50 Dressings
Source of Recipe
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1. Oil and vinegar. Whisk 1/3 cup of olive oil with 2 Tbs of wine
vinegar. Salt and pepper to taste.
2. Hot pepper vinaigrette. Follow the preceding recipe, adding 2 tsp of
crushed red pepper flakes.
3. 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.
4. 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.
5. 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.
6. Creamy avocado dressing. Follow preceding recipe. Add puree of 1
pitted and peeled, ripe avocado. Season with hot pepper sauce.
7. Basic wine vinaigrette. whisk together the white parts of 4
scallions, 1/4 cup white wine vinegar, 1/4 cup wine, 1/3 cup peanut
oil, 1/3 cup olive oil, salt and pepper to taste.
8. Nicoise vinaigrette. Follow the preceding recipe. Add 2 cloves
minced garlic and 1/4 cup finely chopped oil cured black olives.
9. 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.).
10. Creamy Italian dressing. Follow the preceding recipe. Whisk
together with 2 Tbs mayonnaise.
11. 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.
12. Sun dried tomato vinaigrette. Follow the preceding recipe. Use the
oil from oil cured sun dried tomatoes instead of olive oil. Add 6
minced sun dried tomatoes.
13. 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.
14. Tarragon mustard vinaigrette. Follow the preceding recipe. Add 2
Tbs dried (or 2 tsp fresh) tarragon leaves.
15. 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.
16. Creamy orange fennel dressing . Follow the preceding recipe but use
¼ cup minced fresh fennel instead of the rosemary and 3 Tbs orange
juice instead of half the vinegar.
17. 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.
18. 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.
19. 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.
20. Tonnato Caesar. Follow the preceding recipe. Add 2 ounces canned
oil packed tuna with the Worcestershire sauce.
21. 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.
22. 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.
23. 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.
24. 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.
25. 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.
26. 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.
27. 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.
28. Szechwan ginger dressing. Follow the preceding recipe, but add 2
tsp of Szechwan peppercorns with the ginger and garlic.
29. 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.
30. 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.
31. 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.
32. 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.
33. 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.
34. 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.
35. Roquefort dressing. Follow either of the two preceding recipes, but
substitute 2 Tbs of lemon juice for 1 Tbs of the vinegar, and
substitute Roquefort for the blue cheese.
36. 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.
37. 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.
38. Yogurt ranch dressing. Follow the preceding recipe, but use ¼ tsp
of garlic powder instead of garlic clove and use 3 Tbs yogurt instead
of buttermilk.
39. Basil ranch dressing. Follow the recipe for garlic ranch dressing
adding ¼ cup of finely chopped fresh basil leaves.
40. 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.
41. 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.
42. Pesto mayonnaise dressing. Follow the preceding recipe, 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.
43. 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.
44. Yogurt cilantro dressing. Follow the preceding recipe, but
substitute ¼ cup of cilantro for the mint.
45. 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.
46. 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.
47. 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.
48. 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.
49. Salsa vinaigrette. Place 1 clove garlic, 4 or 5 seeded pickled
jalapeño 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.
50. 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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