This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.

This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!

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This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard.

If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form.

Make this sesame dressing when you’re craving a green side salad. It’s easy to whisk together from basic pantry ingredients, and it tastes so much better than store-bought dressings.

I created this dressing recipe to serve over this seaweed salad, but it goes with so much more. Below is a full list of suggestions for making your own salad tonight!

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Make this cilantro lime dressing recipe the next time you prepare a Mexican meal. It’s bright, sunny and fresh! This dressing is boldly flavored with fresh lime, olive oil, cilantro, garlic, honey, cumin and Dijon mustard. You can make it creamy or spicy if you wish.

Drizzle this dressing over crisp greens with sliced avocado and toasted pepitas for a perfectly simple side salad. You’ll find a longer list of salad toppings to choose from below.

I improvised this dressing to make a green salad with leftovers from my Fajita Veggie & Halloumi Bowls, and I loved it so much that I wanted to share it with you. It’s almost as versatile as my favorite Lemon Vinaigrette and suits some flavors even better.

This dressing comes together quickly in the food processor and keeps in the refrigerator for up to one week. Sometimes having a vibrant sauce on hand makes all the difference!

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Homemade lemon vinaigrette is one of the most versatile salad dressings! Today, I’m sharing my go-to lemon dressing recipe for all of your salad needs. It’s light and lively, and goes with nearly any salad.

Lemon juice shines in this simple recipe using basic, high quality ingredients. No store-bought salad dressing can compete with these vibrant, freshly-squeezed flavors.

To make this lovely dressing, you’ll need just five basic ingredients. Fresh lemons and garlic are key—please no pre-squeezed juice or pre-minced garlic here. You’ll also need extra-virgin olive oil, Dijon mustard, and honey or maple syrup. The Dijon mustard rounds out the flavor and helps emulsify the ingredients so they stay blended together.

This dressing yields enough for six generous side salads and keeps in the refrigerator for up to ten days. I’ve enjoyed this dressing for years and know you will, too!

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Did you know that you can turn basic balsamic vinegar into pure magic? Balsamic glaze is condensed balsamic vinegar that yields a beautiful dark, glossy drizzle with a bold, complex flavor. It’s also know as balsamic reduction… or as I like to say, balsamic magic.

It has a dark, almost honey-like sweetness and complexity, with a hint of residual tartness. By reducing the balsamic vinegar, you decrease the sourness and make the sugars even more pronounced. The flavor is difficult to describe because it is uniquely its own.

Balsamic glaze is marvelous drizzled over ripe summer produce, like perfect red tomatoes, peaches or melon. Add some olive oil, flaky salt, and basil for a beautiful summer salad. I also love it over greens, roasted vegetables and homemade pizzas. You’ll find even more uses below, but the possibilities are up to your own creativity.

Now, if you’re already buying true aged balsamic vinegar that’s thick and syrupy, there’s no need to make balsamic glaze. It’s already there. My favorite affordable, thick balsamic vinegar is this one by Napa Valley Naturals (affiliate link/look for the bottle with “25 stars” on it).

If you have a bottle of basic runny balsamic vinegar—the kind that I grew up with—you can turn it into balsamic glaze in under 20 minutes. It keeps well in the pantry nearly indefinitely, so it’s a worthwhile little project. You’ll be glad to have it!

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Italian dressing has been one of my favorites for as long as I can remember. My mom always served a simple green salad with dinner, and I gravitated toward Wish-Bone’s Italian dressing for drizzling on top. I was especially glad to reach for the extra zesty variety when we had it.

I’ve said it before and I’ll say it again—homemade salad dressings taste so much better than store-bought. This classic Italian vinaigrette is bold, lively and irresistible! My collection of salad dressing recipes would be incomplete without it.

This dressing is easy to make with basic pantry ingredients. You’ll need olive oil, red wine vinegar, Dijon mustard, honey, garlic, and dried oregano. You’ll also reach for salt, pepper and red pepper flakes (if you like mild heat). Finely grated Parmesan is entirely optional, but lends a familiar Olive Garden vibe.

The beauty of making your own Italian dressing is that you know exactly what’s in it—like real olive oil and no preservatives.

You can also adjust the flavors to suit your preferences. Whether you like extra zesty or more mellow dressing, the simple recipe below will guide you. It’s ready in under five minutes and keeps for a week!

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This balsamic vinaigrette recipe deserves a moment in the spotlight. When you’re improvising a seasonal salad, no matter how simple or elaborate, balsamic vinaigrette is always an excellent choice. It’s a classic for a reason, and I love the lightly figgy flavor that balsamic vinegar imparts.

This balsamic dressing strikes a delicate balance between tangy and sweet. It’s just right.

This homemade balsamic vinaigrette calls for basic pantry ingredients, yet tastes far superior to any store-bought dressing. This is true for all homemade salad dressings, even when they’re made exclusively with pantry ingredients like this one.

I can’t entirely explain why freshly-combined basic ingredients taste so much better than pre-made dressing from the same pantry shelf, but the difference is undeniable. It’ll smack you right over the head.

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I love ranch dressing. There, I said it. As a kid, I adored Hidden Valley, but as an adult, I only get excited about made-from-scratch, real-deal ranch dressing. This recipe is exactly that.

Earlier this year, as I navigated my first trimester, I found myself craving my favorite comfort foods. Naturally, I made my own ranch dressing and happily drizzled it over my salads, and my pizzas, and even my quesadillas (why not?).

This ranch dressing recipe is the end result of my experimentation. It features fresh herbs, real buttermilk, and a creamy sour cream base. It tastes gourmet, and it’s certainly not too heavy. I hope you love it as much as I do!

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Who doesn’t love a great Greek salad? Make your own starting with this Greek salad dressing recipe. This dressing is bold, zippy and delicious. It’s super easy to whisk together at home with basic pantry ingredients.

This Greek vinaigrette is made simply with olive oil, red wine vinegar, fresh garlic, dried oregano and salt and pepper. We’ll add a touch of honey or maple syrup to balance the flavors. That’s it! The end result tastes just like the dressings I’ve enjoyed in Greece.

Homemade salad dressings always taste so fresh and vibrant—they’re simply superior to store-bought dressings and keep well for a week in the fridge. Plus, you can use healthy ingredients, like extra-virgin olive oil, and avoid unnecessary preservatives. Homemade dressings are a win all around, and this one is ready in just five minutes!

Enjoy this dressing on my Chopped Greek Salad, Cucumber Tomato Salad or improvise your own salad with fresh ingredients you have on hand. You’ll find a list of my suggested salad ingredients below, and keep an eye out for a fresh summer salad featuring this dressing later this week.

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This Caesar dressing really hits the spot. You know I love vinaigrettes, but sometimes only a creamy dressing will do. I’ve been feeling sentimental lately and decided to satisfy my craving for the classic Caesar salad.

This Caesar salad dressing requires just a few pantry ingredients. Stir them together while you bake up some croutons, and you’re ready to enjoy top-notch restaurant-quality Caesar salads at home.

Compared to other Caesar dressing recipes, this dressing is remarkably simple to make. We’ll start with a base of mayonnaise, which is easier than emulsifying oil and egg, not to mention foolproof.

This Caesar dressing is anchovy-free, which makes it suitable for vegetarians like me and anyone with a shellfish allergy. (Technically, anchovies are fish, but they are likely to cause reactions in those with shellfish allergies.) It will also appeal to anyone who is sensitive to anchovy flavor. This dressing offers bold, classic Caesar flavor, without the anchovies!

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