2,293 dressing recipes

German Rohkostsalat with raw shredded cabbage, diced apple, and raisins in a tangy sour cream dressing with pineapple juice. A refreshing, crunchy no-cook side dish.

A quick rendition of brunch enchiladas, fit for a fresh take on breakfast featuring eggs, ham, and cheese, wrapped in tortillas and dressed up with a bit of salsa.

Fresh fruit ambrosia with a blended banana and orange juice dressing, spiced with nutmeg and cardamom, topped with coconut. No mayo, no marshmallows.

This Asian-inspired cabbage noodle salad recipe is addictive. The cabbage and noodles are tossed in a magical sweet, salty, sour salad dressing.

Pennsylvania Dutch dandelion salad with a warm bacon and cream dressing made from eggs, vinegar, butter, and sugar. A classic spring foraging recipe.

A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Crock pot turkey stuffing, a classic sausage, mushroom, and herb dressing that cooks low in the slow cooker so your oven stays free for the bird. Moist inside, with savory poultry-seasoned flavor.

Eggplant kimchi (gaji kimchi): small slashed eggplants brined, then stuffed with a punchy soy-vinegar-garlic-ginger-scallion dressing and fermented overnight. A quick Korean-style eggplant kimchi with bright, savory flavor.

Asian vegetable salad with pineapple, snow peas, carrots, red bell peppers, and watercress in a pineapple-ginger-soy sesame dressing. A light, colorful make-ahead side for barbecues and potlucks.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

A show-stopping Italian roast turkey rubbed with rosemary and bathed in white wine, stuffed with a Lombardy-style dressing of Italian sausage, chestnuts, pine nuts, apples, and Parmesan. The holiday centerpiece that changes everything.

Fungus among us salad tosses crisp iceberg, carrots, cucumbers, tomatoes, radishes, and red onion with chilled creamed spinach as a green, gloopy 'fungus' dressing. A Halloween party gross-out salad kids love.

A stunning cold Chinese platter of shredded vegetables, wood ear fungus, egg strips, and hand-pulled chicken, layered and dressed in a mustard-ginger-sesame-Chinkiang vinegar sauce. A showpiece salad for special occasions.

Szechwan cucumber salad with wood ear mushrooms, hot chili peppers, and a tangy soy-vinegar-sesame dressing. A crunchy, spicy Chinese cold salad that comes together in 30 minutes.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.