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A great salad dressing comes down to a tasty balance of tanginess, saltiness, and richness. The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid. Personally, I prefer a ...
This versatile vinaigrette combines sesame oil, rice vinegar, fresh ginger, and green onions for a quick and easy salad dressing. Serve over torn romaine lettuce. View Recipe
This dressing goes with any salad. The Dijon and sweet bite of the agave work wonderfully with delicate greens such as Bibb, red leaf, and Boston lettuces. It’s also delish when drizzled over blanched asparagus. Did you know that mustard seeds contain selenium, which helps to reduce the severity of asthma and arthritis? Score!
We’ve been collecting all of the celebrity salad dressing and vinaigrette recipes to help us eat more salad in 2025, from Stanley Tucci’s mom’s four-ingredient vinaigrette to Julia Child’s ...
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Coleslaw or cole slaw (from the Dutch term koolsla [ˈkoːlslaː] ⓘ, meaning 'cabbage salad'), also known simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage [2] with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century.
Rhode Island dressing – similar to Thousand Island dressing; Skagen sauce – made with shrimp, mayonnaise, dill and lemon; Scanian mustard – with mix of yellow and brown mustard seeds; Smörgåskaviar – a fish roe spread; Vanilla sauce; Äppelmos – apple sauce, served with pork dishes and used on havregrynsgröt
Vinaigrette (/ ˌ v ɪ n ɪ ˈ ɡ r ɛ t / VIN-ih-GRET, French: [vinɛɡʁɛt] ⓘ) is made by mixing an edible oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, [1] but can also be used as a marinade.