Best Red Salad Dressing Recipes

CHINESE CHICKEN SALAD WITH RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.

BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING

Steps:

• Preheat oven to 350 degrees F.
• Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
• Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
• Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

RED SALAD DRESSING

Steps:

• Whisk together the ketchup, oil, sugar, vinegar, onion, garlic, and Italian seasoning. Refrigerate until chilled, about 30 minutes.

RED LEAF LETTUCE, WATERCRESS, AND CUCUMBER SALAD WITH BUTTERMILK DRESSING

Steps:

• Make dressing:
• Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
• Make salad:
• Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.
• Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion.

CHICKEN, WALNUT, AND RED GRAPE SALAD WITH CURRY DRESSING

Steps:

• Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
• Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster.

RED POTATO SALAD WITH DIJON DRESSING

Steps:

• Dice the red potatoes into 1/2-inch cubes and place in a pot of cold water. Bring the potatoes to a simmer over high heat and cook until tender, about 10 minutes. Once the potatoes are tender, when pierced with a knife, drain and transfer to a large bowl.
• To the bowl with the potatoes add the honey, mustards, oil and vinegar. Add the scallions, celery and dill, then toss everything with the honey mustard dressing. Season with salt and pepper and serve.

CHICKEN, WALNUT AND RED GRAPE SALAD WITH CURRY DRESSING

Steps:

• Stir curry powder in a small skillet over medium heat until fragrant, about 30 seconds. Transfer to a medium bowl. Add mayonnaise, yogurt, chutney, ginger and orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and walnuts. Season salad to taste with salt and pepper.
• Place one lettuce leaf on each of 4 plates. Top each lettuce leaf with salad. Garnish each plate with grape clusters.

GARLIC & RED WINE VINEGAR SALAD DRESSING

Steps:

• Place all ingredients in jar you can shake.
• Seal with lid.
• Shake well.
• Pour over choice of greens.
• Enjoy!
• Blends flavors if left at room temp over night.

RED CABBAGE-ASPARAGUS SALAD WITH TAHINI DRESSING

Steps:

• Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
• In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
• Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

PASTA AND BLACK BEAN SALAD WITH ROASTED RED PEPPER DRESSING

Steps:

• Combine roasted red peppers, olive oil, vinegar, lemon juice, and all herbs in the blender or food processor and process until well blended into a smooth dressing.
• Add salt and pepper to taste.
• Toss sauce with pasta and black beans.
• Refrigerate until ready to serve.

ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING

Steps:

• For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
• In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
• For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
• For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

CHICKEN PASTA SALAD WITH ROASTED RED PEPPER DRESSING

Steps:

• Cook pasta as directed on package, adding broccoli for last 3 minutes of cooking. Rinse with cold water; drain.
• In small bowl, mix Alfredo sauce, bell peppers and salt. In large bowl, mix pasta, broccoli, chicken and corn. Add pepper mixture to pasta mixture; toss until coated. Serve immediately, or refrigerate until serving.

BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING

Steps:

• In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
• In a medium bowl, mix the beans, corn, red pepper and red onion.
• Pour the dressing over the salad and mix well.
• Chill if desired.
• Just before serving, top with cilantro and green onion.

ESCAROLE, SPINACH, AND RED ONION SALAD WITH ANCHOVY GARLIC DRESSING

Steps:

• Make the dressing:
• In a blender blend together the garlic paste, the anchovy, the vinegar, the lemon juice, the mustard, and salt and pepper to taste. With the motor running add the oil in a stream and blend the dressing well.
• In a large bowl combine the escarole, the spinach, the onion, and the dressing and toss the salad until it is combined well.

GREEN BEAN AND RED ONION SALAD WITH RADISH DRESSING

Steps:

• Place 5 radishes in processor. Add oil, vinegar, mustard and garlic; process until thick dressing forms. Season with salt and pepper. Transfer to small bowl. Can be made 1 day ahead. Cover; chill. Bring just to room temperature before using.)
• Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain beans and rinse under cold water. Drain. Pat dry with paper towels. Wrap in kitchen towels and place in plastic bag. Chill until cold, at least 1 hour and up to 1 day.
• Place beans, mixed greens and onion in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Garnish with sliced radishes, if desired.

RED-LEAF LETTUCE AND WATERCRESS SALAD WITH BUTTERMILK DRESSING

Steps:

• In a small bowl whisk together buttermilk, mayonnaise, garlic paste, mustard, tarragon, and salt and pepper to taste until smooth. In a large bowl toss lettuce, watercress, and onion with dressing.

RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING

Steps:

• Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
• Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
• Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.

GRILLED PORTOBELLO AND RED BELL PEPPER SALAD WITH ROSEMARY DRESSING

Steps:

• Prepare barbecue (medium heat). Brush both sides of portobello mushrooms with 1/3 cup olive oil. Place whole mushrooms and whole red bell peppers on grill rack. Grill until mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers. Transfer mushrooms to plate. Enclose bell peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Cut mushrooms into 1/2-inch-wide strips. Season mushrooms and peppers to taste with salt and pepper.
• Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor. With machine running, gradually add remaining 1/3 cup olive oil and process until well blended. Season dressing to taste with salt and pepper.
• Arrange mixed baby greens on large platter. Top with portobello mushroom strips, then red bell pepper strips. Drizzle dressing over and serve.

BOBBY FLAY'S CHINESE CHICKEN SALAD W/ RED CHILE PEANUT DRESSING

Steps:

• Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl.
• Season with salt and pepper, to taste.
• Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl.
• Add the dressing and toss to combine.
• Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint.
• Drizzle with chili oil, if desired.
• Garnish with grilled lime halves.

RED BELL PEPPER, SPINACH, AND GOAT CHEESE SALAD WITH OREGANO DRESSING

Steps:

• Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.