homemade salad dressings

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Asian Slaw with Ginger-Peanut Dressing

honey

vegetable oil

rice vinegar

soy sauce

Asian sesame oil

peanut butter (I

salt

Sriracha sauce (optional)

ginger

garlic clove, minced

shredded coleslaw

carrots

red bell pepper, thinly sliced into bite-sized pieces

edamame

scallions,

peanuts

loosely packed chopped fresh cilantro

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

<strong>Make-Ahead Instructions:</strong> The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

This wonderfully light and creamy yogurt dressing is a cinch to make and is delicious on just about anything, even grilled meats.

Creamy Greek Yogurt Dressing

lemon lemon

white wine vinegar,

sugar

plain whole milk Greek yogurt

extra virgin olive oil,

black pepper

dill

Combine all of the ingredients in a bowl and whisk to combine. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.

This spinach salad combines crispy thick-cut bacon, mushrooms, and soft-boiled eggs with a warm bacon vinaigrette. Pair with a rotisserie chicken and dinner is done!

Spinach Salad with Warm Bacon Dressing

bacon,

shallots

cider vinegar

Dijon mustard

oz (about 8 cups) baby spinach

oz white button

Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.

While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.

Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate. 

Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown. 

Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper, if necessary. Divide the salad between 4 plates or bowls; evenly divide the egg and cooked bacon among them. Serve immediately. 

This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

corn

red onion

(14.5 oz) can black beans

red bell pepper, diced (about 1 cup)

cilantro

avocado

red wine vinegar

lime

garlic clove, roughly chopped

oregano

cumin

chipotle peppers peppers

Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool. 

Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.

Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.

Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro. 

Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth. 

Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight. 

Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold. 

Tangy and a touch sweet, this is a great all-purpose balsamic vinaigrette that’s delicious on any salad.

Balsamic Vinaigrette

garlic,

shallot

balsamic vinegar

extra virgin olive oil

Combine all of the ingredients in a jar and cover tightly with a lid. Shake vigorously to blend. The dressing will keep well in the refrigerator for about a week.  

Forget the bottled stuff: this zesty homemade Italian dressing is easy to make and packed with flavor.

Zesty Homemade Italian Dressing

red wine vinegar,

maple syrup

Worcestershire sauce

garlic cloves, minced

Combine all ingredients in a jar. Seal tightly with lid and shake vigorously to emulsify. Toss gently with the romaine lettuce right before serving.  Store extra dressing in refrigerator for up to a week. As the dressing sits, it will separate (and solidify in the fridge), so be sure to shake well before using.

This is a fun play on the classic Caprese salad. Creamy burrata replaces mozzarella and peaches make a luscious stand-in for tomatoes.

Peaches, Burrata & Prosciutto Salad

pine nuts

yellow peaches,

burrata cheese, torn into chunks

prosciutto, torn into long strips

basil leaves

black pepper,

white balsamic vinegar

Place the pine nuts in a small skillet over medium heat. Cook, stirring constantly, until golden brown in spots, a few minutes. Transfer to a small bowl and let cool.

Arrange the peaches and prosciutto on a platter. Top with the burrata and basil. Sprinkle with salt and pepper, and then drizzle with oil and vinegar. Sprinkle the pine nuts over top and serve.

This pretty roasted beet salad makes the perfect starter for a dinner party. 

Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette

beets (about 3)

greens

goat cheese

walnuts,

Preheat oven to 425°F.  Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.

In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.

I use the lemon, tangerine and citrus vinaigrettes on almost any salad! They are very versatile. I save the raspberry vinaigrette for greens with berries, apples, nuts, soft cheeses etc..., the traditional balsamic is great on just about anything too, I tend to serve it with salads heavy with veggies like tomatoes, cukes, and avocado or on my traditional house salad (recipe at bottom of page).

My Five Favorite Summer Salad Dressings!

lemon Juice

Tablespoons green onions, sliced

Tablespoon honey

sea salt

pepper

lemon

Tablespoon chives, chopped

juice of 1 orange, 1 lemon, 1 lime

mustard

white balsamic

cayenne pepper

shallot,

tangerine juice

Place all in ingredients in a bowl and whisk. Store in mason jars and refrigerate for up to a week.

Alternative method for Citrus Vinaigrette: If you would like a thick creamy version of this dressing (really nice!) put all ingredients in blender except olive oil. Blend, then drizzle olive oil in steadily. Dressing will emulsify and become thick and creamy.

Peanuts add welcome crunch to this tangy and sweet Thai cucumber salad.

Thai Cucumber Salad with Peanuts

red onion, very thinly sliced

English cucumbers, halved lengthwise, seeded and sliced crosswise 1/4-inch thick

jalapeño

salt (optional)

vegetable or canola oil

fish sauce

garlic clove,

Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel. 

In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper. Set aside.

Make the dressing: combine the lime juice, oil, fish sauce, sugar and garlic in a small bowl and whisk until the sugar dissolves. Pour the dressing over the salad and toss to combine. Taste and add salt if necessary. Serve the salad within 30 minutes.

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Black Bean Salad with Corn, Avocado & Lime Vinaigrette

black beans,

corn, kernels

red bell peppers, diced

lime juice

cilantro,

Hass avocados, chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.

French Grated Carrot Salad with Lemon Dijon Vinaigrette

carrots,

honey,

parsley

scallions (or 1tablespoon finely chopped shallots)

Shred the carrots in a food processor. Set aside.

In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve. 

Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

My family loves this rich and creamy Caesar salad dressing. It's not overly garlicky or fishy -- it's just right. 

Homemade Caesar Salad Dressing 

anchovy paste (found near the canned tuna in the supermarket)

Dijon mustard (I like the brand Maille)

mayonnaise, best quality

Parmigiano-Reggiano

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

This is the perfect fall salad for entertaining. The dressing has that savory-sweet flavor combo that everyone loves.

Mesclun Salad with Goat Cheese, Maple-Glazed Pecans and Maple Dijon Vinaigrette

(4 ounces) pecan halves

mesclun greens (or favorite mixed greens

goat cheese (or blue cheese), crumbled

Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.

In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.

Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.

This chipotle honey vinaigrette tastes just like the original.

Chipotle Honey Vinaigrette

chipotle peppers in adobo sauce

garlic cloves, roughly chopped

Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator. 

This baby spinach salad with fresh berries, pecans and goat cheese always elicits oohs and aahs. 

Baby Spinach Salad with Berries, Pecans & Goat Cheese in Raspberry Vinaigrette

raspberry vinegar

(6-7 ounce) bag spinach

(1 pint) strawberries

(½ pint) blueberries

½ cup pecans, toasted

Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.

In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.

Russian dressing makes a delicious sandwich spread, salad dressing, burger topper, or dip for fried seafood.

Russian Dressing

sour cream

ketchup

dill relish

horseradish

In a medium bowl, whisk together the mayonnaise, sour cream, ketchup (or chili sauce), relish, horseradish, and shallot. Taste and adjust seasoning, if necessary. Cover and refrigerate until ready to serve or up to 4 days.

Asian Slaw with Ginger Peanut Dressing

½ cup loosely packed chopped fresh cilantro

So classic, so satisfying – this loaded Cobb salad makes a meal.

Classic Cobb

shallots (from 1 medium shallot)

chicken tenders,

romaine hearts, (from one 22-ounce bag), roughly chopped

grape tomatoes,

eggs,

avocados,

blue cheese (optional)

Make the Vinaigrette: Combine the shallot, vinegar, oil, mustard, salt, pepper, and sugar in a medium jar with a tight-fitting lid; screw on the lid and shake vigorously to emulsify. (Alternatively, whisk the ingredients together in a bowl.) 

Make the salad: In a medium nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the pan. Season the chicken with the salt and add to the bacon fat in a single layer; cook over medium heat, stirring frequently, until cooked through, 3 to 5 minutes. Using the slotted spoon, remove the chicken to a plate and set aside to cool. 

Put the romaine, chicken, and the tomatoes in a large mixing bowl. Give the dressing a shake to re-emulsify, then add three-quarters of it to the bowl; toss gently to combine. Add more dressing, little by little, until the greens are dressed to your liking. Taste and adjust seasoning, if necessary. Arrange the salad mixture on a serving platter or plates. 


Sprinkle the hard-boiled eggs, avocado, blue cheese (if using), and reserved bacon over the salad. Pass the pepper mill at the table.

Make-Ahead Instructions: The vinaigrette can be made 2 days ahead and refrigerated.

Note: You can save yourself a step by purchasing packaged hard-boiled eggs at the grocery store (usually found near the fresh eggs). If you’d like to cook the eggs at home, use this <a href="https://www.onceuponachef.com/how-to/make-perfect-hard-boiled-eggs.html">proven method</a></span>.

Top 34 homemade salad dressings recipes from across the web

The most viewed homemade salad dressings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asian Slaw with Ginger-Peanut Dress...

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My Five Favorite Summer Salad Dress...

Thai Cucumber Salad with Peanuts

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French Grated Carrot Salad with Lem...

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Mesclun Salad with Goat Cheese, Map...

Chipotle Honey Vinaigrette

Baby Spinach Salad with Berries, Pe...

Russian Dressing

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Basil Vinaigrette

Blue Cheese Dressing

Greek Salad

Top 34 homemade salad dressings recipes from across the web

The most viewed homemade salad dressings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Slaw with Ginger-Peanut Dress...

Creamy Greek Yogurt Dressing

Spinach Salad with Warm Bacon Dress...

Black Bean & Corn Salad with Chipot...

Balsamic Vinaigrette

Zesty Homemade Italian Dressing

Peaches, Burrata & Prosciutto Salad

Roasted Beet Salad with Walnuts, Go...

My Five Favorite Summer Salad Dress...

Thai Cucumber Salad with Peanuts

Black Bean Salad with Corn, Avocado...

French Grated Carrot Salad with Lem...

Homemade Caesar Salad Dressing

Mesclun Salad with Goat Cheese, Map...

Chipotle Honey Vinaigrette

Baby Spinach Salad with Berries, Pe...

Russian Dressing

Asian Slaw with Ginger Peanut Dress...

Classic Cobb

Kale, Apple and Pancetta Salad

Asian Kale Slaw with Ginger Peanut ...

Asian Kale Slaw with Ginger Peanut ...

Asian Kale Slaw with Ginger Peanut ...

Soba Chicken Noodle Salad with Ging...

Antipasto Salad

Kale, Brussels Sprouts & Dried Cran...

Egyptian Barley Salad with Pomegran...

Homemade Buttermilk Ranch Dressing

Green Goddess Dressing (and Dip)

Southwest Chickpea and Corn Salad w...

Chinese-Style Chicken Salad with Se...

Basil Vinaigrette

Blue Cheese Dressing

Greek Salad

The most viewed homemade salad dressings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine