Recipes for Honey Dijon Salad Dressing Commercially Bottled Sold Unrefrigerated Opened

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup expired Honey Dijon Salad Dressing
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with garlic powder, salt, and black pepper.
3. Place the chicken breasts in a baking dish and pour the expired Honey Dijon Salad Dressing over them, ensuring they are well coated.
4. Cover the baking dish with aluminum foil and bake for 25 minutes.
5. Remove the foil and continue baking for an additional 10-15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Remove the chicken from the oven and let it rest for a few minutes.
7. Serve the glazed chicken hot, garnished with fresh parsley.
8. Enjoy!

Ingredients

• 1 small head of cabbage
• 1 carrot
• 1/2 cup of slightly expired Honey Dijon Salad Dressing
• Salt and pepper to taste

Instructions

1. 1. Shred the cabbage and carrot into thin strips.
2. 2. In a large bowl, combine the shredded cabbage and carrot.
3. 3. Add the slightly expired Honey Dijon Salad Dressing and mix well.
4. 4. Season with salt and pepper to taste.
5. 5. Allow the coleslaw to marinate in the refrigerator for at least 30 minutes before serving.

Ingredients

• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 1/4 cup Honey Dijon Salad Dressing (commercially bottled, sold unrefrigerated, opened)

Instructions

1. In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, feta cheese, and sliced almonds.
2. Drizzle the Honey Dijon Salad Dressing over the salad and toss gently to coat.
3. Serve immediately and enjoy!

Ingredients

• 8 oz pasta
• 1 cup diced cucumbers
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced black olives
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 1/3 cup Honey Dijon Salad Dressing Commercially Bottled Sold Unrefrigerated Opened
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions. Drain and let it cool.
2. In a large bowl, combine the cooked pasta, diced cucumbers, cherry tomatoes, black olives, red onion, parsley, and grated Parmesan cheese.
3. Pour the Honey Dijon Salad Dressing over the salad and toss gently to coat all the ingredients.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
6. Serve chilled as a side dish or a light main course.

Ingredients

• 4 cups mixed vegetables (e.g., carrots, broccoli, cauliflower, bell peppers)
• 1/2 cup expired Honey Dijon Salad Dressing
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the expired Honey Dijon Salad Dressing, olive oil, dried thyme, salt, and black pepper.
3. Add the mixed vegetables to the bowl and toss until they are well coated with the dressing mixture.
4. Spread the vegetables evenly on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
6. Remove from the oven and let the roasted vegetables cool for a few minutes.
7. Serve them as a delicious side dish.
8. Enjoy!