Salads are just the best for jam boards of nutrients and that crunch and freshness in your mouth, But come on plain greens get boring fast. It’s a great homemade dressing that makes a simple salad something you can’t live without. Ditch the bottles at the market with goofy ingredients you can’t read. These dressings are simple to throw together, employ ingredients you most likely already have at home, and are far superior in taste. As recipe-peeking reviewer/journalists, we’re excited to present 14 dressings that will make your salads the main event. From comforting richness to pungent kick, they’re straightforward, budget-friendly, and flat out delicious.
1. Simple Vinaigrette
Each kitchen should have a good vinaigrette. This one’s rapid five minutes, and it’s finished, utilizing the pantry staples such as olive oil, vinegar (I prefer balsamic or apple cider), a spoon of Dijon mustard, a dash of maple syrup or honey, garlic, salt, and pepper. Whisk or shake in a jar, and mustard or honey holds it together in creamy, tangy dressing. It’s great on any salad, if you’re combining vegetables or fruit. Adding a little heat? Add fresh herbs like basil or a dash of red pepper flakes for a kick. It’s a clean slate you can customize to your heart’s desire.
Basic Vinaigrette
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/4 cup vinegar
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground pepper
- 3/4 cup extra-virgin olive oil or 1/2 cup olive oil and 1/4 cup vegetable oil
Instructions
- Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you’re using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers.
Notes
2. Greek Salad Dressing
This dressing is like a mini trip to the Mediterranean. It’s bright and tangy, with olive oil, red wine vinegar, a bit of Dijon, minced garlic, oregano, salt, and pepper. Squeeze in some fresh lemon juice for extra zip, or just add more vinegar if that’s what you’ve got. It’s amazing on a classic Greek salad with feta and olives, but honestly, it’s just as good as a marinade for chicken or drizzled over roasted veggies. One taste, and you’ll feel like you’re dining by the sea.
Gone Bananas
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 2 Mixing Bowls One for fruit, one for dressing
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/2 medium honeydew
- 2 cup blackberries
- 2 cup grapes
- 2 medium banana
- 1/2 cup Greek yogurt vanilla
- 2 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
Instructions
- Wash all fruits thoroughly under cool water.
- Cut the honeydew in half, scoop out the seeds, and cut the flesh into bite-sized cubes.
- Stem and rinse the blackberries.
- Stem and rinse the grapes, cutting larger ones in half if desired.
- In a large mixing bowl, gently combine the prepared honeydew, blackberries, and grapes.
- In a separate medium bowl, whisk together the Greek yogurt, honey, lemon juice, and nutmeg until smooth.
- Just before serving, peel and slice the bananas, adding them to the bowl with the other fruits.
- Pour the prepared yogurt dressing over the fruit mixture.
- Gently toss the fruit and dressing until the fruit is evenly coated.
- Serve immediately.
Notes
3. Apple Cider Vinegar Dressing
If you enjoy a sour sweet flavor, then this apple cider vinegar dressing is the winner. Whisk up olive oil, unfiltered apple cider vinegar, honey, Dijon mustard, and a clove of garlic. It makes easily and sticks to your greens like magic. The apple cider vinegar has a fruitiness with a kick that’s absolutely unique. Add thyme or cilantro as a herb to personalize it. This one’s so simple and delicious, you’ll be using it as your first choice for speedy weeknight salads.
Hawaiian Plate Lunch Mac Salad
Equipment
- 1 Large Pot For cooking macaroni
- 1 Colander For draining macaroni
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Mixing Bowl For combining ingredients and dressing
Ingredients
Main
- 1 small carrot
- 2 medium scallions
- 8 ounces dried elbow macaroni about 1 2/3 cups
- 1/4 small yellow onion
- 1 cup mayonnaise preferably Best Foods or Hellman’s
- 2 tablespoons milk
- 1 tablespoon plus 1 teaspoon apple cider vinegar
- 1 tablespoon plus 1 teaspoon dill pickle brine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon freshly ground black pepper
Instructions
- Finely grate the small carrot, thinly slice the scallions, and finely dice the yellow onion; set aside.
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until very tender, not just al dente.
- Drain the cooked macaroni thoroughly in a colander. Rinse briefly with cold water to stop cooking and cool slightly, then drain again very well.
- In a large mixing bowl, combine the mayonnaise, milk, apple cider vinegar, dill pickle brine, kosher salt, granulated garlic, and black pepper. Whisk until smooth and well combined.
- Add the cooled, drained macaroni, grated carrot, sliced scallions, and diced onion to the bowl with the dressing.
- Gently fold all ingredients together until the macaroni and vegetables are evenly coated with the dressing.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the salad to chill thoroughly.
- Before serving, give the salad another good stir. Taste and adjust seasoning as needed, adding more salt, pepper, or a touch more vinegar/brine for tang if desired.
- Serve chilled as a classic side dish for Hawaiian plate lunches, grilled meats, or picnics.
Notes
4. Homemade Buttermilk Herb Dressing
Because when you need creamy and herby, this buttermilk dressing is the ticket. You combine equal amounts of mayo, sour cream, and buttermilk, then add in a big bunch of fresh or dried herbs and spices. It’s smooth as silk, cozy, and not only for salads use it on wraps or as a veggie dip. It’s that “wow, this is healthy and tasty” feeling, just right for weeknight dinner, special occasion, or anything in between.
Homemade Ranch Dressing
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Medium Mixing Bowl
- 1 Whisk or Spoon
Ingredients
Main
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves minced
- 2 tablespoons fresh dill minced
- 1 tablespoon minced fresh chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Dash hot sauce
- 1/4 to 1/2 cup buttermilk as needed for desired consistency
Instructions
- Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
- In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
Notes
5. Caesar Salad Dressing From Scratch
Who would not love to have that restaurant-style Caesar salad at home? This is so simple, you’ll wonder why on earth you ever purchased the pre-bottled kind. It’s creamy and garlicky, composed of anchovies, fresh Parmesan grated on top, lemon juice, and mayo (no raw egg), and garlic. Whisk it all up, and you have a deliciously tart dressing suited for romaine. Need a vegan version? There’s one of those too. Serve it up, and seconds will be requested by all.
Homemade Ranch Dressing
Equipment
- 1 Chef’s knife For mincing garlic and fresh herbs.
- 1 Cutting Board A stable surface for prep.
- 1 Mixing Bowl Medium-sized for combining ingredients.
- 1 Whisk or Spoon For thorough mixing.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves minced
- 2 tablespoons fresh dill minced
- 1 tablespoon minced fresh chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Dash hot sauce
- 1/4 to 1/2 cup buttermilk as needed for desired consistency
Instructions
- Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
- In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
Notes
6. Homemade Ranch Salad Dressing
Ranch is so old school, and this homemade recipe knocks store-bought out of the park. You mix together mayo and yogurt as the base, and then add dry herbs such as parsley, dill, and chives, along with garlic and onion powders. Have fresh chives? Add some in for a color pop. It’s wonderful on salads, but quite frankly, I adore it equally as much for dipping wings or carrots. It’s healthy, flavorful fresh, and much healthier than anything in a bottle.
7. Homemade Thousand Island Dressing
This dressing is a flashback, with the sweet and savory flavor can’t be beat. You’ll want to have mayonnaise, ketchup or chili sauce (I prefer the chili sauce for a kick of hot), relish, onions, garlic, vinegar, and a pinch of salt. Use some mayonnaise and replace with yogurt to make it light but still creamy. It’s great on salads, but it’s also okay on burgers and sandwiches. Once you go there, you will not be able to return to store bought.
Butter Lettuce Salad with Pickled Sugar Snap Peas and Homemade Thousand Island Dressing
Equipment
- 2 Mixing Bowls One for dressing, one for breadcrumbs/pickling
- 1 Saucepan For pickling liquid
- 1 Whisk For smooth dressing
- 1 Chef’s knife For lettuce, peas, and bread
- 1 Cutting Board
Ingredients
Main
- 3/4 cup mayonnaise
- 2 tablespoons chili sauce
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped sweet pickles or gherkins
- 2 teaspoons finely chopped capers
- Kosher salt and cracked black pepper
- 2 heads butter Bibb lettuce
- 1 cup Quick Pickled Sugar Snap Peas recipe follows
- Homemade Breadcrumbs for serving, recipe follows
- 3/4 cup apple cider vinegar
- 1/2 cup sugar
- 2 tablespoons kosher salt
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon whole mustard seeds
- 1 cup snap peas trimmed
- 1/4 baguette cubed (about 3 cups)
- Olive oil
- Kosher salt and cracked black pepper
Instructions
- For the thousand island dressing: Combine the mayonnaise, chili sauce, ketchup, lemon juice, sweet pickles and capers together in a mixing bowl and mix until smooth. Season with salt and pepper.
- For the butter lettuce salad: Quarter each head of lettuce, removing the cores. Arrange the lettuce in a serving bowl or on individual salad plates. Cut the Pickled Sugar Snap peas in half on the diagonal and toss evenly over the lettuce. Drizzle the homemade thousand island dressing over the salad and top with the Homemade Breadcrumbs.
Notes
8. Balsamic Vinaigrette
Balsamic vinaigrette is one of those dressings that just can’t turn out badly. It’s this terrific combination of tangy, sweet, and creamy made with good balsamic vinegar, olive oil, and some staple ingredients from your cupboard. Whisk it together in minutes and it’s ready to toss over strawberry or spinach salads or to marinate grilled chicken or veggies. The secret is good ingredients the difference they make is incredible in this little but powerful dressing.
Beet and Goat Cheese Arugula Salad
Equipment
- 1 Baking Sheet
- 1 Whisk
- 2 Mixing Bowls One medium, one large
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots thinly sliced
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 6 medium beets cooked and quartered
- 6 cups fresh arugula
- 1/2 cup walnuts toasted, coarsely chopped
- 1/4 cup dried cranberries or dried cherries
- 1/2 avocado peeled, pitted, and cubed
- 3 ounces soft fresh goat cheese coarsely crumbled
Instructions
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
Notes
9. Green Goddess Dressing
This salad dressing is a garden in a bowl new, green, and delicious. You blend sour cream and mayo for cream and add green pepper, parsley, and green onion tops for that crisp zing. Sprinkle in a pinch of anchovies and Worcestershire and you get a savory zing. Great on a spring mix salad and healthily tasting without giving up on flavor. You’ll be hooked on its fresh, herby zing the first time you make it.
Bibb Salad with Basil Green Goddess Dressing
Equipment
- 1 Blender Essential for achieving a smooth, creamy dressing consistency.
- 1 Set of Measuring Cups and Spoons For accurate ingredient portions.
- 1 Cutting Board For safe and efficient preparation of produce.
- 1 Chef’s knife For precise chopping of herbs, scallions, and tomatoes.
- 6 Salad Plates For elegant individual serving.
Ingredients
Main
- 1 cup good mayonnaise
- 1 cup chopped scallions white and green parts (6 to 7 scallions)
- 1 cup chopped fresh basil leaves
- 1/4 cup freshly squeezed lemon juice 2 lemons
- 2 teaspoons chopped garlic 2 cloves
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
- 3 heads Bibb lettuce
- 2 to 3 tomatoes
Instructions
- Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
- Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.
Notes
10. Italian Dressing
This garlicky Italian dressing is rich, with garlic, white wine vinegar, olive oil, and herbs such as oregano and thyme. The sweetness counterbalances it. Use top-quality olive oil for a smooth texture. It’s wonderful with chopped salads or tossed with pasta and fresh vegetables. It’s like having a little slice of Italian trattoria in your kitchen, and it’s so easy to prepare.
Tortellini Appetizers
Equipment
- 1 Large Pot For boiling tortellini
- 1 Colander or Strainer For draining tortellini
- 1 Large Mixing Bowl For combining ingredients
- 1 Sharp Knife For slicing cured meats and cheese
- 30 Serving Skewers (Optional, for appetizer presentation)
Ingredients
Main
- 1 bag 1 Pound Bag Of Frozen Tortellini
- 6 ounces fluid Italian Salad Dressing
- 4 ounces weight Proscuitto, Ham Or Salami
- 8 slices Provolone Cheese
- 1 can 6 Oz. Size Whole Pitted Black Olives, Drained
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the frozen tortellini to the boiling water and cook according to package directions until al dente.
- Drain the cooked tortellini thoroughly and rinse immediately with cold water to stop the cooking process and prevent sticking; set aside to cool completely.
- While the tortellini cools, slice the prosciutto, ham, or salami into bite-sized pieces.
- Cut the provolone cheese slices into small squares or triangles.
- In a large mixing bowl, combine the cooled tortellini, sliced cured meat, provolone cheese, and drained whole pitted black olives.
- Pour the Italian salad dressing over the mixture.
- Gently toss all ingredients together until everything is evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to fully meld.
- Before serving, give the mixture another gentle toss and optionally thread the ingredients onto small serving skewers for an appealing appetizer presentation.
Notes
11. Cilantro Lime Dressing
If you’re into fresh, summery flavors, this cilantro lime dressing is a game changer. It’s creamy, tangy, and just a little savory, with three texture options to suit your mood. Drizzle it on green salads, tacos, or enchiladas, or use it as a dip for fries. It’s especially awesome on Mexican inspired dishes, but honestly, it makes everything taste better.
Tequila-Lime Chicken with Cilantro Dressing
Equipment
- 1 Nonreactive Shallow Container For marinating chicken safely without reacting with acidic ingredients.
- 1 Blender Essential for achieving a smooth, emulsified cilantro dressing.
- 30 Skewers Specify wooden or metal; soak wooden skewers for at least an hour to prevent burning.
- 1 Grill Pan or Stovetop Griddle For searing chicken skewers to achieve a nice char and even cooking.
- 1 Saucepan For blanching cilantro leaves to set their vibrant green color.
Ingredients
Main
- 3/4 cup tequila
- 1/4 cup white wine vinegar
- Juice of 3 limes
- 1/2 cup Lemon Oil recipe follows
- 5 large shallots peeled and chopped
- 1 cup chopped fresh cilantro plus 1 large bunch cilantro leaves only
- 2 teaspoons minced garlic
- 1 1/2 pounds boneless chicken breasts trimmed of all fat
- Coarse salt and freshly ground pepper to taste
- Coarse salt and freshly ground pepper to taste
- 1/2 cup canola oil
- 2 cups vegetable oil
- Shells of 4 lemons that have already been juiced
- Few sprigs fresh thyme
Instructions
- If using wooden skewers, soak in water for at least an hour.
- In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
- Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
- Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
- Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
- When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
Notes
2. When preparing the cilantro dressing, blanching the cilantro leaves for just 10 seconds in boiling salted water, then shocking in ice water, will set their vibrant color and mellow their herbaceousness. Pat them extremely dry before blending to prevent a watery dressing. Slowly emulsify the canola oil into the dressing for a thick, bright green consistency.
3. Sear the chicken skewers on high heat in batches to prevent overcrowding the pan, which would steam the chicken instead of browning it. Aim for a nice char and ensure the chicken is cooked through but not dry.
12. Dijon Mustard Dressing
Need something quick and versatile? This Dijon mustard dressing is your answer. No chopping garlic or squeezing lemons just a handful of pantry ingredients, and you’re done. It’s tangy, savory, and perfect for green salads or veggie heavy ones like Brussels sprouts or carrots. It’s so simple but adds a big flavor punch to any dish.
13. Lemon Vinaigrette
Lemon vinaigrette is sunshine in a jar. You substitute fresh lemon juice for vinegar, some pepper, and salt. It’s light, zesty, and wonderful on green salads or steamed vegetables like broccoli or green beans. Use it on a Niçoise salad for an authentic flavor. It’s so citrusy, you’ll want to use it on everything.
14. Honey Mustard Dressing
This honey mustard dressing is an absolute crowd pleaser, and requires only four ingredients to create a silky, dairy-free vinaigrette. The honey and mustard harmonize the oil and vinegar with each other, and you’re left with a silky, tangy sweet dressing. It’s perfect on spinach apple or arugula beet salads, or even a sweet potato salad. You’ll have this one in your back pocket for quick and delicious meals.
Honey Mustard Dressing
Equipment
- 1 Mixing Bowl Medium-sized for easy whisking
- 1 Whisk
- 1 Measuring Spoons
Ingredients
Main
- 5 tablespoons medium body honey sourwood is nice
- 3 tablespoons smooth Dijon mustard
- 2 tablespoons rice wine vinegar
Instructions
- Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.
Notes
The following dressings are evidence that you don’t have to spend all day slaving away in the kitchen or resort to expensive ingredients to add a twinkle to your meals. They’re more flavorful, healthier, and a whole lot more exciting than anything that you’ll come across dumped on a shelf at a store. Grab a bowl, throw it together, and prepare to fall in love with salads all over again. Bon appétit!
