Recipes for Russian Salad Dressing Commercially Bottled Sold Unrefrigerated Opened

Ingredients

• 8 ounces pasta (any shape)
• 1 cup expired Russian salad dressing
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cooked pasta, expired Russian salad dressing, cherry tomatoes, cucumber, red onion, and fresh parsley. Toss until the pasta and vegetables are evenly coated with the dressing.
3. Season with salt and pepper to taste. Refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.
4. Before serving, give the pasta salad a good stir and adjust the seasoning if needed.
5. Serve chilled as a side dish or add grilled chicken or shrimp to make it a complete meal.
6. Remember to discard any leftover pasta salad after 3-4 days to ensure food safety.

Ingredients

• 1/2 head of cabbage, shredded
• 1 carrot, grated
• 1/2 onion, thinly sliced
• 1/2 cup Russian salad dressing (slightly expired but safe to eat)
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the shredded cabbage, grated carrot, and thinly sliced onion.
2. Add the Russian salad dressing and mix well until all the vegetables are coated.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled as a side dish or as a topping for sandwiches.

Ingredients

• 2 cups Russian salad dressing (slightly expired)
• 4 cups diced potatoes
• 1 cup shredded cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the Russian salad dressing and diced potatoes.
3. Transfer the mixture into a greased casserole dish.
4. Sprinkle shredded cheese evenly over the top.
5. Bake for 35-40 minutes or until the potatoes are tender and the cheese is golden and bubbly.
6. Remove from the oven and let it cool for a few minutes.
7. Serve hot and enjoy!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup expired Russian salad dressing
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

1. In a bowl, combine the expired Russian salad dressing, olive oil, salt, black pepper, and paprika.
2. Place the chicken breasts in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken to ensure even coating. Marinate in the refrigerator for at least 30 minutes, or overnight for best results.
3. Preheat the grill or a skillet over medium-high heat. If using a skillet, add a tablespoon of olive oil to prevent sticking.
4. Remove the chicken breasts from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
5. Grill or cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure proper cooking.
6. Remove the chicken from the heat and let it rest for a few minutes before serving.
7. Serve the grilled chicken with your favorite side dishes and enjoy!