops
3. 3 Bake in the preheated oven until chops are cooked through, about 1 hour. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By SP2B

Ingredients

• ✓ salad dressing
• brown mustard
• bread crumb
• zucchini

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine mustard and Italian dressing in a small bowl. Place bread crumbs in a separate bowl.
3. 3 Dip zucchini slices in mustard mixture, then press into bread crumbs to coat. Arrange coated zucchini in a casserole dish.
4. 4 Bake in the preheated oven until soft, about 30 minutes.

By Meggles

Ingredients

• ✓ salad dressing
• bologna
• egg
• sweet pickle relish

Instructions

1. 1 Grind bologna and eggs in a meat grinder with a medium blade.
2. 2 Transfer ground mixture to a large bowl; stir in salad dressing and relish until well combined. Cover and refrigerate until chilled, 2 to 3 hours.

By KUMLA

Ingredients

• ✓ salad dressing
• chicken breast
• lemon pepper
• salt

Instructions

1. 1 Rinse chicken and pat dry. Place in a shallow glass bowl and pour salad dressing over it. Cover and refrigerate for at least 3 hours.
2. 2 Lightly oil grill and preheat to medium high.
3. 3 Remove chicken breasts from marinade. Season with lemon pepper and salt to taste. Grill over medium high heat for 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

By Denise Boyd

Ingredients

• ✓ salad dressing
• pork loin roast
• cranberry sauce
• onion

Instructions

1. 1 Place pork roast in a slow cooker.
2. 2 Stir together cranberry sauce, onion, and salad dressing in a medium bowl; pour over pork roast.
3. 3 Cook on Low for 8 hours or High for 4 hours. An instant-read thermometer inserted into the center of roast should read at least 145 degrees F (63 degrees C).

By DAWN MINER

Ingredients

• ✓ salad dressing
• white bread
• spam
• cheddar cheese
• pineapple

Instructions

1. 1 Spread a thin layer of salad dressing on one side of each slice of bread. Place two slices of Spam side by side on 5 of the slices of bread. They should cover the slices perfectly. Place two slices of cheese over each layer of Spam, so that they cover the whole slice of bread. Place slices of pineapple over the cheese, trimming square to fit the sandwiches. Top with remaining slices of bread with the salad dressing on the inside. Trim the crusts if desired, and cut each sandwich into 4 equal squares.

By ILUVFOOD4

Ingredients

• ✓ salad dressing
• white sugar
• vinegar
• catalina salad dressing
• seasoned salt
• yellow mustard
• celery salt
• black pepper

Instructions

1. 1 Whisk creamy salad dressing, sugar, vinegar, Catalina salad dressing, seasoned salt, mustard, celery salt, and black pepper in a bowl until smooth and creamy.

By Rick Willoughby