683 dressing recipes

Yogurt Cheese Dressing: a thick, tangy salad dressing made with yogurt cheese, garlic, dill, and vinegar. Lighter than ranch with a labneh-style backbone for spoonable creaminess.

A dressing for salads made with wasabi and Australian Native Wild Rosella.

Sun-dried tomato dressing with anchovies, garlic, lemon juice, and olive oil blended into a thick, savory vinaigrette. Bold umami flavor in every drizzle.

Low calorie salad dressing made with vegetable juice cocktail, vinegar, lemon juice, and just a touch of oil. No cooking required, ready after a quick chill.

Orange honey mustard salad dressing whisked from orange juice concentrate, white wine vinegar, honey, dry mustard, and sunflower oil. A bright, tangy vinaigrette ready in 5 minutes.

Aikens' vegetarian cornbread dressing with whole wheat toast, soda crackers, sage, onion, celery, buttermilk, and eggs baked in vegetable stock. A meatless Thanksgiving side that feeds a crowd.

Greens with orange dressing pairs Belgian endive and watercress with a minimalist balsamic-orange vinaigrette and hazelnut oil. A light, elegant starter salad.

Parmesan dressing with anchovies, egg yolk, Dijon mustard, red wine vinegar, and Worcestershire. A rich, Caesar-style emulsion blended thick in 5 minutes. Bold umami flavor.

Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.

Halloween hairball salad: walnut-sized balls of mashed avocado and alfalfa sprouts rolled up and perched on grated carrots, finished with Italian dressing. Kid-friendly ghoulish fun.

Whole roast duck stuffed with a sweet apple, raisin, and cashew dressing, topped with bacon strips for extra richness. Serve alongside wild rice for a cozy fall dinner.

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

Quinoa salad with fresh apricots, currants, scallions, toasted pine nuts, and bell pepper. A light Mediterranean-inspired grain salad that balances sweet dried fruit with crunchy nuts and herby alliums.

Creamy cucumber dressing with garlic, chives, parsley, light mayo, and yogurt. A cool, tangy salad dressing that doubles as a dip for vegetables.

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.