This herbaceous salad dressing was invented in San Francisco in 1923. Perfect with crisp romaine lettuce, it’s also delicious spooned over poached salmon or chicken.
Celebrate spring and serve this delicious vinaigrette on salads.
Skip the store-bought dressing and make your own. If you love garlic then you’ll love this dressing.
Crisp apples and dried cranberries come together in a fresh Autumn salad. Feel free to double or triple for a larger group.
Ranch dressing made healthier with only 10 calories per tablespoon.
You may want to make extra to keep for salads that you eat throughout the week. Make sure to use real maple syrup.
Rev up your winter salads with a delicious citrus vinaigrette dressing.
This vibrant dip combines bright, fresh herbs with a hint of garlic and anchovy. Delicious with crunchy vegetables or perfect as a spread. To turn this dip into salad dressing, simply stir in 1 cup of buttermilk and drizzle away.
The robust flavor of chopped kale stands up to the tart Caesar dressing. Serve as a first course or as a side salad with grilled chicken, beef, or lamb.
With all of these fresh garden salad fixings we all need a nice low-fat dressing. Make up a batch of this dressing and serve it either on the side or mixed-in ready to serve.