These healthy homemade salad dressings, from herb vinaigrettes to thick and creamy dressings, all have no added sugar.

A broken vinaigrette is usually lighter in weight, as it simply involves putting vinegar, mustard and oil into a jar and shaking it. When doing this, you use a ratio of 1 part vinegar to 3 parts oil.

From herby to smoky, this collection of highly-rated salad dressing and vinaigrette recipes are a great addition to any meal.

“If you ever want to make the vinaigrette it’s olive oil, Dijon mustard, garlic and lemon, and that’s it,” Applegate ...

T here is nothing better on a hot summer day than a refreshing summer salad, and there is no seasonal salad better than a tomato salad. Now, you may say to-may-to and you may say ...

Make vinaigrette: In a blender, process oil, vinegar, lemon juice, mustard, bitters, 1 teaspoon salt and pepper to taste until emulsified. (Alternatively, shake ingredients in a jar.) Adjust ...

You'll have some leftover vinaigrette, which would be good on grilled chicken or fish, cooked asparagus or artichokes. Refrigerate and use within 3 days. Serve with warmed crusty bread.

There was a period of time, in the early and mid 2000s, when I ordered every salad with “oil and balsamic.” I would drizzle them on, one at a time, then gently toss the leaves with my fork to ...

This balsamic vinaigrette will keep fresh in the refrigerator for about two weeks, and I store mine in a Mason jar so that I can easily give it a good shake before using. This is a wonderful ...

Crumble the dried oregano between your fingers into the same bowl, then whisk in the remaining 2 tablespoons oil to form an emulsified vinaigrette. Reserve some of it to spoon over the fish.