Homemade Salad Dressing Recipes (2024)

Homemade Salad Dressing Recipes (1)

Homemade Salad Dressing

Do you make your own salad dressing? If you don't, I am here to convince you to give it a try.

Homemade dressing is so much better than the bottled kind lining grocery store shelves. It tastes better. It's healthier. And it's less expensive.

Once you get into the habit of making your own salad dressing from scratch, you'll never want to eat the stuff from a bottle again.

Have you ever read the label on a typical bottle of salad dressing? Most are made from inferior oils like soybean oil that are mixed with vinegar, water, artificial seasonings and chemical preservatives. Reading labels can be a real eye opening experience. The healthiest options usually have a short ingredient list of items you can pronounce!

Most homemade dressings can be stirred together in seconds and taste so fresh and delicious they make getting your daily dose of leafy greens a pleasure With a nice olive oil and a few vinegars in your pantry and/or lemons on the counter, you'll never have to depend on bottled dressing again!

Salad Dressing's Health Benefits

Did you know your body can absorb more of the nutrients from salads dressed with oil and acid than from those without? After years of torturing myself with fat-free dressings and/or dressing free salads, I was so excited and relieved to learn this important piece of nutritional wisdom. (Just be sure not to drown your salad.)

Homemade Salad Dressing Recipes (2)

Looking for Skinny Salad Dressings with fewer PointsPlus/SmartPoints?

Click Here for a List of 35 Skinny Salad Dressing with SmartPoints!

Dressing Your Salad

A little dressing goes a long way when mixed well, so start with just a drizzle and then give everything a thorough toss. Then add more if you need to, a little at a time, tossing well after each addition.

Another trick I learned from reading Julia Child, is to sprinkle a little salt on your greens before adding your dressing. It really livens things up in a way that seems almost magical. And always remember to dress your salads right before serving so they don't get soggy.

I like to mix my homemade dressings in jam or mason jars (affiliate link). You can shake them up easily and store any leftovers in the fridge.

Whizzing the ingredients together in a blender (affiliate link), shaking them in a bottle, or stirring them in a bowl or measuring cup are other options. Whatever suits your fancy!

Getting the Ratio Right

Finding the right proportion of oil and vinegar to suit your tastes can take a little experimentation and practice. Generally the traditional ratio for making most oil and vinegar dressings is 1 part acid (lemon juice or vinegar) to 3 parts oil. Some people prefer more oil; others less, so experiment to find what is right for you and your taste buds and waistline. As a Weight Watchers Member, I often use 2 parts acid to 1 part oil and then drizzle it on my salad sparingly.

The ratio can also be affected by the type of oil and vinegar or acid you are using. Some oils are heavier, others lighter. And vinegars canrange from sharp to sweet and from high acid to low.

Apple cider vinegar, balsamic vinegar, red wine vinegar, rice wine vinegar and sherry vinegar are my personal favorites. Many stores stock a wide range of vinegars including champagne, white wine, herb, fruit and seasoned, so you'll never get bored.I also like to use fresh lemon juice.

For the best homemade dressing use a good quality oil. Most of the time I stick with extra virgin olive oil (affiliate link), since I always have it on hand.

Simple Flavorful Additions

It can be fun to experiment with flavor additions in your dressings. Here are some to consider:

  • A pinch of dried herb or spice
  • Chopped fresh herbs
  • A bit of freshly minced garlic
  • Minced chili pepper
  • Minced shallots or scallions
  • Chopped roasted pepper
  • Mustard
  • Prepared horseradish
  • Soy sauce
  • Worcestershire sauce
  • Honey
  • Maple syrup
  • Freshly grated parmesan
  • Chopped capers
  • Minced olives
  • Minced anchovy
  • Salsa
  • Chutney

Homemade Dressing Recipes

Apple Cider Dijon Dressing

Put ¼ cup apple cider, 2 tablespoons extra-virgin olive oil, 1 tablespoon cider vinegar, 1 tablespoon Dijon mustard, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper into a jar. Put the lid on and shake well.

Nutritional Estimates Per Serving (2 tablespoons): 71 calories, 7.2 g fat, 2.1 g carbs, 0 g fiber, 0.2 g protein and 2 Weight Watchers PPV

Lemon Dressing

Squeeze the juice of 1 lemon into a jam jar. Add a pinch of sea salt and freshly ground black pepper. Add 6 tablespoons extra virgin olive oil (affiliate link). Put the lid on the jar and shake well.

Balsamic Vinaigrette Dressing

Put 2 tablespoons balsamic vinegar into the jam jar. Add 6 tablespoons olive oil and a pinch of sea salt and freshly ground black pepper. Put the lid on and shake well.

Maple Balsamic Vinaigrette Dressing

Put 2 tablespoons balsamic vinegar into the jam jar. Add 2 teaspoons pure maple syrup, 2 teaspoons grainy mustard and 6 tablespoons olive oil. Add sea salt and freshly ground black pepper to taste. Put the lid on and shake well.

French Dressing

Peel and finely chop ¼ clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons wine vinegar and 6 tablespoons extra virgin olive oil (affiliate link) into a jam jar. Add a pinch of sea salt and freshly ground black pepper. Put the lid on the jar and shake well.

Ginger Salad Dressing

In a one pint or larger glass jar or bowl combine 2 cloves minced garlic, 2 tablespoons minced ginger root, ¼ cup extra virgin olive oil (affiliate link), ¼ cup sesame oil, 6 tablespoons rice wine vinegar, 1 tablespoon soy sauce, 1 tablespoon light brown sugar and 2 tablespoons water. Cover the jar with a tight fitting lid, and shake well or stir to combine. Taste and adjust seasonings as necessary

Creamy Homemade Dressings

Avocado Dressing

Put ¼ cup fresh lime juice, 1 small avocado, peeled and seeded, 1 garlic clove coarsely chopped, 2 scallions roughly chopped and ¼ cup cilantro in a blender (affiliate link) and puree. Gradually pour in ½ cup extra virgin olive oil (affiliate link) with the machine running. Season with salt to taste.

Blue Cheese Dressing

Whisk together in a bowl 6 tablespoons extra virgin olive oil (affiliate link), 2 tablespoons sour cream or yogurt, 5 teaspoons sherry vinegar, 3 ounces of crumbed blue cheese and 1 tablespoon chopped chives. Taste and season to taste with salt (if necessary) and freshly ground pepper.

Buttermilk Ranch Dressing with Horseradish

Combine ½ cup buttermilk, ½ cup plain yogurt, (or sour cream or mayonnaise) and 1 tablespoon prepared horseradish in a bowl. Add 2 garlic cloves that you put through a press, ¼ teaspoon salt and ¼ cup chopped parsley and stir. Add fresh lemon juice (or white vinegar) to taste.

Light Creamy Caesar Dressing

Combine ⅓ cup Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 2 teaspoons red wine vinegar, 2 teaspoons Worcestershire sauce, 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, ½ teaspoon freshly ground pepper and 1 garlic clove, minced in a bowl, stirring well with a whisk.

Curry Dressing

Put 1 clove of garlic through a press. Put the pressed garlic, ¼ teaspoon salt, 2 tablespoons plain yogurt (ormayonnaise or sour cream), and 2 teaspoons curry powder into a jam jar or small bowl (affiliate link). Stir to combine. Stir in 1 ½ tablespoons fresh lemon juice. Add 5 tablespoons light extra virgin olive oil (affiliate link). Put the lid on the jar and shake well. Let stand for 15 minutes. Add 2 tablespoons finely chopped cilantro and shake or stir to combine. Taste and adjust seasonings as necessary.

Green Goddess Dressing

Combine ½ cup mayonnaise, ½ cup sour cream, 1 tablespoon vinegar, ½ cup chopped parsley, 3 tablespoons chopped chives, 1 ½ tablespoons chopped tarragon and 1 garlic clove, coarsely chopped in a blender (affiliate link) until smooth and pale green. Taste and add salt as necessary.

Thousand Island Dressing

Combine ½ cup mayonnaise, ½ cup plain Greek yogurt, 2 tablespoons bottled sweet pickle relish, 2 tablespoons bottled chili sauce, 2 tablespoons ketchup, 1 teaspoon Dijon mustard and ¼ teaspoon freshly ground black pepper in a bowl, stirring well. Thin with water to achieve desired consistency. Taste and adjust seasonings as necessary.

Yogurt Dressing

Put ⅓ cup plain natural yogurt, 2 tablespoons wine vinegar and 1 tablespoon extra virgin olive oil (affiliate link) into the jam jar. Add a pinch of sea salt and freshly ground black pepper. Put the lid on the jar and shake well.

Sources:

Salad Dressing Recipes from Other Blogs & Websites

Once you get started, you'll begin to see ideas and inspiration for homemade salad dressings everywhere. Here are a few that caught my eye during a recent gander out on the web.

102 Light & Healthy Salad Dressings from Cheap, Healthy, Good
Citrus Salad Dressing Recipe from Dr. Weill
Lemon Tahini Dressing from A Sweet Life
Cilantro Lime Dressing found at Allrecipes
Southwest Salad Dressing from Mommie Cooks

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Homemade Salad Dressing Recipes (2024)

FAQs

What is the basic formula for salad dressing? ›

Basic Vinaigrette Ratio & Ingredients

The traditional French vinaigrette formula calls for 1 tablespoon vinegar for every 3 tablespoons olive oil.

What is the best vinegar for salad dressing? ›

White wine vinegar

This vinegar has a much mellower flavor than red wine vinegar and lacks the sharp tang of its sister vinegar. White wine vinegar is best used with more delicate salads and any situation where you want to add a hint of vinegar, but do not want that flavor to overwhelm the dish.

What kind of oil and vinegar is used on salads? ›

The Basic Vinaigrette Formula

Using this basic formula, there are almost endless variations. For instance, you could use one tablespoon of cider vinegar and three tablespoons of olive oil. Or you could make a big batch of dressing and use 1/4 cup of vinegar mixed with 3/4 cups olive oil.

What is the healthiest dressing for salad? ›

8 Simple and Healthy Salad Dressings
  1. Sesame ginger. This simple salad dressing doubles as an easy marinade for meat, poultry, or roasted veggies. ...
  2. Balsamic vinaigrette. ...
  3. Avocado lime. ...
  4. Lemon vinaigrette. ...
  5. Honey mustard. ...
  6. Greek yogurt ranch. ...
  7. Apple cider vinaigrette. ...
  8. Ginger turmeric.
Jul 27, 2023

What are the two main ingredients of most standard salad dressings? ›

However, classic vinaigrette dressings are based on a ratio of three parts oil to one part white wine vinegar, with added flavorings to complement the salads or dishes in which they are being used.

What is the best vinegar to mix with olive oil? ›

Mix 2 parts olive oil to 1 part balsamic vinegar (of course this may be adjusted per your taste) for a wonderful compliment to your salads. It's best to mix well in a sealed bottle so you can shake vigorously, or slowly add extra virgin olive oil to your balsamic vinegar in a bowl while whisking vigorously.

What kind of vinegar goes with olive oil? ›

Basil Olive Oil – Tastes great with the following balsamic vinegars: Pomegranate, Fig, Strawberry, Oregano, Black Cherry, Raspberry, Blackberry Ginger & Traditional 18-Year Old Aged Balsamic.

Can I use apple cider vinegar instead of white vinegar for salad? ›

Apple cider vinegar makes a great 1:1 substitution for white wine vinegar in any dish that might benefit from sour apple notes. Try it in German potato salad or warm farro salad, or use it in the pickling liquid for giardiniera or the marinade for sheet pan honey-Dijon chicken and vegetables.

Do you pour olive oil or vinegar first? ›

And the authoritative Italian cookbook Il cucchiaio d'argento affirms Clark's order: start with salt, follow with vinegar, finish with oil. Lest the debate be put to rest so easily, let's turn to Marcella Hazan, who sides with my chef-boss.

What is the healthiest vinegar for salads? ›

The best way to dress your salad is with a little olive oil (healthy fat!) and lemon juice, or olive oil and balsamic vinegar. Balsamic vinegar contains beneficial antioxidants, no fat, and very few calories.

What happens when you mix vinegar and olive oil? ›

No matter how hard you try to shake, stir, or whisk oil and vinegar together, they eventually separate. This happens because vinegar and oil are made of very different types of molecules that are attracted to their own kind.

What is the most unhealthy salad dressing? ›

Caesar dressing. Made up of mayonnaise, cheese, salt and oil (and all too often, anchovies), Caesar tends to be one of the least healthy options out there. Those ingredients cause it to be high in both saturated fats and sodium.

What should you avoid when dressing a salad? ›

5 Ingredients To Avoid
  1. Palm Oil. Palm oil can pop up in both creamy and oily dressings, and it's a top ingredient that Taub-Dix said to avoid. ...
  2. Sugar (but it's rarely called sugar) ...
  3. Salt. ...
  4. Monosodium glutamate (MSG) ...
  5. Coconut oil.
Jan 24, 2024

What to put on salad instead of dressing? ›

Mad flavor without the dressing.
  1. #1: Drizzling your salad greens with a high quality oil (extra virgin olive oil, sunflower oil, avocado oil, or if you're feeling fancy, toasted walnut oil), and toss thoroughly. ...
  2. #2: Add you salt and pepper, then toss again. ...
  3. #3: Add a nice vinegar and toss.
Aug 24, 2021

What is the most basic formula for making a salad vinaigrette? ›

Traditional vinaigrette recipes call for a ratio of three parts oil to one part vinegar.

What is the simplest form of dressing? ›

Lets start with a vinaigrette. These are the lightest of all dressings. On the simplest level they're merely any kind of acid (think lemon, lime, vinegar etc.) whisked together with oil salt and pepper.

What are the components of a salad dressing? ›

Salad dressings represent one of the typical oil-in-water (O/W) emulsions composed of vegetable oil, vinegar, egg yolk, and starch, which can be categorized into three groups based on the oil content: (1) mayonnaise, (2) spoonable, and (3) French-type dressings.

What is the ratio of oil to vinegar in dressing? ›

Here is a perfect example of a culinary ratio, one that's fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar.

References

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