683 dressing recipes

Cranberry-orange gelatin salad mold with red wine, fresh orange puree, and cranberry sauce. A jewel-toned retro side dish for holiday tables.

Old-fashioned banana salad with a tangy cooked vinegar and egg dressing, topped with crunchy ground peanuts. A Southern potluck favorite that serves a crowd and keeps beautifully in the fridge.

This colorful, no-bake casserole combines al dente elbow macaroni with tender chicken (or tofu), a medley of crunchy vegetables, and nutty sunflower seeds, all coated in a creamy mayonnaise dressing. It’s a versatile, make-ahead dish ideal for picnics, potlucks, or a quick family meal, bursting with fresh flavors and textures.

Colorful wagon wheel pasta salad tossed with sautéed red and green peppers, fresh dill, and a zesty Dijon red wine vinaigrette. A crowd-pleasing potluck side that serves 8.

Cold chewy noodles with shredded chicken and silky egg strips in spicy Sichuan dressing. This make-ahead Chinese salad is perfect for hot summer nights, ready in an hour.

Barbecued chicken in a fiery citrus marinade of orange juice, scotch bonnet, garlic, and cilantro, grilled until crisp and served with lime-dressed chargrilled spring onions. Pile it into a wrap.

Marshmallow fruit salad with cherries, mandarin oranges, pineapple, bananas, and whipped cream in a cooked custard dressing. Overnight soak for deep flavor.

Romaine salad with avocado, sliced radishes, and fresh oranges under a creamy lime-marmalade dressing. A bright, crunchy winter citrus salad with Mexican roots.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Curried corn salad with red bell pepper, cucumber, scallions, and spinach in a tangy curry-mustard vinaigrette. A no-cook, low-fat side dish ready in ten minutes.

Crunchy, zesty Texas caviar loaded with black beans, pinto beans, corn, bell peppers, jalapeno, and cilantro in a tangy rice vinegar dressing. The ultimate game day dip for a crowd.

Crunchy low-fat coleslaw with shredded green apples, red and green cabbage, and a tangy honey-mustard yogurt dressing. No mayo needed for this crisp, make-ahead slaw.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Marinated tomatoes with basil and balsamic vinegar layer sliced ripe tomatoes and soaked red onion with a garlicky dressing and fresh basil. A bright vegetarian side built for summer tomato season.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Cucumber and sesame seed salad with a warm turmeric-vinegar dressing, toasted sesame seeds, and golden garlic. A Southeast Asian-inspired side served warm or cold.