2 bunches chopped leaf lettuce

4 slices bacon

1/3 cup sliced green onions

1/2 cup grated Monterey Jack cheese

1/2 cup sliced fresh mushrooms

1/2 cup chopped red onion

1/2 cup sliced grape tomatoes

1/4 cup Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Salt and pepper to taste

Combine 2 bunches of chopped leaf lettuce, 4 slices of cooked, diced bacon, 1/3 cup of sliced green onions, 1/2 cup of grated Monterey Jack cheese, 1/2 cup of sliced fresh mushrooms, 1/2 cup of chopped red onion, 1/2 cup of sliced grape tomatoes, 1/4 cup of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing, and salt and pepper to taste in a large salad bowl.

Toss ingredients together until lettuce begins to wilt.

Refrigerate before serving.

1 bag cleaned spinach leaves

1 tbsp bacon bits

1/3 cup sliced green onions

1/2 cup grated Monterey Jack cheese

1/2 cup sliced fresh mushrooms

1/4 cup Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

1 egg

Salt & pepper to taste

Combine one bag of cleaned spinach leaves torn into bite-sized pieces, one tablespoon of bacon bits, a third of a cup of sliced green onions, half of a cup of grated Monterey Jack cheese, half of a cup of sliced fresh mushrooms, a fourth of a cup of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing, one chopped hard-boiled egg, and salt & pepper to taste in a large salad bowl.

Toss ingredients together and garnish with freshly chopped walnuts and dried cranberries.

Refrigerate before serving.

2 large tomatoes

Salt and pepper to taste

1 full package mozzarella cheese

Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

1 tbsp basil

Fresh arugula leaves

Thinly slice two large tomatoes and lay them out flat in a dish.

Salt and pepper tomatoes to taste.

Slice one full package of mozzarella cheese similar to the size of the tomatoes.

Layer the mozzarella slices on top of each sliced tomato.

Pour Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing over each mozzarella and tomato slice.

Top with ribbons of basil (about 1 tablespoon worth of basil.)

Serve over fresh arugula leaves to complete the Tomozzarella Salad.

Chicken wings

Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Place the desired number of chicken wings in a large resealable bag.

Add enough Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing to bag to cover all wings.

Marinate in refrigerator overnight.

BBQ, smoke, or bake wings until chicken wings reach an internal temperature of 165 degrees.

*Notes:

If using a BBQ grill, use indirect heat by putting coals on one side of the pit.

If using a gas grill, lower the heat on one side of the grill.

If baking, use the broiler for the last two minutes to crisp the wings.

1 lb boneless skinless chicken breast

2 medium sweet white onions

1 green pepper

1 yellow pepper

1 red pepper

8 oz fresh mushrooms

1 zucchini

Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Cube one pound of boneless skinless chicken breast, two medium sweet white onions, one green pepper, one yellow pepper, and one red pepper.

Slice one 8oz pack of fresh mushrooms and one zucchini.

In a resealable bag, marinate chicken cubes in Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing (add enough dressing to completely cover each cube).

Alternate chicken cubes, green peppers, yellow peppers, red peppers, onions, mushrooms, and zucchini on each skewer.

Place skewers on grill.

Brush Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing to skewers while grilling.

Grill chicken skewers as normal to an internal temperature of 165 degrees.

Chicken

Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Place chicken in a resealable container.

Marinate chicken with Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing for 4-5 hours in the refrigerator.

Grill chicken as normal to an internal temperature of 165 degrees.

*Notes:

The apple cider vinegar will tenderize the meat while the dressing imparts a subtle flavor.

Be careful of the flame while grilling. The sugar in the dressing can cause grill flares and the meat may burn more easily while grilling.

Brush chicken with Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing before grilling.

Place chicken on the grill.

Halfway through grilling, brush chicken with Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing again.

Grill chicken as normal to an internal temperature of 165 degrees.

*Notes:

The apple cider vinegar will tenderize the meat while the dressing imparts a subtle flavor.

Be careful of the flame while grilling. The sugar in the dressing can cause grill flares and the meat may burn more easily while grilling.

Steak

Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Place steak in a resealable container

Marinate steak with Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing for 4-5 hours in the refrigerator.

Grill steak as normal to your liking.

*Notes:

The apple cider vinegar will tenderize the meat while the dressing imparts a subtle flavor.

Be careful of the flame while grilling. The sugar in the dressing can cause grill flares and the meat may burn more easily while grilling.

Brush steak with Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing before grilling.

Place steak on the grill.

Halfway through grilling, brush steak with Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing again.

Grill steak as normal to your liking.

*Notes:

The apple cider vinegar will tenderize the meat while the dressing imparts a subtle flavor.

Be careful of the flame while grilling. The sugar in the dressing can cause grill flares and the meat may burn more easily while grilling.

1 pound of boneless sirloin steak

1 red onion

1 green pepper

1 red pepper

Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Cube one pound of boneless sirloin steak, one red onion, one green pepper, and one red pepper.

In a resealable bag, marinate steak cubes in Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing (add enough dressing to completely cover each cube).

Alternate steak cubes, green peppers, red peppers, red onions, and cherry tomatoes on each skewer.

Place skewers on grill.

Brush Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing on skewers while grilling.

Grill skewers until meat is cooked to your liking.

Pork

Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Place pork in a resealable container

Marinate pork with Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing for 4-5 hours in the refrigerator.

Grill pork as normal to an internal temperature of 145 degrees.

*Notes:

The apple cider vinegar will tenderize the meat while the dressing imparts a subtle flavor.

Be careful of the flame while grilling. The sugar in the dressing can cause grill flares and the meat may burn more easily while grilling.

Brush pork with Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing before grilling.

Place pork on the grill.

Halfway through grilling, brush pork with Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing again.

Grill pork as normal to an internal temperature of 145 degrees.

*Notes:

The apple cider vinegar will tenderize the meat while the dressing imparts a subtle flavor.

Be careful of the flame while grilling. The sugar in the dressing can cause grill flares and the meat may burn more easily while grilling.

2 chicken breasts

1 green apple

2 stalks of celery

1/2 of a red onion

2 tbsp fresh chives

1/2 cup of mayonnaise

1/2 tsp of salt,

1/2 tsp of onion powder

1/4 cup of Hendrickson’s Original Vinegar & Olive Oil Dressing

Slice two cooked chicken breasts into small chunks

De-core and dice one green apple and two stalks of celery.

Finely chop half a red onion and fresh chives. (Chop enough chives to make two tablespoons.)

Combine chicken, green apple, celery, red onion, chives, half a cup of mayonnaise, half a teaspoon of salt, half a teaspoon of onion powder, and a fourth of a cup of Hendrickson’s Original Vinegar & Olive Oil Dressing and mix well.

Refrigerate before serving.

8 eggs

1/2 tsp salt

1/2 tsp dry mustard

1/4 tsp pepper

3 tbsp mayonnaise

1 tsp of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Paprika

Hard boil eight eggs.

Slice eggs in halves and peel eggs as desired.

Slip out yolks into a bowl and mash up with a fork.

Add half of a teaspoon of salt, half of a teaspoon of dry mustard, a fourth of a teaspoon of pepper, three tablespoons of mayonnaise, and one teaspoon of Hendrickson’s Original Sweet Vinegar & Olive Oil dressing to bowl and mix well.

Add the mixture to a resealable bag and clip one corner of the bag.

Pipe mixture back into sliced hard-boiled egg white halves.

Refrigerate before serving and garnish with paprika.

6 eggs

1 tbsp Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

1/3 cup mayonnaise

1 celery stalk

1 tbsp of pickle relish

Salt and pepper to taste

Combine six chopped hard-boiled eggs, one tablespoon of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing, a third of a cup of mayonnaise, one chopped stalk of celery (1/2 cup’s worth), one tablespoon of pickle relish, and salt and pepper to taste in a large bowl.

Refrigerate before serving and garnish as you please.

2 1/2 cups ham

1/4 cup chopped yellow onion

1/4 cup chopped red bell pepper

1 celery stalk

1 egg

1/2 cup mayonnaise

1 tbsp pickle relish

1 tsp yellow mustard

1 tbsp parsley

Salt & pepper to taste

1 cup Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Place two and a half cups of fully cooked diced ham in a food processor and pulse until minced.

Transfer to a large mixing bowl.

Place a fourth of a cup of chopped yellow onion, a fourth of a cup of chopped red bell pepper, and one chopped celery stalk in a food processor and pulse until minced.

Add the vegetable mix to the bowl with the ham.

Add one diced hard-boiled egg to the ham and vegetable mix, combine well, and set aside.

In a sauce bowl, combine half of a cup of mayonnaise, one tablespoon of pickle relish, one teaspoon of yellow mustard, one tablespoon of parsley, salt & pepper to taste, and one cup of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing and mix well.

Pour sauce over the egg, ham, and vegetable mix and mix thoroughly.

Refrigerate for at least one hour before serving.

1 (5oz) can white tuna

1/3 cup chopped celery

1 egg

1/3 cup mayonnaise

1 tbsp sweet pickle relish

1/2 tbsp Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

2 tsp chopped pimento

Place one can (5oz) drained white tuna, a third of a cup of chopped celery, one chopped hard-boiled egg, a third of a cup of mayonnaise, one tablespoon of sweet pickle relish, half of a tablespoon of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing, and two teaspoons of chopped pimento in a large mixing bowl and mix well.

Refrigerate for at least one hour before serving.

5 lbs red potatoes

3 cups mayonnaise

2 cups finely chopped pickles

5 eggs

1/2 cup chopped red onion

1/2 cup chopped celery

3 tbsp mustard

Salt & pepper to taste

1/4 cup Hendrickson’s Original Vinegar & Olive Oil Dressing

Place five pounds of chopped red potatoes in a large pot, cover with salted water, and bring to a boil.

Reduce heat to medium-low and simmer until tender (about 10 minutes).

Drain and return the potatoes to the empty pot to dry and cool.

Stir in three cups of mayonnaise, two cups of finely chopped pickles, five chopped large hard-cooked eggs, half a cup of chopped red onion, half a cup of chopped celery, three tablespoons of mustard, one teaspoon of salt to taste, half a teaspoon of ground black pepper, and a fourth of a cup of Hendrickson’s Original Vinegar & Olive Oil in large bowl.

Fold in cooled potatoes until well combined.

Refrigerate before serving.

4 slices bacon

1 tbsp bacon grease

1/2 cup Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

1 tbsp cornstarch

1/4 cup of water

1/2 cup chopped celery

2 tbsp diced onion

2 eggs

2 lbs potatoes

Parsley and pimentos for garnish

Fry four slices of bacon and dice into bits.

Remove bacon from the pan, keep one tablespoon of bacon grease, combine with half of a cup of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing, and bring to a boil.

Add one tablespoon of cornstarch and a fourth of a cup of water to bring the mixture to a thin gravy consistency.

In a large mixing bowl, add diced bacon, half of a cup of chopped celery, two tablespoons of diced onion, two chopped hard-boiled eggs, and two pounds of cooked & chopped potatoes, pour sauce over and mix well.

Garnish with parsley and pimentos.

Refrigerate for at least one hour before serving.

Macaroni noodles

3 tbsp chopped onion

1/4 cup chopped green pepper

1/4 cup chopped red pepper

1 tbsp pimentos

1/4 cup chopped celery

1/4 cup peas

2 tbsp sweet pickle relish

1/4 cup mayonnaise

1/2 tsp salt

2 tbsp Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Cook macaroni noodles as directed and set aside.

In a large mixing bowl, combine three tablespoons of chopped onion, a fourth of a cup of chopped green pepper, a fourth of a cup of chopped red pepper, one tablespoon of pimentos, a fourth of a cup of chopped celery, a fourth of a cup of peas, two tablespoons of sweet pickle relish, a fourth of a cup of mayonnaise, half of a teaspoon of salt, and two tablespoons of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing.

Add macaroni noodles to the mixing bowl and mix thoroughly.

Refrigerate for at least one hour before serving.

1 12 oz package shell pasta

1 28 oz can diced tomatoes (drained)

2 whole julienne sliced carrots

1/2 cubed red bell pepper

1/2 cubed green bell pepper

1 can sliced black olives (drained)

1 tsp oregano

1 cup Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

In a large bowl, combine one 12oz package of shell pasta (cooked and rinsed), one 28oz can of diced tomatoes (drained), two whole julienne sliced carrots, half of a cubed red bell pepper, half of a cubed green bell pepper, one can of sliced black olives (drained), one teaspoon of oregano, and one cup of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing and mix well.

Refrigerate for one hour.

Garnish with parmesan cheese and serve.

1 sliced cucumber

3 large diced tomatoes

1/2 chopped red onion

1 tbsp fresh parsley

1 tbsp basil

1 tbsp dill

1/4 cup Hendrickson’s Original Sweet Vinegar & Olive Oil

Salt & pepper to taste

Combine one sliced cucumber, three large diced tomatoes, half a chopped red onion, one tablespoon of fresh parsley, one tablespoon of basil, one tablespoon of dill, a fourth of a cup of Hendrickson’s Original Sweet Vinegar & Olive Oil, and salt and pepper to taste in a large salad bowl and toss well.

Refrigerate before serving.

2 frozen, skinless chicken breasts

1 egg

1 cup flour

Breadcrumbs

2 large chopped tomatoes

1 diced cucumber

1 stalk chopped celery

1 clove minced garlic

8 tbsp Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Cut two frozen, skinless chicken breasts into bite-sized chunks.

Beat one egg in a mixing bowl.

Add 1 cup of flour into a separate mixing bowl.

Dip chicken pieces in flour first, then dip in the beaten egg.

Dip the covered chicken into a different bowl of breadcrumbs and fry until crisp.

Let cool and set aside.

In a large mixing bowl, combine two large chopped tomatoes, one diced cucumber, one stalk of chopped celery, one clove of minced garlic, and eight tablespoons of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing.

Add chicken to vegetable mix and toss well.

3 cups finely shredded cabbage

2 cups finely shredded purple cabbage

1 cup finely shredded carrot

1 cup Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Salt and pepper to taste

Combine three cups of finely shredded cabbage, two cups of finely shredded purple cabbage, one cup of finely shredded carrot, one cup of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing, salt and pepper to taste in a large mixing bowl and mix well.

Refrigerate at least 1 hour before serving.

4 cups finely shredded cabbage

1/2 cup mayonnaise

1 cup finely shredded carrot

1/4 cup Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Salt and pepper to taste

Combine four cups of finely shredded cabbage, half of a cup of mayonnaise, one cup of finely shredded carrot, a fourth of a cup of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing, salt and pepper to taste in a large mixing bowl and mix well.

Refrigerate at least 1 hour before serving.

2 boneless, skinless chicken breasts

3 tbsp vegetable oil

8 oz water

2 handfuls Maifun rice noodles

2 tbsp sliced green onions

1/2 tsp sesame seeds

1/2 cup sliced carrot

1 cup chopped broccoli

2 cloves minced garlic

1/2 cup of edamame

2 tbsp teriyaki sauce

1 chopped shallot

Pinch of red pepper flakes

4 oz Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Cut two boneless, skinless chicken breasts into bite-sized pieces and fry in a wok with three tablespoons of vegetable oil until cooked completely.

Remove chicken from the wok and set aside.

In a microwave-safe bowl, heat 8oz of water for approximately two minutes and add two handfuls of Maifun rice noodles.

Add sliced green onions (two tablespoons worth), half of a teaspoon of sesame seeds, half of a cup of sliced carrot, one cup of chopped broccoli, two cloves of minced garlic, and half a cup of edamame to a hot wok until heated through.

Combine two tablespoons of teriyaki sauce, one chopped shallot, a pinch of red pepper flakes, and four ounces of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing in a small sauce bowl and mix well.

Combine chicken, Maifun rice noodles, and sauce to wok with vegetables and toss well.

3 strips bacon

1 tbsp bacon grease

1 small diced onion

2 tsp cornstarch

1/4 tsp salt

1/4 tsp dry mustard

1 (16oz) can of whole green beans

1/2 cup of green bean liquid

1 tbsp brown sugar

1 tbsp Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Fry three strips of bacon in a skillet until crisp.

Remove bacon, crumble and set aside.

Drain off all but one tablespoon of bacon grease drippings.

Add one small diced onion to the skillet and slightly brown it.

Stir in two teaspoons of cornstarch, a fourth of a teaspoon of salt, and a fourth of a teaspoon of dry mustard to the skillet with the onions.

Drain one (16oz) can of whole green beans, reserving at least half a cup of bean liquid.

Add half a cup of bean liquid to the skillet.

Cook, stirring until the mixture boils.

Blend in one tablespoon of brown sugar and one tablespoon of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing.

Add green beans to the skillet and heat thoroughly.

Add crumbled bacon and serve.

2 1/2 cups sliced cherry tomatoes

1 (15oz) can drained black beans

1 (15oz) can drained black-eyed peas

1 (15oz) can drained yellow & white corn

1 chopped green bell pepper

1/4 cup of chopped red onion

1/4 cup of chopped white onion

2 green onions sliced (2 tbsp worth)

2 chopped jalapeno peppers

1/2 cup Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

1 tbsp minced garlic

Pinch of fresh cilantro for garnish

Combine two and a half cups of sliced cherry tomatoes, one (15oz) can of drained black beans, one (15oz) can of drained black-eyed peas, one (15oz) can of drained yellow & white corn, one chopped green bell pepper, a fourth of a cup of chopped red onion, a fourth of a cup of chopped white onion, two green onions sliced (two tablespoons worth), two chopped jalapeno peppers, half of a cup of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing, and one tablespoon of minced garlic in a large mixing bowl.

Cover and refrigerate for at least two hours.

Garnish with fresh cilantro before serving with tortilla chips.

1 tsp garlic salt

1 tsp curry powder

1 tsp Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

1 tsp horseradish

1 tsp grated onion

1 cup mayonnaise

Combine one teaspoon of garlic salt, one teaspoon of curry powder, one teaspoon of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing, one teaspoon of horseradish, one teaspoon of grated onion, and one cup of mayonnaise in a small sauce bowl.

Cover and refrigerate for at least twenty-four hours.

Place dip in the center of a veggie tray and serve.

1/2 cup mayonnaise

2 tbsp sweet pickle relish

1/8 tsp horseradish

1 tsp finely chopped onion

1 tbsp Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Combine half of a cup of mayonnaise, two tablespoons of sweet pickle relish, an eighth of a teaspoon of horseradish, one teaspoon of finely chopped onion, and one tablespoon of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing in a small sauce bowl.

Cover and refrigerate for at least one hour.

1 cup mayonnaise

1/4 cup chili sauce or ketchup

2 tbsp sweet pickle relish

1 tbsp Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

Combine one cup of mayonnaise, a fourth of a cup of chili sauce or ketchup, two tablespoons of sweet pickle relish, and one tablespoon of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing in a small sauce bowl.

Mix well and refrigerate.

1 (3oz) package cream cheese

1/2 cup mayonnaise

1/3 cup Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

1/2 cup crumbled Roquefort blue cheese

Combine one (3oz) package of cream cheese, half a cup of mayonnaise, a third cup of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing, and half a cup of crumbled Roquefort blue cheese in a small sauce bowl.

Beat until creamy.

Stir in another fourth of a cup of Roquefort blue cheese.

Let stand in refrigerator for at least three hours.

5 oz Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing

4 oz chili sauce or ketchup

1/2 tsp Worcestershire sauce

1/4 tsp dry mustard

Combine five ounces of Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing, four ounces of chili sauce or ketchup, half of a teaspoon of Worcestershire sauce, and a fourth of a teaspoon of dry mustard in a small sauce bowl.

Mix well and refrigerate.