Here Are Three Salad Dressings You Must Try
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A fresh, crisp salad is a keystone that could make or break your working lunch or as an accompaniment to dinner. While freshness, texture and flavour are important characteristics to take stock of, while building a salad bowl, whisking up a delicious salad dressing elevates the experience manifold. We give you three lip-smacking and complex salad dressings that are super easy to make at a moment’s notice and can be used to drizzle on your healthy bowl of greens but also mixed up with your noodle bowl or even as a dip to accompany crudites.

Miso-Ginger Dressing

One of the most classic flavour combinations, the umami-ness of the miso compliments the spicy warmth of the ginger perfectly; thus, making for a strong contender as one of the most widely popular dressings of all time and perfect to use on any Asian-inspired salads.


  • 1 tablespoon white miso
  • 1 tablespoon sweetened peanut butter
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon vinegar
  • 2 tablespoons water
  • ½ teaspoon chilli flakes


  • Add the miso paste, peanut butter and water to a mixing up and whisk thoroughly.
  • Follow it up with the remaining ingredients and combine.
  • Check for seasoning and adjust, if needed.

Italian Dressing

With the added herbaceous flavours from basil and oregano, this deceptively simple Italian dressing is perfect spooned over a cold pasta salad or even on some leftover pizza, if you’re feeling adventurous.


  • 2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon apple cider vinegar
  • Salt and pepper, to taste


  • Mix all the ingredients in a small cup and adjust the consistency using a teaspoon or two of water, to make it slightly runnier.
  • Check for seasoning and adjust, if needed.

Shallot-Vinegar Dressing

Inspired by the idea of pickling onions in an acidic liquid, this seemingly mellow dressing can pack quite a punch with bright flavours which cuts through rich tortellini salads or a chopped salad loaded with meats and cheeses.


  • 2 tablespoons baby shallots
  • 2 tablespoons white wine vinegar
  • 2 teaspoon whole grain mustard paste
  • ¼ cup olive oil
  • Salt and pepper, to taste


  • Add the olive oil, mustard paste and the vinegar to a mixing cup and whisk until combined.
  • Add the chopped shallots and season adequately with salt and pepper.