No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette
In this quick vegetarian dinner recipe, you can skip boiling the gnocchi--they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.
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.
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.
Tangy and spicy, this citrus-lime vinaigrette with orange juice, jalapeno pepper, and fresh cilantro is perfect tossed with baby arugula.
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.
Roasted Butternut Squash & Pear Quinoa Salad
This roasted vegetable and fruit salad gets infused with flavor from quinoa that's cooked with fresh ginger, garlic and a hit of turmeric. Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you.
Spoon this tangy dressing over cooked broccoli, green beans, salad or poached fish.
This garlicky mustard vinaigrette is great to have in your repertoire as it goes with almost anything. The recipe makes plenty so you can fix it once and then have it on hand for several days. The garlic is delicious but bold here; use fewer cloves if you want to tone it down.