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Over 50 Homemade Salad Dressing Recipes for Your Enjoyment.

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apricot walnut Dressing

Place The apricot Nectar, oil, And mustard in a Blender or Mini FoodProcessor. Blend at High Speed For 10 Seconds. Season, Add TheBoiling water Then Blend to Emulsify The Dressing.


aquavit Dressing

salt And pepper to Taste

Whisk Mayonnaise, aquavit And vinegar to Blend in Medium Bowl. SeasonTo Taste With salt And pepper. Add Onion And Caraway to Dressing inMedium Bowl. Mix Well And Let Stand 30 Minutes. Season GenerouslyWith salt And pepper. Serve Slightly Warm or at Room Temperature.


artichoke Vinaigrette

Trim The Sharp Tips of The Outside artichoke Leaves With a SharpKnife. Cut Off The Top of The artichoke About 1-Inch And Remove TheStem so That The Bottom is Flat. Wash The artichoke in Cold water AndRub All Cut Surfaces With Some of The fresh lemon juice And Pulp. (aRound Slice of lemon May be Tied to The Bottom of The artichoke toPrevent Oxidation of The Base.) Bring water to a Boil, Add The SaltAnd The Remaining Pieces of The lemon, Rind And All, And Place TheArtichokes Base Down. Cover The Pot And Bring The water to The BoilAgain Before Lowering The Heat to a Simmer. Cook The artichoke at aSteady Simmer For 35 to 45 Minutes or Until a Leaf Pulls Easily FreeFrom The Center. Allow to Cool For 10 Minutes in The water, Remove,And Cool to Room Temperature. When Cool, Some of The Cooking JuicesMay be Drizzled Over The Top of The Artichokes. in a Stainless SteelBowl Combine The vinegar, mustard, Herbs, salt And pepper And WhiskTo Emulsify. Add The oil in a Small Steady Stream Until All The OilHas Been Incorporated And The Dressing Has Achieved a Silky, SmoothTexture. The Dressing May be Stored, Covered, For up to Two Weeks inThe Refrigerator, But Should be Brought to Room Temperature BeforeUsing.

Serve The artichoke With Some Vinaigrette on The Side as a Dip ForEach Leaf or Drizzled Over The Heart.


Asian black bean Dressing

Place vinegar, Shallots, garlic, gingerroot, mustard, orange JuiceConcentrate, And black beans in a Bowl. Whisk to Mix Together. SlowlyWhisk in oil Until Emulsified. Season With chili flakes And SoySauce, Set Aside Until Ready to Pour on Salad.


avocado dill Dressing

Combine All Ingredients Except 1/4 Cup water in Blender; Blend For 2Minutes. Add Remaining water. Add More water to Thin. Refrigerate.Serve on Mixed Fruit Salad.


Bacon thyme Dressing

salt, to Taste

In a Medium Saut? Pan Over Medium Heat, Cook The Bacon Until Crispy,About 15 Minutes. Using a Slotted Spoon, Remove The Bacon From ThePan. When Cool Enough to Handle, Crumble The Bacon Into Small PiecesAnd Set Aside. Place The Pan Back on The Heat And Saut? The GarlicAnd Onion Until They Begin to Give Off Their Aroma, 2 or 3 Minutes.Remove From The Heat And Add The thyme, vinegar, And mustard. MixWell. Add The olive oil, Season With pepper And salt, And BlendThoroughly. Return The Pan to The Heat And Bring The Dressing Just toA Boil. Pour Over Salad While Warm or at Room Temperature.


Balsamic Dijon Vinaigrette

salt And pepper to Taste,

In a Jar, Combine The mustard, vinegar, water, lemon juice, TarragonAnd garlic. Shake Well to Combine. Add Oils And Shake Again. SeasonWith salt And pepper. chili Before Serving.


basil buttermilk Dressing

Combine First 3 Ingredients in Container of an Electric Blender.Process Until basil is Finely Chopped; Pour Mixture Into a SmallBowl. Add salt And pepper; Stir Well. Cover And Chill Until Ready toUse.


Black Olive Dressing

Pinch of salt

Pinch of herbes de Provence

black pepper to Taste

Crush The garlic With a Pinch of The salt in a Mortar or FoodProcessor, Then Add The olive oil, olives, And capers to Make aSlightly Lumpy Sauce With Uneven Bits of Black Olive ScatteredThroughout. Season With herbes de Provence And pepper.


Blue Cheese buttermilk Dressing

Mix All Ingredients Together by hand in a Small Bowl Until Smooth. 2.Cover And Chill For 30 Minutes Before Serving.


buttermilk Lemony Salad dressing

In a Bowl Whisk Together The buttermilk, lemon juice And oil. Add TheShallots, dill, parsley, salt, And pepper, And Mix Well.


Caesar Dressing

salt And Freshly Ground pepper to Taste

Whisk First 6 Ingredients Together Until Combined. Whisk in Olive OilTo Form a Smooth Dressing. Stir in Cheese And Season to Taste WithSalt And pepper. Chill Until Ready to Use.


Cajun Dressing

Combine The oil, vinegar, ketchup, garlic, parsley, mustard, AndCayenne in a Pint Jar. Cover And Shake Well. Pour The Desired AmountOver The Salad.


Caper French Dressing

Freshly Ground pepper

Measure vinegar, salt, pepper, mustard, capers, Anchovy Paste AndGarlic Into a Salad Bowl. Mix With a Fork Until Blended. Slowly AddOil, Beating With a Fork Until The Mixture Thickens. or Place AllIngredients in a Jar And Shake Well Until Blended.


celery seed Dressing

Combine First Five Ingredients. Mix Well. Add oil Slowly. Beat WithElectric Mixer Until Thick. Stir in celery seed. Refrigerate. Makes 1-

  • 3/4 Cups. (dressing is Better if Made Day Before).


cherry pineapple Dressing

Dash salt

Combine sugar, cornstarch, And salt. Blend in pineapple juice AndSauce. Bring to Boiling, Stirring Constantly. Cook And Stir UntilSauce Thickens. Stir Small Amount Into egg; Return to Hot Mixture.Cook About 2 Minutes Stirring Constantly. Stir cream cheese toSoften; Gradually Beat in Cooked Mixture. Carefully Fold in WhippedCream For Marbled Effect. Chill.


chive avocado Dressing

Beat lemon juice And milk Together Thoroughly; Add Seasonings AndBlend. Beat in avocado And chives Until Thick And Creamy.


Ciderized Honey mustard Dressing

Heat vinegar And Honey in a Heavy Small Saucepan Over Low Heat,Stirring Until Honey Dissolves. Pour Into Bowl And Cool. Whisk inMayonnaise, mustard, Onion, parsley And salt. Gradually Whisk in oil.


Classic French lemon Dressing

Freshly Ground pepper

Measure lemon juice, lemon peel, vinegar, salt, pepper, mustard AndGarlic Into a Salad Bowl. Mix With a Fork Until Blended. Slowly AddOil, Beating With a Fork Until The Mixture Thickens. or Place AllIngredients in a Jar And Shake Well Until Blended.


Gazpacho Salad dressing

Combine First 8 Ingredients in a Small Bowl; Stir Well With a WireWhisk Until Blended. Stir in cucumber And tomato. Cover And ChillThoroughly. Serve With Salad Greens or Mexican Salad.


ginger Dressing

Combine sugar And flour in Top of Double boiler; Add RemainingIngredients Except Cream And Cook Until Thickened, StirringConstantly. When Cool Fold in whipped cream And ginger.


Herbed Onion Salad dressing

In a Blender, Combine The vinegar, sugar And Onion; Cover And ProcessUntil Smooth. Add The Seasonings; Cover And Blend Well. WhileProcessing, Gradually Add oil in a Steady Stream Until Dressing isThickened. Store in The Refrigerator.


Homemade Deluxe French Dressing

Combine in a Bowl:

Beat Together With a Rotary Beater. Store in a Covered Jar inRefrigerator. Shake Well Before Using


Homemade Fluffy Horseradish Mayonnaise Dressing

Dash Cayenne

Combine Dry Ingredients With Unbeaten Yolks in a Mixing Bowl And BeatTogether Until Stiff. Add Part of The oil, Beating it Into TheMixture Drop by Drop at First, Proceeding More Rapidly Always KeepingThe Mixture Stiff. When it Begins to Thicken Add a Little vinegar;Alternate The oil And vinegar Until Blended. Stir in whipped cream,Ground Horseradish And Tabasco sauce. Mix Well. Chill Until Ready toServe.


Horseradish French Dressing

Few grains Cayenne

Combine And Beat or Shake Thoroughly Before Using.


Hot Bacon Dressing

Place Bacon Pieces in Medium Saucepan; Place Over Medium Heat. FryBacon Until Crisp; Add water And vinegar. Heat to Simmering.Meanwhile Beat egg in Small Bowl; Add sugar, flour And salt. MixWell. Add to Mixture in Saucepan. Bring to Boil, Stirring Constantly;Cook Until Thickened.


Hot Bacon Honey red wine Dressing

Place The bacon grease in a Saucepan Over Medium-High Heat. Add TheOnions And Saut? Until The onions Start to Blacken. While The OnionsAre Caramelizing, in a Mixing Bowl Place The water, Honey And RedWine vinegar. Using a Wire Whisk, Mix The Ingredients Well. Add TheCornstarch And Whisk Well. After The onions Have Caramelized Add TheDijon mustard to The onions And Stir Together With a Rubber Spatula.Add The water, vinegar, pepper (sic) Honey And cornstarch to TheMustard And onions And Mix. Continue Stirring Until Mix Thickens AndComes to a Boil. Remove From Heat And Store in Refrigerator UntilNeeded. Note: to Reheat Use a Double boiler.


Japanese Soy vinegar Dressing

This is a Basic Vinaigrette-Style Dressing That Works Well WithShredded Vegetables. in a Bowl, Whisk Together The Ingredients. TossWith Salad Ingredients And Serve Chilled or at Room Temperature.


Lemony Italian Dressing

In Small Glass Jar Combine Ingredients; Shake Well. Refrigerate UntilReady to Use. Refrigerate Unused Dressing.


lime dill Dressing

salt And Freshly Ground pepper

Blend Together All Ingredients Except olive oil, Add oil in a SteadyStream, Whisking or Blending Until Thoroughly Combined. Add salt AndPepper to Taste.


mango orange Dressing

Place All Ingredients in a Food Processor or Blender. Process UntilSmooth.


mango Vinaigrette

Place All The Ingredients, Except The oil, in a Blender or FoodProcessor And Puree. With The Motor Running, Add The oil in a ThinStream. The Vinaigrette Can be Refrigerated, Covered, For up to 1Day. Bring to Room Temperature And Whisk to Re-Emulsify BeforeServing.


Mansion Dijon Salad dressing

salt And pepper to Taste

The Mansion at Turtle Creek in Dallas

In Processor Mix sour cream, mustard And eggs. Add oil in a ThinStream. Add vinegar, worcestershire sauce, salt And pepper. Mix Well.It Should be Very Thick. Chill.


Maple Balsamic Vinaigrette

salt And pepper, to Taste

In a Small Bowl, Whisk oil, vinegar, Syrup, mustard, salt And PepperUntil Well-Blended. Alternatively, Combine Ingredients in a SmallJar, Secure The Lid, And Shake Until Well-Blended.


Maple cranberry Vinaigrette

sea salt to Taste

In a Bowl, Whisk Together Syrup, mustard, vinegar, cranberry juice,And salt to Taste. Add The oil in a Stream, Whisking And Whisk TheVinaigrette Until it is Emulsified.


Nut Vinaigrette

salt And pepper

Preheat Oven to 350f. Place pine nuts on Small Cookie Sheet. ToastUntil Golden Brown, Stirring Occasionally, About 12 Minutes. CoolCompletely. Combine oil, vinegar, lemon juice, shallot And OrangePeel in Bowl. Season With salt And pepper. Stir in pine nuts.Transfer to Cruet And Seal. (can be Prepared up to 4 Days Ahead;Refrigerate.) Serve at Room Temperature.


orange Vinaigrette

salt to Taste

Freshly Ground black pepper to Taste

In a Saucepan Over High Heat, Reduce The orange juice Until it FormsA Syrup. Let The Syrup Cool Slightly. in a Blender, Combine TheOrange Syrup, Onion, lime juice, mustard, chili powder And vinegar.Blend For 30 Seconds. With The Blender Running, Slowly Add The OliveOil Until The Dressing Emulsifies. Season to Taste With salt AndPepper. Pour Into a Squeeze Bottle. May be Prepared up to 1 Day AheadAnd Refrigerated. Bring to Room Temperature Before Serving.


oregano Vinaigrette

  • 1 Tablespoon Red-wine vinegar
  • 1 Teaspoon Dijon-Style mustard
  • 1/2 Teaspoon Dried oregano Crumbled
  • 1/4 Cup Extra-Virgin olive oil
  • 1 Small Yellow bell pepper Cut Into Paper Thin Strips
  • 6 Slice Lean Bacon Cooked Until Crisp And DrainedIn a Large Bowl Whisk Together The vinegar, The mustard, And TheOregano And Add The oil in a Stream, Whisking Until The VinaigretteIs Emulsified. Season With salt And black pepper. This Dressing MayBe Made 8 Hours in Advance.


Outrageous Caesar Salad dressing


Pasta Salad dressing

salt, to Taste

Combine All The Ingredients in a Blender And Puree Until Creamy.


Peanut butter Dressing

Beat All Ingredients Until Smooth. Serve on Fruit Salads.


Smoked Yellow pepper Vinaigrette

  • 2 Yellow bell peppers, Cold Smoked, Peeled, And Seeded
  • 1/2 Canned Chipotle
  • 1/4 Medium red onion, Coarsely Chopped
  • 3 Tablespoons Fresh Limejuice
  • 1/4 Cup olive oil
  • 1 Teaspoon sugar

salt

Freshly Ground black pepper

In a Blender, Combine The peppers, Chipotle, Onion, And lime JuiceAnd Blend. While The Blender is Still Running, Slowly Add The OliveOil Until Emulsified. Add The sugar And Season With salt And PepperTo Taste. This Recipe Yields About 1 Cup of Vinaigrette.


Spanish Dressing

In a Medium-Size Bowl, Whisk Together water, Pickle Juice, vinegar,sugar, oil, salt And pepper. Pour Over Cole Slaw or Mixed SaladGreens.


Spiced plum Salad dressing

water

white pepper

Mix Together The Baby Food And Seasonings. Thin With water to DesiredConsistency For Pouring, Dipping, Etc.


Spicy Asian Citrus Vinaigrette

Blend rice vinegar, soy sauce, water, lime juice, orange juice,grapefruit juice, ginger, garlic, chile Paste And cilantro in aBlender or Food Processor Until Smooth.


Thousand Island Dressing

Combine Ingredients in Small Bowl; Stir Until Well Blended. Chill.Refrigerate in Tightly Covered Container.


Toasted cumin Vinaigrette

salt to Taste

Freshly-Ground black pepper to Taste

Toast cumin Seeds in Heavy Small Skillet Over Medium Heat UntilFragrant, About 30 Seconds. Cool. Using Spice Grinder, Coarsely GrindCumin Seeds. Transfer to Medium Bowl. Whisk in lemon juice, Then oil.Season Dressing to Taste With salt And pepper.


Toasted pecan Dressing

In a Food Processor or Blender Process All Ingredients For 1 MinuteAt High Speed. Set This Aside Until Ready to Use.


Winner of The Ultimate Blue Ribbon Caeser Salad dressing

Mix All Except egg Subs Well. Let Stand at Room Temp. Wash 2 LargeHeads romaine lettuce Inside Leaves. Spin Out water And Put in TowelIn Frig to Crisp. Cut 9 Slices of Sour Dough French bread And ButterBoth Sides. Sprinkle garlic powder on One Side & Cut Into Bit Sizes.Toast garlic Croutons in 300 Deg Oven Until Crisp, About 25 Minutes.Let Cool to Room Temp. Grate a Wedge of Parmesan cheese, or Cut IntoCubes & Throw Into Blender. Assemble: Place Cold Crisp lettuce inLarge Bowl. Pour egg Sub in Slowly While Tossing. When Well CoatedRepeat Process With Dressing. When Well Coated Repeat Process WithCheese & Then Croutons. Serve in Large Salad Bowls With Extra CheeseOn Top With Fresh Ground pepper.


Wisconsin Style Maple Bacon Salad dressing

  • 8 Slices Bacon, Cut Into 1-Inch Pieces

olive oil

  • 2/3 Cup Chopped Bermuda onion
  • 1 clove garlic, Crushed
  • 1/2 Cup red wine vinegar
  • 1/2 Cup Wisconsin maple syrup
  • 1/4 Teaspoon salt
  • 1 Cup Mayonnaise
  • 2 Tablespoons Minced or 1 Tablespoon Dried ChivesStir-Fry Bacon in a Large Saucepan Until Extremely Crisp. RemoveBacon With Slotted Spoon And Drain on Paper Towels. Pour All of BaconDrippings Into a Glass Measuring Cup And if Necessary, Add Olive OilTo Bring The Level to 1/2 Cup. Return to Saucepan. Add onions AndGarlic And Saut? Until onions Are Translucent. Remove Pan From HeatAnd Pour in vinegar. Add maple syrup. Over Low Heat, Blend MixtureWith Wire Whisk And Heat Until Warm. Whisk in salt, Mayonnaise AndChives Until Smooth And Blended. Remove From Heat. This Dressing isEspecially Good Over spinach or Other Green Salads.


yogurt dill Dressing

Mix All Ingredients Thoroughly And Chill Until Served. Serve OverTossed Green Salad.


yogurt grapefruit Vinaigrette

salt

Freshly Ground black pepper

Combine All of The Above Ingredients And Allow to Sit For at Least 2Hours Refrigerated For Flavors to Develop. This Recipe Yields About 1Cup of Vinaigrette.


Zesty Citrus Vinaigrette

Combine All Ingredients in Small Jar With Tight- Fitting Lid; ShakeTo Blend Well.


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