50 Salad Dressing Recipes

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

From: Food Network

honey chipotle chicken bowls

yield: serves 2-4

 

total time: 2+ hours to marinate, 30 minutes to make

ingredients:

honey chipotle chicken
1 pound boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
3 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons honey
1 tablespoon dijon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

salad
6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon honey

lime quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock, or even water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper

directions:

Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

lime quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

From: HowSweetEats

THREE-BEAN SALAD - Exotic

INGREDIENTS

• 1 1/2 cups frozen shelled edamame (8 ounces)
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1/2 cup chopped red onion
• 2 cups thinly sliced celery
• 2 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro
• 1 teaspoon finely chopped garlic
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

PREPARATION

1. 1. Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
   2. Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
   3. Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.
   4. From: Epicurious

THAI RED CURRY WITH BUTTERNUT SQUASH AND CHICKPEAS

INGREDIENTS

• 1 small butternut squash (about 2 pounds)
• 2 tablespoons canola oil
• 1/3 cup Thai red curry paste
• One 15-ounce can chickpeas (garbanzo beans), drained and rinsed
• Kosher salt
• One 13-ounce can unsweetened coconut milk
• 1/3 cup fresh cilantro, plus more for garnish

PREPARATION

1. 1. 1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons.
   2. 2. Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
   3. 3. Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
   4. 4. Divide the curry among four soup bowls, top with cilantro, and serve.

Spice It Up

Have you noticed the number of new spices on the market? Seasonings that you used to have to bring back home from a trip abroad are now for sale at the local grocer. Spice blends, which can come in powdered or paste form, are made up of a long list of ingredients, so you get a huge amount of flavor in every spoonful. Two of my favorites are Morocco’s harissa (a fiery paste made from chilies, garlic, cumin, coriander, caraway, and olive oil) and Thai red curry paste (containing red chilies, lemongrass, cilantro, and more). Refrigerate these in their containers after opening, and they will keep for at least 6 months.

From: Epicurious

Reprinted with permission from Wh