Classic French Dressing

A classic French Salad Dressing aka French Vinaigrette is a recipe that everyone should know. This dressing goes with all sorts of salads, including Greek salad and chargrilled vegetable salad. Mix together 1 tablespoon of white wine vinegar, 1 teaspoon of Dijon mustard, 3 tablespoons of olive oil and 1 crushed garlic clove. Season to taste. Try this classic dressing

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Honey Mustard Dressing

All you need is honey, mustard, oil and vinegar to make a beautiful classic Honey Mustard Dressing. Total crowd pleaser! Mix 1 tablespoon of French mustard, 1 tablespoon of clear honey, 3 tablespoons of red wine vinegar, 1 crushed garlic clove, 6 tablespoons of sunflower oil and salt and pepper to taste. Try our Honey and Mustard Dressing recipe

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Chimichurri Dressing

Traditionally, this Argentinian cold sauce is used as a dressing or marinade for steak, but works brilliantly on red peppers and cold rice salads. Blitz a handful of fresh parsley, a handful of fresh coriander, 1 teaspoon of dried oregano, 1 crushed garlic clove, 2 roughly chopped shallots and 1 deseeded green chilli in a food processor, or chop very finely by hand. Add 2 tablespoons of olive oil, the juice of ½ a lemon, 2 tablespoons of white wine vinegar and some salt and pepper before pulsing again to make the sauce. Try this Chimichurri Dressing recipe

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Sweet and Sour Dressing

This is the perfect sweet and sour dressing and is so simple to make! This dressing can be used on any salad or with barbequed chicken or king prawns. Mix together 2 tablespoons of clear honey, 2 tablespoons of balsamic vinegar, 2 tablespoons of soy sauce, ½ teaspoon of cayenne pepper and the juice of ½ lime. Try this sweet and sour recipe

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Dill & Mint Dressing

This herby dressing consists of Greek yoghurt mixed with finely chopped fresh mint, dill, ground black pepper, salt, and olive oil. Combine the ingredients and use over green leaves, cucumber slices or potato salad. Try this dill and mint dressing recipe

This dressing also goes really well with grilled or barbequed salmon. Try this Dill & Mint Marinated Salmon recipe

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Generally, vinaigrettes can be kept refrigerated for up to 2 weeks. Dairy-based dressings, like milk, and dressings made with fresh ingredients, like chopped onion, fresh herbs and tomato sauce, will keep up to 1 week.