28 Salad Dressings & Vinaigrettes You'll Want to Make All Summer Long

While a 1-to-2 acid-to-oil ratio is common for vinaigrette, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every ½ cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil. Here's a good all-purpose take on the formula.

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.

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.

Tahini adds richness to this creamy dressing. Its nutty flavor will enliven any salad.

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.

Orange juice and cilantro yield a tangy dressing that you'll want to have on hand.

Serve this creamy vegan ranch dressing alongside fresh or roasted veggies for dipping, as a spread for vegan sandwiches or as a salad dressing for hearty greens. It's also great with Vegan Cauliflower Buffalo Wings.

Pick your favorite herb (or two!) to feature in this easy lemon-herb vinaigrette that's perfect tossed with grilled veggies.

Sweet balsamic vinegar combines with strawberry preserves and Greek yogurt to make this bold and fruity dressing, perfect for salads with sturdy greens like spinach and romaine.

This lemony dressing gets a refreshing herbal lift with chopped fresh basil. Serve it with ripe summer tomatoes for an easy side salad.

Pucker up with this easy lemon vinaigrette with salty feta cheese and a dash of honey. Serve over simple mixed greens or on a dinner salad with chickpeas or chicken.

This easy lemon-herb vinaigrette pairs nicely with grilled meat and veggies alike. Mix and match your favorite herbs to adjust the flavor to fit your meal. Grilling the lemon before juicing it brings out the fruit's sweetness and concentrates its flavors. But if you're not already planning to fire up the grill, this dressing is just as good with plain lemon juice.

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.

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.

Sweet raisins, honey and carrot juice balance the heat of crushed red pepper in this brightly colored vinaigrette.

Minced olives add a briny flavor to this healthy homemade salad dressing. The dressing keeps for several days in the fridge, so make a big batch to use on your favorite dinner salads and side salads. Try it on a salad with sliced red onion and fresh oranges.

This herbaceous and healthy salad dressing gets a tangy flavor from buttermilk, richness from avocado and brightness from fresh herbs. Try it on sliced tomatoes, cucumber salad or chopped chicken salad and as a dip for carrot sticks, celery, peppers and radishes--you name it! It would also make a great spread for sandwiches.

Parsley has a lovely grassy flavor--but feel free to use any herb, such as cilantro, rosemary, basil or dill, in this healthy salad dressing.

This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads. To make a vegetarian version, swap the chicken broth for vegetable broth.

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.

This is the ultimate classic red-wine vinaigrette. Be sure to use the best olive oil you have!

Orange and lime combine with Dijon mustard and garlic to make a quick, easy vinaigrette that's as tasty on freshly cooked vegetables as it is on salad.

Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell.

This tomato-garlic vinaigrette recipe is like an Italian grandmother's sauce for salad. Don't be afraid of the anchovies! They elevate this salad dressing to a different level. Use leftover vinaigrette tossed with whole-wheat penne or fusilli for a delicious pasta salad.

Tangy and spicy, this citrus-lime vinaigrette with orange juice, jalapeno pepper, and fresh cilantro is perfect tossed with baby arugula.

Tomatoes and goat cheese pair deliciously in this dressing. If you don't have tarragon, try this with another fresh herb like basil or thyme.

This roasted red pepper vinaigrette recipe has a Spanish zing with the addition of sherry vinegar and smoked paprika. Purchased jarred roasted red peppers make this salad dressing recipe quick, or you can make it extra-special by roasting your own red peppers.

A healthy, tasty homemade salad dressing is as simple as shaking a few ingredients in a jar.