Salad Dressing Recipe Ideas

Give weeknight salads a makeover with these new dressing recipes from Food Network Magazine.

Photo By: Justin Walker ©2012 Justin Walker

Photo By: Justin Walker ©2012 Justin Walker

Photo By: Justin Walker ©2012 Justin Walker

Photo By: Justin Walker

Photo By: Justin Walker

Photo By: Justin Walker ©2012 Justin Walker

Photo By: Justin Walker ©2012 Justin Walker

Photo By: Justin Walker ©2012 Justin Walker

Photo By: Justin Walker

Photo By: Justin Walker

Photo By: Justin Walker ©2012 Justin Walker

Classic Vinaigrette (No. 1)

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.

Mango-Lime Puree (No. 8)

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.

Creamy Balsamic (No. 12)

Whisk 2 tablespoons balsamic vinegar, adding 2 tablespoons mayonnaise and 1/2 teaspoon each minced garlic and sugar, tablespoon lemon juice, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.

Hazelnut-Herb (No. 14)

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.

Roasted Red Pepper (No. 17)

Mix 2 tablespoons lemon juice, 1 tablespoon dijon mustard, 1 teaspoon lemon zest, 1/2 teaspoon sugar, 1/4 cup each olive oil and vegetable oil, 1 cup jarred roasted red pepper strips and 1 teaspoon minced rosemary, salt to taste in a blender.

Cuban Mojo (No. 23)

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.

Buttermilk and Goat Cheese (No. 30)

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.

Creamy Caper-Herb (No. 34)

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.

Red Raspberry (No. 40)

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.

Bourbon-Peach (No. 44)

Puree 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.

Carrot-Ginger (No. 45)

Cook 1 chopped carrot in boiling water until soft; reserve 1/2 cup cooking water, then drain. Puree 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.