Please post your favorite salad dressing recipe

[Anonymous]

I am tired of my vinaigrette dressing on every salad. Please enlighten me!

[Anonymous]

I get a big canister of the Hidden Valley Ranch stuff. I stir some of it into Duke's mayo and real buttermilk, messing with the ratio until I like the taste and consistency. The buttermilk is the trick. That and making sure it sits in the fridge for at least a few hours before using -- the flavor needs to set. Also, I think I like more of the ranch flavoring than most people, so I'm able to tailor it in that way by using the canister of the stuff instead of the packets.

I have a nice herb garden going on ... does anyone have a great recipe for a green goddess dressing?

[Anonymous]

Vinaigrette is so versatile!
Try oregano + feta for a greek flair.
Try red wine vinegar + dijon mustard.
Try lemon juice + tarragon.
Try smoked paprika + cumin for a steakhouse vibe.
Try sesame oil and rice wine vinegar and honey for an asian salad.

Alternatively, I make a green goddess that goes well on cabbage:
Dill
Parsley
Lemon juice
Plain yogurt
Avocado
Roasted garlic
All in the blender together.
Plus whatever else sounds good. Handful of spinach, handful of nuts (I like pistachios), nutritional yeast, splash of vinegar, various other herbs you need to use up...

[Anonymous]

1 part olive oil (mostly olive oil, a little garlic olive oil)
1 part cider vinegar
2 tbsp maple syrup
1 tbsp dijon
salt and pepper
some thyme and paprika (not smoked)
crushed red pepper if you like some heat
half a caramelized onion (cooked and cooled)
a generous squeeze of tomato paste
squeeze of lemon

blend until smooth

store in fridge in lidded jar use within 4-5 days

[Anonymous]

Anonymous wrote:1 part olive oil (mostly olive oil, a little garlic olive oil)
1 part cider vinegar
2 tbsp maple syrup
1 tbsp dijon
salt and pepper
some thyme and paprika (not smoked)
crushed red pepper if you like some heat
half a caramelized onion (cooked and cooled)
a generous squeeze of tomato paste
squeeze of lemon

blend until smooth

store in fridge in lidded jar use within 4-5 days

Not OP, but I'm definitely going to make this.

[Anonymous]

I like more vinegary dressings. 2/3 vinegar to 1/3 oil.

[Anonymous]

I'm and oil and vinegar purist, but if I'm making a salad with cabbage I sometimes make an avocado based dressing . . . it's particularly good with fish tacos.

• mashed avocado
• sour cream
• lime zest
• lots of lime juice
• sea salt
• dash of cayenne

I add cilantro, too, unless I'm feeding someone who has big feelings about it.

[Anonymous]

I don’t use recipes for this but my favorites that I make when I’m tired of balsamic or red vinegar are honey lime or lemon parmesan.

[Anonymous]

Google Nora Ephron's vinagrette from her book Heartburn. .

[Anonymous]

maple syrup
honey mustard
balsalmic venegar
olive oil

I eyeball it so have no measurements to offer, but just lead with whichever of those flavers you like best and adjust to taste. I especially love this dressing on a fall salad (kale, feta, roasted veggies like brussel spouts, walnuts)

[Anonymous]

Anonymous wrote:maple syrup
honey mustard
balsalmic venegar
olive oil

I eyeball it so have no measurements to offer, but just lead with whichever of those flavers you like best and adjust to taste. I especially love this dressing on a fall salad (kale, feta, roasted veggies like brussel spouts, walnuts)

Sorry - this should say dijon not honey mustarrd.

[Anonymous]

This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

[Anonymous]

Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

Hmm. Sounds pretty good.

[Anonymous]

Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

Sounds delicious but I am super allergic to mango. It's hard because it's becoming so popular and lots of restaurants and people don't think to disclose it. Have you found other jams that work?

[Anonymous]

Roast a full head of garlic until very soft and browned. Squeeze all the garlic into a blender, add a good pinch of salt, a few Ts tahini, a bunch of lemon juice, a bunch of basil (like at least a full packed cup), a T or so of miso, and enough water to thin to your taste. Let it blend until very smooth.