232 vinaigrette recipes

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.

Steamed broccoli salad tossed in a citrusy vinaigrette with orange juice, Dijon, and garlic. Diabetic-friendly and ready warm or at room temperature.

A bright vinaigrette of fresh orange juice, lemon juice, and balsamic vinegar whisked with olive oil and nutty hazelnut oil. Fennel seeds, scallions, and fresh herbs make it sparkle. No cooking required.

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

This simple dish has such a compelling taste, you'll never have leftovers.

Fresh-squeezed orange and lemon juice whisked with balsamic vinegar, olive oil, and toasty hazelnut oil. Crushed fennel seeds, scallions, and a trio of fresh herbs bring brightness and depth to any salad.

Seared salmon with horseradish mustard vinaigrette pan-sears salmon to crisp-skinned perfection, then finishes with a punchy Dijon, horseradish, and white wine vinegar dressing. A 25-minute weeknight dinner.

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.

Fire up the grill for easy skewered shrimp with zesty mango-lime vinaigrette—juicy, charred seafood ready in under an hour for summer BBQs, quick healthy dinners, or tropical appetizer ideas perfect for beginners.

Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.

Mixed greens tossed in a honey mint vinaigrette with poppy seeds, topped with sliced carrots and toasted sesame seeds. The dressing recipe makes a double batch so you can refrigerate half for later.

Grilled tuna steaks with citrus shallot vinaigrette featuring blanched lemon and lime peel, rice vinegar, shallots, and a touch of red pepper flakes. A quick 30-minute summer seafood dinner with a bright, restaurant-style finish.

This fresh salad featuring fall pears is a welcome addition to any table. Save time by using pre-washed baby spinach leaves.

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.

Hot-smoked striped bass over arugula with a Dijon and roasted garlic vinaigrette. Smoky fish, peppery greens, and a tangy balsamic emulsion in 30 minutes on the smoker.