Fresh Tomato Salad Dressing Recipes

Steps:

• In a non-reactive bowl, whisk together the oil and vinegar until completely combined. Add the garlic, half the tomatoes and half the tarragon. Season with salt and pepper and stir to coat. Cover and chill 6 hours.
• Strain the mixture through a fine sieve and discard the solids. Stir in the remaining tomatoes and tarragon. Serve over slices of fresh tomato.
• BYOC: Use your favorite herb here and tailor this dressing to the meal or your family's favorite flavors... fresh thyme oregano, basil, chervil, parsley, anything goes! Try serving this sweet and tangy dressing tossed with fresh baby spinach, a baby mesclun mix or even butter lettuce and blue cheese.

Steps:

• Heat oven to 350 degrees.
• Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil.
• Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes.
• Watch carefully so garlic does not get over-brown or burn.
• Carefully remove pan from oven and cool.
• When cool enough to handle, squeeze out the garlic pulp.
• Combine the pulp with the reserved olive oil and rest of the ingredients in a blender.
• Blend until smooth and use the dressing on any mixed garden salad.
• Refrigerate leftover.

Steps:

• combine all ingredients in medium bowl.
• chill for 1 hour.
• Serve over a garden fresh salad and enjoy!

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine tomatoes, mozzarella and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with basil and Parmesan before serving.