At the Plate

A Whole Other Ballgame

"The Original" Dressing & Marinade

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Hors d'oeuvres of Baguette with Roasted Vegetables and Fresh Mozzarella

Preheat the over to 400 degrees Fahrenheit, rack should be at highest level. Place diced vegetables in a shallow bowl with 1/2 cup of At The Plate Balsamic Dressing, toss to coat. Let sit in refrigerator for 10 minutes.

Discard dressing and place vegetable mixture on a baking tray lightly coated with a non-stick spray. Place vegetables in over for 30 minutes, or until toasted on the edges; remove from oven. Meanwhile, pour the remaining dressing into a small sauce pan and place over medium/low heat on your cooktop to warm it. Next place baguette slices on a second baking tray, top with mozzarella and broil for 3 minutes until cheese is bubbly, remove from oven. Top bread with roasted vegetables and transfer to a serving platter. Drizzle bread with vegetables with the warm dressing, garnish with basil, serve.

Hors d'oeuvres of Warm Skewered-Shrimp

Marinate shrimp in 1 cup of At The Plate "The Original" dressing in a gallon size zip-type disposable plastic bag, squeeze excess air out of the bag and seal, refrigerate overnight. Next day remove the shrimp from its marinade leaving the liquid behind and place in a wide sauce pan along with 1/2 cup dressing on the stove over medium heat until the shrimp is done cooking, this should take 5-6 minutes and the shrimp should be pink, remove from heat. Allow the shrimp to cool enough to touch and then run a skewer through them — 3-5 shrimp on a stick, depending on the size of your crowd. Place skewered shrimp over a bed of Baby Greens on a platter, drizzle with the remaining dressing, serve.

Tony's "Chop Chop" Salad

1 Head romaine lettuce, finely chopped
4 Plum tomatoes finely chopped
1 Green bell pepper, seeded and diced
1Cup each, diced: dry salami, mozzarella cheese, and turkey breast
1Cup canned garbanzo beans, drained
½ cup green onions, thinly sliced

Combine all ingredients in a large bowl, pour the “original dressing” over and toss.

The Wedge

1 head lettuce, cut into 4 wedges
1/2 cup dry cottage cheese

Mix 1/3 cup “Original Dressing” with cottage cheese in separate bowl. Pour over wedge. Serve chilled.

All American Salad

Crisp head lettuce, radishes, red peppers, carrots, celery, tomatoes, avocado, and croutons. Toss with “salad dressing”.

Lunch Salad

Shredded lettuce, tomato wedges add chopped celery. Top with a large scoop of cottage cheese. Pour “salad dressing” on cottage cheese and around greens.

Apetizer Salad

Lightly cover salad plate with lettuce, add sliced tomatoes, fresh mozzarella cheese, and sprinkle diced red onions on top. Pour “salad dressing” all over.

Vegetable Tray

Cut up carrots, celery, broccoli, hummus, bell peppers, any other favorite vegetable. Add cubes of fresh sourdough bread. Put “salad dressing” in a dip bowl …dip
away.

Roasted or Grilled Vegetables

Marinate vegetables (eggplant, red, yellow green bell peppers, mushrooms, zucchini, and red onions) for 6 hours & toss occasionally.

Grill on barbeque until done. Or Oven roast on split mat and tray or sheet pan at 400 degrees until done.

Asparagus

Steamed asparagus al dente, place on platter. Drizzle with “salad dressing”
Asparagus can be grilled on BBQ ahead and drizzled with “salad dressing”. Make plenty they go fast!

BBQ Chicken (Picnic and Kid Friendly)

Rinse chicken pieces off with water then dry. Remove skin or keep skin on. Place chicken in a large plastic zip lock gallon bags. Pour “salad dressing” generously into bags of chicken. Marinate over night…cook on BBQ grill the next day.

Roasted Chicken (Whole)

Base chicken with “salad dressing” through out the roasting time.

Steak

Any cut will do. Pick your favorite.

Try tri-tip steak, marinate in a zip lock bag or a shallow pan, Pour a generous amount of “salad dressing” to cover steaks…can marinate as little as 2 hours or even overnight. Cook on the grill. Kids love this. Simple and flavorful with a taste that enhances the meat.

Hamburgers (Kid Friendly)

Mix in “salad dressing” into a bowl with ground beef. Form patties. Make ahead then cover and put in frig until the BBQ is ready.

Whole Salmon

Marinate salmon 6 to 8 hours. Grill on BBQ. Brush with “salad dressing” after.

Salmon

Prepared for an afternoon lunch or dinner party.

Cut salmon into 2” x 4” strips. Marinate in “salad dressing” overnight. Bake in oven at 400.degrees on top rack in oven. About 15 to 20 minutes. Once out of the oven, still in pan sprinkle with back sesame seeds.  Serve warm. Great for the next day too.

Fresh Sea Bass

Marinate 4-6 hours. Oven bake, brush with “salad dressing”.

Shrimp

Stir-fry shrimp in “salad dressing”. Add enough “salad dressing” to make sauce while stir-frying shrimp. When shrimp is cooked. If wanting more add fresh or frozen vegetables. Pour over freshly cooked linguini pasta.

Sauté Shrimp in “salad dressing”. Place on a plate of baby greens lettuce. Enjoy as a salad or cook enough shrimp for your guests to enjoy as an appetizer. Quick and easy.

Beans

For wraps, salad or just eating.

1 can of each: Black beans, kidney beans, garbanzo beans, red beans add 2 Anaheim chili’s, red bell peppers, yellow bell pepper, cherry tomatoes, diced red onions, celery, can add cilantro too. Drizzle “salad dressing” on top.

Balsamic Dressing & Marinade

Photo of the dressing bottle