Salad Dressing

Everyone needs a good back pocket vinaigrette, mine just happens to be from the writer ofWhen Harry Met Sally.

A good, puckery vinaigrette has a ratio behind it: three parts oil to one part acid. Acid can take the form of vinegar or citrus juice. “Once you understand that, you got this,” says chef Hugh Acheson. “Add whatever you want. Go flavor-crazy. Shake that jar. Work those forearms.” If you make too much, it will keep in the fridge for seven to 10 days in a sealed container.Slideshow: 更多的Salad Dressing Recipes

Whether you prefer classic Caesar or want a more luxurious take on balsamic vinaigrette, creamy dressings add amazing flavor to all kinds of salads. We love to toss cheesy dressings with roasted veggies or turn leftover hummus into a dreamy vinaigrette. Here, our best recipes for easy, creamy salad dressing.

Opting for a yogurt salad dressing is a smart way to cut out calories and fat when you're craving a creamier dressing, like blue cheese or Thousand Island. Yogurt serves as the perfect base for bolder ingredients—like herbs, spices or citrus—to build on. Try making a peppered-herb yogurt dressing with whole-milk yogurt, cracked blacked peppercorns and chopped mixed herbs the next time you need an idea. Here, 7 of our best yogurt salad dressings.

When you’re craving Thai, Chinese or Japanese food, an Asian-inspired salad dressing can bring that signature flavor to everything from mixed greens to noodle salads. For the easiest Asian salad dressing ever, whisk fish sauce, white vinegar, sugar, lime juice, olive oil, chiles and garlic together—this sweet-spicy dressing is delicious on top of a green salad with herbs, or tossed with edamame and radishes for a crunchy vegetable salad. If you like spicy food, try adding wasabi powder to a creamy dressing made with mayo, rice vinegar and sesame oil. Whether you’re looking for something sweet or spicy, our guide to Asian salad dressing has all the recipes you need to punch up your salads.