Oil and Vinegar Salad Dressing Recipes

Prepare the dressing for either a plain veggie salad, or try it for a gourmet-style salad; the delicious flavors are undeniable. And the best part is, the calories of all the dressings mentioned below is between 70―75, depending on the addition and omission of certain ingredients.

• Garlic cloves, minced, 1
• Olive oil, ⅔ cup
• Chicken broth, ⅔ cup
• Dijon mustard, 2 teaspoons
• Cider vinegar, ½ teaspoon
• Salt and black pepper, for taste

In a bowl, combine all the ingredients together, except for olive oil. Start whisking the mixture, and slowly pour the olive oil in. Keep stirring the dressing till everything incorporates properly. Make the dressing just before drizzling it on the salad.

• Light oil, ¾ cup
• Olive oil, 2 tablespoons
• Worcestershire sauce, 3 tablespoons
• White wine vinegar, 2 tablespoons
• Dry mustard, 1 teaspoon
• Sugar, ½ teaspoon
• Lemon juice, ¼ teaspoon
• Garlic cloves, minced, 3
• Salt and black pepper, for taste

In a mixing bowl, add all the ingredients together, except for the oils. Slowly, as you keep whisking, pour both oils one by one. Add Worcestershire sauce depending on your taste. Pour the garlic dressing on your salad, and serve.

• Tahini, 3 tablespoons
• Rice wine vinegar, 3 tablespoons
• Vegetable oil, 2 tablespoons
• Soy sauce, 2 tablespoons
• Sesame oil, 2 teaspoons
• Garlic cloves, minced, 2
• Ginger, minced, 1 tablespoon

In a food processor, mix rice wine vinegar, sesame oil, and soy sauce together; add minced ginger and garlic in the end. Combine everything properly, and add tahini till the dressing becomes thick. Now slowly, pour the vegetable oil in the food processor. If the dressing is too thick, even after adding the vegetable oil, you can add a tablespoon of water to it. Do a taste test to see if all the ingredients are complimenting each other. Once the dressing is ready, toss in with the salad.

• Vegetable oil, 1 cup
• White sugar, 1 cup
• Ketchup, ½ cup
• White wine vinegar, ¾ cup
• Worcestershire sauce, 2 tablespoons
• Onion, chopped, 1
• Salt and black pepper, for taste

In a bowl, whisk vegetable oil with white wine vinegar, sugar, ketchup, salt, black pepper, onion, and Worcestershire sauce. Keep stirring till the sugar has dissolved properly. Once ready, toss the dressing in with the salad. If you have any leftover dressing, pour it in an air-tight container and store in the refrigerator for a day or two.

• Extra-virgin olive oil, 3 tablespoons
• Balsamic vinegar, 2 tablespoons
• Oregano, dried, ½ teaspoon
• Salt and black pepper, for taste

In a bowl, mix in all the ingredients, except for the olive oil. Slowly, pour the oil as you whisk the mixture properly. Do a taste test to check if the dressing isn't too salty. If it is a bit salty for you, then add a teaspoon of sugar in the dressing. Let it dissolve completely, and toss the dressing in with the salad.

• Olive oil, 1 cup
• Balsamic vinegar, ¼ cup
• Oregano, sprig, 1
• Thyme, sprig, 1
• Salt and black pepper, for taste

In a bowl, whisk olive oil, balsamic vinegar, oregano, thyme, salt, and black pepper properly. When you are ready to have the salad, toss the dressing in and serve.