Why relegate bottled salad dressings to a big bowl of romaine night after night? Give them a chance to shine in these nontraditional roles.

In side dishes: You already know that the creaminess of blue-cheese dressing takes the edge off spicy Buffalo chicken wings. You can also use it in place of mayonnaise to lend extra richness to simple, homey side dishes, like cole slaw and potato salad.

In chicken salad: Instead of plain mayonnaise, try ranch dressing. Its clean and tangy flavors enliven the chicken, and its texture is less thick and mushy than mayo's.

On bread: Brush Caesar dressing on baguettes or ciabatta bread, then lightly toast it. Eat the bread along with a salad, or use it to make spiced croutons.

With avocados: The creamy texture and flavor of honey mustard complement avocados. Try adding a teaspoon to your guacamole for extra zing.

As a marinade: Tomatoes and a pinch of sugar give French dressing its subtle sweetness. This makes it a good marinade for tough cuts of meat that need tenderizing, such as brisket and flank steak.

On burgers: They don't call it "special sauce" for nothing. Thousand Island, with its basic ingredients of ketchup, mayonnaise, and pickles, is a perfect topping for any burger. Try mixing it in with ground turkey to liven up a bland turkey burger.

On sandwiches: Italian dressing is an excellent sandwich condiment and an easy way to add herb flavor to a humdrum turkey-and-Swiss on a roll. It's even better on an Italian-style hero.

Before grilling: Classic vinaigrettes, like those made with oil, vinegar, Dijon mustard, and shallots, are terrific pregrill marinades for everything from steaks to seafood. Vinaigrettes are also delicious drizzled on top of oven-roasted or warm poached fish.