Dress Up Your Salads: Classic Dressings for Summer Fare

Salads can be more enticing to both adults and kids when jazzed up with flavorful dressings. For some years, I relied on store-bought, natural dressings, which are tasty as well as convenient. Recently, though, I’ve returned to making my own. They literally take minutes to make, and their flavors surpass those of store-bought versions. Not to mention that homemade dressings are more economical. Since most of the ingredients are pantry standards, the makings of a great dressing are nearly always at hand. Best yet, being a vegan no longer means having to avoid dairy or mayonnaise-based dressings like ranch and Thousand Island. With soy versions of mayonnaise and yogurt, you can create the delicious dressings you’ve always loved.

Refrigerate any unused portions of dressings, and in the case of oil-based dressings, bring to room temperature before using again.

Basic Vinaigrette

Makes: about 1 cup

Here’s a basic, all-purpose dressing for salads, slaws, and marinating. Increase the proportion of vinegar if your prefer a more pungent taste.

• 1/2 cup extra-virgin olive oil
• 1/4 to /1/3 cup balsamic or apple cider vinegar, to taste
• 1 tablespoon Dijon-style mustard
• 1 tablespoon maple syrup or brown rice syrup
• 1 teaspoon Italian or all-purpose seasoning

Combine all ingredients in a tightly lidded bottle and shake thoroughly. Shake well before each use.

Good with: Green salads; grain and/or bean salads; pasta salads; lentil salads; corn salads. Use for marinating vegetables before roasting or grilling; or for marinating tofu that has been very well drained, blotted and diced to use as a feta cheese substitute.

Garlicky Grainy Mustard Vinaigrette

Makes: about 1 cup

When you want a vinaigrette that’s more assertive than the basic recipe, above, turn to this one.

• 1/2 cup extra-virgin olive oil
• Juice of 1/2 lemon
• 1/4 cup balsamic vinegar
• 2 to 3 tablespoons grainy mustard, to taste
• 1 clove garlic, crushed, optional
• 1/2 teaspoon dried dill
• 1/4 teaspoon each: Dried oregano, dill, and basil
• Freshly ground black pepper to taste

Combine all the ingredients in a tightly lidded cruet or bottle and shake well. Shake well before each use.

Good with: Any of the same ideas as with the Basic Vinaigrette, above.

Ranch Dressing

Makes: about 1 cup

Ranch dressing is not always easy to buy ready-made in a dairy-free version, so this versatile recipe comes to the rescue.

• 1/2 cup soy yogurt
• 1/4 cup soy mayonnaise
• Juice of 1/2 lemon or 1 1/2 tablespoons white wine vinegar, or more to taste
• 1 teaspoon salt-free all-purpose seasoning
• 1/2 teaspoon dried dill

Combine all ingredients in a small bowl with 1/4 cup water and whisk together until smooth. Transfer to a tightly lidded cruet or bottle. Shake or stir well before each use.

Variation: Eliminate the water and use as a dip for raw vegetables.

Good with: Green salads, slaws, pasta salads, and potato salads.

Thousand Island Dressing

Makes: about 1 cup

This is the first dressing that enticed my sons to try salad when they were young. It’s a good bet for young children, though it’s a pleaser for any age. It also makes a good dressing for veggie burgers and other sandwiches.

• 1/2 cup soy mayonnaise
• 1/4 cup plain soy yogurt
• 1/4 cup natural ketchup
• 1 tablespoon organic sweet pickle relish, or more to taste

Combine all ingredients in a small bowl and whisk together until smooth. Transfer to a small lidded container. Spoon onto salads.

Good with: Green salads; also great as a spread for veggie burgers, soy deli heroes, and other sandwiches.

French Dressing

Makes: about 1 cup

This is one of my personal favorites for green salads—I hope you’ll agree that this is better than the store-bought variety.

• 1/4 cup good quality tomato ketchup
• 1/2 cup soy mayonnaise
• 3 tablespoons light olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon maple syrup or agave nectar
• 1/2 teaspoon paprika, or more to taste
• 1 clove garlic, crushed, optional

Combine all the ingredients in a small mixing bowl and whisk together until smoothly blended. Transfer to a tightly lidded cruet or bottle. Shake well before each use.

Good with: Green salads; salads using slightly bitter greens; taco salad.

Asian Sesame Salad Dressing

Makes: about 1 cup

Savory and tangy, this is the perfect dressing for salads served with Asian-style meals.

• 1/3 cup light olive oil
• 2 tablespoons dark sesame oil
• 1/3 cup rice vinegar or white wine vinegar
• 1 tablespoon maple syrup
• 1 tablespoon natural reduced-sodium soy sauce
• 1/2 teaspoon grated fresh ginger or pinch of ground ginger
• 1 tablespoon sesame seeds

Combine all ingredients in a tightly lidded cruet or bottle. Shake well before each use.

Good with: Asian-style coleslaw (try using napa cabbage); broccoli slaw or other grated vegetable salads (such as with root vegetables or carrots); cold noodle salads; green salads using crunchy roots and nuts. Try this on a green salad with mixed baby greens, grated carrot and daikon radish or white turnip, sprouts, and sliced almonds. Any of these salad ideas make great accompaniments with stir-fries.

Green Goddess

Makes: about 1 cup This strong herbal dressing not only has a luscious taste, but makes good use of nutrient-rich parsley.

• 1 cup firmly packed fresh parsley
• 1/2 cup light olive oil
• 1/2 cup peeled, seeded, and chopped cucumber
• Juice of 1/2 to 1 lemon, to taste
• 1 scallion, thinly sliced
• 1 tablespoon fresh dill and/or several basil leaves
• 1/2 teaspoon salt
• Freshly ground pepper

Place all ingredients in the container of a food processor. Process until herbs are very finely minced. Transfer to a tightly lidded cruet or bottle and shake well before each use.

Variation: Substitute or add other fresh summer herbs of your choice.

Good with: Tomato salads; grain and/or bean salads, especially barley, rice, and white beans; pasta salads; lentil salads; cold noodle salads; also makes an unusual dressing for potato salads.