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Salad Dressing: Home Cooking Dish of the Month for July 2014

Salad Dressing narrowly won dish of the month!
You can read the voting thread here:
And the nomination thread here:
You can also view all of the prior Dishes of the Month, and contribute to them at any time, here:

This month we'll be making salad dressings, and the field is wide open: savory, sweet, spicy, cheesy, whatever you like! Get out your old family favorites, try a new recipe, or just invent something. Photographs are always welcome, and if your container of dressing doesn't seem picturesque, please share a photo of the salad upon which it was served!

If you haven't played along with us before, please jump right in, share a dressing or ask a question. Everyone is welcome.

It's OK to share links to online recipes, but as always, please remember that if you are reporting on a recipe, please paraphrase if it is not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

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  1. jpr54_1 RE: L.Nightshade about 12 hours ago

    what is definition of salad dressing?
    jpr54_1 RE: L.Nightshade about 12 hours ag



    11 Replies
    1. re: jpr54_1

      Are you asking or sharing definitions? What is your definition of salad dressing?

      For the purpose of this thread, I think any liquid, or semi-liquid, that you put on a salad and call a dressing, will be a salad dressing! (But if someone's favorite dressing gets shaken onto a salad in powder or chunk form, I'm not going to object!)

      1. re: L.Nightshade

        I am asking-just clarification
        In UK I believe there is also difference btw salad dressing and salad cream.


        1. re: jpr54_1

          I have never seen salad cream in the U.S., but it would be classified as a "salad dressing" here.

          1. re: pikawicca

            I have seen it here in USA in Northern NJ and in Florida

          2. re: jpr54_1

            what is the difference? Does salad cream always have mayo?

            1. re: Madrid

              this is definition

              ppl living in UK,Ireland,Scotland, Wales, NZ, Australia please comment

              1. re: jpr54_1

                I'm from NZ and until now I had never heard of salad cream.

              2. re: Madrid

                Salad cream tastes like Miracle Whip.

                1. re: Njchicaa

                  Yes, see my comment right below yours :-D

              3. re: jpr54_1

                AFAIK, your salad cream is the US's miracle whip. Not getting anywhere near my salad, thankyouverymuch.

              4. re: L.Nightshade

                I just want to help to make the topic more interesting and informative

            2. I'll begin very simply here. Sometimes when we have some nice baby greens and it's a weeknight, we'll just throw them into a bowl, then squeeze a fresh lemon over them, drizzle over some olive oil, then finish with salt and freshly ground pepper and top with walnuts.

              It's quick, it's easy, and it's lovely. It dresses the naked salad, but it's not exactly salad dressing - !

              2 Replies
              1. re: sandylc

                Along these lines, i.e., not a big concoction, but sometimes I like just white balsamic vinegar, salt, and pepper on a salad. It's a little sweet, a little tangy, and has an interesting flavor. You can add olive oil, but it doesn't seem necessary, and I usually don't.

                1. re: juster

                  Conversely, Sometimes I dress fresh from the garden green leafy salad leaves with EVOO, Kosher salt, and fresh ground Tellicherry pepper.

              2. My absolute favorite fruit salad dressing, juice of three limes and 1 tablespoon of coconut oil.

                4 Replies
                1. re: rasputina

                  I'm curious to know how you use coconut oil in a dressing. The coconut oils I get are solid at room temperature!

                  1. re: L.Nightshade

                    Maybe I live in a warmer climate? I don't know, mine only goes solid in winter, right now my coconut oil is like water. Coconut oil melts at mid 70s air temp. So even running hot water over the jar melts it very quickly.

                    1. re: rasputina

                      Hydrogenated coconut oil melts at 36-40 C, virgin coconut oil at ~24 C.

                      So at a standard North American room temperature, they'd both be solid, but the pure oil would be close to melting temperature. Where I'm sitting right now, they'd both be liquid.

                      1. re: tastesgoodwhatisit

                        Funny, it must be a fine line! Mine is virgin, the label says it melts at 76º. It's about 76º (24-25C) in my kitchen right now, and it's completely solid. Of course if I touch it, it melts. I love the idea of coconut oil in a salad, but I'm not going to wish for my kitchen to get any hotter!

                2. For lunch today, I had homemade vegetable soup with frankfurters plus a salad made with watercress,cucumber, mini peppers, roma tomato,basil and spring onion.
                  The dressing included balsamic vinegar,garlic powder, s/p and evoo. I didn't measure anything.
                  The evoo was a gift from my son from Fairway when he visited me in Florida
                  unfiltered evoo gata-hurdes extremadura
                  the fresh market balsamic vinegar of modena

                  What are your favorite evoo, and balsamic vinegars?
                  do they make a difference?

                  6 Replies
                  1. re: jpr54_1

                    I really like a pear balsamic and a fig balsamic.

                    1. re: jpr54_1

                      I've buy that Fairway oil, it's great. In general, I look for unfiltered, new, green oils. you get a fruity, olive-tasting oil that really enhances a salad.

                      1. re: jpr54_1

                        I was at balsamic vinegar and olive oil tasting bar a few days ago - such a treat! Amazed myself by loving pineapple balsamic and can't wait to make dressing with it. I used to love fig balsamic but this is better.

                        1. re: herby

                          There is a fabulous oil and balsamic bar in the Milwaukee public market where I purchased an amazing, very young Sicilian olive oil (cerasuola) and a wonderful maple balsamic, the latter of which I like to drizzle over pan-fried livers.

                          1. re: linguafood

                            I stopped by the market and bought fresh cukes and oak lettuce; made a salad with pineapple balsamic, olive oil and a bit of chilli seasoned salt - so good!

                            1. re: herby

                              Even better version of the pineapple balsamic dressing:
                              pineapple balsamic, chili steeped olive oil, small dollop of mustard, salt, minced fresh mint leaves, garlic powder, and a bit of flavourful honey.

                      2. Sherry/Blue Cheese

                        3 T. mild olive oil
                        1 T. hazelnut oil
                        1 T. sherry vinegar
                        1/2 oz. crumbled blue cheese (I like gorgonzola d.l.)
                        S & P

                        I like to mix this up several hours ahead, so that the cheese dissolves into the dressing.

                        1. I blend a cup of cherry tomatoes, a scallion, some rice wine vinegar, honey, and drizzle in evoo. Personally I use it to dress a cold pasta salad w/more tomatoes and arugula. But it would make a tasty green salad too.

                          1. I like a red wine vinegar, evoo, Dijon, tarragon, S&P, tiny bit of mayo dressing. Great with asparagus and walnuts.

                            1. A family favorite from WW2. Take a fork and mash a hard cooked egg yolk in the bowl you are serving the salad in and mix in enough mustard to make a paste. Then whisk in vinegar, then whisk in oil.

                              2 Replies
                              1. re: Berheenia

                                That sounds interesting. Any particular type of mustard or vinegar?

                                1. re: Berheenia

                                  I did something like this with a slaw I made on Sunday. I made the basic recipe from last month's COTM, which had the option of adding two eggs into the slaw. I took the yolks and mashed them with the seeded Dijon mustard, apple cider vinegar, and olive oil which I'd used to very gently sautee garlic, minced taragon, and arugala. The yolk really gives an extra yumminess to the whole dish.

                                2. I made a fabulous green dressing (loosely based on chimichurri ingredients) that I've been using on everything from grilled vegetables to salads to meat. It was one of those "clean out the fridge" things that turned out to be REALLY good!

                                  1/2 of a jarred roasted red pepper
                                  2 T. capers
                                  6 large green olives
                                  4 cloves garlic
                                  one large handful of parsley
                                  one large handful of cilantro
                                  one small handful mint
                                  a few leaves of basil and marjoram
                                  1-2 t. red wine vinegar
                                  2-3 T. olive oil
                                  pinch of red pepper flakes
                                  salt and pepper to taste

                                  Shove it all in a blender and let it rip until smooth. Taste for seasoning and try not to eat the whole batch with a spoon!

                                  1 Reply
                                  1. Undressing. (oil-free) I take ripe avocado, slice and toss it with lemon juice. Then I plate green salad (one possibility: mesclun, cucumbers, sliced mango) spoon the lemon-drenched avocado on top, and scatter sliced tomatoes over that.

                                    grind pepper over all

                                    2 Replies
                                    1. re: AdinaA

                                      A firefighter who wrote a book (fire engine diet?) adds avocado, lemon, s&p to lettuce and uses his hands to smoosh it all together. Voila, salad is dressed.
                                      I think I prefer your neater version. :)

                                      1. re: AdinaA

                                        My favorite salad is lettuce, avocado, cucumber, mango, and cilantro with a dressing of lime juice, evoo, s & p and a tiny bit of sugar.

                                      2. I love using miso paste in well, everything, but especially salad dressings since it adds a great depth of flavor. Can't remember where this came from originally but this miso tahini version is a favorite:
                                        1/4c mild miso (light brown or white)
                                        1/4c tahini
                                        1 clove pressed or super fine minced garlic
                                        Juice of one lemon
                                        1/4-1/3c water
                                        Blitz together, add water gradually until its as thick or thin as you like.

                                        I love using cashews for a creamy dressing- usually i add whatever fresh herbs i have on hand. This lemony one from whole foods was really good:

                                        And when i'm really lazy i'll add lemon juice to thin some hummus and use that for dressing- its really good!

                                        2 Replies
                                        1. re: Ttrockwood

                                          Throckwood - what does the yeast do in the whole foods recipe? Mainly nutritional? Textural? Flavor?

                                          1. re: rudeboy

                                            I think of nutritional yeast as sort of a vegan parmesan cheese sub. Have had it on quesidillas and polenta.

                                        2. Miso-Lemon dressing

                                          Zest and juice of half a lemon
                                          ~ 1 tablespoon olive oil
                                          1-2 teaspoons of miso paste (to taste)
                                          Fresh ground pepper to taste

                                          Blend well.

                                          Goes very well tossed with halved, ripe cherry tomatoes and diced onions.

                                          1. Well now, I certainly didn't plan on posting a salad dressing on the first day of the month, but here I am. This happened quite by accident, as it was too hot to cook or shop today, so I did a fridge cleanout salad. A few days ago I had made a relish of pears, onions, chiles, vinegar and a little salt and sugar. I took that, added some olive oil, a dash of soy sauce, and a drizzle of toasted sesame oil. So the dressing had smallish chunks of pear, onion, and chiles. This was served with a composed salad of leftover pickles (yes, pickles from last month!), greens, asian pear, and sliced pork chop. It worked out great. The pickles didn't really need dressing, of course, but it was lovely with the greens and sliced pork. I think you can see the chunky dressing in the bowl centered on the plate.

                                                1. Last night I threw the following in my mini chopper: white onion, dijon mustard, white balsamic vinegar, garlic infused olive oil, and this from my garden: basil tops flowers and all, chives, oregano and Italian parsley. All the quantities were tiny and after it formed a paste I drizzled in some more olive oil with the motor running. This was my potato salad dressing.

                                                  1. Not having had Thousand Island dressing since childhood, I decided to make some. Chowhound to the rescue, naturally.
                                                    After reading the following thread I went with picawicca's totally simple version of just mayo, ketchup (not chili sauce), and pickle relish. It tasted good to us on a tossed salad that contained lots of hard boiled egg.
                                                    Should I be run out on a rail for posting something so simple on this creative thread? Perhaps, but there it is. :)

                                                    3 Replies
                                                    1. re: NicoletteT

                                                      I make a sandwich spread of mayo and chili sauce all the time (sometimes adding a bit more horseradish as I like a bit extra bite). Thin it slightly with some oil, and it makes a great quick 1000 Island dressing!

                                                      1. re: LindaWhit

                                                        Sounds delicious! I'll make some soon. What kind of sandwiches do you use it on?

                                                        1. re: NicoletteT

                                                          It's great on grilled chicken with lettuce and maybe some roasted red peppers and provolone.

                                                    2. I put together a ranch-ish dressing today of about 1/2 cup buttermilk, 1/4 cup mayo, 1 tsp Dijon mustard, some finely minced white part of scallion, and a whole lot of finely minced fresh dill -- maybe 2T? It sat in the fridge a couple of hours and was fantastic on FM lettuce, snap peas and sliced salad turnips. A bit of yogurt or sour cream would have made it even better but I was using what I had on hand.

                                                      3 Replies
                                                      1. re: GretchenS

                                                        This sounds so good to me right now, refreshing in this heat!

                                                        1. re: L.Nightshade

                                                          Thanks LN! I just re-read and reaalized I left out the squeeze of lemon juice. Something less than 1 tsp, I'd guess.

                                                        2. re: GretchenS

                                                          A big spoonful of yogurt stirred into the leftover dressing definitely improved it -- and 2 days after making still delicious. I see a lot of this in my future, so easy, so tasty, so refreshing as LN says.

                                                        3. Made a Greek salad yesterday to accompany our grillables: olive oil, rwv, oregano, s&p.

                                                          Yep, nothing mysterious about it. It's all in the ratio.

                                                          1. I made some chicken salad yesterday--used greek yogurt, capers, mint, parsley, caper juice, lemon zest, lemon juice, roasted garlic, red pepper, s&p, and some Greek seasoning. It was pretty good!

                                                            1. We had salmon the other night. I made a honey mustard glaze from a recipe of Bobby Flay. I used it without the oil for the salmon, but then it tasted so good, I added oil and enjoyed it over salad. I also used it as a dip. It's addictive!

                                                              1/4 cup Dijon mustard
                                                              2 tablespoons whole-grain mustard
                                                              3 tablespoons honey
                                                              1 1/2 tablespoons prepared horseradish (I used the creamed style)
                                                              Olive Oil
                                                              Kosher salt and freshly ground black pepper

                                                              Mix first four ingredients, then drizzle in olive oil while whisking to your desired taste. S&P to taste.

                                                                1. The nomination thread for the August Dish of the Month is now up here:

                                                                  1. Recently I was inspired to make a vinaigrette for what would have been an ordinary tossed salad. It was based on a Bagna Cauda (hot bath) usually served with crudités.
                                                                    2 T lemon juice
                                                                    1 T chopped anchovies
                                                                    1 t chopped capers drained
                                                                    1 garlic clove minced
                                                                    1/3 c EVOO
                                                                    1 T parsley chopped
                                                                    1 t pepper & 1/2 t sea salt.
                                                                    Everything into a jar w cover & Shake.

                                                                    1. I was craving broccoli salad of all odd things and briefly steamed some and cooled. For dressing I mixed:

                                                                      2T each mayo and Greek yogurt
                                                                      1t curry powder
                                                                      1/2t cumin
                                                                      1/4 chopped preserved lemon
                                                                      1t capers with their brine
                                                                      pinch of salt

                                                                      It was delicious :)

                                                                      1. Just saw this thread; haven't participated on it before. But this is my go-to vinaigrette. I used to buy Jed's Maple-Balsamic Dressing, but wanted to come up with one that was close enough on my own. Found and adapted this recipe from the Boston Globe Food section from 2/28/01 after a Google search. I sometimes increase the mustard if I want more of a bite.

                                                                        It's a sweet/tangy dressing, obviously - good when used on something that might have a bit of bite, like radishes.

                                                                        Maple Balsamic Vinaigrette

                                                                        In a medium-sized jar (I use a Bonne Maman preserves jar) combine the following:

                                                                        4 Tbsp. balsamic vinegar
                                                                        4 Tbsp. maple syrup
                                                                        1 clove garlic finely minced
                                                                        1 tsp. Dijon mustard
                                                                        1/2 tsp. salt
                                                                        freshly ground pepper, to taste
                                                                        1/2 to 2/3 cup extra-virgin olive oil

                                                                        Tighten the lid and shake it all together until blended. It thickens slightly in the fridge and needs to be re-shaken if it sits more than an hour or so.

                                                                        1 Reply
                                                                        1. re: LindaWhit

                                                                          Sounds yummy Lindawhit.....I think I'll try it. I have some VT maple thats really good.

                                                                        2. I made a batch of realtors garlic-buttermilk dressing yesterday. http://www.food.com/recipe/the-realto... It is very tasty even if one is too lazy to go out into the heat and pick the herbs; even better with herbs of course. For some reason this batch tasted too vinegary so I added a couple of spoonfuls of yogurt and then it was great. Had it on a chef's salad last night. It is also great on BLT or BLAT salads. I think you could add crumbled blue cheese to great effect although I never have.

                                                                          1. Two of my favorite go-to dressings:

                                                                            Grate a big handful of parmigiano reggiano (enough to half fill a small jar).
                                                                            Add in:
                                                                            2 T olive oil
                                                                            2 T of whatever vinegar you want
                                                                            A little salt and pepper
                                                                            Put the lid on the jar and shake hard.
                                                                            Sometimes I add minced garlic, herbs, mustard, etc.
                                                                            It's great on a salad of romaine, thin onion, artichoke hearts and red bell pepper (fresh or from a jar).

                                                                            Buttermilk dressing:
                                                                            1/2 cup buttermilk, well-shaken
                                                                            1/4 cup mayonnaise
                                                                            2 tablespoons cider vinegar (or whatever vinegar you prefer)
                                                                            1 tablespoon sugar
                                                                            3 tablespoons finely chopped shallot (if I don't have shallots, I grate some sweet onion or just leave it out)
                                                                            Sometimes I add dill or other herbs.
                                                                            It's great on TJ's Healthy 8 salad mix. When I use it on that, I add celery seeds and caraway seeds.

                                                                            1. Just made some yesterday to dress very finely julienned romaine, farmers market tomatoes & corn: buttermilk, mayo, squirt of mustard, shake o' onion & garlic powder, dried dill, chopped fresh scallion, lots of s&p. Ranch-y, but better.