Best Vinaigrette Recipes

This Asian vinaigrette recipe is absolutely packed with flavor. We like to eat this on a quinoa salad with tofu and stir fried veggies (think: broccoli, mushrooms, bell peppers, cabbage, peas and carrots). 

In France, cooks think ahead when it comes to salad dressings. Empty and well-washed wine bottles do double duty as vinaigrette containers. A batch of basic dressing is made for the week and stored in the wine bottle. Just before adding it to a fresh salad, variance herbs and spices are mixed in to make a new dressing. From this private stock of basic vinaigrette, one can add such items as chopped tarragon or basil, crushed garlic or fresh dill, and never repeat the same dressing twice.This recipe is by Marcy Goldman-Posluns and was originally published in the Chicago Tribune.

Apple vinaigrette is not only a great fall dressing, it's perfect for any time of the year. Instead of the dried fried onions, feel free to fry fresh onions and add them to this salad when they are room temperature—they make a great addition.This recipe is by Elizabeth Kurtz was originally published in the South Florida Sun Sentinel.

A simple yet versatile dressing that can be used to toss with lettuce greens, or a variety of roasted vegetables, like beets.

A big bottle of Italian dressing is a must-have in your fridge — or is it? Chances are, you have everything to make a super zesty Italian vinaigrette in your cabinets already. Traditional vinaigrettes have a 4-to-1 ratio of oil to vinegar, but we evened the playing field to really boost the flavors of this dressing.