The fastest and freshest salad dressings ever!

By / Food / August 17th, 2015 / 1

It’s salad season. Keep this handy cheat sheet for the fastest and freshest salad dressings ever. I’ve included salad suggestions with each recipe, but you can have fun and create your own. Add grilled chicken, steak or salmon for a delicious and hearty entrée.

buttermilk ranch dressing

Use fresh herbs if desired, to taste. Add a dash of hot sauce for a spicier version.

  • 1/2 cup buttermilk
  • 3 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1/2 tsp dried dill
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried chives
  • 1/2 tsp dried parsley
  • 1/2 tsp salt
  • 1/tsp pepper

Whisk ingredients in small bowl. Serve with a salad of chopped romaine, sliced red onions, chopped celery, shredded carrots, chopped tomatoes, chopped avocado and hard-boiled eggs.

tuscan panzanella dressing
  • 1 1/2 tbsp red wine vinegar
  • 1 tsp sugar
  • Sea salt and freshly ground pepper, to taste
  • 1/4 cup extra virgin olive oil

Whisk ingredients in small bowl. Serve over salad of cubed country bread, tomato wedges, pitted black olives, chopped cucumbers, capers, chopped parsley and sliced red onion.

blue cheese dressing

This also makes a great dip for Buffalo chicken wings.

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tsp fresh parsley
  • 1 clove garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp cider vinegar
  • Salt and pepper, to taste
  • 1/4 cup crumbled blue cheese

Whisk all ingredients except blue cheese in small bowl. Gently stir in blue cheese. Thin with a bit of milk if desired. Serve over wedges of iceberg lettuce with bacon and sliced cherry tomatoes.

orange poppy seed dressing
  • 2 tbsp cider vinegar
  • 2 tbsp honey
  • 3 tbsp orange juice
  • 1 tsp dry mustard
  • 2/3 cup canola oil
  • 1/2 tsp poppy seeds

In a blender, mix cider vinegar, honey, orange juice and mustard. Slowly add oil. Transfer to bowl and gently stir in poppy seeds. Serve over salad of baby spinach, baby kale, sliced strawberries, chopped orange sections, julienned carrots and chopped scallions.

honey mustard dressing
  • 3/4 cup mayonnaise
  • 1/3 cup honey
  • 1 tbsp Dijon mustard

Whisk ingredients in a small bowl. Thin with milk if desired. Serve over salad of mixed greens, dried cranberries, sunflower seeds, chopped celery, chickpeas, toasted walnuts and crumbled feta cheese.

simple salad dressing
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste
  • 1/3 cup olive oil
  • Parmigiano-Reggiano, for garnish

Whisk ingredients in a small bowl. Served over a salad of roasted red peppers, asparagus and onions.  Top with a shaving of Parmigiano-Reggiano.

red russian salad dressing

Cut back on the sugar, if desired.

  • 1/3 cup ketchup
  • 1/3 cup cider vinegar
  • 1/3 cup sugar
  • 1/3 cup canola oil
  • Salt and pepper to taste

Whisk in a small bowl. Serve over a salad of mixed greens, pecans, sliced radish, chopped apple and shredded sharp cheddar cheese.

french vinaigrette

This also makes a great marinade for flank steak.

  • 2 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dry mustard
  • 1/2 cup olive oil

In small bowl, whisk all ingredients. Serve over salad of mixed greens, watercress, roasted baby beets and chèvre.


Quench Food Editor, Nancy Johnson, minced, sliced, chopped, sautéed and sipped her way through George Brown College’s culinary program with a focus on food writing and wine. Nancy cooks by the code her Italian grandmother taught her: For the best results, always use the freshest, best ingredients. She writes for Ohio-based Wine Buzz Magazine and recently published a short story in Woman’s World Magazine. She is always on a diet.

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