salad dressing recipes

Roasted Broccoli Salad with Bacon Dressing

broccoli florets,

olive oil

Kosher salt and black pepper

bacon,

red onion, diced (about 1/3 cup)

apple cider vinegar

sugar

walnuts,

Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.

In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.

Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.

Simple Caesar Dressing

mayonnaise

anchovy paste

capers

parsley

lemon zest

garlic

red wine vinegar,

lemon, juiced, plus more if needed

Salt and black pepper

Combine the mayonnaise, anchovy paste, capers, parsley, lemon zest and garlic. Whisk in the red wine vinegar, lemon juice and season with salt and pepper. Add more or less red wine vinegar and lemon juice depending on your preference of acidity and consistency of the dressing. If you prefer the dressing to be looser but less acidic, use water instead of vinegar.

Easy recipe, but I found that 1/4 cup of red wine vinegar was way too much. I will make this again but with less vinegar. 

As usual GZ rocks it! I did add i extra clove of garlic and threw all of the ingredients in the Vita Mix. Perfection!!!! Thanks again, my friend!

My family is serious about their Caesar dressing so I was skeptical to try this recipe. They loved it. It is not authentic Caesar dressing but surprisingly the flavor profile hits the spot. I will definitely make again.

absolutely fantastic and easy! going to leave out some lemon juice as it was to lemony for the old lady but going to make again for sure.

Very easy.  Tasty Caesar.   I didn’t have parsley but was still perfect.   

Delicious, easy, no raw egg to worry about.  Keeps well for quite a few days in the fridge.  Zacarian is always on his game.

This makes a great tasting Caesar! I used a bit less mayo and vinegar than it calls for. I mix the dressing in the bottom of a large salad bowl, then put chopped fresh romaine on top and toss it all in ...shaved fresh parm on top and some croutons. Our who,e family loves it!

Perfect Spinach Salad

eggs

bacon

red onion

mushrooms

red wine vinegar

Dijon mustard

salt

baby spinach, washed, dried and stems removed

Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs. 

Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper. 

Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside. 

Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs. 

Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve. 

Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

<span>Cooking the shrooms and onions just adds more fat to the salad—and makes them soft, not crunchy. My preference is to keep those two things raw, add a chopped-up Fuji apple, pecan pieces, and bleu cheese.  DELISH!</span>

I usually don't post reviews but this was a great salad.  Even my kids loved it!  I followed the directions exactly but didn't have sugar so I substituted sweetener ( stevia).  It was great!  The warm dressing really soaks into the spinach.  I will be making this again!

While the recipe is delicious, Food Network needs to delete the "foodterms" definitions which appear after 80% of the words in the recipe!  Food Network has ruined printing off the recipe by defining dash, wine vinegar, Dijon mustard, et cetera.

Without a doubt, the BEST spinach salad I've ever had!  (And I've had many! And for reviewer who complained about the recipe being "unhealthy", it wasn't advertised as "healthy", so stop complaining!  Also, why do some people feel the need to completely &amp; totally re-write a recipe in their comments??  Either you like it or you don't, but don't tell me to "leave out the eggs"...just because you don't like eggs doesn't mean they don't belong in the recipe!  Sheeesh....


This was sooooooo good I can’t even believe it. Cooking the mushrooms and onions elevated it to a totally different level. I didn’t cook them down all the way to keep firmness and flavor. But the whole thing was so yummy! I will always do my spinach salad this way. 

I made this for dinner tonight, cooked all the components in a cast iron skillet (except the dressing) and the only substitution was I used sliced shallots instead of red onion.   What a terrific salad!  I will definitely make this again (and again)!  Oh and sprinkled some gorgonzola on top for extra deliciousness!!

Love this salad! I eat it for lunch and it is filling. I did add some cheese and tomatoes I had left over. Still yummy! Thanks for sharing! 

LOVE, LOVE, LOVE THIS!  My husband was hesitant because it called for cooked mushrooms instead of raw, but he raved that it felt like a restaurant quality dinner salad. I did everything on the recipe except I didn't make the dressing and used Olive Garden's Italian Dressing, because we enjoy it so much. For a little added indulgence, we topped with a little shredded cheddar cheese. Very filling and even if you don't normally like onions on your salad, don't skip!

A nice main meal salad. I followed the recipe exactly, I also made the olive bread recipe to go with it.  My husband and I loved it, thank you Ree.

This spinach salad with the hot dressing has to be the very best I ever made.  Thank you.  Shared this with my FB friends

https://www.foodnetwork.com/videos/rees-perfect-spinach-salad-0234701

Ree drizzles warm bacon dressing over her Perfect Spinach Salad.

Ree's Perfect Spinach Salad

Grilled Artichokes with Green Goddess Dressing

artichokes

kosher salt

lemon

Green Goddess Dressing, recipe follows

Lemon wedges,

creme fraiche

chervil

tarragon

fresh chives, chopped

anchovy fillets, chopped

lemons

salt and black pepper

honey

Slice the tops off the artichokes, pull off the small leaves, trim the stems and snip off the thorny tips. In a large pot, bring 2 inches of water to a boil. Add 1 tablespoon kosher salt, the juice of 1 lemon and the artichokes. Cover and steam until the artichoke bottoms pierce easily, 20 to 40 minutes, depending on size. Drain the artichokes.

When cool enough to handle, cut each artichoke in half lengthwise. Scrape out and discard the fuzzy center.

Brush the artichokes with the oil, season with salt and pepper and grill, cut-side down, until lightly charred, 6 to 8 minutes. Flip and grill briefly to heat through.

Arrange the artichokes on a platter, drizzle with some of the Green Goddess Dressing and garnish with lemon wedges.

Combine the mayonnaise, creme fraiche, parsley, chervil, tarragon, chives, garlic, anchovy fillets and lemon juice in a food processor and process until smooth. Season with salt and pepper. Add a teaspoon of honey, or to taste. With the machine running, drizzle in just enough oil to thicken slightly. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

One off the best dishes I have ever made off Bobby's, just great! I have a vegan in the family so I try to make most veggie dishes vegan when possible. So I made this with coconut cream (the top thick part off a Thai style canned coconut milk). With lots of salt and pepper it tasted great. Unfortunately I could not add the anchovy (sigh). Still a fabulous dish and something going into the repertoire for entertaining.

This dip was amazing! I didn't have creme fraiche so I used sr cream , and I couldn't find the chervil but it was still awesome. The artichokes weren't done enough so next time I will boil them in more water. This is easily going to replace my old stand by of just butter and lemon.

I saw the show and I was intrigued by the green goddess dressing so I made it to accompany some local organic grilled Mexican squash that I had on hand, everyone raved about it.  What BF says is true, everyone thinks they do not like anchovies but when they are not told there are anchovies in a dressing they think it's great flavor.

https://www.foodnetwork.com/videos/bobbys-grilled-artichokes-0181991

Bobby Flay drizzles grilled artichokes with a fresh green goddess dressing in this recipe that makes a crowd-pleasing appetizer or BBQ side dish.

Learn How to Make Bobby Flay's Grilled Artichokes

Crispy Mustard Chicken & Frisee

thyme leaves

panko (Japanese bread flakes)

Good olive oil

unsalted butter, melted

dry white wine

bone-in, skin-on chicken thighs (4 large)

fingerling potatoes, halved lengthwise

baby frisee

Mustard Vinaigrette (recipe follows)

shallots

Close-up of Crispy Mustard Chicken and Frisee Salad, as seen on Barefoot Contessa: Back to the Basics, Season 15.

Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine. 

Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken. 

Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees F. The chicken and potatoes should be done at the same time.

Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.

Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk until emulsified.

My family loves this chicken dish.  I make it with bonesless skinless chicken thighs and gluten free breadcrumbs and it still comes out juicy and delicious.  Very flavorful meal made with simple ingredients and much easier than frying on the stovetop with the same crispy effect.  I also substitute the frisée for arugula which is easier to find. Thanks Ina!

This was a family hit!  I’m not a fan of Dijon mustard in food, other than salad dressings, and the only thing I had was whole grain Dijon, but boy was I surprised. I loved it. I didn’t add as much wine to dilute the mustard and next time I’m omitting the melted butter in the panko crumb mixture and adding 2 tablespoons of oil instead. The butter started to clump the crumbs together as it came to room temp, making it stick to my fingers more than the chicken. Can’t wait to make this again. 

Amazing! Thanks again Ina for another delicious keeper recipe. I did make two changes - I subbed skinless breasts for the thighs and arugula for the frisée.

I am a huge Ina fan and have made more than a hundred of her recipes over the years. This is only the second recipe that I was disappointed with. I followed the recipe exactly (except for the fact that I doubled the amount of fresh thyme and garlic in the recipe for the crumb topping as I like my food strongly seasoned). Despite this, I found the entire recipe a disappointment. The chicken was bland, the potatoes were underseasoned, and the vinaigrette was uninteresting and lackluster. Will not make again!

This is a fabulous recipe and very easy! The only adjustment I made was the dressing. I make Ina’s citrus mustard vinaigrette all the time and it’s very close to the dressing in this recipe. I added the shallots to that dressing and it worked perfectly! Love my Ina!!!

So much of this recipe was excellent!  We loved the crumb topping, the potatoes and the salad and dressing.  (I couldn’t find frisée so I subbed a baby green mix and it was great).  But we always cook chicken thighs a lot longer than the recipe states, because we like the skin rendered and crispy.  Even though I put the chicken in for about 15 minutes before the potatoes, we felt the skin was still “flabby”.  I will try again, maybe using the crumbs with skinless chicken thighs?  Or perhaps cook the chicken longer, although the thermometer said they were definitely done.  Just not as crispy as we like.  But it’s a very flavorful meal and I love that it’s all on one pan.  

This is easy and delicious.  We loved the frisee, not something I would normally choose.  I made it just the way Ina did and would not change a thing!  Thanks Ina!

Honey-Mustard Dressing

Djion mustard

cider vinegar

In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.

Wonderful. I used over romaine lettuce,pear, red onion and chicken salad!  Yum!

Do not like this recipe. Tastes like too much vinegar and did not stay thick very long. 

Super good! Per other comments here, I reduced the salt considerably. I also started with only half the amount of honey and liked it that way. Really happy to find this, I'll never buy a bottle of it again :-)

Left out about 2 teaspoons of vinegar and only used 1/2 tsp salt. Perfect!!!

Love this recipe!  I use a little less vinegar, but that's just my personal preference. Won't ever buy store bought again. 

Excellent - tangy &amp; sweet, with a punch of flavor. You only need 1 tablespoon for a side salad. 65 calories per tablespoon, using vegetable oil. 

Very good; for the oil, I used cold pressed Avocado oil and I added a little black pepper.. Very impressed!

This was very tasty.  I'll never buy processed salad dressing again.  It takes just minutes to put together.

This is tasty, but the salt is not needed. The mustard has plenty of sodium. You could try adding other mustards And herbs for flavor differences, but this is a great basic recipe. 

Neither one of us a fan of honey mustard dressings, but gave this recipe a try.  With exception of too much salt (I used 1/2 tsp)  called for, this dressing was quite good. Would make again.

Mediterranean Orzo Salad

lemon, juiced

garlic,

orzo pasta

chickpeas, drained.

red grape or cherry tomatoes

yellow grape or cherry tomatoes

kalamata olives, halved

feta cheese, plus more for topping

parsley,

red onion, diced

For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.

For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.

Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.

Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

I love Ree and Giada, so I don't care who made the salad first, IT'S FABULOUS.  Instead of putting chicken in the salad, as an option, we had rubbed chicken breast on the side.  Wonderful!!  We halved the recipe and it still made a lot.  This recipe would be great for pot luck, as a side for Thanksgiving or Christmas (colorful) or anytime you need a wonderful salad.  If you did add the chopped chicken to the salad it would be wonderful as a main dish.  The only change we made is that we used sweet onions instead of the red onions.  Sometimes red onions are too strong,  I understand they used it for color, but sweet onions worked out great.  I love green olives and black, but the kalamata olives give off a taste/fragrance that works well in this recipe.  It also adds a little oiliness to the recipe, which works out well before adding the dressing.  The olives help to keep the orzo separated.  If I was to make this recipe to serve at a later time, like at a pot luck or traveling for the holidays,  I would leave the dressing off and add it one hour before serving, like the recipe states.  I'm just saying this would be a great traveling recipe also.  Think tail gate parties, etc..

This has become my go to dish when I need to take something to a party or if I want lunch for the week.  I added the zest of the lemon into the dressing and it was great!  I can add chicken and have a great weeks worth of lunch!!!!!

So delicious! Great for picnics, lunches and leftovers, just add a sprinkle of olive oil if it gets too dry. I added a teaspoon of salt (total) and also a teaspoon of dried oregano and dried basil to give more flavor. A crowd-pleaser for sure.

This is always a wonderful salad. I used tri colored orzo and it wasn't nearly as attractive as plain white orzo. An extra sprinkle of feta on the top covered up my mistake. 

We love this , the only change I made to the entire recipe was to add a small amount of mustard to the dressing to help it emulsify. <br />

Good!! Love love the lemon and olive oil dressing. I used garbanzos in one pound and then made another full recipe with cannellini beans. Both turned out awesome. Good picnic salad. Might add chicken or shrimp next time in addition to the other ingredients.

<div>Ree,</div><div>This salad is yummy!  Knew I had to make it, when I saw you make it!</div><div>Thank you, once again, for something amazing to try!  Love ya!  </div><div><br /></div>

This is good, It's not to die for. I'd add a little more lemon juice -- like 1/4 cup next time. Salt is important to add, but don't put too much into the cooking water for the orzo, I think some orange bell pepper would be a nice addition, too. Maybe then it would be a four star recipe.

Awesome salad. Soo flavorful! Thank you Ree!<br />

https://www.foodnetwork.com/videos/mediterranean-orzo-salad-0242788

Ree fills her orzo salad with the sunny flavors of a Mediterranean holiday.

Orange Vinaigrette

orange juice

lime juice

Ancho chile powder

Salt and pepper

In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.

In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.

Blue Cheese Dressing

half and half

sour cream

lemon juice

Worcestershire sauce

black pepper

In a medium bowl, whisk together the mayonnaise, 1/4 cup blue cheese, half and half, sour cream, lemon juice, Worcestershire, and salt, until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days.

OMG, that's the best bleu cheese dressing I've ever tasted!  Bob's Big Boy used to be my favorite but not anymore.  I used heavy cream (because I had it on hand) instead of half &amp; half and I added a little extra bleu cheese.  It is fantastic!  I think the 1/4 t of Worcestershire was the key. 

I have made this again and again, it is thick rich and terrific tasting on anything even by itself. I am so worried I will lose this recipe. I do put in 1/2 cup of blue cheese and it really does matter what kind you use. 

I love homemade blue cheese dressing with buttermilk but never seem to have fresh buttermilk in the fridge.  This definitely is a good substitute dressing without buttermilk. I added a little more lemon and garlic.  Wonderful!

Yum! Added a clove of crushed garlic too!

 This recipe works if you do three fourths of a cup sour cream in 1/4 of a cup mayonnaise also add 2 tablespoons of buttermilk salt and pepper a smidge of garlic

Sorry but I think this is very disappointing. Tasted too much like mayo. I added more blue cheese to see if that would help but didn’t. Think I’m going to have to keep looking for a better receipe.

Perfect as is. Used on Cobb Salad! Yummy!!

Orange Marmalade Salad Dressing

white wine vinegar

orange marmalade

shallot

Add the olive oil, vinegar, marmalade, shallot, mustard and salt to a small bowl and whisk to combine. Serve on your favorite salad, such as butter lettuce, orange segments and toasted pecans.

This is a great dressing recipe! Made as directed and put over a kale salad with some feta, almonds and cranberries - my daughter said it was the best salad she ever had!

It really matters what kind if marmalade you use. I had a bitter tasting marmalade.  I added some sugar, salt, pepper, and crushed pecans. I add all ingredients to taste (start in small amounts). I used the vinaigrette on broiled orange glazed salmon salad i made

This is delicious! Made it last night as per the recipe, and repeated tonight.  I added green onions and sliced almonds.  Definately using this in the summer with grilled chicken!

Arugula, Watermelon and Feta Salad

lemon juice (2 lemons)

shallots (1 large)

baby arugula, washed and spun dry

watermelon,

good feta cheese, 1/2-inch diced

(4 ounces) whole fresh mint leaves, julienned

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

I made this last night and followed the recipe completely minus the lemon. I cut the lemon in half preferring the cheese flavor.<br />Ina your recipes are so good. My husband is a terribly picky eater preferring meat and potatoes, but this recipe excited me when he liked it! Thank you!

Great refreshing salad. Nice taste with the mint, feta and watermelon combination. I can’t wait until post-quarantine to fix it for a dinner party. 

This is a refreshing salad. Plan on substituting the watermelon for other fruits of the season. Love it!

This is my favorite salad forever!!! The flavors pop in your mouth and the vinaigrette just brings it all together, my kids loved itThank you Ina

A favorite salad of mine. Love the sweetness of watermelon against the brininess of the feta and peppery arugula. The dressing is light and doesn’t take over the salad.  

The peppery taste of the baby arugula overpowered the flavor of the watermelon.  I would recommend a milder type of lettuce.

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