Popular 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.

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

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.

From EatingWell

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

Beets & Greens Salad with Cannellini Beans

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.

From EatingWell

Beets & Greens Salad with Cannellini Beans

Fresh Tuna Salad with Tropical Fruits

Colorful tropical fruit contrasts with slightly bitter salad greens and fresh tuna steak to make a refreshing main-dish salad. Good-quality tuna is key to the success of this recipe. The secret to buying fresh fish is to ask to smell it: the tuna should smell briny, clean and fresh, like the ocean on a spring morning, not like the tidal flats on a hot summer afternoon. Do not use fresh pineapple juice, which has an enzyme that "cooks" the fish as it marinates.

From EatingWell

Fresh Tuna Salad with Tropical Fruits

Raspberry Vinaigrette

Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar. This simple dressing offers an especially nice finish for a salad of mixed greens, fresh peaches or berries and chicken. For an exquisite appetizer, drizzle the dressing over melon wedges (or fresh figs) draped with thin slices of prosciutto.

From EatingWell

Raspberry Vinaigrette

Walnut Oil Vinaigrette

Common in Indian and Middle Eastern cooking, pomegranate molasses is a sweet-yet-tart sauce made from reduced pomegranate juice. Combined with walnut oil, it makes a zesty dressing, perfect for sweet greens like Bibb lettuce and sugar snap peas. Toasted walnuts are a natural topping.

From EatingWell

Walnut Oil Vinaigrette

Mango Salad with Ginger-Raisin Vinaigrette

In this recipe, juicy mangoes are paired with fresh ginger plus an unusual combination of golden raisins and malt vinegar, which adds great complexity to an otherwise basic mixed green salad.

From EatingWell

Mango Salad with Ginger-Raisin Vinaigrette

Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

In this Asian-inspired salad, the peppery flavor of watercress is paired with another emblematic spring vegetable - sugar snap peas. Tossed with a warm dressing made with caramelized onions, rice vinegar and toasted sesame oil, this salad is the perfect antidote to the chill of early spring. For the best-tasting watercress, look for supple, thin stems (not woody stalks) with small, heart-shaped, dark green leaves that have no yellow blemishes.

From EatingWell

Watercress & Sugar Snap Salad with Warm Sesame-Shallot Vinaigrette

Seafood Salad with Citrus Vinaigrette

Crab and scallops combine with creamy avocados and a spiky orange dressing for a salad that's light, summery and very fast. The recipe can be easily doubled or tripled.

From EatingWell

Seafood Salad with Citrus Vinaigrette

Watermelon & Goat Cheese Salad with Citrus Vinaigrette

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.

From EatingWell

Watermelon & Goat Cheese Salad with Citrus Vinaigrette

Greens with Parmesan Vinaigrette

Make a simple vinaigrette more interesting with freshly grated Parmesan.

From EatingWell

Greens with Parmesan Vinaigrette

Cilantro-Lime Vinaigrette

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

From EatingWell

Cilantro-Lime Vinaigrette

Orange & Avocado Salad

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

From EatingWell

Orange & Avocado Salad

Beet Bliss

Sophisticated and pretty; serve this to rave reviews.

From EatingWell

Beet Bliss

Maple-Mustard Vinaigrette

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

From EatingWell

Maple-Mustard Vinaigrette

The EatingWell Cobb Salad

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.

From EatingWell

The EatingWell Cobb Salad

Papaya-Avocado Salad

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

From EatingWell

Papaya-Avocado Salad

Spring Salad with Tarragon Vinaigrette

A bold, layered salad that showcases sardines and asparagus, this beautiful dish adds variety to your weekday dining. If you prefer tuna to sardines or have fish from the night before, go ahead and use that instead.

From EatingWell

Spring Salad with Tarragon Vinaigrette

Baby Spinach Salad with Raspberry Vinaigrette

Salad is a great way to increase your family's fruit and vegetable consumption--the challenge is getting your children (or picky eaters) to enjoy it. We've found that a simple, slightly sweet dressing like our Raspberry Vinaigrette, tossed with mild-flavored greens, such as baby spinach, fruit and your family's favorite vegetables can convince most everyone to take a bite.

From EatingWell

Baby Spinach Salad with Raspberry Vinaigrette

Roasted Tomato Vinaigrette

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.

From EatingWell

Roasted Tomato Vinaigrette

Sesame Tamari Vinaigrette

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.

From EatingWell

Sesame Tamari Vinaigrette

Brussels Sprouts with Walnut-Lemon Vinaigrette

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

From EatingWell

Brussels Sprouts with Walnut-Lemon Vinaigrette

Seared Steak Salad with Edamame & Cilantro

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.

From EatingWell

Seared Steak Salad with Edamame & Cilantro

Red & White Salad

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

From EatingWell

Red & White Salad

Green Papaya Salad

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.

From EatingWell

Green Papaya Salad

Warm Red Cabbage Salad

In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette. Serve with roasted pork loin or turkey kielbasa.

From EatingWell

Warm Red Cabbage Salad

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