vinaigrette
French dressing

"Most of them are looking to make an interesting vinaigrette."

While they are still warm, coat them with some of the vinaigrette.

Add the vinaigrette, toss again and serve soon after making.

Like vinaigrette, there is seemingly no end to its uses.

The oil can also be made into a vinaigrette served with the fish or another dish.

Add cup of the vinaigrette to the bowl and toss well.

Place the tuna in a small bowl and cover with the vinaigrette.

Separate the leaves and add them to the bowl with the vinaigrette.

I noticed that she had a vinaigrette in her lap.

Dress them with a vinaigrette while still hot, and serve warm.

But I also believe that not every salad must be dressed with vinaigrette.

Spoon over with a tablespoon or two of the vinaigrette.

All you need beyond that is a good mustard vinaigrette, which can be made well in advance.

Serve hot, warm, at room temperature or cold, with the vinaigrette.

Place the vinaigrette in a small pot and heat until just warmed.

Or mix some juice with olive oil to make a vinaigrette.

Patrons often left asking for a bottle of the vinaigrette.

To make the vinaigrette, in a small bowl, whisk together all the ingredients.

Rinse under cold running water until chilled and add to the vinaigrette.

Add a touch more of the vinaigrette, and sprinkle with parsley.

Toss the vinaigrette with the salad and season to taste.

To make the vinaigrette, preheat the oven to 400 degrees.

"That's too heavy for a first course, so I added salad and vinaigrette to it."

A very sweet tomato vinaigrette did the fish no favors, however.

Pour half of the vinaigrette over the salad and toss well.