Salad Dressing

A drop of sherry vinegar makes every dish better—find out why we're obsessed with it right now.

To take this to a traditional wedge salad place, grill some thick-cut bacon and crumble it over the top.

This dressing is great on salads, of course, but also pairs quite nicely with our Creamy Ranch Slaw.

This Russian dressing, along with Swiss cheese, caramelized onions, sauerkraut, and sweet relish, helps make up the Reuben Dog.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

Learn how to emulsify your vinaigrette so that it'll actually stay as silky-smooth as you intended.

Think of this as a universal buttermilk ranch dressing that you could use to dunk your veggies or onion rings or drizzle onto your pizza.

Not just for salads: Drizzle over roast potatoes, serve alongside rotisserie chicken, or spoon over a sandwich.

Tomato paste adds sweetness and will help the dressing emulsify.

Far less sweet than the bottled version, but equally delicious whether on a salad or tossed with some soba noodles.

Try this versatile sauce tossed with cooked soba noodles or drizzled over seared salmon, and you've got an impressive dinner on the table in no time.

Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad.

Thanks to a few key pantry and fridge staples, these vinaigrettes are creamy AND light—without a drop of mayo or buttermilk in sight.

Camille Becerra, chef and salad wiz of Navy in NYC, shares her best secrets for perfectly composed salads.

Not only does homemade salad dressing taste better than the bottled stuff, it's easy to whip up. Here's how to make a vinaigrette.

This sauce really showcases summer tomatoes. Use the best you can find.

If making ahead of time, set the basil to the side; it will oxidize in the acidic sauce. Stir it in right before serving.

A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale.

The active cultures in kimchi and miso may also provide your body with an immunity boost. This recipe can also easily be halved.

Avoid whole grain mustards that are aggressively sweetened with honey; you want a bit of sharpness here.

Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.

Advice on pairing salad greens with dressings, from hearty endive and kale to tender summer mâche mixes

This assertive dressing is great for the less-is-more summer months. It's all you need on grain salads, steaks, and peak produce.