If you can't get "Marie's" brand salad dressing where you live, then any good vinaigrette will be fine for this recipe. The nice little surprise about this recipe is that you can serve this hot (as called for in the recipe) OR you can chill it for a few hours or overnight, (skip the baking step), and serve it cold as a salad. I'm all about versatility in my recipes. This one affords you the opportunity to do that. One example is: serve chilled on a couple of Romaine lettuce leaves, and add a little bit of leftover cubed cooked chicken for a nice light luncheon. Add a glass of wine. Nice!