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. For every ½ cup of acid, use 3/4 cup of oil in this salad dressing recipe.
Creamy Lemon-Garlic Dressing
This creamy lemon-garlic dressing carries the full flavor of roasted garlic, with lemon juice and Dijon mustard rounding out the flavor.
Caesar Salad Dressing
Double this Caesar salad dressing recipe to have extra on hand for tomorrow night's salad.
Copycat Olive Garden Italian Dressing
This copycat Olive Garden Italian dressing tastes just like the original. Italian seasoning is the backbone of this easy dressing, while mayonnaise gives it body and a little creaminess. Enjoy it on a salad or as a quick and simple marinade for chicken.
Creamy Lemon-Pepper Dressing
This creamy lemon-pepper dressing is tangy and bright with a peppery bite! This dressing pairs well with greens or other veggie salads.
Greek Salad Dressing
This simple Greek vinaigrette is so easy to make and so finger-licking good you'll never want to go back to bottled dressing again! Drizzle it over classic Greek salad, a green salad or even use it as a marinade for grilled vegetables or chicken.
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.
This quick dressing features lemon juice and shallots for a simple, bright flavor. A touch of honey balances the acidity and tartness of the lemon. Use in a pasta salad or over leafy greens.
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.
Spoon this tangy dressing over cooked broccoli, green beans, salad or poached fish.