Salad dressing is an important component of any salad. It provides flavor and moisture to the vegetables, fruits, grains and other ingredients in the salad. There are two main types of salad dressing – creamy dressings and vinaigrettes.
Creamy Salad Dressings
Creamy salad dressings are emulsified dressings made with dairy ingredients like milk, cream, yogurt, sour cream or cheese. They have a thick, creamy texture that coats salad ingredients nicely. Some common creamy dressings include ranch, blue cheese, Thousand Island, creamy Caesar and green goddess.
Creamy dressings get their texture from the inclusion of an emulsifier like egg yolks or mustard which helps bind together the oil and aqueous ingredients. This prevents separation and allows the dressing to remain thick and creamy.
In addition to dairy products, creamy dressings often contain other ingredients like mayonnaise, sour cream, crumbled cheese, herbs, spices and seasonings. These extra ingredients provide flavor and alter the texture.
Here are some examples of popular creamy salad dressings:
- Ranch – Made with buttermilk, mayonnaise, sour cream, garlic, onion, herbs like dill, parsley, chives. Often mixed with crumbled bacon, cheese, tomatoes or other chopped veggies.
- Blue cheese – Contains crumbled blue cheese, yogurt, sour cream, mayonnaise, milk, vinegar, garlic, onion, herbs.
- Thousand Island – Made with mayonnaise, ketchup, relish, hard boiled eggs, cream, vinegar, onion, garlic, herbs, spices.
- Caesar – Contains olive oil, lemon juice, egg yolks, Parmesan cheese, anchovies, garlic, Worcestershire sauce, Dijon mustard, herbs.
- Green goddess – Made with mayonnaise, yogurt, sour cream, parsley, tarragon, chives, garlic, anchovies, lemon juice.
Creamy dressings pair well with sturdy salad greens like romaine, iceberg or kale that can stand up to thick texture. They also cling nicely to proteins like chicken, tuna or eggs in composed salads.
Benefits of Creamy Dressings
There are a few key benefits that creamy salad dressings provide:
- Thick texture coats ingredients evenly.
- Creaminess adds moisture and fat which helps carry flavors.
- Emulsified texture is clingy and helps ingredients adhere.
- Can incorporate many flavors like cheese, herbs, garlic.
- Provides a rich, indulgent mouthfeel.
Drawbacks of Creamy Dressings
Some potential downsides of creamy dressings include:
- Higher in calories and fat than vinaigrettes.
- Can make salad ingredients soggy if overdressed.
- Thick texture doesn’t penetrate delicate greens like mesclun well.
- Strong flavors like blue cheese or ranch can overpower more delicate ingredients.
Vinaigrettes
Vinaigrettes are the other main type of salad dressing. They have a thinner, more translucent appearance than creamy dressings. The classic vinaigrette is made by whisking together three parts oil and one part vinegar, along with seasonings.
While vinaigrettes do contain some emulsifiers like mustard or shallots, they are not as fully emulsified as creamy dressings. This results in a lighter mouthfeel and the tendency for separation of the oil and vinegar over time.
Vinaigrettes often include:
- Oil – olive, canola, walnut, avocado, peanut, sesame
- Vinegar or citrus – balsamic, red wine vinegar, rice vinegar, lemon juice, lime juice
- Emulsifier – mustard, shallot, honey
- Herbs, garlic, spices, salt, pepper
Some popular vinaigrette flavors are:
- Balsamic vinaigrette
- Red wine vinaigrette
- Raspberry vinaigrette
- Lemon vinaigrette
- Sesame ginger vinaigrette
Vinaigrettes work nicely on delicate salad greens like spinach, arugula, mixed greens or watercress. The lighter dressing won’t overpower the greens.
Benefits of Vinaigrettes
Vinaigrettes have some advantages including:
- Lighter, more translucent texture.
- Oil and vinegar deliver flavor.
- Acidity from vinegar brightens up greens.
- Doesn’t coat ingredients heavily so flavors shine through.
- Low in fat and calories compared to creamy dressings.
Drawbacks of Vinaigrettes
Some potential cons of vinaigrettes:
- Thin texture can slide off delicate greens.
- Ingredients separate quickly, requires shaking or whisking before use.
- Doesn’t cling as well to composed salad ingredients.
- Acidity can overpower more delicate flavors.
Comparing Nutrition
There are some notable differences in nutrition between creamy and vinaigrette dressings:
| Nutrient | Creamy Dressing (2 Tbsp) | Vinaigrette Dressing (2 Tbsp) |
|---|---|---|
| Calories | 60-150 calories | 60-120 calories |
| Total Fat | 5-15g | 4-12g |
| Saturated Fat | 1-3g | 1-2g |
| Sodium | 150-400mg | 120-300mg |
| Carbs | 1-5g | 1-3g |
As you can see creamy dressings tend to be higher in calories, fat and sodium since they contain more dairy products and often have added cheese, eggs or bacon. Vinaigrettes made with healthy oils like olive oil tend to be lower in saturated fat.
Low-Fat Creamy Dressing Options
To lighten up creamy dressings, you can find commercially made low-fat varieties that substitute ingredients like non-fat Greek yogurt for higher fat sour cream and mayonnaise. It’s also easy to make your own lighter creamy dressings at home.
Some tips for lower calorie creamy dressings:
- Use plain non-fat Greek yogurt as a base.
- Substitute avocado or silken tofu for some of the sour cream or mayonnaise.
- Use lighter ingredients like buttermilk, low-fat milk or cottage cheese.
- Boost flavor with lemon juice, garlic, herbs and spices instead of cheese.
- Emulsify the dressing with mustard instead of egg yolks.
- Go easy on oils – a small amount adds creaminess.
How to Make Your Own Salad Dressings
It’s easy to make your own delicious salad dressings at home with just a few simple ingredients.
Homemade Creamy Dressings
Try these easy homemade creamy dressing recipes:
Greek Yogurt Ranch
- 1 cup Greek yogurt
- 2 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 1 garlic clove, minced
- 1 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh chives
- Salt and pepper to taste
Whisk together all ingredients in a bowl until smooth and creamy. Keeps refrigerated for up to 1 week.
Green Goddess
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup loosely packed parsley
- 2 Tbsp chopped chives
- 1 garlic clove, roughly chopped
- 1 anchovy fillet
- 1 Tbsp lemon juice
- 1 tsp white wine vinegar
- Salt and pepper to taste
Blend all ingredients in a food processor or blender until smooth and creamy. Store refrigerated up to 5 days.
Homemade Vinaigrettes
Whip up fresh vinaigrettes easily with recipes like:
Balsamic Vinaigrette
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 small shallot, finely minced
- 1 garlic clove, pressed or minced
- 2 tsp maple syrup or honey
- 1/4 tsp salt
- Freshly ground black pepper to taste
Add all ingredients to a jar with a tight fitting lid and shake vigorously until emulsified. Shake before drizzling over salads. Keeps refrigerated for up to 2 weeks.
Lemon Vinaigrette
- 1/2 cup extra virgin olive oil
- 3 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small shallot, finely minced
- 1 Tbsp chopped fresh parsley
- 1/2 tsp salt
- Freshly ground black pepper to taste
Whisk together all ingredients until blended. Store refrigerated in jar up to 1 week. Shake before use.
Choosing the Right Dressing for Your Salad
With all the dressing options out there, it can be tricky to choose the right one for your salad. Here are some tips:
- Consider the greens – Sturdy greens like romaine and kale can handle creamy dressings. Go for a lighter vinaigrette with delicate mesclun or baby spinach.
- Think about add-ins – Creamy dressings cling nicely to chunky salad ingredients like chicken, fruit, cheese or veggies. Vinaigrettes coat these ingredients without overpowering them.
- Factor in flavor – Mild greens and ingredients would be overpowered by a bold dressing like blue cheese. Vibrant greens can handle assertive vinaigrettes.
- Watch the balance – Heavy creamy dressings should be used sparingly so they don’t drown out other flavors. Lighter vinaigrettes can be used more liberally.
- Consider the meal – Rich, fatty dressings are nice alongside lean proteins. A lighter vinaigrette works better with heavier main courses.
Experiment mixing and matching salad ingredients with different dressings to find out what combinations you enjoy the most.
Storing and Using Leftover Dressings
It’s common to have leftover salad dressing after dressing a salad. Here are some tips for storing and repurposing what’s left over:
- Transfer to an airtight container and refrigerate up to 1 week for vinaigrettes, 5 days for creamy dressings.
- Seal tightly and shake vinaigrettes before using to re-emulsify.
- Use extra dressing as a marinade or dipping sauce for grilled meats, chicken or veggies.
- Whisk a spoonful of leftover vinaigrette into grains or pasta salads.
- Use extra creamy dressing as a veggie dip, sandwich spread or burger topping.
- Drizzle leftover balsamic vinaigrette over pizza, flatbreads or bruschetta.
- Toss wilting produce with leftover dressing to perk it up.
Avoid saving small amounts of leftover dressing after it’s been exposed to salad ingredients. Only save dressing that hasn’t directly touched other foods.
Conclusion
When it comes to salad dressings, the two main options are creamy dressings and vinaigrettes. Creamy dressings have a rich, thick texture from ingredients like dairy, eggs and cheese. Vinaigrettes are lighter, made by blending oil and vinegar. Each dressing has its benefits and proper uses.
Creamy dressings coat salad ingredients evenly and add moisture, while vinaigrettes deliver brightness from acidity. Consider the flavor, greens, add-ins and meal when deciding between creamy and vinaigrette. Follow recipes to easily make fresh, homemade dressings.
Both dressing styles can be used creatively in marinades, sauces and for repurposing leftovers. Having both creamy and vinaigrette dressings on hand provides flavor and variety to maximize salad enjoyment.