11 Homemade Salad Dressings for Every Taste and Occasion
Elevate your salads by making easy, healthy dressings at home—simple recipes full of flavor and nutrition.
Store-bought salad dressings can be convenient but often contain hidden sugars, sodium, and unwanted additives. With just a few simple ingredients and minutes of your time, you can make delicious, healthy, and customizable dressings at home. This guide covers 11 homemade salad dressing recipes that will upgrade your salads, help you control what goes into each bite, and inspire creative flavor combinations.
Why Make Your Own Salad Dressing?
- Healthier choices: Control your sodium, fat, and sugar intake by selecting wholesome, real ingredients.
- Fresh flavors: Enjoy bright, bold profiles that bottled dressings can’t replicate.
- Customizable: Adjust ingredients, flavors, and textures to pair with any salad or palate preference.
- Quick & easy: Most recipes require less than 5 minutes to prepare and only a handful of pantry staples.
How To Make the Best Homemade Salad Dressing
Homemade dressings typically follow a simple formula: fat (usually oil), acid (vinegar or citrus), seasoning, and flavor boosters (herbs, garlic, mustard, etc.). Shake, whisk, or blend in a jar for quick emulsification. For many dressings, a blender or mini food processor helps create a creamy texture and mix oils and liquids evenly.
Essential Tips for Perfect Dressings
- Use quality oils: Extra virgin olive oil is a classic, but avocado, walnut, flax, or safflower oils bring fresh flavors and unique nutrients.
- Balance acids and fats: A traditional vinaigrette ration is 3 parts oil to 1 part acid—but feel free to adjust for tangier or milder dressings.
- Add aroma: Fresh or dried herbs, garlic, and zest transform basic marinades into something special.
- Smooth or chunky: Blend for creaminess, or pulse just enough to leave small chunks for texture.
- Store properly: Most homemade dressings keep 3–5 days refrigerated; shake before each use as separation is natural.
11 Simple Salad Dressing Recipes
Ready to ditch bottled dressings? Here are 11 diverse recipes—ranging from bright and tangy to creamy—that will add character to any salad.
Cilantro-Pear Vinaigrette
- Flavor profile: Fresh, herbaceous, and subtly sweet.
- Pairs well with: Mixed greens, grilled chicken, quinoa salads.
Ingredients:
- ½ cup cilantro
- 1 small pear (cored, quartered)
- 1 garlic clove, peeled
- Juice of 1 lemon
- 2 Tbsp white wine vinegar
- ½ cup extra virgin olive oil
Directions: Puree cilantro, pear, garlic, lemon juice, and vinegar until smooth. Slowly drizzle in oil while blending to emulsify. Use right away or refrigerate up to 4 days; shake if separation occurs.
Walnut Vinaigrette
- Flavor profile: Nutty and zesty, with crunchy walnut bits.
- Best with: Roasted or steamed vegetables (carrots, brussels sprouts), mixed green salads.
Ingredients:
- ¼ cup extra virgin olive oil
- ¼ cup walnut pieces
- 2 Tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp orange zest
- 1 garlic clove, chopped
- ¼ tsp sea salt
- ¼ tsp ground black pepper
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Directions: Combine all ingredients in a blender or food processor and blend until coarsely mixed. Store refrigerated 3–5 days; shake well before using.
Creamy Avocado Dressing
- Flavor profile: Creamy, mild with a hint of citrus and herbs.
- Excellent on: Green salads, pasta or grain salads.
Ingredients:
- 1 ripe avocado, pitted and peeled
- Juice of 1 lemon
- ¼ cup fresh cilantro
- ¼ tsp salt
- ¼ tsp ground cumin (optional)
- 1 small garlic clove
- ½ cup water (or more as needed to thin)
Directions: Blend all ingredients until smooth, adding more water for desired consistency. Keeps in fridge 2–3 days.
Nutritional info (per serving): 42 cal, 3g carbs, 2g fiber, 1g protein, 4g total fat, 0.5g sat fat, 75mg sodium.
Basic Balsamic Vinaigrette
- Flavor profile: Tangy, classic, slightly sweet.
- Best with: Mediterranean and vegetable salads; try with tomatoes and mozzarella.
Ingredients:
- 2 Tbsp balsamic vinegar (or cherry/fig-infused varieties)
- 2 tsp Dijon mustard
- 5–6 Tbsp extra virgin olive oil
- Salt & pepper to taste
Directions: Whisk vinegar and mustard, then gradually add oil while whisking. Season to taste. Store refrigerated up to 1 week.
Lemon-Garlic Vinaigrette
- Flavor profile: Zesty and bright with garlic depth.
- Great for: Leafy greens, steamed vegetables, seafood salads.
Ingredients:
- ¼ cup extra virgin olive oil
- 2 Tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Salt & pepper to taste
Directions: Combine in a jar; shake vigorously. Use within 3–5 days.
Honey Dijon Vinaigrette
- Flavor profile: Sweet, tangy, and mild—kid-friendly and versatile.
- Perfect for: Crisp greens, grain salads, roasted vegetables.
Ingredients:
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- Salt & pepper to taste
Directions: Whisk or shake all ingredients until smooth and emulsified. Enjoy immediately or refrigerate up to 4 days.
Creamy Tahini Dressing
- Flavor profile: Rich, nutty, with a hint of tang and sesame complexity.
- Pairs with: Bitter greens, grain bowls, roasted veggies.
Ingredients:
- 1 part apple cider vinegar
- ½ part sesame oil
- ½ part extra virgin olive oil
- 1 part tahini (adjust for desired thickness)
- Pinch of salt
Directions: Whisk ingredients together in a bowl until smooth. Thin with water if necessary.
Asian Citrus Dressing
- Flavor profile: Fresh, bright, and slightly sweet from citrus and ginger.
- Goes well with: Cabbage slaws, kale salads, or as a marinade for grilled chicken or shrimp.
Ingredients:
- Juice and zest of 1 orange
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce (or tamari for gluten-free)
- 1 Tbsp honey or maple syrup
- 1 tsp grated fresh ginger
- 1 Tbsp sesame oil
Directions: Whisk all ingredients together. Serve over chopped salads or grain bowls.
Greek Yogurt Ranch Dressing
- Flavor profile: Creamy, herby, and tangy—lighter than classic ranch.
- Good for: Dipping, green salads, or drizzling over roasted potatoes.
Ingredients:
- ½ cup Greek yogurt
- 2 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 1 tsp dried dill
- ¼ tsp garlic powder
- 1 Tbsp chopped fresh parsley
- Salt & pepper to taste
Directions: Stir everything together until uniform. Store up to 3 days in the fridge.
Savory Miso Dressing
- Flavor profile: Umami-rich, salty, and mellow with a touch of sweetness.
- Ideal for: Asian-inspired salads, grain bowls, steamed greens.
Ingredients:
- 2 Tbsp white miso paste
- 3 Tbsp rice vinegar
- 1 Tbsp honey or agave
- 2 Tbsp sesame oil
- 1 Tbsp grated fresh ginger
- 2 Tbsp water (to thin as needed)
Directions: Whisk together until smooth. Refrigerate up to 3 days; shake before each use.
Mustard-Shallot Vinaigrette
- Flavor profile: Piquant and sharp, with a subtle sweetness from shallot.
- Complements: Arugula and endive salads, cold vegetable dishes, and potato salads.
Ingredients:
- 1 small shallot, minced
- 1 Tbsp Dijon mustard
- 2 Tbsp wine vinegar or sherry vinegar
- 3 Tbsp extra virgin olive oil
- Salt & pepper to taste
Directions: Combine shallot, mustard, and vinegar. Whisk in oil until blended. Season to taste.
Simple Italian Herb Vinaigrette
- Flavor profile: Herby, robust, and classic—evokes restaurant-style Italian dressing.
- Versatile with: Green salads, submarine sandwiches, antipasto platters.
Ingredients:
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 tsp dried Italian seasoning (or mix of oregano, basil, thyme)
- 1 garlic clove, minced
- Salt & pepper to taste
Directions: Shake all ingredients in a jar or whisk until emulsified. Store up to 1 week in the refrigerator.
Ingredient Substitutions & Healthy Tips
- Swap yogurt for mayonnaise in creamy dressings for fewer calories and more protein.
- Choose flavored vinegars (sherry, raspberry, fig) for a twist and nuanced sweetness.
- Use fresh herbs for a burst of color, antioxidants, and flavor.
- For vegan versions, use maple syrup or agave nectar in place of honey, or opt for dairy-free yogurts.
- Use nut and seed oils (such as walnut or flaxseed) for alternative healthy fats.
How to Store & Serve Homemade Dressings
- Most vinaigrettes keep well for up to a week; creamy or yogurt-based dressings are best in 3–5 days.
- Shake before each use, as separation is natural.
- Store in a glass jar or airtight container for freshness.
- Label your jars with contents and date prepared for easy tracking.
Pairings: Which Dressing for Which Salad?
| Dressing | Best Salad Types |
|---|---|
| Cilantro-Pear Vinaigrette | Grilled chicken salads, fruit-nut mixes, arugula |
| Walnut Vinaigrette | Roasted beet salads, spinach, brussels sprouts |
| Creamy Avocado | Chopped salads, taco-inspired bowls |
| Honey Dijon | Classic greens, grain and bean salads |
| Creamy Tahini | Greens with grilled or roasted veggies, grain bowls |
| Asian Citrus | Slaws, kale or cabbage salads, seafood salads |
| Greek Yogurt Ranch | Chopped vegetable salads, as a dip |
| Miso Dressing | Asian noodle salads, steamed greens, tofu salads |
| Mustard-Shallot | Peppery greens, bean or lentil salads |
| Italian Herb Vinaigrette | Mixed greens, tomato-cucumber salads |
Frequently Asked Questions (FAQs)
Q: How long do homemade salad dressings last?
A: Most vinaigrette-style dressings last 5–7 days in the refrigerator. Creamy or dairy-based dressings are best consumed within 3–5 days.
Q: Can I make dressings without oil?
A: Yes. Avocado, tahini, silken tofu, or yogurt can provide creamy texture. For a lighter vinaigrette, use more acid and water, or blend with pureed vegetables or fruit for body.
Q: Are homemade dressings healthier than store-bought?
A: Homemade dressings let you control salt, sugar, and fat. You avoid preservatives, artificial flavors, and unnecessary additives commonly found in commercial bottles.
Q: What is the basic ratio for vinaigrettes?
A: Classic vinaigrette is 3 parts oil to 1 part vinegar. Adjust to taste for more acidity or richness.
Q: Can I freeze homemade dressings?
A: Freezing is not recommended, as oils and emulsified ingredients can separate or become grainy when thawed. Make smaller batches for best flavor and texture.
Final Tips for Salad Dressing Success
- Always taste and adjust seasoning before serving.
- Fresh herbs, citrus zest, or a touch of honey make dressings shine.
- Mix and match herbs or acids for infinite variety.
- Don’t limit dressings to salads—use as marinades, veggie dips, or sandwich spreads.
Creating your own dressings allows you to enjoy vibrant, personalized flavors while making healthy choices. Whip up a batch today, and transform every salad into something truly crave-worthy.
References
- https://preventionrd.com/simple-honey-dijon-vinaigrette/
- https://www.prevention.com/food-nutrition/healthy-eating/g20464328/homemade-salad-dressing-recipes/
- https://www.prevention.com/weight-loss/diets/a20489347/5-filling-south-beach-diet-salads/
- https://www.prevention.com/food-nutrition/healthy-eating/g20486142/our-editors-best-5-ingredient-salad-dressings/
- https://www.prevention.com/food-nutrition/healthy-eating/a20444545/salad-dressing-recipes/
- https://www.prevention.com/food-nutrition/recipes/a20428199/healthy-salad-dressing-recipes/
- https://www.prevention.com/food-nutrition/recipes/a20532576/steffs-salad-dressing/
- https://www.prevention.com/food-nutrition/healthy-eating/g20433752/20-low-calorie-salads-that-wont-leave-you-hungry/
- https://www.prevention.com/food-nutrition/recipes/a37101978/salmon-salad-green-goddess-dressing-recipe/
- https://www.prevention.com/food-nutrition/a60099136/citrusy-grilled-chicken-salad-recipe/
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