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Salad Dressing

Looking for some new salad dressing recipes (just simple, no raw eggs or anything of the like). I feel like I keep making the same ones over and over again.
What are some of your favorite quick easy dressings?

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  1. My absolute simple is a daily vinegarette - 2 T orange juice, 1/2 tsp salt, 1 T EVO, 1 T red wine vinegar. My husband likes a lemon poppy seed dressing for a salad I make in the winter of romaine, swiss cheese, cashews, apples, pears, dried cranberries. I have a sweet tomato and celery seed dressing, like a French. I think the hardest part is just assembling all the ingredients but I have a well organized spice shelf. My daily vinegarette is modified by using homemade herb vinegars.

    1. Ever since EcleticEater posted this a couple years ago it is been my go-to salad dressing. Everyone I make it for asks for the recipe and tell me it becomes their go-to as well!

      http://www.chowhound.com/topics/337106

      1 Reply
      1. re: GretchenS

        On this idea, I really enjoy Deborah Madison's creamy shallot vinaigrette. The technique is the same as Eclectic Eater's suggestion -- let one diced shallot hang out in 2 Tbsp vinegar for 15 minutes. In this version, then add a few Tbsp fresh herbs, 1/4 cup extra virgin olive oil, about 3 1/2 Tbsp fresh chopped herbs, a couple of Tbsp something creamy (sour cream, creme fraiche). This is delicious and I like to vary the herbs or vinegar for a slightly different dressing every time. Letting the shallot sit in the vinegar will sweeten the flavor.

      2. I made a ranch dressing from a recipezaar website.Bought Suddenly Salad with ranch and bacon powder. Made the noodle with my own recipe for macaroni salad. Took the ranch and bacon powder and added it to my ranch dressing. DH is always asking for my ranch dressing for his salads.

        1. This soy balsamic dressing from this Vegan Lunchbox blog post makes a nice change of pace with a spinach salad:
          http://veganlunchbox.blogspot.com/200...

          I also like to sautee mushrooms in olive oil with some shallots and a sliced garlic clove. Cool and mix in some lemon juice or white wine vinegar and then toss them with your greens - or mix them in still hot with chopped escarole for a wilted salad (in this case, just use the pale inner heart of the escarole, and save the tougher outer leaves for braising).

          1. My wife just picked up some spinach tonight. I'm just going to tinker around with various combinations of various oils, citrus juices, and vinegars +/- mustard and see what I find. I'll let you know as the week progresses.