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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
From asimple spinach saladto a side ofcrispy fries, the right dressing can make all the difference in flavor. Luckily, we’ve prepared this collection of four- and five-star dressings for you to choose from. Perfect for a grain bowl or fresh greens, readers want to give recipes like our Basil Vinaigrette “6 stars!” You can also turn to our smoky Chipotle Ranch Dressing to drizzle over a hot chicken sandwich or use as a dip. No matter what you’re making, the dressing you need is waiting below.
01of 22Basil VinaigretteDrizzle this basil salad dressing over sliced tomatoes or cooked green beans. Or toss it into a grain salad for a pop of fresh summertime flavor.View Recipe
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Basil Vinaigrette
Drizzle this basil salad dressing over sliced tomatoes or cooked green beans. Or toss it into a grain salad for a pop of fresh summertime flavor.
View Recipe
02of 22Easy Homemade Italian DressingPhotographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine KeelyThis easy homemade Italian dressing is a snap to pull together and lasts for up to a week in the fridge. You can make and store the dressing in the same jar, making cleanup a breeze. If the dressing separates, give it another shake before pouring. If the oil solidifies in the fridge, let the dressing sit at room temperature before shaking and serving. Use this dressing on a chopped salad with romaine, salami, olives, mozzarella and tomatoes or as a quick marinade for chicken or steak.View Recipe
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Easy Homemade Italian Dressing
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
This easy homemade Italian dressing is a snap to pull together and lasts for up to a week in the fridge. You can make and store the dressing in the same jar, making cleanup a breeze. If the dressing separates, give it another shake before pouring. If the oil solidifies in the fridge, let the dressing sit at room temperature before shaking and serving. Use this dressing on a chopped salad with romaine, salami, olives, mozzarella and tomatoes or as a quick marinade for chicken or steak.
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Julia Child’s Sauce Vinaigrette
04of 22Chipotle Ranch DressingPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleThis classic ranch dressing gets a kick of heat and smokiness from canned chipotle peppers and adobo sauce. Got extra peppers? Don’t let them go to waste! Freeze them in an ice cube tray or small container to use later. Serve this zesty chipotle ranch dressing with crispy tater tots, french fries or drizzled on a chicken sandwich, or use it as a dipping sauce for fresh veggies.View Recipe
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Chipotle Ranch Dressing
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
This classic ranch dressing gets a kick of heat and smokiness from canned chipotle peppers and adobo sauce. Got extra peppers? Don’t let them go to waste! Freeze them in an ice cube tray or small container to use later. Serve this zesty chipotle ranch dressing with crispy tater tots, french fries or drizzled on a chicken sandwich, or use it as a dipping sauce for fresh veggies.
05of 22Citrus VinaigretteThis versatile citrus salad dressing gets a touch of natural sweetness from orange juice, which balances the acidity of the lemon juice. Use it in coleslaw for a mayo-free dressing, or drizzle it over winter greens with dried fruit and nuts.View Recipe
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Citrus Vinaigrette
This versatile citrus salad dressing gets a touch of natural sweetness from orange juice, which balances the acidity of the lemon juice. Use it in coleslaw for a mayo-free dressing, or drizzle it over winter greens with dried fruit and nuts.
06of 22Garlicky Pickle-Juice VinaigrettePhotographer: Brie Goldman, Food Stylist: Holly DreesmanDon’t toss that pickle juice! The salty-sour brine is the backbone of this quick vinaigrette that pairs well with salad greens as well as steamed potatoes and carrots.View Recipe
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Garlicky Pickle-Juice Vinaigrette
Photographer: Brie Goldman, Food Stylist: Holly Dreesman
Don’t toss that pickle juice! The salty-sour brine is the backbone of this quick vinaigrette that pairs well with salad greens as well as steamed potatoes and carrots.
07of 22Green Goddess DressingJason DonnellyThis bright and tangy green goddess dressing is made from creamy avocado, tangy buttermilk and fresh herbs. Anchovy paste adds savory flavor. This dressing is delicious tossed with sturdy greens or served with fresh or grilled vegetables for dipping.View Recipe
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Green Goddess Dressing
Jason Donnelly
This bright and tangy green goddess dressing is made from creamy avocado, tangy buttermilk and fresh herbs. Anchovy paste adds savory flavor. This dressing is delicious tossed with sturdy greens or served with fresh or grilled vegetables for dipping.
08of 22Creamy Cilantro-Avocado DressingUse this tangy, creamy cilantro-avocado dressing on a salad of romaine lettuce, grape tomatoes and black beans, with crumbled tortilla chips or toasted pine nuts on top.View Recipe
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Creamy Cilantro-Avocado Dressing
Use this tangy, creamy cilantro-avocado dressing on a salad of romaine lettuce, grape tomatoes and black beans, with crumbled tortilla chips or toasted pine nuts on top.
09of 22Lemon-Garlic VinaigretteEva KolenkoWhile a 1-to-2 acid-to-oil ratio is common for vinaigrettes, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every 1/2 cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil in this salad dressing recipe.View Recipe
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Lemon-Garlic Vinaigrette
Eva Kolenko
While a 1-to-2 acid-to-oil ratio is common for vinaigrettes, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every 1/2 cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil in this salad dressing recipe.
10of 22Creamy Buttermilk DressingJen CauseyThis creamy buttermilk-herb dressing recipe is perfect tossed with mixed greens, as a dressing for cold pasta salads or as a dip for crunchy vegetables.View Recipe
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Creamy Buttermilk Dressing
Jen Causey
This creamy buttermilk-herb dressing recipe is perfect tossed with mixed greens, as a dressing for cold pasta salads or as a dip for crunchy vegetables.
11of 22Balsamic VinaigretteAna CadenaIn this balsamic vinaigrette recipe, the addition of Italian seasoning adds an extra layer of flavor and spice. Use as a quick and easy balsamic vinegar salad dressing or as a balsamic marinade for chicken that’s delicious and moist.View Recipe
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Balsamic Vinaigrette
Ana Cadena
In this balsamic vinaigrette recipe, the addition of Italian seasoning adds an extra layer of flavor and spice. Use as a quick and easy balsamic vinegar salad dressing or as a balsamic marinade for chicken that’s delicious and moist.
12of 22Herb VinaigretteJen CauseyThis fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads. It’s easily adapted to whatever herbs and citrus you have on hand. Be sure to shake well before serving.View Recipe
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Herb Vinaigrette
This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads. It’s easily adapted to whatever herbs and citrus you have on hand. Be sure to shake well before serving.
13of 22Creamy Cottage Cheese DressingPhotographer: Morgan Hunt Glaze, Prop Stylist: Julia Bayless, Food Stylist: Liv DanskyCottage cheese serves as the base for this easy dressing and adds protein. We like the dressing on the thicker, creamier side, but you can add more water to thin it out, if desired. Use any mix of fresh herbs you have on hand—chives, parsley and dill all work well here. We add the herbs after blending to preserve their delicate flavor, plus it prevents the dressing from turning green. Use leftover dressing on grain bowls, salads and more.View Recipe
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Creamy Cottage Cheese Dressing
Photographer: Morgan Hunt Glaze, Prop Stylist: Julia Bayless, Food Stylist: Liv Dansky
Cottage cheese serves as the base for this easy dressing and adds protein. We like the dressing on the thicker, creamier side, but you can add more water to thin it out, if desired. Use any mix of fresh herbs you have on hand—chives, parsley and dill all work well here. We add the herbs after blending to preserve their delicate flavor, plus it prevents the dressing from turning green. Use leftover dressing on grain bowls, salads and more.
14of 22Honey-Mustard VinaigretteHere is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.View Recipe
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Honey-Mustard Vinaigrette
Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.
15of 22Caesar Salad DressingDouble this Caesar salad dressing recipe to have extra on hand for tomorrow night’s salad.View Recipe
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Caesar Salad Dressing
Double this Caesar salad dressing recipe to have extra on hand for tomorrow night’s salad.
16of 22Mint VinaigretteThis brightly flavored lemon-mint vinaigrette recipe is an ideal dressing for mixed green salads or grain salads, such a quinoa or freekah, topped with fresh fruit.View Recipe
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Mint Vinaigrette
This brightly flavored lemon-mint vinaigrette recipe is an ideal dressing for mixed green salads or grain salads, such a quinoa or freekah, topped with fresh fruit.
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Roasted Red Pepper Vinaigrette
18of 22Cucumber Herb VinaigretteAs the base of this herb-spiked dressing, pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic.View Recipe
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Cucumber Herb Vinaigrette
As the base of this herb-spiked dressing, pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic.
19of 22Lemon-Balsamic DressingCrystal HughesThis lemon-balsamic dressing has the perfect balance of acidity from lemon juice and balsamic vinegar and sweetness from honey. Use it to dress a simple salad with anything from mild to spicy greens.View Recipe
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Lemon-Balsamic Dressing
Crystal Hughes
This lemon-balsamic dressing has the perfect balance of acidity from lemon juice and balsamic vinegar and sweetness from honey. Use it to dress a simple salad with anything from mild to spicy greens.
20of 22Lemon-Tahini DressingJason DonnellySpoon this tangy dressing over cooked broccoli, green beans, salad or poached fish.View Recipe
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Lemon-Tahini Dressing
Spoon this tangy dressing over cooked broccoli, green beans, salad or poached fish.
21of 22Charred Lemon-Garlic VinaigretteJacob FobThis charred lemon-garlic vinaigrette picks up a pleasant smoky flavor from the grill. The garlic cooks just enough to mellow its flavor, and maple syrup balances the acidity nicely.View Recipe
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Charred Lemon-Garlic Vinaigrette
Jacob Fob
This charred lemon-garlic vinaigrette picks up a pleasant smoky flavor from the grill. The garlic cooks just enough to mellow its flavor, and maple syrup balances the acidity nicely.
22of 22Creamy Roasted Garlic DressingJason DonnellyMade with mellow roasted garlic and chicken broth, this creamy dressing is perfect with a simple salad of romaine lettuce and red onion rings or with a main-dish salad.View Recipe
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Creamy Roasted Garlic Dressing
Made with mellow roasted garlic and chicken broth, this creamy dressing is perfect with a simple salad of romaine lettuce and red onion rings or with a main-dish salad.
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