562 salad dressing recipes

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Whisk-and-go sweet and sour salad dressing with maple syrup, red wine vinegar, and a hint of Worcestershire. Ready in under 5 minutes with just 7 pantry ingredients.

Crunchy make-ahead salad with halved cherry tomatoes, baby carrots, celery, and fresh basil in a sweet cider vinegar dressing. Gets better the longer it sits in the fridge.

Low-calorie yogurt dill dressing with lemon juice, dry mustard, and garlic. A light, tangy dressing for green salads using just six simple ingredients.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Red and green salad is a bitter Italian-style composed salad of chicory, Belgian endive, shaved fennel, radicchio, and sliced radishes with a simple olive oil and red wine vinegar dressing. Crisp, sharp, and refreshing.

Cucumber and sesame seed salad with a warm turmeric-vinegar dressing, toasted sesame seeds, and golden garlic. A Southeast Asian-inspired side served warm or cold.

Light curried chicken and mango salad with a honey-lime yogurt dressing. Poached chicken breast and juicy mango cubes on lettuce, ready in 30 minutes. Low-fat and refreshing.

Indonesian cucumber salad featuring crisp vegetables in a tangy sweet and sour dressing with peanuts and chilies. Refreshing side dish that balances rich main courses with bright, pickle-like flavors.

Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.

Greek orzo pasta salad with feta cheese, green olives, tomato, fresh dill and parsley in a lemon-olive oil dressing. Bright make-ahead Mediterranean side dish.

Springtime chicken salad with poached chicken breast, snap-tender asparagus, crisp iceberg, and a bright lemon-herb dressing. A light, protein-packed main salad finished with toasted almonds.

Crisp Middle Eastern salad with chopped cucumber, tomatoes, green pepper, and scallions tossed in a creamy dill yogurt dressing. A refreshing, no-cook side dish ready in 10 minutes.