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Easy Salad Dressing Recipes




Source of Recipe


Internet


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.


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