Vinaigrette Salad Dressing Recipes

Traditionally four parts oil to one part vinegar, vinaigrette salad dressings take little effort to make. From balsamic to raspberry to sherry-shallot, these easy vinaigrette salad dressings add a splash of flavor to any bed of greens.

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Garlic-Dijon Vinaigrette

From EatingWell

This garlicky mustard vinaigrette is great to have in your repertoire as it goes with almost anything. The recipe makes plenty so you can fix it once and then have it on hand for several days. The garlic is delicious but bold here; use fewer cloves if you want to tone it down.

Garlic-Dijon Vinaigrette

Green Papaya Salad

From EatingWell

This Thai-inspired salad makes use of the papayas that grow throughout Hawaii. This version is tossed with tender, sweet pea shoots. Make an extra batch of the vinaigrette to keep on hand in the refrigerator--use it as a marinade for vegetables, a flavorful dressing for fresh melon or as a sauce to splash over grilled fish or chicken.

Green Papaya Salad

Cucumber Herb Vinaigrette

From EatingWell

Pureeing vegetables into a salad dressing is a great way to give it body. Cucumber is the base of this herb-spiked dressing; it provides a mellow grassy flavor and a luxurious texture.

Cucumber Herb Vinaigrette

Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette

From EatingWell

This hearty combination of whole-wheat couscous and lentils perched atop a lightly dressed bed of arugula makes a tasty vegetarian main-course salad. The lemony vinaigrette is especially good for bringing out the spicy notes of the arugula.

Couscous, Lentil & Arugula Salad with Garlic-Dijon Vinaigrette

Mixed Lettuce Salad with Cucumber Herb Vinaigrette

From EatingWell

Oak leaf and baby romaine lettuces are so tender they're best eaten straight from the garden or at least within a day or two of picking. Mild and delicate, they pair wonderfully with peppery radishes and chopped hard-boiled eggs in this easy salad.

Mixed Lettuce Salad with Cucumber Herb Vinaigrette

Baby Beet Greens with Spicy Mediterranean Vinaigrette

From EatingWell

This unusual salad ties together earthy greens, sweet-tart cranberries, smoky cheese and crunchy croutons with a spicy-sweet dressing. Baby chard and beet greens have bright-colored ribs and veins, which give this salad a beautiful look.

Baby Beet Greens with Spicy Mediterranean Vinaigrette

Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette

From EatingWell

Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in the dressing gives a hint of smokiness and just a touch of heat that is wonderful with sweet pear. Apples may be used in place of the pears. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesus Gonzalez, Chef of La Cocina Que Canta.

Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette

Beets & Greens Salad with Cannellini Beans

From EatingWell

Sometimes beets in the market have beautiful, unblemished, tender greens attached. When that happens, blanch the greens and toss with beans and vinaigrette, using some of the beets to garnish the salad, as in this recipe. Use the leftover cooked beets for other dishes. If you buy beet greens on their own, you can make the salad just with them. Either way is delicious.

Beets & Greens Salad with Cannellini Beans

Red & White Salad

From EatingWell

Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.

Red & White Salad

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

From EatingWell

This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

Papaya-Avocado Salad

From EatingWell

Crunchy jicama and walnuts pair with creamy papaya and avocado for an unusual salad.

Papaya-Avocado Salad

The EatingWell Cobb Salad

From EatingWell

This Cobb salad is true to the original with all the good stuff - chicken, eggs, bacon, avocado and a tangy dressing. But we cut the saturated fat in half and doubled the amount of healthy monounsaturated fat. We've left the blue cheese optional, but the salad is so nutritious you might just want to go ahead and indulge yourself with a little bit anyway.

The EatingWell Cobb Salad

Maple-Mustard Vinaigrette

From EatingWell

Walnut oil is worth seeking out for this tasty dressing; store leftover oil in the refrigerator.

Maple-Mustard Vinaigrette

Beet Bliss

From EatingWell

Sophisticated and pretty; serve this to rave reviews.

Beet Bliss

Orange & Avocado Salad

From EatingWell

This colorful salad would be a welcome addition to a Mexican-inspired meal.

Orange & Avocado Salad

Cilantro-Lime Vinaigrette

From EatingWell

Orange juice and cilantro yield a tangy dressing that you'll want to have on hand.

Cilantro-Lime Vinaigrette

Greens with Parmesan Vinaigrette

From EatingWell

Make a simple vinaigrette more interesting with freshly grated Parmesan.

Greens with Parmesan Vinaigrette

Watermelon & Goat Cheese Salad with Citrus Vinaigrette

From EatingWell

The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.

Watermelon & Goat Cheese Salad with Citrus Vinaigrette

Grilled Beef Tenderloin & Escarole

From EatingWell

Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with grilled baguette.

Grilled Beef Tenderloin & Escarole

Seared Steak Salad with Edamame & Cilantro

From EatingWell

Look for prewashed packages of Asian-style salad mixes at your supermarket - their peppery, exotic character is great with this full-flavored steak and dressing. Look for fiber- and protein-rich edamame (green soybeans) in the frozen vegetables section of your supermarket.

Seared Steak Salad with Edamame & Cilantro

Brussels Sprouts with Walnut-Lemon Vinaigrette

From EatingWell

Here we dress steamed Brussels sprouts with a delicate vinaigrette flavored with fresh lemon and nutty walnut oil.

Brussels Sprouts with Walnut-Lemon Vinaigrette

Bean & Tomato Salad with Honey Vinaigrette

From EatingWell

This beautiful salad combines fresh tomatoes, green beans, red onions and dried heirloom beans. Recently harvested beans (and thus freshly dried) cook more quickly than the kind you buy year-round at the market. In the latter part of the summer, farmers' markets begin to sell a fresh crop of heirloom varieties that would be perfect for this salad.

Bean & Tomato Salad with Honey Vinaigrette

Lemon-Mint Snap Peas & Lima Beans

From EatingWell

Fresh-tasting lemon-mint vinaigrette dresses up snap peas and lima beans in a hurry. The creamy texture of limas is a perfect counterpart to the crunch of the sugar snap peas. Try this vinaigrette with asparagus and green beans too.

Lemon-Mint Snap Peas & Lima Beans

Sesame Tamari Vinaigrette

From EatingWell

The roasted-nut and citrus flavors of this easy dressing go well with Asian-style salads or meals; try drizzling it on grilled shrimp or chicken breast, too.

Sesame Tamari Vinaigrette

Roasted Tomato Vinaigrette

From EatingWell

Invest a little extra time in this recipe to slow-roast the tomatoes and you're rewarded with a rich, earthy flavor with almost no fat.

Roasted Tomato Vinaigrette

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