50 Salad Dressing Recipes

1. Classic vinaigrette dressing. Whisk together 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/3-1/2 cup olive oil.

2. With shallots. Make vinaigrette (No. 1) using white wine vinegar; add 1 minced shallot.

3. With baked garlic. Trim the top of 1 head of garlic; drizzle with olive oil, wrap in aluminum foil, and roast at 400°F (200°C) until soft, 35 minutes. Cool, then squeeze out the cloves. Make Vinaigrette (No. 1) in a blender with the roasted garlic and 3 tablespoons of grated Parmesan.

4. With bacon and blue cheese. Follow recipe #1; add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon, and 2 tablespoons chopped chives.

5. Mediterranean. Follow recipe #1; mash 1/2 cup crumbled feta into the dressing, then stir in 1 tablespoon chopped parsley, 1 teaspoon dried oregano, and 1 diced plum tomato.

6. Dijon. Whisk together 3 tablespoons each of Dijon mustard and champagne vinegar, 1/2 teaspoon of salt, and pepper to taste. Gradually whisk in 1/2 cup of olive oil.

7. Spicy mustard and honey. Whisk together 2 teaspoons each honey and Dijon mustard, 2 tablespoons lime juice, 1/2 teaspoon lime zest, and salt. Gradually whisk in 1/4 cup olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 a crushed jalapeño.


8. With mango and lime. In a blender, puree 1 chopped, peeled mango, the zest and juice of 1 lime, 1 teaspoon each of Dijon mustard, sugar, and salt. Gradually blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.

9. Italian. Soak 2 tablespoons chopped red onion in cold water for 15 minutes; drain. Place 1/2 clove garlic, 2 tablespoons fresh parsley, 1 teaspoon dried oregano, and 1/2 teaspoon salt on a board; chop and mash to a paste. Whisk together with 2 tablespoons red wine vinegar and the red onion. Gradually whisk in 1/2 cup olive oil.

10. Italian with sour cream. In a blender, combine 1/4 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons each sour cream and olive oil, 1 teaspoon Italian seasoning, 1 clove garlic, and 1/4 teaspoon salt. Stir in 1 tablespoon chopped parsley.

11. Balsamic with lemon. Whisk together 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.


12. Balsamic with mayonnaise. Follow recipe #11, adding 2 tablespoons of mayonnaise, 1/2 teaspoon each of crushed garlic and sugar with the vinegar.

13. With basil and walnuts. In a blender, combine 3/4 cup olive oil, 3 tablespoons each toasted walnuts and lemon juice, 1 cup fresh basil, 1 clove garlic, and 1 teaspoon salt.


14. With nut butter and herbs. In a blender, combine 2 tablespoons each of Dijon mustard and apple cider vinegar, 1 teaspoon of salt, 1/3 cup of vegetable oil, and 1/4 cup of hazelnut oil. Add 1/4 cup of chopped chives and dill, and blend.

15. Lemon. Whisk together 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon lemon zest, 1/2 teaspoon sugar, and salt to taste. Gradually whisk in 1/4 cup each olive oil and vegetable oil.

16. Lemon with dill. Follow recipe #15, adding 2 tablespoons chopped dill.


17. With baked peppers. Make Lemon Dressing (No. 15) in a blender with 1 cup jarred roasted red pepper strips and 1 teaspoon chopped rosemary.

18. Olive. Make Lemon Dressing (No. 15) in a blender with 1/4 cup pitted Kalamata olives and 1 1/2 teaspoons fresh thyme.

19. With truffle oil. Whisk together 1 tablespoon each Dijon mustard and Champagne vinegar, 1 minced shallot, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 1/3 cup truffle oil and 1/4 cup olive oil.

20. With nuts and maple syrup. Whisk together 1/4 cup each mayonnaise and maple syrup, 2 tablespoons apple cider vinegar, 1/2 teaspoon salt, and pepper to taste. Add 2 tablespoons chopped toasted walnuts.

21. Spicy with chutney. Whisk together 2 tablespoons each of mango chutney and lime juice, 1/2 teaspoon each of ground cumin and salt. Gradually whisk in 1/4 cup of vegetable oil.

22. Balsamic with cocoa. In a blender, combine 1/4 cup each of balsamic vinegar, olive oil, and vegetable oil, 3 tablespoons of cocoa powder, and 1.5 teaspoons of sugar. Season with salt and pepper.


23. Cuban mojo sauce. Saute 5 chopped garlic cloves in 1/3 cup olive oil over medium-high heat for 30 seconds; cool. Puree in a blender with 1/4 cup orange juice, 2 tablespoons lime juice, 1/2 teaspoon each ground cumin and salt. Add 2 tablespoons chopped parsley; blend.

24. Ranch sauce. Whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tablespoons each chopped parsley and chives, 1 tablespoon apple cider vinegar, 1/4 teaspoon salt, a pinch of garlic powder, and a splash of hot sauce.

25. Light Ranch. Whisk together 1/2 cup buttermilk, 1/4 cup nonfat Greek yogurt, 2 tablespoons each chopped parsley and chives, 1 tablespoon apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon sugar.

26. Ranch with bacon. Follow recipe #24; add 4 slices crumbled cooked bacon.

27. Smoked Chili Ranch. Whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, the juice of 1/2 lime, 2 tablespoons each chopped chipotle chiles in adobo sauce and chopped cilantro, 1/2 teaspoon each honey and salt, and a pinch of garlic powder.

28. French. In a blender, combine 1/4 cup olive oil and water, 3 tablespoons red wine vinegar, 2 tablespoons tomato paste, ketchup, and brown sugar, and 1/2 teaspoon paprika and salt.

29. Creamy with blue cheese. Whisk together 1/4 cup each buttermilk and sour cream, 1/2 cup crumbled blue cheese, the juice of 1/2 lemon, salt, and hot sauce to taste.


30. With buttermilk and goat cheese. In a blender, blend until smooth 1/2 cup buttermilk, 3 oz softened goat cheese, 2 tbsp white wine vinegar, 1 tbsp each olive oil and horseradish. Stir in 1 tbsp each chopped dill and chives.

31. "Caesar". In a blender, puree 1 pasteurized egg yolk, 1 clove of garlic, the juice of 1 lemon, 1 teaspoon of Dijon mustard, and 4 anchovies. Gradually blend in 1/2 cup of olive oil and a little water. Stir in 1/2 cup of grated Parmesan.

32. Light "Caesar". In a blender, combine 1/2 cup nonfat Greek yogurt, 2 tablespoons grated Parmesan, 1 tablespoon each olive oil and water, the juice of 1 lemon, 1 clove garlic and 4 anchovies.

33. Cajun with green onions. In a blender, combine 1 pasteurized egg, 2 teaspoons each Creole mustard and white vinegar, and 1/2 teaspoon Cajun seasoning. Gradually beat in 1/2 cup vegetable oil. Add 1/4 cup chopped green onions and begin blending.


34. With capers and herbs. Whisk together 2 tablespoons each mayonnaise, Dijon mustard, and red wine vinegar, 1 minced shallot, 2 tablespoons chopped capers, 1 tablespoon each chopped chives, parsley, and tarragon, and 1/2 teaspoon salt. Gradually whisk in 1/2 cup olive oil.

35. Vegan dressing. In a blender, combine 2 teaspoons each Dijon mustard, apple cider vinegar, 1 teaspoon salt, 1/4 cup olive oil, and 1/2 cup soft tofu until smooth. Stir in 1/2 cup assorted chopped chives, parsley, and chervil.

36. With curry. Whisk together 1/3 cup each Greek yogurt and mayonnaise, 2 tablespoons lemon juice, 1 1/2 teaspoons roasted curry powder, 1 teaspoon honey, and 1/4 teaspoon salt.

37. With orange and nut butter. Whisk together 2 tablespoons orange juice, 1 tablespoon sherry vinegar, 1/2 teaspoon salt, and pepper to taste. Gradually whisk in 3 tablespoons each of walnut oil and olive oil.

38. "Thousand Islands". Whisk together 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 2 tablespoons each sweet vegetable pickle relish and chopped chives, 1 chopped hard-boiled egg, and the juice of 1/2 lemon.

39. "The Green Goddess". In a blender, combine 1/2 cup each mayonnaise, sour cream, and fresh parsley, along with the juice of 1/2 lemon, 2 chopped green onions, 3 tablespoons chopped tarragon, and 3 anchovies. Season with salt and pepper.


40. Raspberry dressing. In a blender, combine 2 tablespoons raspberry vinegar, 1 chopped shallot, 1 teaspoon each honey and Dijon mustard, and 1/2 teaspoon salt. Gradually blend in 1/3 cup olive oil; add 1/2 cup raspberries and begin blending.

41. With watermelon and mint. In a blender, puree 2 cups diced seedless watermelon, 3 tablespoons sherry vinegar, 1/3 cup each olive oil and vegetable oil, 1/2 teaspoon salt and pepper to taste. Add 1/2 cup torn mint; blend.

42. With cucumber and dill. Follow recipe #41, replacing the watermelon with 1/2 a seeded, sliced ​​cucumber and the mint with 3 tablespoons chopped dill.

43. With poppy seeds. Toast 1/2 tablespoon poppy seeds in a dry frying pan for 1 minute; transfer to a bowl. Whisk in 3 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt. Gradually whisk in 1/3 cup olive oil.


44. With peach and bourbon. In a blender, puree 1/2 cup chopped thawed peaches, 1 tablespoon bourbon, 1 teaspoon each Dijon mustard and apple cider vinegar, 1/2 teaspoon salt, and 1/3 cup vegetable oil. Stir in 1/4 cup chopped toasted pecans.


45. Carrot and ginger. Cook 1 sliced ​​carrot in boiling water until soft; reserve 1/2 cup of the cooking water and discard the rest. In a blender, puree the carrots, reserved cooking water, 2 tablespoons each of rice vinegar and chopped peeled ginger, 1 teaspoon each of sugar, soy sauce, and sesame oil. Season with salt.

46. ​​With sesame oil. Whisk together 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1.5 teaspoons grated peeled ginger, 3 tablespoons sesame oil, 1/3 cup vegetable oil, 1/2 teaspoon salt and pepper to taste.

47. With miso and ginger. In a blender, combine 1 tablespoon each of miso paste, grated peeled ginger, the juice of 2 limes, 1/2 clove of garlic, 1 chopped green onion, 1 teaspoon of Sriracha sauce, and 1/2 teaspoon of sugar. Gradually beat in 1/2 cup of vegetable oil.

48. With avocado and wasabi. In a blender, puree 1/2 avocado, 1.5 teaspoons of wasabi paste, 3 tablespoons each of rice vinegar and water, and 1/2 teaspoon of salt. Gradually beat in 1/4 cup of vegetable oil.

49. Thai spicy. Whisk together 1/4 cup lime juice, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon Sriracha sauce, and 1/4 teaspoon salt. Stir in 1/4 cup vegetable oil.

50. Peanut butter with lime. In a blender, combine 1/4 cup smooth peanut butter, 3 tablespoons water, the juice of 1 lime, 1 tablespoon each rice vinegar, chopped peeled ginger, 2 teaspoons each soy sauce and honey.