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

My "House Dressing" Is So Good, I Make It Every Single Week (It's Hard Not to Drink It with a Spoon) ...

Even though I keep a selection of bottled salad dressings in my fridge, I'm all about shaking up a jar of homemade dressing ...

Restaurant-Style Vinaigrette. ¾ cup champagne vinegar. ⅓ cup honey or agave. ⅓ cup Dijon mustard. 2 teaspoons salt. 3 ⅓ cup neutral oil (canola, vegetable, grapeseed) ...

Cook the orzo: Rinsing the pasta after cooking will prevent it from clumping together. Whisk the dressing: While the orzo ...

FARGO — Balsamic vinaigrette is a staple salad dressing in our home, and I cannot believe it has taken me nearly 10 years to share my recipe with you.

A flavor-packed vinaigrette makes this salad come alive. The dressing can be made a few days ahead and refrigerated in an airtight container for up to 1 week.

Directions. Set a pot large enough to hold chickpeas in a single layer over medium heat. Add 1½ cups oil. Once hot, carefully add chickpeas. Fry chickpeas, rolling them around the pan ...

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 ...

Up to 2 teaspoons of finely chopped fresh oregano leaves can be used in place of dried oregano. The dressing can be mixed ...