There’s just something about homemade salad dressing. They’re a great way to make eating greens more interesting, and they simply taste better! Here are 4 salad dressings we turn to again and again.

Caesar Dressing
The dressing is salty-tangy-cheesy goodness. We teach this dressing often in our Teaching Kitchen, and it’s always an “oh wow” moment. That moment when you realize that Caesar dressing is a blender button push away. White Balsamic Vinegar and Roasted Garlic Extra Virgin Olive Oil blend in with parm, lemon and anchovy for a truly classic flavor. Fantastic on romaine, and we just love it on kale!

Julia Child’s Red Wine Vinaigrette
This vinaigrette is a take on Julia Child’s classic vinaigrette with its very low acid to oil ratio. Julia did not employ the ratio of 3 parts oil to 1 part acid in her vinaigrette. She preferred to leave the acidity low and the decision to add more acid to the cook. We use Red Wine Vinegar in combination with Arbequina Extra Virgin Olive Oil. A few chops of some aromatics, and you’re on your way. Julia loved this oil-rich vinaigrette. If you want more acid, just remember her words: “You can always add more acid, but you can’t take it away!”

Peach Basil Vinaigrette
Sad desk lunch? Nope. Not possible with this gorgeous vinaigrette. We pair up Peach White Balsamic with Basil Extra Virgin Olive Oil for a delicious dressing that’s perfect for this handy salad in a jar. Load up a jar with veggies, grains, nuts and cheese. Shake up this quick vinaigrette in your Salad Dressing Bottle, and it’s lunchtime!

Creamy Cilantro Sauce
This cool, creamy condiment is a must for serving alongside our Peruvian Spatchcock Chicken. Serve with the chicken as a dipping sauce. It’s also a delicious dressing for a southwest salad with black beans and corn. It’s a staple for summertime bbq to serve with grilled fish and shrimp. Make sure you have a jar in your fridge for taco night!