See all the classic and contemporary American Salad Dressings and Vinaigrettes. Light, delicious and healthy with the freshest ingredients.
They are essential to all home cooks – no more boring salads!
Many dressings with accompanied recipes.

 A homemade dressing really brings life into a salad.

22 American Salad Dressings and Vinaigrettes

The most popular dressing and dip in the U.S. is RANCH!

So much better than store-bought! Whisk these ingredients together – for a sauce/dip. It’s creamy without being heavy, with a good herbal kick and a subtle garlic presence – grated Aged Gouda Cheese makes it special.
Make it into a dressing! ~ Simply add some fresh lemon juice and stir.

“Ranch” History: Was invented in 1954 by Gayle and Steve Henson on their ranch near Santa Barbara in California.

Gorgeous and flavorful with fresh herbs!
A Light Blender and Flavorful Dressing with a Gorgeous Green Hue! Uses Four Fresh Herbs; Thai Basil, Mint, Parsley & Dill. So many ways to use it!

Great as a salad dressing or as a dip for crudités A Light and Flavorful Blender Dressing with a Gorgeous Green Hue!
Uses Four Fresh Herbs; Thai Basil, Mint, Parsley & Dill

The Most Popular Ranch Dressing in the U.S. is:
Hidden Valley Ranch Dressing INGREDIENTS: (YUCK!)

For Example: Many unwanted ingredients: Vegetable Oil (Soybean and/or Canola), Water, Sugar, Salt, Nonfat Buttermilk, Egg Yolk, Natural Flavors, Less Than 1% of: Spices, Garlic*, Onion*, Vinegar, Phosphoric Acid , Xanthan Gum, Modified Food Starch, Monosodium Glutamate, Artificial Favors, Disodium Phosphate, Sorbic Acid and Calcium Disodium EDTA Added to Preserve Freshness, Disodium lnosinate & Guanylate.
*Dried.
MY Opinion: An unhealthy and ultra-processed food

“Shaken” Italian Dressing

Shake, store and use! The dijon helps emulsify a little, yet a simple and flavorful red wine & oil dressing. The perfect addition to many salads, fish, poultry and vegetables when you need a little “zest”
Pictured: Gluten Free Summertime Panzanella Tomato Salad

Ripe Heirloom Tomatoes team with Garlicky Toasted Bread and Plenty of Basil Leaves. Top with my Zesty “Shaken” Italian Dressing and scatter some thinly sliced Red Onions and cubes of Cucumber.

Quick Caesar Dressing You Will Love!

This method takes away the raw egg yet adds all the zesty flavors!
Ingredients you will use: Fresh garlic, grainy mustard & dijon mustard, fresh lemon juice, worcestershire sauce, grated parmesan cheese, natural mayonnaise, anchovies, freshly cracked pepper and extra virgin olive oil.
Easy… delicious with flavor!

Cara Cara Orange Caesar-ish Dressing

A wonderful twist on the classic, beloved caesar dressing. Some garlic is softened for a mellow flavor. These low acid, sweet Cara Cara navel oranges entice a Caesar-style dressing with zest!
Also see: Little Gem Salad with Cara Cara Caesar-ish Dressing with Garlic Parmesan Toasts

Best Russian Dressing

This easy and ZESTY Russian dressing features just 3 Ingredients! Perfect for dipping turkey, slathering on a sandwich or tossing in a salad. Includes Mayonnaise, Ketchup and Karen’s “Shaken” Italian Dressing.

Origin of Russian Dressing: The mayo and ketchup concoction – often dressed up with horseradish and spices – was created in Nashua, New Hampshire,1924. 
A similar dressing: Thousand Island dressing is sweeter and chunkier from addition of sweet pickle relish.
Despite its name, it doesn’t have Russian origins and it is a fully American invention.

Modern Shrimp Louis Dressing

A Zippy & Zesty Dressing that will enhance your “Shrimp Cocktail”
See additional Recipe: Modern Shrimp Louis Salad & Appetizer

The origins of Louis dressing are disputed, with restaurants in Seattle, Spokane, San Francisco, and Portland claiming to be the home of the original dressing, which dates back to the 1900s or 1910s.

Lemony Tahini Dressing

Why Make Your Own Salad Dressings and Vinaigrettes?

• HEALTHIER than anything bottled! YOU control ingredients and make without any unwanted preservatives, fillers and too much sodium
• Make fresh at home, save money and create a better version than anything store bought
• Many can be used as dipping sauces and even quick marinades
• Adjust ingredients to your taste (example: I love a lot of garlic! and a little less oil)
• A great salad is the best salad with a wonderful dressing or vinaigrette  

Vinaigrette American?

A vinaigrette is a simple and versatile salad dressing made by whisking oil together with an acid, like vinegar or lemon juice with seasonings and salt & pepper.

Its origin is definitively French, though American culinary traditions have produced their own variations by the early 20th century.

Although I love Extra Virgin Olive Oil from points all around the world, use an American Extra Virgin Olive oil in these recipes too.

Brown Butter Vinaigrette

Origin: brown butter vinaigrette is a popular and well-established salad dressing in American cuisine.
While brown butter (or beurre noisette) originates in French cooking, it was adopted by British and American cookbooks in the 20th century. 

Intriguing Black Garlic Vinaigrette

Packed with deep color and intense flavor! Using creamy Black Garlic Cloves and ground Black Dehydrated Garlic. Mash the cloves and whisk ingredients together. Transforms into a deeply flavored Black Garlic Vinaigrette!

Suggestion!
Hudson Valley Garlic Festival
Is soon approaching. My favorite foodie day of the entire year!
9/27 – 9/28, 2025 in Saugerties, NY
Meet the garlic growers – many selling their crop of fermented Black Garlic.

What is Black Garlic? Black garlic is regular garlic that has been fermented by the process of low heat and time. During the fermentation process, it turns black and the garlic carmalizes and it gives the garlic a sweet, licorice taste and a fig texture.

Lemon Vinaigrette ~ zesty of course…

A lemon vinaigrette is not specifically American, though it is used in American cuisine. “Vinaigrette”as a concept originated in Europe and is widely used throughout many culinary traditions.

Grainy Mustard Vinaigrette

This vinaigrette is my daily salad dressing staple! Easily whisk ingredients together and store in the refrigerator. Terrific paired with my: Radicchio Salad with Mustard Croutons and Grainy Mustard Vinaigrette

This Radicchio Salad has a nice sweet & bitter elements. Add Frisée lettuce, Watermelon Radish, Shaved Heirloom Carrots, Crispy Croutons with Grainy Mustard and Garlic and Karen’s Grainy Mustard Vinaigrette with Shallots and Garlic. A flavor sensation!

Hazelnut Vinaigrette

Wonderful Textures team with Crispy Cheese Croutons and a Creamy Hazelnut Dressing – Winter just got a little brighter!

Strawberry-Honey Balsamic Vinaigrette

This vibrant salad is crave-worthy and perfect for entertaining! Ruby and Golden Beets team with fresh Strawberries, Feta Cheese, Scallions & Pecans dressed with an Strawberry-Honey Balsamic Vinaigrette

Tomato Vinaigrette

In the height of the Tomato Season – make this vinaigrette for many salads and for drizzling over roasted or grilled proteins and vegetables.

Tomato Vinaigrette is creamy, assertive yet mellow  – I’m loving it over lettuce hearts. Easy! Made in a blender! The method ~ remove seeds from tomatoes with your fingers, cut tomatoes in half and grate, discard the skins. Add all ingredients to the blender saving some the tomatoes to stir in for texture. Finished in a few minutes.

Ginger-Grapefruit Vinaigrette

I like using Red Ruby Grapefruit Juice for its punch of crimson color. A refreshing vinaigrette especial during the height of citrus season!

Preserved Lemon Vinaigrette

Tangy, Mellow and Zesty! A Fabulous Full-Of-Flavor Vinaigrette with many uses beyond salads. Flavoring ingredients for the Vinaigrette: minced preserved lemons, grainy mustard, minced garlic and fresh lemon juice.
Also see: Simple Romaine Salad with Shaved Cucumbers and Radishes with a Preserved Lemon Vinaigrette

Blood Orange Vinaigrette

A Tart- Sweet Vinaigrette with a Gorgeous Hue and lots of Zesty Favor! Simply whisked together. Adds a super pop of color to all your salad creations!
A very juicy vinaigrette with just enough extra virgin olive oil to emulsify.

Goat Cheese Medallions are Coated with Crispy Quinoa over Lettuces and Vegetables and Drizzled with a Zesty Blood Orange Vinaigrette. Gluten Free. This vibrant salad is one of my favorites!

A Zesty Vinaigrette for drizzling on salads, vegetables – or for the ultimate pasta salad. Adds a burst of bright flavors.
BELOW: recipes using this Vinaigrette

Heirloom Tomatoes are at their peak right now – take advantage of their superior taste and beautiful hues. A wonderful summer pasta salad – best served at rom temperature.

A Simple Beet Salad Showing Off Their Natural Glorious Colors.
Four different colored beets are sliced with a pungent vinaigrette and pickled onions.

Grainy Mustard Vinaigrette with Shallots and Garlic

This vinaigrette is my daily salad dressing staple! Easily whisk ingredients together and store in the refrigerator. Terrific paired with my: Radicchio Salad with Mustard Croutons and Grainy Mustard Vinaigrette

Harissa Vinaigrette

A hearty and somewhat spicy Harissa Vinaigrette. To the Harissa add: Red Wine Vinegar, Garlic, Dried Oregano and Extra Virgin Olive Oil. (A condiment sauce comprising chili peppers, spices, and oil that is used commonly in North African cooking) It’s a little spicy!
Also see my homemade: Harissa Sauce

A dressing with ZEST! With Clementine & Meyer Lemon Juice plus zest from Buddha’s Hand. Add a touch of vanilla beans for balance of floral and caramel notes. Fabulous on my Citrus Salad!

I’m combining many types of Citrus and teaming them with Shaved Fennel and Mint. Drizzling on top with a delicious Citrus Vinaigrette with Vanilla Beans.
Refreshing and light – a ray of sunshine in Winter!

Did You Know?

Vinaigrettes first gained widespread popularity in the US during the late 19th and early 20th centuries.
A “Vinaigrette” is not American; it is French, though American culinary traditions have produced their own variations.
Today, what is called “vinaigrette” in the U.S. most often refers to the traditional oil-and-vinegar type, sometimes with other regional additions like garlic, Dijon mustard, or herbs. 

Until the turn of the 20th century, salad dressings were made from scratch, but this method changed with the introduction of bottled dressing. Among the major contributors to this burgeoning industry was Joe Marzetti of Columbus, Ohio, who, around 1919, sold pre-prepared dressings from local home recipes. A few years prior, Richard Hellman met instant success with his packaged Hellman’s blue ribbon mayonnaise, graduating quickly from wooden containers to glass jars. Bigger companies like Kraft soon found their way in, introducing their version of French dressing in 1925, which built upon the foundational ingredients of vinaigrette with added tomato and paprika. The word “vinaigrette” comes directly from the French word “vinaigre,” meaning vinegar. 

See ALL CREATIVE SALADS
AND Salad Dressings & Vinaigrettes (complete list)

I hope you enjoy these homemade Dressings and Vinaigrettes. Something for every taste! All will put your salads on the best-dressed list!
Karen