Easy Vinaigrette Recipes & Ideas

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A good, puckery vinaigrette has a ratio behind it: three parts oil to one part acid. Acid can take the form of vinegar or citrus juice. “Once you understand that, you got this,” says chef Hugh Acheson. “Add whatever you want. Go flavor-crazy. Shake that jar. Work those forearms.” If you make too much, it will keep in the fridge for seven to 10 days in a sealed container. Slideshow: More Salad Dressing Recipes

How to Make Thomas Keller's Creamy Mustard Vinaigrette

Salads just got better.

Coriander Vinaigrette

Chef Susan Feniger amps up her supersimple vinaigrette with toasted coriander and fresh cilantro. Slideshow: More Salad Recipes

Citrus Vinaigrette

White balsamic vinegar is the magic ingredient in this tasty citrus vinaigrette from cookbook author Joanne Weir. Slideshow: More Salad Dressing Recipes

10 Fruit Vinaigrettes for People Who Hate Fruit Vinaigrettes

Made fresh at home, fruit vinaigrettes are delicious. Here, 10 recipes to try.

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Hummus Vinaigrette

Making this dressing is a great way to use up those half-empty containers of hummus. It has a thick, creamy quality thanks to the chickpeas and tahini but is totally dairy-free. Slideshow: More Salad Dressings

Ginger Vinaigrette

Melissa Rubel Jacobson says the easiest way to peel fresh ginger for this punchy Asian-inspired vinaigrette is to scrape it with the edge of a spoon. She then grates it on a Microplane zester (other fine graters work well, too) before using it in the dressing.Plus: More Perfect Salad Dressings Great Green Salads