Recipes for French Salad Dressing Commercially Bottled Sold Unrefrigerated Unopened

Ingredients

• 8 oz fusilli pasta
• 2 bell peppers (assorted colors), sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 1/4 cup expired French salad dressing
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh basil, chopped

Instructions

1. Cook the fusilli pasta according to the package instructions. Drain and set aside.
2. Preheat the grill to medium-high heat.
3. In a large bowl, combine the sliced bell peppers, zucchini, yellow squash, and red onion.
4. In a small bowl, whisk together the expired French salad dressing, olive oil, salt, and black pepper.
5. Pour the dressing mixture over the vegetables and toss until well coated.
6. Grill the vegetables for 8-10 minutes, or until slightly charred and tender.
7. In a serving bowl, combine the cooked pasta, grilled vegetables, grated Parmesan cheese, and chopped basil.
8. Toss everything together until evenly mixed.
9. Serve warm or chilled as a delicious pasta salad.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup French salad dressing
• 1/4 cup mayonnaise
• 1/4 cup diced celery
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Lettuce leaves, for serving

Instructions

1. In a large bowl, combine the shredded chicken, French salad dressing, mayonnaise, celery, red bell pepper, red onion, parsley, salt, and pepper. Mix well to combine.
2. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
3. Serve the chicken salad on lettuce leaves and enjoy!

Ingredients

• 4 salmon fillets
• 1 cup French salad dressing
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the salmon fillets with salt and pepper.
3. In a small bowl, whisk together the French salad dressing, honey, and Dijon mustard.
4. Place the salmon fillets in a baking dish and pour the dressing mixture over them.
5. Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and glazed.
6. Serve hot with your favorite side dish.

Ingredients

• 1 lb chicken tenders
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup expired French salad dressing
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking oil for frying

Instructions

1. Preheat the oven to 400°F (200°C).
2. In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
3. Add the expired French salad dressing, salt, and black pepper to the breadcrumbs. Mix well.
4. Dip each chicken tender into the flour, then the beaten eggs, and finally coat it with the breadcrumb mixture.
5. Heat cooking oil in a large skillet over medium-high heat.
6. Fry the chicken tenders in batches until golden brown and crispy, about 3-4 minutes per side.
7. Transfer the fried chicken tenders to a baking sheet and bake in the preheated oven for an additional 10 minutes, or until cooked through.
8. Serve hot with your favorite dipping sauce.