10 Creative Ways to Prepare a 'Signature Salad Dressing,' as Suggested by Mytour Readers

To be honest, when I make a dressing, it’s usually a vinaigrette, and it’s never too difficult. Like these readers, I enjoy keeping things straightforward (and tart).

From Bowks14:

I’m a fan of Heinz Salad Vinegar, so my version is pretty basic. Heinz Salad Vinegar, light olive oil, garlic salt, and pepper... that’s all! I tend to use a lot more vinegar than anything else because I’m all about that acidity. I could drink it straight from the bottle like a maniac!

From TxVoodoo:

My version is super simple. Balsamic vinegar + olive oil + garlic. Or sometimes red wine vinegar instead of balsamic.

I prefer my dressing to enhance the salad, not cover it up.

From JamesinCalifornia:

Olive oil, lemon juice, mustard, dill, salt, and pepper.

From pizzapartymadness:

A basic homemade version is EVOO, red wine vinegar, Italian herbs, salt, and pepper. Quick and easy.

A fancier variation would be EVOO, balsamic vinegar, minced/pressed garlic, herbs de Provence, Dijon mustard, salt, and pepper.

These dressings are almost as straightforward as the ones shared on the previous slide, but they each have an extra touch—whether it’s fish sauce, shallots, tomatoes, or MSG—that makes them stand out.

From malo-ji:

A little bit of honey and a dab of mustard (any kind, from Grey Poupon to Yellow), a few dashes of fish sauce (umami, anyone!), red wine vinegar, and olive oil. Salt & pepper to taste.

Imre_R

I tend to stick with the classic white vinegar (white balsamic/apple cider/generic white), Dijon mustard, maple syrup (I switched from honey to make it vegan-friendly), and I usually add a dash of Maggi or pure MSG.

Kelsey Stevens

My “secret” salad dressing is Samin Nosrat’s tomato vinaigrette, a dressing so delicious (especially in late summer with ripe tomatoes) that I could literally drink it. Honestly, every salad dressing in Salt Fat Acid Heat is amazing.

rank19

This one never fails:

2 tablespoons finely minced shallot

1 tablespoon red wine vinegar

1 tablespoon stone-ground mustard

1 tablespoon EVOO

Salt and pepper

Whisk thoroughly!

I can’t wait to try this tangy, smoky dressing on a carrot salad.

From Mudi-B:

It’s 'Spanish'—perfect on farro or carrot salad:

Zest and juice of 1 orange (or 1/4 cup juice)

2 tablespoons Sherry vinegar

2 teaspoons ground cumin

1 teaspoon mustard

1 clove minced garlic

1 tablespoon minced shallot or onion

1 teaspoon sugar or honey (adjust to taste)

1/4 teaspoon smoked paprika

1/2-2/3 cup oil

Salt & pepper to taste

This makes about 1 cup—I’ve never written it down before, so thanks! Sometimes I add a pinch of thyme, a teaspoon of mayo for a creamier texture, or a splash of lemon for extra brightness.

I’d honestly eat this on plain iceberg lettuce.

From Harmon20:

1 1/2 cups hoisin

3 ounces red wine vinegar

2 tablespoons Dijon mustard

1 1/2 teaspoons sweet chili sauce

1/2 cup olive oil

2 tablespoons toasted sesame oil

I’m not sure what to call it other than 'sweet Asian vinaigrette.' I don’t refer to it as 'my special salad dressing' out loud, but I guess it could work on just about anything, or even straight into one’s mouth! However, I usually prepare it for a specific salad: cubed sous-vide chicken breast, a 50/50 mix of shredded iceberg and Napa cabbage (with chiffonade leaf greens and small dice of white body), finely diced celery, rounds of spring onion, thinly julienned carrots, chopped cilantro, a sprinkle of sesame seeds, and freshly cracked black pepper. The key to this salad is cutting the ingredients properly, as the way it’s prepared drastically changes the flavor.

This thoughtful commenter generously shared two unique dressings with us, both of which sound absolutely delicious.

From idiggory:

My all-purpose vinaigrette is pretty much the same as the one above. However, I like to mix in herbs depending on my mood or the salad I’m making. I usually go for Dijon mustard, but if I’m craving something with a little more kick, I’ll switch to spicy brown mustard. I also prefer cider vinegar over red, though I’m open to all kinds of vinegars in general.

My other go-to dressing is a mix between a Japanese carrot dressing and a traditional Japanese ginger dressing. I’m particularly fond of the sweetness that the carrot brings. The ingredients include ginger, carrot, soy sauce, garlic, rice vinegar, neutral oil, and sugar. Often, I swap the sugar for honey and use sesame oil in place of some of the neutral oil.

Simply toss all the solids into a food processor, gradually add the liquids, and slowly emulsify with the oil, and you're done.

This is exactly the type of 'hack' I love—using store-bought ingredients, but combining them in a way that makes something fresh and exciting.

From WinglessVictory:

Ken’s Honey Mustard and Marzetti’s Simply Dressed Lemon Vinaigrette in equal parts. I use this blend on our Amazing Salad, which is a family favorite at every gathering—roasted diced beets, roasted sweet potatoes, honey-glazed pecans, mixed greens, halved cherry tomatoes, goat cheese, and slices of avocado.

Dressing for blistered shishito peppers: Kewpie Yuzo Kosho dressing combined with Kewpie mayo in equal parts. It’s also excellent on tuna steaks and poke bowls.

Yogurt is an often-overlooked base for salad dressings. It’s both creamy and tangy—two qualities I adore.

From ahavatamid:

Maple Yogurt Dressing

4 ounces Greek yogurt

1-2 tablespoons maple syrup

3 tablespoons mild vinegar (rice or apple cider)

1 teaspoon dijon mustard

1-2 tablespoons olive oil

This dressing was originally created for a spinach, apple, walnut, and goat cheese salad, but it also works wonderfully with coleslaw. It's a perfect dip for apples too.

Claire’s Zucchini salad dressing has quickly become a favorite.

This one caught me off guard at first, but now I’m eager to try it. After all, ketchup is just a blend of delicious ingredients, already mixed together for convenience.

From TR4-250:

Start by covering the bottom of a teacup with pepper. Then add a layer of salt, followed by a layer of sugar. Pour about 1/2 inch of oil into the teacup—remember, it’s a small one. Add a generous splash of ketchup, then another 1/2 inch of water. Finish with garlic or any seasonings of your choice. Stir everything together and pour over your salad.

I absolutely love the thoughtfulness of this comment, especially the use of the Hidden Valley packet.

From TheNerdyMel:

My “secret” dressing comes from my mom. It's essentially a modified Hidden Valley Ranch dressing, perfect for potato salad (but also great on lettuce or as a dip).

The key is to grate a medium to large onion into a 16 oz container of full-fat sour cream (trust me, the difference is noticeable and totally worth the extra calories). And here’s the important part: you have to grate it by hand. It just doesn’t taste the same if you use a food processor. Maybe it’s the blood you shed when you inevitably scrape your knuckles on the grater—who knows?

For added flavor, I like to throw in some freshly chopped parsley and a healthy grind of black pepper at this stage, but my mom never did that.

Next, add about a quarter cup of wine vinegar (my mom’s version) or cider vinegar (my version). You can use whatever mild vinegar you have on hand, or even lemon juice will work fine. Just avoid balsamic or rice vinegar because they overpower the flavor. Then stir in a couple of spoonfuls of mayonnaise and a packet of Hidden Valley Ranch mix.

If I’m making a dressing for lettuce salad, I use less mayo and might increase the vinegar. For dip, I cut back on the vinegar—just a couple of teaspoons, tasting after each one—and skip the mayo entirely.

With vinaigrettes, I’ve discovered the secret lies in having a seasoning blend you really enjoy as the base. I’m a fan of Penzey’s Fox Point, which is a bit pricey due to its freeze-dried garlic and scallions, but it’s essentially a shortcut and, like any great vinaigrette base, can be adjusted to your liking. I don’t think I’ve ever made Fox Point vinaigrette the same way twice, but I also don’t think I’ve ever made it taste wildly different, except when using a very strongly flavored oil like sesame.

Here’s a fresh twist on the classic ranch dressing. We’re all here for this variation.

From Jean Reid:

Combine mayo, sour cream, cilantro, dry ranch seasoning, pickled jalapeños, the juice from those jalapeños, lime juice, salt, and sugar. Blend it all together in a food processor or blender. Adjust the amount of juice to get your desired consistency.