Recipe: Two-Minute Creamy Salad Dressing
Sometimes a basic vinaigrette just won’t do. Sometimes we need a velvety, creamy dressing drizzled on our greens. And yet ranch dressing can sometimes feel a little … salad-bar-at-the-steakhouse? Occasionally, yes, I love it. But this dressing, well, this has a little more ooh-la-la in its favor. And it’s so, so easy.
2-Minute Creamy Salad Dressing: Watch the Video
The key to this dressing is a generous dollop of mayonnaise, which gives it body and creaminess. But unlike ranch dressing, which usually calls for buttermilk and a host of herbs and spices, I keep this dressing simple — just add a little Dijon mustard and a nice, tangy Champagne vinegar.
It’s complex and lovely, perfect for dressing a simple plate of greens, like our favorite side salad, or for using as a dip for a party platter of veggies.
Two-Minute Creamy Salad Dressing
Makesenough for 2 side salads
- 1 teaspoon
Dijon or grainy mustard
- 1 1/2 tablespoons
mayonnaise or whole-milk plain yogurt
Freshly ground black pepper
- 1 tablespoon
Champagne or white wine vinegar
Whisk the mustard, mayonnaise or yogurt, salt, sugar, and pepper together in a small bowl until combined. Add the vinegar and whisk until smooth. Toss with salad greens and serve.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
This recipe was originally published April 2010.