Recipes for Russian Salad Dressing Commercially Bottled Sold Unrefrigerated Unopened

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup expired Russian Salad Dressing
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine the expired Russian Salad Dressing, olive oil, paprika, garlic powder, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour (discard marinade after use).
3. Preheat the grill or grill pan over medium-high heat.
4. Remove the chicken breasts from the marinade and discard the excess marinade.
5. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for a few minutes before serving.
7. Serve the grilled chicken with your choice of sides.

Ingredients

• 8 oz pasta of your choice
• 1 cup expired Russian Salad Dressing
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
2. In a large mixing bowl, combine the cooked pasta, expired Russian Salad Dressing, cherry tomatoes, cucumber, red onion, black olives, feta cheese, parsley, salt, and pepper. Mix well to coat everything evenly.
3. Cover the bowl and refrigerate for at least 1 hour before serving.
4. Toss the pasta salad again before serving and adjust the seasoning if needed.
5. Serve chilled as a side dish or a light meal.

Ingredients

• 2 cups potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups vegetable broth
• 1 cup milk
• 1/2 cup commercially bottled Russian salad dressing
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic, and sauté until softened.
3. Add the diced potatoes and vegetable broth to the pot.
4. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender.
5. Using a blender or immersion blender, purée the soup until smooth.
6. Return the soup to the pot and stir in the milk and Russian salad dressing.
7. Season with salt and pepper to taste.
8. Bring the soup back to a simmer and cook for an additional 5 minutes.
9. Serve hot, garnished with chopped fresh parsley.