How to Remove a Salad Dressing Stain With Corn Starch

Cornstarch absorbs salad dressing from fabric. The oily nature of salad dressing makes it look impossible to remove. Whether you've dripped salad dressing on your clothing or on your upholstery, it's important to treat the stain promptly. Cornstarch is an effective product to aid in stain removal. It works by drawing out and absorbing the oil from fabric. Use cornstarch in conjunction with other cleaning products to remove salad dressing stains.

Difficulty:EasySpoonVacuum cleanerRagsDry cleaning solventDish soapLaundry stain removal sprayLaundry detergent1

Scoop up any puddled oil from the upholstery with a spoon. Take care not to spread the oil.

2

Sprinkle a liberal coating of cornstarch over the spot. Wait 15 minutes for the powder to absorb the oil before vacuuming it up.

3

Moisten a clean rag with dry cleaning solvent. Sponge the solvent onto the salad dressing stain.

4

Blot with a clean rag to absorb the dry cleaning solvent. Alternate sponging on the dry cleaning solvent and blotting it up with a dry rag until the stain is gone.

1

Sprinkle cornstarch onto the salad dressing spot. Rub it in with your fingers.

2

Wait a few minutes and brush the powder off of the clothing. Repeat this process until no more dressing is coming off the clothing.

3

Drizzle dish soap over the spot and rub it in with your fingers. Rinse well under cool water.

4

Apply a laundry stain removal spray to the spot. Wash the clothing with detergent and the hottest water recommended for the fabric.

Don't put the clothing in the dryer until you are sure all of the salad dressing is gone. This may set in the stain.

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Chick Peas and Tomato Salad

Chick peas and tomato salad
Serves 6

1 7-oz can chickpeas, rinsed
3 cups of cucumber, peeled, and diced tylosinets
2 cups grape musts tomatoes, halved
1/4 cup each crumbled feta cheese and red onion, chopped
1/2 cup Ranch dressing
Freshly ground pepper to taste

Put it all in a medium bowl. Mix until coated. Done.

Parisian Salad

Parisian salad
Earn 2 (double-) to (4)

8 Slices each tomato, cucumber and hard-boiled eggs
4 Olive
1 Tbsp parsley, finely minced
Vinaigrette Dressing

Treat out slices and olive evenly (you know, like, on Texas Hold 'em) on two salad plates arrange on the way you feel is most attractive-have fun!

Dribble (there is a bit sloppier than "drizzling") a bandage over your finished product and serve.

Panzanella Salad

Panzanella salad
Serves 4

6 slices of Italian bread, 3/4-inch thick, length unit
3 Cloves garlic cloves, chopped
1 16-oz can diced tomatoes
1/4 small red onion, sliced thin
2 Tbsp e. v. olive oil
3 Tbsp red wine vinegar
1 Tbsp Capers
1 small zucchini squash, diced
2 Tbsp each chopped coriander and Romano cheese, grated
1 pinch salt and pepper to taste

Place everything in a large bowl, toss to combine and allow to rest for 15 minutes.

Serve.

Spinach Endive Salad

Spinach, Endive salad
Serves 6

4 bacon slices
1/4 cup balsamic vinegar
4 tsp Dijon mustard
1/2 cup crumbled blue cheese (optional)
1/4 medium-sized red onion, thinly sliced
2 tsp chopped fresh parsley
1/2 tsp each salt and ground black pepper
1 (10-oz) package fresh baby spinach
1 head Belgian Endive, cut into 8 slices length divisions
Crumbled blue cheese (optional)

FRY bacon in a large skillet until crisp, remove and drain on paper towels, reserve about 1/4 cup drippings in skillet. Crumble bacon and set aside.

Combine vinegar, mustard, and, if desired, 1/2 cup crumbled blue cheese, stirring until mixture is smooth. Set-aside.

Saute onion in the drippings for a few minutes and then add vinegar mixture and over medium heat, stir to coat.

Add bacon, parsley, spinach, Endive, salt and pepper. Throw in skillet until combined. Serve immediately.

Pass further crumbled blue cheese, for those who know how to top salad.

Tomatoes and Corn Chip salad

Tomatoes and Corn Chip salad
Serves 6-8

1 main iceberg lettuce, torn in pieces, bite-size
3 small tomatoes, chopped
1 (15 oz) can be dark red kidney beans, rinsed, drained
4-oz shredded Cheddar cheese
1 cup coarsely grained crushed corn chips
Italian Vinaigrette, bottled

Layers first 5 ingredients in sequence in a large bowl. Exert on the battle dressing.

Serve with Italian Vinaigrette.

Greek Tuna Pasta Salad

Greek tuna Pasta Salad
Serves 4

1 lb zitti pasta
3 Tbsp red wine vinegar
1/3 cup olive oil e.v.
2 plum tomatoes, chopped
1/2 cucumber, tylosinets and gritty chopped
1/4 red onions are chopped finely
1/4 cup pitted kalamata olives, chopped
1/4 cup finely chopped parsley
Salt and pepper
1 6-oz can solid white tuna in water, drained and "chunk"
1/4 cup crumbled feta cheese

In a large pot of boiling, salted water cook the pasta until al dente; drain and spread on a baking sheet to cool.

In the meantime, pour the vinegar in a large bowl and slowly whisk in olive oil. Stir in tomatoes, cuke, onions, and olives.Add pasta and parsley and the bride; season with salt and pepper. Stir in tuna. Top with feta.

Chickpeas and Parm salad

Chickpea and Parm salad
Serves 2

1 bag of pre-washed lettuce leaves
1 can (14 oz) chickpeas, drained
1 lemon
1 small handful of shredded parmesan cheese

Open the lettuce and pick enough magazines for laying on chickpeas.

Add the desired amount of peas onto leaves.

Punch a hole in the lemon juice and press juices over salad. Shake on cheese and serve.

Dill and Salmon Pasta Salad

Dill and Salmon Pasta Salad
Serves 4

8 oz pasta
1/2 lb fresh asparagus
4 Tbsp olive oil
2 Tbsp lemon juice
1 tsp white wine vinegar
2 Tbsp chopped fresh dill
1 tsp grated lemon peel
1/2 lb salmon, cooked and flaked
4 Tbsp grated Parmesan cheese

Cook pasta according to package directions, drain and set aside.

Trim asparagus and sliced the skinny parts in 1-inch pieces (save stalk-y part to soup second day). Cook 2 to 3 minutes; drain and refresh in ice water.

For the dressing, beat the oil, lemon juice and vinegar together; stir in dill and lemon peel. Season to taste with salt and pepper.

Throw the pasta with a bandage. Add asparagus pieces and flaked salmon; cast easy. Transfer to serving dish and sprinkle with Parmesan cheese and garnish with sprigs of dill, if desired.

19 Jul, Cherry T and Bacon salad

Cherry T and Bacon salad
Serves: 6-8

1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 Tbsp tarragon vinegar
2 Tbsp olive oil
1/4 tsp salt
1 Tbsp fresh basil, mincing
6 leaves of romaine lettuce
2 Tbsp chives, chopped

Wash, stem and dry tomatoes.

Cook bacon until very sharp; thoroughly drain on paper towels.

Mix mayo, vinegar, olive oil, salt, basil. and pour over tomato crumble bacon over all, and stir coat tomatoes with a dressing.

Serve on Lettuce leaves, sprinkled with chives.

Serve at once, or refrigerate until ready to serve.

Tomato and Cucumber Salad

Tomato and Cucumber Salad
Serves 4

1 cucumber, halved, tylosinets and cut into 1-inch pieces
3 cups Italian plum tomatoes, quartered
1/4 cup chopped red onion
3 Tbsp chopped fresh Italian parsley
1 Tbsp finely chopped green pepper
1/4 cup fresh lemon juice
3 Tbsp olive oil

Mix cucumber, tomatoes, onions, parsley and pepper together. Toss with lemon juice and olive oil. Let sit for 15 minutes before serving so that the variants can mix a bit. Add salt to taste if you must.

Green Salad with Orange Vinaigrette Dressing

Green Salad with Orange Vinaigrette Dressing
Serves 4

Dressing:
2 Tbsp white wine vinegar
2 Tbsp orange juice
Zest of one orange
1 tsp sugar
1/2 tsp salt

Salad:
4 cups grated romaine salad
4 cups spring mix
1 8-oz can mandarin oranges, drained

Whisk dressing ingredients together, throw with the Greens, mandarin oranges, arrange on each plate and serve.

Chicken Chow Mein Summer Salad

Chicken Chow Mein summer salad
Serves 4

12 oz bag broccoli slaw
8 Tbsp poppy seed dressing
1 b. p. chicken breast, chopped
1 1/2 cup fried chow mein noodles

Saute chicken breast.

Mix broccoli slaw and dressing in a bowl and stir.

Toss broccoli slaw mixed with chicken and chow mein noodles. Serve.

Goat Cheese and Arugula Walnut Salad

Goat cheese and Arugula Walnut salad
Serves 4

Dressing:

1 Tbsp chopped Shallot
1/2 Tbsp chopped garlic
1 Tbsp tomato Paste
1/2 cup sun-dried tomatoes
1/4 cup sherry vinegar
1 Tbsp Dijon mustard
1 cup canola oil

Salad
3 bunches arugula
1 head radicchio
2 heads Endive
1/2 c. toasted walnuts
1/2 c. dried cherries
2 Ib crumbled goat cheese.

For Dressing: mix the first 6 ingredients in a food processor. When well mixed, begin slowly add oil to the mixture, while food processor running, mix well. Strain mixture and set aside.

For the salad: combine all ingredients and drizzle with salad dressing. So quick. So good.

Three Bean and Salmon Salad

Three Bean and Salmon Salad
Serves 4

1 can (15 oz) salmon
8 oz tender Green beans, halved
1 cup canned cannelini beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
cucumber; chopped in pieces
12 cherry tomatoes, halved
6 green onions, finely sliced
Handful of young people. fresh spinach leaves

Dressing:
3 Tbsp olive oil
2 Tbsp lemon juice
2 tsp grainy mustard
Salt and freshly ground black pepper

Drain and chunk salmon, remove any skin or bones. Cover and set aside.

Cook Green beans in lightly salted boiling water for 4-5 minutes, until just tender. Rinse with cold water and drain well.

Transferring to your salad bowl, add the cannellini and pinto beans, cucumber, tomatoes, green onions and spinach.

Then bride together to mix. Add salmon pieces and throw again carefully, so you don t ends with shredded salmon.

Now make the dressing, mix of olive oil, lemon juice and mustard. Season with salt and pepper. Pour over the salad just before serving, disavowing very gently to combine.

Spinach Salad with Bacon

Creamy Spinach Salad with Bacon
Serves 4

4 bacon slices, crumbled
1 small garlic clove
2 Tbsp and topped with extra-virgin olive oil
2 Tbsp sour cream
2 Tbsp fresh lemon juice
1 tsp Brown or white sugar
1/2 lb baby spinach
1/4 cup coarsely grained grated Parmesan cheese (1 oz)

Fry, bake or delete bacon until crisp and drain on paper towels. Or buy the pre-cooked bacon and crumble it.

While bacon cooking, bluntly garlic and mash it into a paste with a pinch of salt.

Whisk garlic paste along with the next 4 ingredients in a large bowl and season with saltand pepper. Add spinach, tossing and shaking bacon and Parmesan cheese over it.

Fantastic Southwest Salad

Fantastic Southwest Salad
Serves 6-8

8 cups coarsely grained torn Romaine Salad
8 large eggs, hard-boiled, sliced when cool
2 pints cherry tomatoes, halved; 8 saved the whole for garnish
2 cans (11 oz each) whole kernel corn, drained
1 can (16 oz) black beans, rinsed and drained
1/2 cup thinly sliced scallions
2 ripe Haas Avocados, peeled, cut into 1/2-inch chunks, and then tossed with 1 Tbsp lime juice

Dressing:

1 and 1/2 cups reduced fat mayonnaise
2/3 cup bottled chunky salsa
2 Tbsp freshly squeezed lime juice
1/2 tsp each ground cumin and chili powder
1 and 1/4 cups of coriander leaves, finely chopped

Relentlessly:

pitted ripe olives, cherry tomatoes and shredded Cheddar cheese

Easy pack lettuce at the bottom of a transparent 6-quart serving bowl with even pages (or two 2 and 1/2-to 3-quart bowls).

Stand a number of egg slices around the side of the bowl (s). Define the remaining egg slices evenly over lettuce, then top with a layer of cherry tomatoes.

In a medium sized bowl, stir corn, black beans and scallions are mixed and spoon over the tomatoes. Top with avocado chunks.

Put the dressing ingredients in the same bowl and stir until well mixed, then spread evenly over avocado layers to the edges of the bowl.

To serve: relentlessly with olives, tomatoes and cheese. Toss salad mixing layers.

Green Bean and Whole Grain Penne Salad

Green Bean and whole grain Penne Salad
Makes 16 side-dish servings

1 and 1/2 lb Green beans, trimmed, cut to 1 and 1/2-lengths
16 oz whole-grain Penne or any short pasta
1/2 cup mayonnaise
about 1/3 lb Roquefort cheese
2 bsp red wine vinegar
3 bsp flat-leaf parsley and chives, both finely chopped
5 thick sliced bacon, crisp and crumbled
1/2 tsp each salt and freshly ground black pepper

Bring 2 large pots salted water to a boil.

Prepare a big bowl of ice and cold water.

In a pot, cook pasta until tender to bite, 9 to 12 minutes, or according to package directions.

Meanwhile in the other pot, cooked Green beans in 3 minutes; sinks and drop in ice water to stop them cooking.When finished, drain and rinse the pasta products in very cold water until completely cool.

In a food processor, pulse mayo, Roquefort and vinegar until combined but still a little lumpy.

Finally, in a large salad bowl, throw everything together until the pasta is well coated. Want a checklist?: pasta, Green beans, Roquefort sauce, parsley, chives, bacon, salt and pepper. Done!

White Beans and Chile Shrimp Salad

White Bean and Chile Shrimp Salad
Serves 4

1/2 cup canola oil
1 dried medium habanero chile (or Sabrina)
1 lb medium shrimp, peeled and deveined
Coarse salt and freshly ground pepper
2 lemons, very thinly sliced
2 bunches arugula (around 8 oz each)
1 jar (about 1 lb) large white beans, drained and rinsed
And topped with extra-virgin olive oil

Heat rapeseed oil in a medium skillet over high heat. Add chile; Cook, stirring oc casionally until fragrant, 2 to 4 minutes-not to inhale pepper essence, and if the oil begins to smoke, remove the pan from heat and let cool slightly. Use a slot ted spoon, remove chile and discard.

Reduce heat to medium. Add shrimp and l/2 teaspoon salt to oil; season with pepper. Cook, stirring occasionally, for 2 minutes. Add lemon slices. Cook, stir ring occasionally, until the shrimp are bright pink and cooked through, about 2 to 4 minutes more. Remove from heat and set aside.

Evenly divide arugula among 4 plates. Spoon 1/2 cup beans on each plate, divide shrimp and lemon slices evenly among plates and drizzle with oil from skillet. Season with salt and pepper and serve with a good olive oil.

19 Jul, Waldorf salad

Waldorf salad
Serves 4

You might think, being named after a $ 400 + per night hotel this salad would have animal ingredients, would you?

Well, should this salad for four coming on around 50 cents. I do not believe that you cannot get a glass of tap water on the Towers.

1/2 cup mayo or other dressing
1 Tbsp lemon juice
1 Tbsp milk
2 medium eating apples, chopped (2 cups)
3 ribs crisp Celery, chopped (1 cup)
1/3 cup walnuts, chopped coarsely grained
More salad leaves (bibb, leaves or Boston).

Mix mayo or dressing, lemon juice and milk in a salad bowl.

Since you don't concoct goods, also fine, I would use a coke or good parking position the knife for cutting up here. You will really bite little pieces of apple and Celery and walnut pieces should not be small.

Stir in remaining ingredients and serve on or next to several lettuce leaf-on plates, of course. But you knew that.