French dressing French dressing French dressing is a term originally used for any oil-and-vinegar-based salad dressing. Today, it refers to a creamy ketchup-based dressing which varies in color from pale orange to bright red. It can be made by blending olive oil, vinegar, tomato paste, ketchup, brown sugar, paprika, and salt. In the United States during the 1950s, manufactured "French dressing" was developed. The manufactured version is sweet and colored orange-to-red from the use of paprika and tomatoes. In manufactured versions, "French dressing" is generally a pale orange and creamy, while "Catalina French dressing" is generally bright red and less creamy. In
Greek salad cabbage salad dressed with olive oil, lemon juice, and garlic), "pantzarosalata" (boiled and sliced beetroots, sometimes with beet greens as well, dressed with olive oil and red wine vinegar), "roka") salad (arugula dressed with olive oil and red wine vinegar or lemon juice, possibly including anchovies), "patatosalata" (potato salad with olive oil, finely sliced onions, lemon juice or vinegar), "revithosalata" (chickpea salad), and "maintanouri" (parsley salad, usually used as a condiment). "Cypriot salad;", native to the island of Cyprus, consists of finely chopped tomatoes, capers, cucumbers, onions, flat-leaf parsley, feta cheese, dressed with olive oil and lemon or red wine