Vinaigrettes

Simple vinaigrette is super-easy to make and is a healthy alternative to creamy, store-bought dressings. Its main ingredients are oil and vinegar, but you can change up the flavors by mixing in mustard, garlic, soy sauce or even another type of oil. Food & Wine’s guide helps you with creative combinations, provides tips for preparing your vinaigrette in under five minutes and using up any leftovers the next day. Stand back—your salads are about to get better than ever.

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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 

Creamy Balsamic, Chive & Greek Yogurt Vinaigrette

This vinaigrette is made lusciously thick and creamy with a couple tablespoons of Greek yogurt, whose flavor is great alongside lots of garlic and balsamic vinegar. Slideshow:  Great Salad Dressings 

Basic Vinaigrette

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 

Ginger Vinaigrette

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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

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