That Kale Salad Dressing
If you can find Meyer lemons, juice one and seed the other, chopping up the entire fruit (flesh, pith, peel and all) to make a thicker, more vibrant sauce. This recipe makes enough to dress 2 bunches of shredded lacinato kale mixed with 1 cup of finely grated Parmesan.
Four-Herb Green Goddess Dressing
Few food upgrades are as quick and simple as going from bottled salad dressing to homemade vinaigrette. Shake a few pantry staples together in a jar such as lemon juice, olive oil, and kosher salt, and you've got an additive-free, lower-sodium, delicious dressing that keeps for a week or longer.
Easy Herb Vinaigrette
Spicy Soy Vinaigrette
There's more flavor (and fewer calories) in this recipe than its store-bought counterpart; conventional vinaigrettes use up to four times as much oil as vinegar, while we use them in equal portions for extra zest.
Serve with arugula and goat cheese for a tart, peppery salad. This thick salad dressing is also delicious spread on turkey sandwiches, or with roasted meats such as chicken, pork, and duck.
Creamy Caesar Dressing
Kick the (store-bought) bottle with this easy DIY dressing that blends toasted sesame oil, reduced-sodium soy sauce, sesame seeds, and Sriracha.
Blue Cheese Dressing
Herbed-Lemon Buttermilk Dressing<p> </p><p> </p>
Orange-Poppy Seed Dressing<p> </p>
Shallot and Grapefruit Dressing<p> </p>
Orange-Sesame Salad Dressing<p> </p>
Walnut Oil Vinaigrette<p> </p>
Sweet Chipotle Snack Mix<p> </p>
Crisp Croutons<p> </p>
Sweet Spiced Almonds
Give your vinaigrette an Asian infusion with a little south-of-the-border kick.