A great dressing for your salads and vegetables will take them from everyday to fabulous. None of these recipes are difficult or take ages to prepare, and they all contain just a few ingredients, mostly from the store cupboard. The skill lies in getting the quantities and balance right, and using the best dressing for each salad or vegetable. Whatever the season, here are our dressing recipes to inspire.

A crunchy salad dressed with oil and vinegar is so quick to prepare. You need one part vinegar to three parts oil. The vinegar is up to you, but balsamic can overpower delicate salad leaves, so try mellow red wine, white wine or cider vinegars. Choose a fruity olive oil or mix it with a little walnut or hazelnut oil for added flavour. Most importantly, you need a sprinkling of sea salt over the leaves, which works to balance the taste, rather than making it salty. 

For those who prefer a slightly sweeter dressing, honey and mustard may be for you. It's especially good on blanched green beans or broccoli, or drizzled over a roasted vegetable salad. You can substitute maple syrup for the honey to add a smoky flavour. Our recipe uses it as a dressing for asparagus, kale and quinoa, with little jewels of pomegranate seeds to finish.

Get the recipe for asparagus, kale and quinoa salad here

French vinaigrette is so versatile – where would a classic salade Niçoise be without it? It keeps for several weeks in the fridge so make a large quantity and store in a jar. Whisk together 3tbsp red wine vinegar, 2tsp Dijon mustard, 2tsp salt and a grinding of black pepper. Slowly whisk in 150ml (5fl oz) walnut oil and 500ml (17fl oz) olive oil. Try it in our recipe for a real taste of sunshine.

Get the recipe for salade Niçoise here

Where would a lobster roll be without thousand island dressing? The sweet and spicy sauce is easy to make at home and way better than anything from a jar. It's also great with crunchy lettuce, such as iceberg or cos. To 300ml (10fl oz) mayo, add 2tbsp ketchup, 1 finely diced red pepper, a finely diced small onion, 1tbsp lemon juice, 1tsp cayenne, finely chopped chives, 1tsp Worcestershire sauce and a finely chopped dill pickle. It tastes even better the day after you've made it. 

Crunchy peanut butter, coconut milk, lime, chilli, ginger and soy combine to make a fabulous dressing for Indonesian gado gado, a warm salad of potatoes (or tofu), green beans and beansprouts. It's a versatile sauce, perfect for any noodle, grilled chicken or prawn salad. 

Get the recipe for gado gado here

Whizzed up pistachio nuts with garlic, wine vinegar, extra virgin olive oil with a pinch of sugar makes a creamy dressing for griddled courgettes. In fact, use it with any roasted vegetables to make a salad with a difference. It takes just a few minutes to make. The dish is served with a lightly spiced chickpea salsa for a perfect veggie main course salad.

Get the recipe for griddled courgettes with chickpea salsa here

If you're searching for a salad with a difference, this one is for you. A simple combination of lettuce and eggs, it's the dressing which adds the wow factor. Crunchy peanut butter is mixed with fresh lime, Thai fish sauce, a little oil and stock. This would work really well over a plate of crunchy raw vegetables including carrot, cucumber and beansprouts too.

Get the recipe for egg and lettuce salad here

Looking for a low-fat, creamy dressing which really packs a punch? Spices are gently toasted in a little oil, then mixed with thick low-fat yogurt, chilli, ginger and garlic. Pomegranate seeds, toasted pistachio nuts and coriander add colour, texture and flavour. The dressing is served over roasted baby aubergines, but it would be a winner over any roasted vegetables.

Get the recipe for baby aubergine salad with spiced yogurt dressing here

Fiery horseradish mixed with crème fraîche, lemon, cider vinegar, honey and a little oil really takes a potato salad to the next level. There's radish, asparagus and sugar snap peas too, in this easy but tasty salad. You could add any crunchy green vegetables you like, according to whatever's in season.

Get the recipe for asparagus, new potato and radish salad here

Crunchy carrot, cabbage, onion and cucumber are served over marinated, griddled prawns with an easy dressing. It's simply Thai red curry paste, coconut milk, creamy peanut butter and vinegar, which are heated together, then cooled. Crunchy peanuts and fresh coriander add texture and fragrance. 

Get the recipe for griddled prawn salad with peanut dressing here

Sumac is a red powder, made from the dried and ground berries of a wild flower. It adds an astringency or tartness to dishes. Combined with olive oil, crushed garlic and lemon juice, it makes the perfect dressing for fattoush, a crunchy salad which contains chunks or strips of stale bread which marinate in the dressing. You can omit the bresaola in the recipe, and serve with grilled chicken or tuna instead.

Get the recipe for fattoush here

Lentils make a salad more filling and hearty. In this dish, strips of courgette are mixed with lentils, avocado and lots of fresh mint leaves, then dressed with extra virgin olive oil and fresh lime juice. You could add the lime zest too, to make it even punchier. It's a simple yet tasty salad, which you can make even easier by using a can of drained and rinsed lentils.

Get the recipe for lentil, courgette and mint salad here

A punchy anchovy dressing adds a wonderful savoury flavour to a salad. It works really well on a broccoli and lentil salad, but try it on crunchy leaves such as cos with some halved, hard-boiled eggs. Or you could use it on a Caesar-style salad too. Mash two anchovies to a paste, then whisk in 1tbsp red wine vinegar, 3tbsp extra virgin olive oil and a crushed garlic clove. You won't need to add any salt, but some freshly ground black pepper completes the recipe.

A sharp dressing made with fresh orange juice, mustard and oil works well in salads with tuna or smoked mackerel. The acidity of the orange and the sharpness of the mustard cuts through the richness of the fish. It makes a great dressing for a potato salad too. This recipe for smoked mackerel, beetroot and orange salad with peppery watercress and fragrant fresh basil is worth a try for a healthy dinner.

Get the recipe for smoked mackerel, orange and beetroot salad here

This could become your go-to dressing for any leaves, vegetables, noodles, fish and chicken. Whisk together 2tbsp each of soy sauce and sesame oil, 2tbsp sunflower oil, the juice of a lime, a good pinch of chilli flakes and 1tsp honey. Scatter toasted sesame seeds over your salad to serve.

Tahini, a condiment made from toasted, ground sesame seeds, gives hummus that lovely, nutty taste, but it also makes a very good salad dressing. Thin it down with a little water, mix with olive oil, lemon, garlic and plenty of seasoning. In this recipe, it's served with wild rice, carrots, broccoli and avocado. Top tip – if your avocados are a little under-ripe, griddling them makes all the difference.

Get the recipe for grilled avocado salad with tahini dressing here

Fresh salad leaves and herbs are tossed in a simple combination of unseasoned rice vinegar, honey or sugar and water, for this beef dish. The meat is marinated in a sweet and salty mixture of soy sauce, fish sauce, sugar, garlic and oyster sauce, before being fried and served with the pan juices on the salad.

Get the recipe for beef steak salad here

If you mix a flavoured soft cheese with olive oil and lemon juice, you have an instant, rich dressing for a potato salad. It would also work well in a pasta salad or drizzled over sliced tomatoes. Add chopped onion and celery, with plenty of fresh herbs for a really zingy flavour.

Get the recipe for potato salad with a creamy soft cheese dressing here

A super simple, two-ingredient dressing makes a great partner for this crunchy quinoa salad with hot smoked salmon. The heat of the horseradish cuts through the richness of the fish, and the coconut milk adds the creamy texture. You can mix and match the salad ingredients according to what you have, though choose ingredients with plenty of crunch.

Get the recipe for salmon quinoa salad here

For a side dish with a difference, a warm sweet potato salad is a great idea – perfect for a barbecue too. The potatoes are roasted then topped with peanuts, fresh chilli, mint and coriander, and a tamari and lime dressing. Tamari is similar to soy sauce but usually wheat-free. It's also less salty and thicker than soy.

Get the recipe for baked sweet potato salad here

A sharp, zingy dressing with yogurt, tahini and fresh lemon juice perks up this Palestinian recipe for roasted cauliflower with red onions, olives, rocket, chilli and tomatoes. It's quick to put together and is best served warm. It would be a great side for barbecued lamb or chicken.

Get the recipe for cauliflower salad with tahini and onions here

Use lemon, instead of vinegar, for a delicate acidity and to bring out the taste of the salad ingredients. This combination works perfectly with fennel, sliced apples or pears, walnuts and rocket or watercress. Add the juice of a large lemon (or two small ones) to 3tbsp extra virgin olive oil. Season to taste. 

Get the recipe for fennel, rocket and pear salad here

You don't need to go to a restaurant to recreate a crunchy, Japanese-style salad at home. The dressing, served with cucumber, carrots, radish or cooked spinach, is very easy to prepare. Simply mix together 3tbsp black or white sesame seeds, 3tbsp soy sauce, 2tsp each of sake, mirin and rice vinegar, with a teaspoon of sugar. Mix until the sugar dissolves and you're ready to serve.

If you're looking for a creamy, light lemon dressing which is really versatile, this is the one. It's all made in a blender so nice and speedy too. Toasted pine nuts are blended with garlic, spring onions, vinegar, lemon juice and olive oil, and poured over ribbons of courgette and halved cherry tomatoes. You could also use it for coleslaw or in place of mayonnaise in a sandwich.

Get the recipe for shaved courgette salad here

If you love Korean flavours, here's an easy dressing for salads, vegetables and noodle bowls. Use Japanese soy sauce if you can, which is a little lighter and a bit less salty than Chinese soy. Mix together 2tbsp soy, 1tbsp sesame oil, 1tsp sugar and 2tbsp toasted sesame seeds.

Once you've made your own Caesar salad dressing, you'll never buy a bottled sauce again. Full of savoury flavours from Parmesan and anchovies, it takes a simple crunchy lettuce to the next level. It's easy and speedy, using a food processor or blender. Our recipe is for the classic Caesar with crunchy croutons, but you could add chicken or slices of avocado to make it more substantial.

Get the recipe for Caesar salad here

Pesto is not just for pasta. Adding extra olive oil to pesto makes it into a great dressing to spoon over roasted vegetables, tomato salads, crunchy leaves or green beans. Give our recipe a try, where it's used with next-level halloumi croutons – cubes of cheese dipped into breadcrumbs then deep-fried, served with courgette, peppers, tomatoes and rocket.

Get the recipe for halloumi crouton salad here

The essence of Vietnamese cuisine is in its fresh, sharp, sour, hot and sweet flavours, epitomised by this dressing used for a chicken salad. It would work perfectly with prawns, or just as a simple salad, adding in some strips of carrot and cucumber. Topped with chopped peanuts and toasted sesame seeds, it has such an inviting texture too.

Get the recipe for Vietnamese chicken salad here

A dressing with a difference, where a combination of avocado oil, lime, sugar, chilli and cumin is used to dress fresh mango, avocados, peppers and salad leaves. The dish is topped with crunchy candied peanuts. This is a perfect dressing for any salad containing fruit, especially pineapple and pomegranate.

Get the recipe for mango salad with candied peanuts here

Fresh lemon juice, a touch of brown sugar and extra virgin olive oil make a refreshing dressing for all sorts of vegetables, from broccoli to green beans. In this recipe, it's used to dress a vibrant salad of grated carrots, spring onions, apple and walnuts. It's a very forgiving salad as it will keep for a couple of days in the fridge and would be a great side for a barbecue.

Get the recipe for carrot and apple salad here

A simple dressing of lime zest and juice, crushed garlic and olive oil would pep up any crunchy leaves. In our recipe, it's used to dress a substantial and bright salad of kale, lentils, fresh herbs, sun-dried tomatoes and wild rice, topped with roasted pistachios and dill. There's a touch of sweetness from raisins. The addition of grilled halloumi or chicken would make it a main dish.

Get the recipe for kale, wild rice and pistachio salad here

This sweet, fragrant dressing, with a touch of fresh ginger, is perfect with roasted beetroot to balance out the earthiness of the vegetable. It would also work very well with any roasted root vegetables, such as parsnip or carrots. The salad recipe also uses the blanched beetroot leaves, fennel, watercress and sliced orange.

Get the recipe for beetroot, orange and fennel salad here

The humble sprout is taken to the next level when roasted in olive oil with leeks, then dressed with a sweet, nutty mixture of honey, lemon and tahini. Add some salted, honey roasted walnuts for texture and slices of fresh pear for sweetness for a wonderful winter salad.

Get the recipe for crispy sprout bowls with honey tahini dressing here 

Honey, balsamic vinegar, olive oil and lemon combine to make a sweet and sharp dressing for grilled nectarines. Add creamy burrata, fresh basil and a pinch of chilli to balance out the sweetness, then top with garlic croutons. This is summer on a plate.

Get the recipe for nectarine and burrata salad here

If you've never tried grilling lettuce wedges on the barbecue, you're in for a treat. It gives them a smoky flavour and crunchy texture. Drizzle over this dressing of buttermilk, yogurt, garlic and lemon to give creamy acidity, then add toasted nuts and avocado. The dressing would be sensational for a potato salad too.

Get the recipe for grilled lettuce with buttermilk dressing here

Lovers of Indian food will go crazy for this dressing, served with warm, roasted potatoes. Crushed peanuts, toasted spices, fresh curry leaves, onion and chilli are combined with a little oil, then tossed into the potatoes with fresh coriander and mint. Warming and fragrant, this salad can be served warm or at room temperature.

Get the recipe for new potato and peanut salad here

A Japanese-inspired dressing with a difference, where carrots, ginger, miso paste, rice vinegar, spring onions, sesame and olive oil are simply whizzed up in a blender for a sweet, nutty, savoury taste. In our recipe, it's used to dress chickpeas, broccoli, spinach and quinoa, but it would be excellent with noodles or roasted vegetables.

Get the recipe for broccoli and spinach salad here

It's tricky to make a vegan version of a dressing which is based on eggs, anchovies and Parmesan, but our recipe has nailed it. Nutritional yeast gives the savoury kick, and soaked cashew nuts provide the creamy texture. Capers, lemon and wine vinegar add sharpness. This would also be a good vegan dressing for a potato salad.

Get the recipe for vegan Caesar salad here

It may be rather old fashioned, but a blue cheese dressing is still a winner. It goes well with crunchy leaves, such as chicory or wedges of cos. Blue cheese has a natural affinity with nuts, so you could always add chopped toasted walnuts, hazelnuts or pecans. It's pretty good with avocado too. Mix together 50g (2oz) each of buttermilk, sour cream, mayonnaise and crumbled blue cheese with 1tsp lemon juice, seasoning and 2tbsp chopped chives. Mix until smooth.

You can't beat a classic ranch if you love a creamy dressing. It's best over firm, crunchy leaves, cucumber and tomato – it will overpower any delicate leaves such as rocket or watercress. Whisk together 150ml (5fl oz) buttermilk, 4tbsp each sour cream and mayonnaise, two crushed garlic cloves and a few tablespoons of fresh herbs, such as chives and parsley. Season well with salt and freshly ground black pepper.

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