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Dressing recipes - 18 recipes

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Top rated Dressing recipes

By

“This salad is a gorgeous starter for late summer, and the horseradish gives it a perfect kick against the so...

  • 1 pack (approx. 125g) asparagus tips
  • 135g watercress and salad leaves
  • 100g smoked salmon
  • 2 cooked beetroot dipped in vinegar (not pickled)
  • cut into eighths
  • For the dressing:
  • 3 tbsp horseradish cream
  • 2 tbsp Rachel’s Organic Natural Yogurt
  • 1 tsp white wine vinegar
  • Black pepper to season
  • 1 lemon
  • juiced
3.5/5 (142 Votes)

By

Pack your Mason Jar with this super-salad to bring to work, school or university!

  • 1 cubed sweet potato
  • 1 tbsp olive oil
  • 1/4 C quinoa
  • 1/2 C black beans (or kidney beans)
  • 1/4 diced red pepper
  • 2 C green vegetables (of your choice)
  • 1 tbsp dried cranberries (sultanas work well too!)
  • 1 tbsp flax seeds
  • For the dressing
  • 1/4 mango
  • 1 tbsp balsamic vinegar
  • 1 1/2 water
4.5/5 (40 Votes)

By

Roasting broccoli is a revelation – it intensifies the sweetness and gives it a little more earthiness

  • 1 head of broccoli
  • A little olive oil to drizzle
  • Sea Salt
  • 1 Tbsp flaked almonds
  • Dressing
  • 1 clove of garlic crushed
  • 3 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 Tbsp vinegar (sherry for authenticity but cider
  • wine vinegars will be fine as well)
  • Good pinch of salt
3.3/5 (121 Votes)

By

Put the potatoes in a small pan of boiling salted water and boil for 10-12 minutes, or until tender, then drain

  • 4 fillets lemon sole
  • 2tbsp plain flour
  • seasoned
  • 1tbsp groundnut oil
  • 50g (2oz) butter
  • 2tbsp nonpareilles (small) capers
  • rinsed
  • 2tbsp flat-leaf parsley
  • chopped
  • squeeze lemon juice
  • For the potatoes
  • 250g (8oz) new potatoes
  • halved if large
  • 15g (½oz) butter
  • 50g (2oz) watercress
  • stalks removed
  • lemon wedges
  • to serve
3.4/5 (116 Votes)

By

Start by preparing the beans

  • For the salad:
  • ½ orange
  • ½ grapefruit
  • 1 small handful of fresh beans fully peeled (if you cannot use fresh beans
  • you can use frozen ones)
  • 20 small mint leaves
  • 50 g fennel heart
  • 1 small handful of baby salad leaves (ex: beetroot leaves)
  • 1 tbsp chopped hazelnuts
  • ½ teaspoon of sugar
  • For the sauce:
  • 2 tablespoons olive oil
  • 2 teaspoons cider vinegar
  • 1 tablespoon liquid honey
  • ½ teaspoon grated ginger
  • salt
4.2/5 (67 Votes)

By

Catering Size

  • 400g Grainy Mustard
  • 400ml Maple Syrup
  • 200ml Apple Vinegar
  • 600ml Olive Oil
  • 400ml Corn Oil
  • Salt and Pepper
3.4/5 (136 Votes)

By

Catering Size

  • 200g Honey
  • 200g French Mustard
  • 500ml Balsamic Vinegar
  • 5 lt Olive Oil
  • 500ml Water
  • 100g Salt
  • 50g Pepper
3.4/5 (137 Votes)

Mix altogether

  • 50g natural organic yogurt or soya yogurt
  • 4g (1 teaspoon) fresh dill - finely chopped
  • 10g (1 teaspoon) horseradish
  • 2 tablespoons fresh lemon juice
4.1/5 (75 Votes)

By

Roughly chop the strawberries, and mix with the vinegar and sugar in a microwavable jug

  • 1 1/2 cup strawberries
  • ¼ cup balsamic vinegar
  • 1 tablespoon sugar
4.1/5 (58 Votes)

By

Shake ingredients well together

  • 1tsp salt
  • 1tsp mustard
  • 1tsp black pepper
  • garlic
  • crushed
  • 1tbsp white wine vinegar
  • 5-6tbsp olive oil
3/5 (136 Votes)

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