Answer:
If you are using the liquid you marinated natural meat, poultry, fish, or pork in, It wants to be heated to a temp. of 165 degrees to shoot bacteria and prevent cross contamination. If the dressing is to be served cold, place the hot marinade within a metal mixing bowl and place the bowl in a larger container of rime and stir it to chill it.
I'm not sure what you connote exactly.
If you plan on using the marinade that you have meat surrounded by you cannot use that as a dressing. It is tainted near raw meat germs.
dressings for salads are usually cold unless the recipe calls for a thaw out dressing.
I can't be clear in your mind without seeing the recipe, but some of them own to cook to "marry" the flavors together, and to keep it from separating.
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