Easy Salad Dressing Recipes
Source of Recipe
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List of Ingredients
Oil and Vinegar. Whisk 1/3 cup of olive oil with 2 Tbs of wine vinegar.
Salt and pepper to taste.
Hot Pepper Vinaigrette. Follow recipe #1, but add 2 tsp of crushed red
pepper flakes.
Lemon and Oil Dressing. Whisk together 1/3 cup of olive oil, the juice
of 2 lemons, 1 clove minced garlic and salt and pepper to taste.
Orange Walnut Dressing. Whisk together 1/3 cup walnut oil, juice of 1
large orange and juice of 1/2 lemon. Add a pinch of grated nutmeg.
Lime Vinaigrette. Whisk together 1/3 cup olive oil, 1/4 cup red wine
vinegar and juice of 1 large lime. Salt and pepper to taste.
Creamy Avocado Dressing. Follow recipe #5, but add puree of 1 pitted
and peeled, ripe avocado. Season with hot pepper sauce.
Nicoise Vinaigrette. Follow recipe #6, but add 2 cloves minced garlic
and 1/4 cup finely chopped oil cured black olives.
Garlic Herb Dressing. Mince 2 large cloves garlic, whisk together with
1/4 cup red wine vinegar, 3/4 cup olive oil, salt and pepper, 1 Tbs
minced parsley and 2 tsp dried herbs (basil, dill, oregano, etc.).
Creamy Italian Dressing. Follow recipe #8, but whisk together with 2
Tbs mayonnaise.
Balsamic Olive Oil Vinaigrette. Whisk together 1/2 cup olive oil, 1/4
cup balsamic vinegar, 3 Tbs lemon juice, 1 clove garlic, minced, dash
cayenne pepper, salt and pepper to taste.
Sun Dried Tomato Vinaigrette. Follow recipe #10, but use the oil from
oil cured sun dried tomatoes instead of olive oil. Add 6 minced sun
dried tomatoes.
Mustard Vinaigrette. In a mixing bowl, combine 1 clove garlic, minced,
2 Tbs dijon mustard and 3 Tbs wine vinegar. In a slow steady stream,
whisk together 1/3 cup each peanut oil and olive oil. Salt and pepper to
taste.
Tarragon Mustard Vinaigrette. Follow recipe #12, but add 2 Tbs dried
(or 2 tsp fresh) tarragon leaves.
Creamy Rosemary Dressing. In a small bowl bruise 2 tsp fresh rosemary
leaves with the back of a wooden spoon. Add 1 small clove of minced
garlic, 1 tsp Dijon mustard and 1 large egg yolk. Whisk until lightly
thickened. Add 2 Tbs wine vinegar and 6 Tbs peanut oil in a slow steady
stream, whisking continuously. When oil has been mixed in salt and pepper
to taste.
Creamy Orange Fennel Dressing . Follow recipe #14, but use ¼ cup minced
fresh fennel instead of the rosemary and 3 Tbs orange juice instead of
half the vinegar.
Raspberry Vinaigrette. In a small bowl, whisk together ¼ cup raspberry
vinegar, ½ cup almond or walnut oil, a pinch of cayenne pepper and salt
to taste. Mix with ¼ cup fresh or not sweetened frozen raspberries. Use
with delicate greens, chicken or fruit salad.
Sherry Vinaigrette. In a small bowl, whisk together ¼ cup sherry
vinegar, ½ cup almond or walnut oil, a pinch of cayenne pepper and salt to
taste. Mix with 2 Tbs minced raisins soaked in dry sherry. Use with
delicate greens, chicken or fruit salad.
Caesar Dressing. Whisk yolk of 1 soft cooked egg with 1 clove crushed
garlic, 2 minced anchovies and 1 tsp Dijon mustard until slightly
thickened. Add 1 Tbs wine vinegar, juice of ½ lemon and 2 tsp Worcestershire
sauce. Blend in a slow steady stream, whisk in 6 Tbs olive oil blended
with 6 Tbs vegetable oil. salt and pepper to taste.
Tonnato Caesar. Follow recipe #18, but add 2 ounces canned oil packed
tuna with the Worcestershire sauce.
Warm Bacon Dressing. In a deep skillet, soften 1 minced, large red
onion and 1 large clove minced garlic in fat rendered from 3 slices bacon.
(Save the bacon for another use. ). Add ½ cup apple cider vinegar, 2
Tbs sugar, 1 tsp catsup, salt and pepper to taste. while still hot mix
with strong tasting greens such as lettuce, chicory, endive or spinach.
Real Russian Dressing. Whisk together ¼ cup mayonnaise, ¼ cup sour
cream and 2 Tbs catsup with 3 Tbs lemon juice. Mix in 2 Tbs red or black
caviar.
Clear Coleslaw Dressing. Mix 6 Tbs vegetable oil, 6 Tbs cider vinegar,
½ tsp sugar and 2 tsp caraway seed. salt and pepper to taste.
Sour Cream Coleslaw Dressing. Blend 2 Tbs orange marmalade with 1 Tbs
honey. whisk together with 3 Tbs mayonnaise, ¼ cup sour cream, 3 Tbs red
wine vinegar, 3/4 tsp salt and ¼ tsp pepper.
Poppy Seed Dressing. Use 2 Tbs poppy seeds instead of the caraway seeds
in the recipe for clear coleslaw dr., or add the poppy seeds to the
recipe for sour cream coleslaw dressing.
Sesame Tofu Vinaigrette. Blend ¼ cup cubed tofu with 1 small minced
clove of garlic, 2 Tbs of sesame oil, 6 Tbs of peanut oil, 3 Tbs of rice
wine vinegar and 1 tsp of soy sauce in a blender until a puree. Thin
with a few drops of water if necessary. Mix in ¼ cup of toasted sesame
seeds. Serve with poached vegetable salads, Chinese cabbage coleslaw or
seafood salads.
Soy Ginger Dressing. In a small bowl mash 2 Tbs of freshly grated
ginger and 1 large clove of garlic, minced. Mix together with 2 Tbs of soy
sauce, a pinch of cayenne pepper, a pinch of sugar, 3/4 cup of sesame
oil and 5 Tbs of rice vinegar.
Szechwan Ginger Dressing. Follow recipe #26, but add 2 tsp of Szechwan
peppercorns with the ginger and garlic.
Warm Tomato Vinaigrette. Mix 1 cup of canned tomato sauce, ¼ cup of
olive oil, 2 Tbs of white wine vinegar, 2 Tbs of chopped parsley, salt and
pepper to taste. Warm the dressing and serve on chicken salad, seafood
salad, spinach salad, pasta salad or potato salad.
Sweet and Sour Creole Vinaigrette. Whisk 1/3 cup of catsup with 2 Tbs
of spicy mustard, 2 Tbs of sugar, 1 Tbs of prepared horseradish, 1 clove
garlic, minced and 2 Tbs of apple cider vinegar. Whisk in 2 cups of
peanut oil in a slow, steady stream until the oil has been incorporated
and the dressing is thick. Season to taste with hot pepper sauce and salt
and pepper. Use with hearty greens. Also good with hamburgers, ribs or
broiled pork chops.
Creamy Creole Dressing. Mix ½ cup of mayonnaise with 2 Tbs of wine
vinegar, juice of 1 lemon, 1 tsp of sugar, 1 tsp of hot pepper sauce and
salt and pepper to taste.
Bell Pepper Vinaigrette. Finely dice 2 roasted red bell peppers.
Combine in a heavy saucepan with 2 cloves of garlic, ¼ cup of sugar, 3/4 cup
of wine vinegar and ¼ cup of walnut oil. Salt and pepper to taste.
Blue Cheese Dressing. Blend 2 cloves garlic, minced with ¼ cup of olive
oil, 3 Tbs of red wine vinegar, ½ cup of sour cream, 2 Tbs of milk and
4 ounces of crumbled blue cheese. Salt and pepper to taste.
Warm Blue Cheese Dressing. Soften 2 cloves garlic, minced in ¼ cup of
olive oil. Add 3 Tbs of red wine vinegar and 2/3 cup of cream. Bring to
a boil. When the mixture separates, remove from the heat. Stir in 4
ounces of crumbled blue cheese until it melts. Salt and pepper to taste.
Roquefort Dressing. Follow recipe #32 or #33, but substitute 2 Tbs of
lemon juice for 1 Tbs of the vinegar, and substitute Roquefort for the
blue cheese.
Spicy Ginger Vinaigrette. Combine ¼ cup of peanut oil with ¼ cup of
sesame oil, 2 Tbs of rice wine vinegar, the juice of 1 lemon, 1 clove
garlic, minced, ½ tsp of crushed red pepper flakes and 1 Tbs of finely
shredded ginger. Salt and pepper to taste.
Garlic Ranch Dressing. Blend ¼ cup of mayonnaise with 1 tsp of cider
vinegar, 3 Tbs of buttermilk, 1 tsp of seasoned salt, ½ tsp of onion
powder, 2 cloves garlic, minced. Salt and pepper to taste.
Yogurt Ranch Dressing. Follow recipe #36, but use ¼ tsp of garlic
powder instead of garlic clove and use 3 Tbs yogurt instead of buttermilk.
Basil Ranch Dressing. Follow recipe #36, adding ¼ cup of finely chopped
fresh basil leaves.
Green Goddess Ranch Dressing. Blend ¼ cup of mayonnaise with 1 tsp of
cider vinegar, 3 Tbs of buttermilk, 1 tsp of seasoning salt, ½ tsp of
onion powder, 1 clove garlic, minced, 1 anchovy fillet, minced, 1 Tbs of
parsley, minced, 1 Tbs of basil, salt and pepper to taste.
Creamy Mayonnaise Dressing. Blend until smooth 3 ounces of softened
cream cheese, 1/3 cup of mayonnaise and the juice of 1/3 lemon. Salt and
pepper to taste.
Pesto Mayonnaise Dressing. Follow recipe #40, but replace the cream
cheese with ½ tsp of minced garlic, 1/3 cup of finely chopped basil
leaves, 2 Tbs of olive oil and 2 Tbs of grated Parmesan cheese.
Yogurt with mint dressing. Combine 1 cup of yogurt, juice of ½ lemon, 1
Tbs of olive oil, 1 Tbs of chopped mint leaves. Salt and pepper to
taste.
Yogurt Cilantro Dressing. Follow recipe #42, but substitute ¼ cup of
cilantro for the mint.
Sweet Mustard Dressing. Whisk 2 egg yolks with 2 tsp of prepared
mustard until the yolks are pale. Mix in ¼ cup of cider vinegar, 1 Tbs of
apple juice and 1 Tbs of honey. Whisk in 1½ cups of vegetable oil in a
slow steady stream. Salt and pepper to taste.
Apple Cider Dressing. Combine ¼ cup of cider vinegar with 2 Tbs of
minced onion, 2 Tbs of apple juice and 2 Tbs of honey. Whisk in ½ cup of
vegetable oil in a slow steady stream. Salt and pepper to taste.
Sweet Balsamic Dressing. Combine 2 Tbs of balsamic vinegar and 2 Tbs of
red wine vinegar, 2 Tbs of apple juice and 2 Tbs of honey. Whisk in ½
cup of vegetable oil in a slow steady stream. Salt and pepper to taste.
Guacamole Vinaigrette. Puree 2 avocados with 2 cloves garlic, minced, 3
Tbs of white wine vinegar, dash of cayenne pepper. Salt and pepper to
taste. Use as an alternative to Russian dressing.
Salsa Vinaigrette. Place 1 clove garlic, 4 or 5 seeded pickled jalapeno
peppers, 2 tomatoes, ¼ cup of olive oil and 1 Tbs of cider vinegar in a
blender or food processor and process until finely chopped.
Pesto Vinaigrette. In a food processor, puree 1 cup of basil leaves
with 1 clove garlic and 1 cup of piñónes (pine nuts). Add 2 Tbs of wine
vinegar and 1/3 cup of olive oil and process. season with salt and pepper
and 1 Tbs of grated Parmesan cheese.
Recipe
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