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Your place for traditional Italian recipes
Your place for traditional Italian recipes
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More Homemade Salad Dressings
RECIPES
Avocado Dressing
Honey-Mustard Dressing
Caesar Salad Dressing
Blue Cheese-Buttermilk Dressing
Roasted Garlic Dressing
Buttermilk Ranch Dressing
Green Goddess Dressing
Horseradish Dressing
Creamy Parmesan Dressing
Yogurt Dressing
Fresh Raspberry Dressing
Peanut Dressing
Avocado Dressing
Honey-Mustard Dressing
Caesar Salad Dressing
Blue Cheese-Buttermilk Dressing
Roasted Garlic Dressing
Buttermilk Ranch Dressing
Green Goddess Dressing
Horseradish Dressing
Creamy Parmesan Dressing
Yogurt Dressing
Fresh Raspberry Dressing
Peanut Dressing
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.
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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.
Ingredients:
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
Directions:
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.
Ingredients:
1-1/4 cup plain yogurt
2 tablespoons sour cream
1 tablespoon prepared white horseradish
2 tablespoons mayonnaise
Salt and pepper
Directions:
Whisk together all of the ingredients in a small bowl.
Creamy Parmesan Dressing
This dressing matches well with a more sturdy lettuce, like Romaine or iceberg. Try it on a wedge salad instead of blue cheese dressing.
Ingredients:
1/2 cup light mayonnaise
2-3 tablespoons grated Parmesan cheese
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1 teaspoon chopped fresh parsley
Salt and a lot of fresh ground pepper
Buttermilk (or whole milk)
Directions:
In a small bowl, whisk together all the ingredients from the mayonnaise to the salt and pepper. Gradually add some buttermilk until the dressing is the consistency that you like (usually something like a soft whipped cream.)
Yogurt Dressing
This cool and creamy dressing may be served with sliced cucumbers, carrot or beet salads, or with grilled eggplant or zucchini.
Ingredients:
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)
Directions:
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.
Ingredients:
1/2 cup fresh raspberries
2 tablespoons raspberry vinegar
1 tablespoon water
1 tablespoon sugar
2 tablespoons vegetable oil
Salt and pepper
Directions:
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.
Ingredients:
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
Directions:
Whisk together all of the ingredients in a small bowl.
Salad Dressing Recipes
WASH
Fill a bowl with cold water and add greens.
(The bowl of a salad spinner also works well.) Swish the leaves gently to release any dirt. Lift the greens out of the water and drain. Repeat with fresh water until there is no grit at the bottom of the bowl.
DRY
Spin the leaves in a salad spinner until dry, or pat them dry with paper towels. Be thorough, wet leaves decay quickly and dressing adheres better to dry leaves. Transfer the greens to a zip-top bag lined with paper towels.
STORE
Loosely seal the zip-top bag so that the greens get some air. If you have room in your refrigerator, you can also store the greens in the salad spinner. Depending on how fresh the leaves are to begin with, they can last for almost a week. In general, heartier, darker leaves last longer than paler, more tender ones.
Fill a bowl with cold water and add greens.
(The bowl of a salad spinner also works well.) Swish the leaves gently to release any dirt. Lift the greens out of the water and drain. Repeat with fresh water until there is no grit at the bottom of the bowl.
DRY
Spin the leaves in a salad spinner until dry, or pat them dry with paper towels. Be thorough, wet leaves decay quickly and dressing adheres better to dry leaves. Transfer the greens to a zip-top bag lined with paper towels.
STORE
Loosely seal the zip-top bag so that the greens get some air. If you have room in your refrigerator, you can also store the greens in the salad spinner. Depending on how fresh the leaves are to begin with, they can last for almost a week. In general, heartier, darker leaves last longer than paler, more tender ones.
Tips on Prepping Lettuce
RELATED ITEMS
INGREDIENTS
Crunchy homemade croutons add richness and texture to salads, soups, and pasta.
Use a crusty, Italian (or similar) bread that is a day or 2 old. You only need to use a few slices. Cut the slices into cubes; you can make them as large or small as you like. Slice a garlic clove into 2 to 3 pieces.
Coat the bottom of a skillet with some olive oil and add the garlic slices. Heat the skillet over medium-high heat. When the garlic starts to sizzle, add the bread cubes. Stir them once to coat the cubes with the oil and then just allow them to cook. Turn them occasionally so that they brown evenly on all sides, about 5 to 6 minutes. Add more oil if the skillet gets too dry. Remove and discard the garlic slices when they start to brown.
Transfer the croutons to a plate and sprinkle them lightly with grated Parmesan cheese. You can serve them with a salad immediately or allow them to sit for up to 30 minutes.
You can also make the croutons in the oven. Cut the bread into cubes, toss with some olive oil, place on a baking sheet, and bake in a 400 degrees F oven until crisp, about 8 minutes.
Coat the bottom of a skillet with some olive oil and add the garlic slices. Heat the skillet over medium-high heat. When the garlic starts to sizzle, add the bread cubes. Stir them once to coat the cubes with the oil and then just allow them to cook. Turn them occasionally so that they brown evenly on all sides, about 5 to 6 minutes. Add more oil if the skillet gets too dry. Remove and discard the garlic slices when they start to brown.
Transfer the croutons to a plate and sprinkle them lightly with grated Parmesan cheese. You can serve them with a salad immediately or allow them to sit for up to 30 minutes.
You can also make the croutons in the oven. Cut the bread into cubes, toss with some olive oil, place on a baking sheet, and bake in a 400 degrees F oven until crisp, about 8 minutes.
Homemade Croutons
SALAD RECIPES > HOMEMADE SALAD DRESSINGS
MAKE FRESH SALADS EASILY WITH THIS SALAD CUTTER
Create a salad feast from lettuce, cabbage, broccoli, cucumbers and other vegetables and fruits, perfect for making low-carb meal.
Step 1
Put the ingredients into the bowl, rinse to clean. The bowl acts like a strainer to drain the ingredients.
Step 2
Place the base over the bowl until it fits well. Flip it over and use a knife to cut between the slots on the bowl to cut the ingredients into slices.
Step 3
Rotate the cover, cut again to make the ingredients much smaller.
Step 4
Flip the bowl over and enjoy your delicious salad.
Step 1
Put the ingredients into the bowl, rinse to clean. The bowl acts like a strainer to drain the ingredients.
Step 2
Place the base over the bowl until it fits well. Flip it over and use a knife to cut between the slots on the bowl to cut the ingredients into slices.
Step 3
Rotate the cover, cut again to make the ingredients much smaller.
Step 4
Flip the bowl over and enjoy your delicious salad.
KITCHEN TOOLS
Easily strips, collects and measures herbs
The perfect tool for preparing fresh purees, sauces, soups and more.
Designed to grate more cheese in less time, while being more comfortable to use.
Perfect for getting consistently thin and even slices every time
KITCHEN DECOR
EXTRA KITCHEN WORK AND STORAGE SPACE
This sleek kitchen island will add contemporary style to your kitchen space as well as reliable functionality with its single drawer and storage cabinet.
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