50 Salad Dressing Recipes

Give weeknight salads a makeover with dozens of new dressings from Food Network Magazine.

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121207_FNM_ItalianAmerican_222.tif

Classic Vinaigrette (No. 1)

Photo by: Justin Walker ©2012 Justin Walker

Justin Walker , 2012 Justin Walker

1. Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.

2. Shallot–White Wine: Make Classic Vinaigrette (No. 1), replacing the red wine vinegar with white wine vinegar; add 1 minced shallot.

3. Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette (No. 1) in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.

4. Bistro Bacon: Make Classic Vinaigrette (No. 1); add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.

5. Mediterranean: Make Classic Vinaigrette (No. 1); mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.

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

7. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.

121207_FNM_MangoLime_389.tif

121207_FNM_MangoLime_389.tif

Photo by: Justin Walker ©2012 Justin Walker

Justin Walker , 2012 Justin Walker

8. Mango-Lime: Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each dijon mustard, sugar and kosher salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.

9. Italian Soak: 2 tablespoons minced red onion in cold water, 15 minutes; drain. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon kosher salt on aboard; chop and mash into a paste. Whisk with 2 tablespoons red wine vinegar and the onion. Gradually whisk in 1/2 cup olive oil.

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

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

121207_FNM_CarrotBalsamicButtermilk_149.tif

121207_FNM_CarrotBalsamicButtermilk_149.tif

Photo by: Justin Walker ©2012 Justin Walker

Justin Walker , 2012 Justin Walker

12. Creamy Balsamic: Make Lemon Balsamic Dressing (No. 11), adding 2 tablespoons mayonnaise and 1/2 teaspoon each minced garlic and sugar with the vinegar.

13. Basil-Walnut: Blend 3/4 cup olive oil, 3 tablespoons each toasted walnuts and lemon juice, 1 cup fresh basil, 1 garlic clove and 1 teaspoon kosher salt in a blender.

Photo by: Justin Walker

Justin Walker

14. Hazelnut-Herb: Blend 2 tablespoons each dijon mustard and cider vinegar, 1 teaspoon kosher salt, and 1/3 cup each vegetable oil and hazelnut oil in a blender. Add 1/4 cup each chopped chives and dill and pulse to combine.

15. Lemon: Whisk 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-Dill: Make Lemon Dressing (No. 15), adding 2 tablespoons chopped dill.

Photo by: Justin Walker

Justin Walker

17. Roasted Red Pepper: Make Lemon Dressing (No. 15) in a blender, adding 1 cup jarred roasted red pepper strips and 1 teaspoon minced rosemary.

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

19. Truffle: Whisk 1 tablespoon each dijon mustard and champagne vinegar, 1 minced shallot, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 cup truffle oil and 1/4 cup olive oil.

20. Maple-Walnut: Whisk 1/4 cup each mayonnaise and maple syrup, 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Add 2 tablespoons chopped toasted walnuts.

21. Spiced Chutney: Whisk 2 tablespoons each mango chutney and lime juice, and 1/2 teaspoon each ground cumin and kosher salt. Gradually whisk in 1/4 cup vegetable oil.

22. Chocolate-Balsamic: Blend 1/4 cup each balsamic vinegar, olive oil and vegetable oil, 3 tablespoons cocoa powder and1 1/2 teaspoons sugar in a blender. Season with salt and pepper.

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121207_FNM_Mojo_371.tif

Photo by: Justin Walker ©2012 Justin Walker

Justin Walker , 2012 Justin Walker

23. Cuban Mojo: Cook 5 chopped garlic cloves in 1/3 cup olive oil over medium-high heat, 30 seconds; cool. Blend with 1/4 cup orange juice, 2 tablespoons lime juice, and 1/2 teaspoon each ground cumin and kosher salt in a blender. Add 2 tablespoons chopped parsley; pulse to combine.

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

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

26. Bacon Ranch: Make Ranch Dressing (No. 24); add 4 slices crumbled cooked bacon.

27. Smoky Ranch: Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, the juice of 1/2 lime, 2 tablespoons each chopped chipotles in adobo sauce and chopped cilantro, 1/2 teaspoon each honey and kosher salt, and a pinch of garlic powder.

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

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

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121207_FNM_CarrotBalsamicButtermilk_149.tif

Photo by: Justin Walker ©2012 Justin Walker

Justin Walker , 2012 Justin Walker

30. Buttermilk–Goat Cheese: Pulse 1/2 cup buttermilk, 3 ounces softened goat cheese, 2 tablespoonswhite wine vinegar, and 1 tablespoon each olive oil and horseradish in a blender until smooth. Stir in 1 tablespoon each chopped dill and chives.

31. Caesar Blend: 1 pasteurized egg yolk, 1 garlic clove, the juice of 1 lemon, 1 teaspoon dijon mustard and 4 anchovies in a blender. Gradually blend in 1/2 cup olive oil and a splash of water. Stir in 1/2 cup grated Parmesan.

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

33. Cajun Scallion: Blend 1 pasteurized egg, 2 teaspoons each Creole mustard and white vinegar, and 1/2 teaspoon Cajun seasoning in a blender. Gradually blend in 1/2 cup vegetable oil. Add 1/4 cup chopped scallions and pulse to combine.

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121207_FNM_Piqaunt_353.tif

Photo by: Justin Walker ©2012 Justin Walker

Justin Walker , 2012 Justin Walker

34. Creamy Caper-Herb: Whisk 2 tablespoons each mayonnaise, dijon mustard and red wine vinegar, 1 minced shallot, 2 tablespoons chopped capers, 1 tablespoon each minced chives, parsley and tarragon, and 1/2 teaspoon kosher salt. Gradually whisk in 1/2 cup olive oil.

35. Creamy Vegan: Pulse 2 teaspoons each dijon mustard and cider vinegar, 1 teaspoon kosher salt, 1/4 cup olive oil and 1/2 cup soft tofu in a blender until smooth. Stir in 1/2 cup mixed chopped chives, parsley and chervil.

36. Creamy Curry: Whisk 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 kosher salt.

37. Orange-Walnut: Whisk 2 tablespoons orange juice, 1 tablespoon sherry vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 3 tablespoons each walnut oil and olive oil.

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

39. Green Goddess: Blend 1/2 cup each mayonnaise, sour cream and fresh parsley, the juice of 1/2 lemon, 2 chopped scallions, 3 tablespoons chopped tarragon and 3 anchovies in a blender until smooth. Season with salt and pepper.

Photo by: Justin Walker

Justin Walker

40. Red Raspberry: Blend 2 tablespoons raspberry vinegar, 1 chopped shallot, 1 teaspoon each honey and dijon mustard, and 1/2 teaspoon kosher salt in a blender. Gradually blend in 1/3 cup olive oil; add 1/2 cup raspberries and pulse to combine.

41. Watermelon-Mint: Purée 2 cups cubed seeded watermelon, 3 tablespoons sherry vinegar, 1/3 cup each olive oil and vegetable oil, 1/2 teaspoon kosher salt, and pepper to taste in a blender. Add 1/2 cup torn mint; pulse to combine.

42. Cucumber-Herb: Make Watermelon-Mint Dressing (No. 41), replacing the watermelon with half a chopped seedless cucumber and the mint with 3 tablespoons chopped dill.

43. Poppy Seed: Cook 1/2 tablespoon poppy seeds in a dry skillet, 1 minute; transfer to a bowl. Whisk in 3 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard and 1/2 teaspoon kosher salt. Gradually whisk in 1/3 cup olive oil.

Photo by: Justin Walker

Justin Walker

44. Bourbon-Peach: Purée 1/2 cup chopped thawed frozen peaches, 1 tablespoon bourbon, 1 teaspoon each dijon mustard and cider vinegar, 1/2 teaspoon kosher salt, and 1/3 cup vegetable oil in a blender. Stir in 1/4 cup chopped toasted pecans.

121207_FNM_CarrotBalsamicButtermilk_149.tif

121207_FNM_CarrotBalsamicButtermilk_149.tif

Photo by: Justin Walker ©2012 Justin Walker

Justin Walker , 2012 Justin Walker

45. Carrot-Ginger: Cook 1 chopped carrot in boiling water until soft; reserve 1/2 cup cooking water, then drain. Purée the carrot, reserved water, 2 tablespoons each rice vinegar and chopped peeled ginger, and 1 teaspoon each sugar, soy sauce and sesame oil in a blender. Season with salt.

46. Asian Sesame: Whisk 2 tablespoons cider vinegar, 1 tablespoon brown sugar, 1 1/2 teaspoons grated peeled ginger, 3 tablespoons sesame oil, 1/3 cup vegetable oil, 1/2 teaspoon kosher salt, and pepper to taste.

47. Miso-Ginger: Blend 1 tablespoon each miso paste and grated peeled ginger, the juice of 2 limes, 1/2 garlic clove, 1 chopped scallion, 1 teaspoon Sriracha and 1/2 teaspoon sugar in a blender. Gradually blend in 1/2 cup vegetable oil.

48. Avocado-Wasabi: Purée half an avocado, 1 1/2 teaspoons wasabi paste, 3 tablespoons each rice vinegar and water, and 1/2 teaspoon kosher salt in a blender. Gradually blend in 1/4 cup vegetable oil.

49. Spicy Thai: Whisk 1/4 cup lime juice, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon Sriracha and 1/4 teaspoon kosher salt. Whisk in 1/4 cup vegetable oil.

50. Peanut-Lime: Blend 1/4 cup creamy peanut butter, 3 tablespoons water, the juice of 1 lime, 1 tablespoon each rice vinegar and chopped peeled ginger, and 2 teaspoons each soy sauce and honey in a blender.

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