Mangia Bene Pasta
Homemade Salad Dressings
Basic Vinaigrette
(Makes about 1 cup)
A basic vinaigrette pairs well with greens, chopped salads, bean salads, and
grain salads. It can also be used on grilled vegetables.
3 to 4 tablespoons red or white wine vinegar
3/4 cup extra-virgin olive oil
Salt and pepper
Optional Ingredients:
1 clove garlic, minced
2 tablespoons fresh herbs
1 tablespoon Dijon mustard
When making a vinaigrette, always start with the vinegar and salt first.
If you are using mustard, add that next.
Then slowly whisk in the oil. Finally add the garlic and/or herbs.
Taste and season with salt and pepper.
Test by dipping a leaf into the dressing to check the acid and salt balance.
Basic Balsamic Vinaigrette
(Makes about 1 cup)
3 to 4 tablespoons balsamic vinegar
3/4 cup extra-virgin olive oil
Salt and pepper
Whisk all the ingredients together in a small bowl.
Dijon Vinaigrette
(Makes about 1/2 cup)
A basic vinaigrette that can be used to dress most types of lettuce or greens.
3 tablespoon red wine vinegar
2 tablespoon minced red onion
1 tablespoon Dijon mustard
1 garlic clove, minced
1/3 cup olive oil
Salt and pepper
Whisk together the red wine vinegar, minced red onion, Dijon mustard, and garlic
clove.
Slowly whisk in the oil and season with salt and pepper.
Champagne Vinaigrette
(Makes about 1/4 cup)
This vinaigrette pairs well with a tender leaf lettuce such as Bibb.
2 tablespoons champagne vinegar
1 shallot, minced
6 tablespoons olive oil
Salt and pepper
Whisk together the vinegar and shallot.
Slowly add the oil until the mixture is well blended.
Fig Vinaigrette
Serve with arugula, fresh figs, goat cheese, and crisp pancetta.
2 tablespoons black fig vinegar
1/2 teaspoon Dijon mustard
6 tablespoon olive oil
Salt and pepper
Whisk together the vinegar and mustard.
Slowly whisk in the olive oil. Season with salt and pepper.
Citrus Dressing
(Makes about 1/3 cup)
This is a light-flavored dressing for tender leaf lettuce varieties. Add wedges of orange or artichoke
hearts to the salad. The dressing is also nice over roasted beets or fennel.
3 tablespoons lemon or lime juice
2 tablespoons orange juice
2 teaspoon sugar
3 tablespoons canola oil
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Lemony Ginger Vinaigrette
(Makes about 1/2 cup)
2 tablespoons white wine vinegar
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 teaspoon grated fresh ginger
1/2 tablespoon sugar
6 tablespoons canola oil
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Sun-Dried Tomato Vinaigrette
(Makes about 3/4 cup)
This dressing adds a bold taste to greens or a pasta salad
1/4 cup drained oil-packed sun-dried tomatoes
4 teaspoons balsamic vinegar
4 teaspoons red wine vinegar
1 garlic clove, minced
1/3 cup olive oil
Salt and pepper
Place the tomatoes, balsamic vinegar, red wine vinegar, and garlic in a blender or food processor.
Puree until smooth.
Slowly add the oil until well blended. Season with salt and pepper.
Asian Sesame Dressing
(Makes about 1/3 cup)
Serve with baby spinach leaves, orange sections, and slices of avocado.
For a main course salad, add grilled chicken, shrimp, or salmon.
2 tablespoons finely chopped shallots
2 tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons dark or toasted sesame oil
2 teaspoons minced fresh ginger
Salt and pepper
Whisk together all the ingredients in a small bowl.
Pesto Vinaigrette
(Makes about 2/3 cup)
This dressing is best made in a food processor. Serve with spinach leaves, cooked peas,
and pine nuts,with a potato salad, or a pasta salad.
1 large garlic clove
1/4 cup grated Parmesan cheese
10-12 fresh basil leaves
1/4 cup fresh parsley leaves
1 teaspoon salt
1 teaspoon sugar
Pepper to taste
1/3 cup olive oil
2 tablespoons red wine vinegar
With food processor running, drop garlic clove through the feed tube.
Add cheese, basil, parsley, salt, sugar, and pepper.
Process about 10 seconds until all the ingredients are finely chopped.
Combine the oil and vinegar. With the machine running, slowly pour through the feed tube.
The mixture will combine very quickly. It should be slightly thick and coarse.
Spicy Tomato Vinaigrette
(Makes about 1 cup)
3/4 cup peeled and chopped fresh tomatoes
3 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1 teaspoon hot sauce
Salt and pepper
Combine all the ingredients in a blender or food processor.
Adjust the hot sauce to your taste.
Greek Salad Dressing
(Makes about 1/4 cup)
For a traditional Greek Salad, serve with shredded iceberg or romaine lettuce,
sliced or diced cucumbers,tomato wedges, black olives, and crumbled feta cheese.
1 tablespoon lemon juice
3 tablespoons olive oil
1/2 small garlic clove minced or 1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Avocado Dressing
(Makes about 3/4 cup)
Nice with a Mexican or Latin-style salad. Add some black beans, tomato, corn, and pumpkin seeds.
Also good drizzled over roasted fingerling potatoes.
This dressing does not store well due to the avocado.
3 tablespoons vegetable oil
5 tablespoons lemon or lime juice
1/4 cup sour cream
1 ripe avocado, peeled and diced
2 to 3 tablespoons water
Salt and pepper
In a blender or food processor, combine the oil, juice, sour cream, and avocado
Puree until smooth. Add water as needed. Season with salt and pepper.
Honey-Mustard Dressing
(Makes about 3/4 cup)
This sweet and sour dressing pairs well with most green salads.
Try it in a cole slaw for an interesting new flavor or drizzle it over grilled meats or vegetables.
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons rice wine vinegar
1/2 cup olive oil or vegetable oil
1/4 teaspoon salt
Freshly ground black pepper
Whisk together the honey, mustard and vinegar.
Slowly whisk in the oil until well blended.
Season with salt and pepper.
Caesar Salad Dressing
(Makes about 3/4 cup)
For a traditional Caesar Salad, serve this dressing mixed with chopped romaine and grated
Parmesan cheese, topped with croutons, and optional anchovy fillets.
1 garlic clove, minced
2 anchovy fillets, minced or 1/2 teaspoon anchovy paste
1 egg (see note below)
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup olive oil
Salt and pepper
Whisk together the garlic, anchovies, egg, lemon juice, and Worcestershire sauce.
Gradually add the oil, whisking until the mixture is well blended.
Season with salt and pepper.
Blue Cheese-Buttermilk Dressing
(Makes about 1/2 cup)
This dressing is nice poured over iceberg wedges and topped with chopped, crisp bacon,
pancetta, or proscittuo. It also makes a nice dipping sauce for crudités or Buffalo chicken wings.
1/4 cup buttermilk
1/4 cup plain yogurt or mayonnaise
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic or pinch of garlic powder
Few drops of hot sauce
1/4 cup crumbled blue cheese
Salt and pepper
Whisk together all of the dressing ingredients in a small bowl.
If the dressing is too thick, add a little more buttermilk to thin.
Roasted Garlic Dressing
(Makes about 1/2 cup)
A dressing for garlic lovers. Try it on romaine for an alternative to Caesar Salad Dressing.
2 heads garlic
1/3 cup plus 1 tablespoon olive oil
Salt and pepper
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Preheat oven to 300 degrees F.
Trim 1/2-inch off the top of the heads of garlic.
Place the garlic in a small baking dish.
Drizzle 1 tablespoon of oil over the cut tops and season with salt and pepper.
Cover with foil and bake until garlic is soft, about 1 hour.
Squeeze the base of the garlic to remove the cloves from the skin.
Put the garlic in a blender of food processor.
Add the lemon juice, mustard, anchovy paste, and Worcestershire.
Puree until smooth.
Slowing add the remaining 1/3 cup of oil.
Buttermilk Ranch Dressing
(Makes about 3/4 cup)
This is a classic American dressing for green salads.
It’s also nice with crudités as a dipping sauce.
1/2 cup butter milk
1/4 cup mayonnaise
1 tablespoon sour cream
1/2 teaspoon apple cider vinegar
1 small garlic clove, minced
1/4 teaspoon dried thyme
Pinch of dry mustard
1 tablespoon finely chopped chives
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Refrigerate until ready to use.
Green Goddess Dressing
(Makes about 3/4 cup)
A creamy avocado dressing that goes well with fresh greens or grilled vegetables.
Make it just before serving, as it does not store well due to the avocado.
1 ripe avocado, peeled and diced
1/3 cup buttermilk
1/4 cup parsley
2 tablespoon mayonnaise
1 small garlic clove, minced
2 tablespoon lemon juice
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Horseradish Dressing
(Makes about 1/2 cup)
Traditionally paired with beef, this dressing is nice with a steak salad.
11/4 cup plain yogurt
2 tablespoons sour cream
1 tablespoon prepared white horseradish
2 tablespoons mayonnaise
Salt and pepper
Whisk together all of the ingredients in a small bowl.
Poppy Seed Dressing
Serve with a salad of fresh spinach and sliced strawberries, or slices of other fresh fruit.
1/2 cup sugar
2 to 3 tablespoons poppy seeds
2 teaspoons minced onion
1/2 teaspoon Worcestershire sauce
Pinch of paprika
1/4 cup apple cider vinegar
1/2 cup vegetable oil
In a small bowl, whisk together the first 6 ingredients.
Slowly whisk in the oil until combined and thickened.
Creamy Parmesan Dressing
This dressing matches well with most types of lettuce.
Add some croutons or toasted chopped almonds or pine nuts.
1 egg yolk (See note below)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1/3 cup olive oil
1/4 to 1/3 cup grated Parmesan cheese
Salt and pepper
Whisk together all the ingredients.
Add a little water if the dressing is too thick.
Note: If you are concerned about serving a dressing with a raw egg,
substitute 1 tablespoon mayonnaise for the yolk.
Yogurt Dressing
This cool and creamy dressing may be served with sliced cucumbers, carrot or beet salads,
or with grilled eggplant or zucchini.
2 cups plain yogurt
1/3 cup olive oil
1/4 cup fresh lemon juice
Salt
2 to 3 teaspoons minced garlic (optional)
2 tablespoons chopped fresh mint or chives (optional)
Whisk together the yogurt, oil, and lemon juice in a small bowl.
Season with salt. Stir in the garlic or herbs.
Fresh Raspberry Dressing
(Makes about 3/4 cup)
This dressing pairs well with any green salad mixed with berries.
Add some candied nuts for some crunch.
1/2 cup fresh raspberries
2 tablespoons raspberry vinegar
1 tablespoon water
1 tablespoon sugar
2 tablespoons vegetable oil
Salt and pepper
Puree the raspberries in a food processor.
Press through a strainer to remove the seeds.
Whisk together the raspberry puree with the remaining ingredients.
Peanut Dressing
(Makes about 1 cup)
This is a sweet and creamy dressing that is traditionally served on Asian-inspired
green salads or mixed with cooked noodles, scallions, and grated carrot for a sesame noodle salad.
1/4 cup rice wine vinegar
2 tablespoons creamy peanut butter
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons dark or toasted sesame oil
1/2 cup canola oil
Pinch of red pepper flakes
Salt and pepper
Whisk together all of the ingredients in a small bowl.