DRESSING THOUSAND-ISLANDS

This vinaigrette for your salads has a well-balanced composition in sugar and fat. It is also used in marinade and in dip. vinaigrette: salads: green, radish, cheese, of meats, potatoes, paella etc. …
Marinade: in a glass bowl, pour the marinade and put the meat, cover. Turn and return it. Leave between one hour and one night. If the marinade is reused as accompaniment of the cooked meat, boil it a 10 or 15 minutes before serving. Suits to plancha and barbecue meats and with fishes with red flesh.
Dip : add some flavour to food: pita bread, raw vegetables, seafoods, chips, falafels etc.. Best Before Date : 18 months