Western Living Magazine
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Spruce up your go-to salad with these delicious (and versatile!) dressings.
The ingredients for most dressings can be poured into a jar and shaken up quickly, then stored in the fridge all week to drizzle over salads or used to transform cold leftovers (boiled potatoes, cooked pasta, lentils, quinoa, rice, roasted veggies) into a meal in a bowl. Beyond your usual vinaigrette (3:1 oil to vinegar, a squeeze of mustard, salt and pepper), here are a few go-to salad dressing recipes that can help turn leftovers into lunch.
Use with: kale salads, grain and lentil bowls, roasted veggies, cold potatoes.
Use with: cold noodle salads, slaws, chicken, grain and lentil bowls.
Use with: chickpeas and black beans, quinoa, fish, green salads, slaws.