Recipe: Wish-Bone Salad Dressing Marinating Guide

WISH-BONE SALAD DRESSING MARINATING GUIDE


MEAT

Beef and pork
3 to 24 hours

In large, shallow non-aluminum baking dish or plastic bag, pour dressing/marinade over meat. Cover, or close bag, and marinate in refrigerator, turning occasionally.

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CHICKEN

Chicken parts
3 to 24 hours

Boneless, skinless chicken breasts
Up to 3 hours

In large, shallow non-aluminum baking dish or plastic bag, pour dressing/marinade over chicken. Cover, or close bag, and marinate in refrigerator, turning occasionally.

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FISH

Delicate fish (flounder)
Up to 15 minutes

Stronger fish (tuna, shrimp, salmon)
Up to 30 minutes

In large, shallow non-aluminum baking dish or plastic bag, pour dressing/marinade over fish. Cover, or close bag, and marinate in refrigerator, turning occasionally.

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VEGETABLES

15 minutes to 1 hour

In a large, shallow non-aluminum baking dish or plastic bag, toss vegetables with dressing/marinade. Cover, or close bag and marinate in refrigerator, turning once, up to 1 hour.

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TIPS FOR MARINATING

- Always marinate foods in the refrigerator, never at room temperature.

- Before using for basting or serving any remaining marinade with your recipe, be sure to bring the marinade to a rolling boil and continue boiling 1 minute, while stirring, to kill any bacteria transferred from the raw meat, poultry or fish juices (its safest to discard the used marinade and use fresh dressing for basting or serving).

Adapted from source: Recipelink.com recipe booklet: Wish-Bone Year-Round Marinating and Grilling, Thomas J. Lipton Co., 1995