2,293 dressing recipes

Customizable seafood casserole with your choice of tuna, shrimp, or crab in a creamy soup-and-cheese sauce over pasta. Pick your own topping from five crunchy options.

Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.

Classic potato salad: the church-supper, picnic-table original. Cubed potatoes, hard-boiled eggs, crunchy celery and onion, all dressed with a tangy mayo-vinegar binder. Six pantry ingredients.

Pork salad with sliced pork loin and red peppers over mixed greens, dressed in a punchy Dijon mustard-soy sauce vinaigrette. A smart use for leftover roast pork.

Quick cast-iron charred vegetables with corn, zucchini, and bell peppers in lemon-herb dressing. A 15-minute summer side dish with smoky, caramelized edges.

Chinese cold jellyfish salad tossed with shredded rainbow vegetables, sesame oil, and toasted sesame seeds. A banquet-style appetizer famous for its crunchy texture and minimalist dressing.

Similar to a more classic potato salad but instead of potatoes uses broccoli and cauliflower.

Broiled cod tossed with black beans, fresh orange segments, and a cumin-lime dressing over romaine. A bright, protein-packed Cuban-inspired salad that chills beautifully overnight.

Chestnut stuffing with Italian sausage: a classic Thanksgiving dressing with toasted bread, crumbled sausage, celery, prosciutto, and tender simmered chestnuts. Bake on the side or stuff a turkey.

Bone-in pork loin roast stuffed with cornbread and oyster dressing seasoned with fennel, garlic, and hot sauce. A show-stopping Southern holiday centerpiece.

Mixed greens with tangerines and fennel tosses baby lettuces with shaved fennel, fresh tangerine segments, and a tangerine-peel rice vinegar dressing. Crisp, bright winter salad.

Petjel terong is an Indonesian deep-fried eggplant in a creamy peanut coconut milk sauce with sambal badjak. Crispy slices soaked in a spicy, savory, slightly tangy dressing.

Italian bean and pasta salad with anasazi beans, spinach spaghetti, fresh vegetables, and a lemon-herb dressing. A no-cook, protein-packed side that improves as it chills.

Raw carrot and orange salad with currants, walnuts, lemon juice, and a pinch of red pepper flakes. A bright, no-cook side dish dressed in olive oil.

Vegan three bean salad tosses green beans, kidney beans, and yellow wax beans with a sweet-tangy vinegar dressing. Make-ahead potluck classic that gets better overnight.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.