8 ways to dress up your meals with salad dressing

Don't throw out that leftover salad dressing. Instead, use it in unexpected — and tasty — new ways. Here are some ideas.

1. To easily marinate chicken breasts, use bottled Italian salad dressing. It contains a combination of oil, vinegar and salt that is similar to many poultry ­marinades. Caesar salad dressing is particularly good.
2. For Creole-style boiled shrimp, combine bottled Caesar salad dressing, Worcestershire sauce, unsalted butter, paprika and thyme in a pot. Bring to a boil then add shrimp. Cook the shrimp until pink and cooked through, then serve hot over white rice.
3. For easy turkey "London broil"pour 250 millilitres (one cup) bottled Italian salad dressing into a zip-close bag. Add a one-kilogram (two-pound) boneless butterflied whole turkey breast (turkey London broil) and marinate in the refrigerator for four to eight hours. Preheat a grill to medium. Meanwhile, remove the turkey from the marinade and let stand at room temperature for 15 minutes. Grill the turkey until the thickest section of meat feels firm when pressed and registers 76°C (170°F) on an instant-read thermometer, eight to 10 minutes per side. Let rest for two minutes before slicing. Cut into 0.5-centimetre-thick (1/4-inch-thick) slices.
4. To lend robust flavour to a creamy soup, stir in some bottled blue cheese salad dressing towards the end of the cooking time.
5. To make a quick filling for a sandwich wrap, mix together two drained cans of oil-packed tuna, one drained and rinsed can small white beans, 75 millilitres (1/3 cup) bottled Italian vinaigrette, two sliced scallions and 15 millilitres (one tablespoon) chopped fresh parsley. Roll up in large tortilla wraps and cut each in half crosswise before serving.
6. For a quick blue cheese baste and sauce for grilled poultry, mix together 250 millilitres (one cup) bottled blue cheese salad dressing and 50 millilitres (1/4 cup) bottled Italian salad dressing. Divide the dressing mixture between two bowls. Brush 500 grams (one pound) poultry ­cutlets with the dressing mixture from one bowl. Grill or broil the poultry on an oiled grill grate or broiler pan 10 centimetres (four inches) from a hot fire or heating element until firm and the juices run clear when the meat is pierced with a fork, two to three minutes per side. Serve with the dressing mixture in the other bowl.
7. To give roast beef or corned beef sandwiches a flavour lift, spread bottled Russian salad dressing on rye bread and top with some prepared horseradish before adding the beef.
8. For an easy sweet-and-sour glaze, melt 90 millilitres (six tablespoons) apricot jelly in a small pot over low heat, stirring often. Mix in 250 millilitres (one cup) bottled French salad dressing and one package dry onion soup mix. Use as a glaze for baked chicken, roast turkey, roast pork, ham, baked pork chops, spareribs, beef ribs or meatballs.

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