French dressing the United States, French dressing is regulated by federal standards . The Association of Dressings and Sauces is lobbying to remove this regulation. 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
Chinese chicken salad the usual bound chicken salad, but no Asian-styled or -flavored salads. The "Good Housekeeping Cookbook" introduced a "Sesame-Spinach Salad," with soy sauce and salad oil, although not with sesame oil; whereas, this introduced something closer to Asian flavors, such as comparatively to what also included a few curry salads and still others that were similar to "Better Homes". The next generation of ever more exotic and main course salads were on the way. With intimations of Asian-style lettuce salads appearing by the 1950s and into the 1970s, publishers like California's Sunset Magazine stated in their popular cookbooks and guides that