Luckily, weve prepared this collection of four- and five-star dressings for you to choose from.
No matter what youre making, the dressing you need is waiting below.
Basil Vinaigrette
Drizzle this basil salad dressing over sliced tomatoes or cooked green beans.
Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Or toss it into a grain salad for a pop of fresh summertime flavor.
you’re free to make and store the dressing in the same jar, making cleanup a breeze.
If the dressing separates, give it another shake before pouring.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
If the oil solidifies in the fridge, let the dressing sit at room temperature before shaking and serving.
Don’t let them go to waste!
Freeze them in an ice cube tray or small container to use later.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Anchovy paste adds savory flavor.
This dressing is delicious tossed with sturdy greens or served with fresh or grilled vegetables for dipping.
It’s easily adapted to whatever herbs and citrus you have on hand.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Be sure to shake well before serving.
Creamy Cottage Cheese Dressing
Cottage cheese serves as the base for this easy dressing and adds protein.
Use any mix of fresh herbs you have on handchives, parsley and dill all work well here.
Use leftover dressing on grain bowls, salads and more.
Honey-Mustard Vinaigrette
Here is a great, all-purpose salad dressing.
It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.
Photographer: Brie Goldman, Food Stylist: Holly Dreesman
Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic.
Use it to dress a simple salad with anything from mild to spicy greens.
Lemon-Tahini Dressing
Spoon this tangy dressing over cooked broccoli, green beans, salad or poached fish.
Jason Donnelly
The garlic cooks just enough to mellow its flavor, and maple syrup balances the acidity nicely.
Eva Kolenko
Jen Causey
Ana Cadena
Jen Causey
Photographer: Morgan Hunt Glaze, Prop Stylist: Julia Bayless, Food Stylist: Liv Dansky
Crystal Hughes
Jason Donnelly
Jacob Fob
Jason Donnelly
