Making your own salad dressings is easier than you think. Skip the store-bought dressings filled with weird ingredients and create something fresh and delicious at home. So below I’m sharing my 19 best healthy salad dressing recipes.
Healthy homemade salad dressings taste better and cost less. Plus, you can control what goes in them. Using simple ingredients like extra virgin olive oil and red wine vinegar, you can make amazing dressings in minutes.
These recipes range from creamy dressing to light citrus vinaigrette. Each one brings its own health benefits through healthy fats and fresh ingredients. You won’t believe how much better they taste than the store-bought stuff.
Store your homemade dressings in an airtight container, and you’ll have delicious dressing ready whenever you need it. Most recipes make about a cup of dressing, perfect for a week of healthy eating.
Ready to transform your salads from boring to amazing? Let’s explore these easy and flavorful recipes that will make you forget all about bottled dressings.
Why Should You Make Homemade Salad Dressing?
Making your own dressing is better in every way. Store-bought salad dressings often contain low-quality oils and artificial ingredients. When you make your own dressing, you control what goes in it.
It’s cheaper too. A few basic ingredients like oil and white wine vinegar can make multiple batches. Plus, most recipes take just minutes to prepare in a small bowl.
Homemade dressings taste fresher and brighter. Whether you’re making a classic Greek salad dressing or a simple balsamic dressing, the flavors are more vibrant. They’re perfect for meal prep and stay fresh all week.
Best of all, you can adjust the taste to your liking. Add more vinegar for tang or experiment with different oils. Once you try making your own dressings, you’ll wonder why you ever bought them at the grocery store.
How to Make Salad Dressings from Scratch
- Basic Formula:
• 3 parts oil (like olive or canola oil)
• 1 part vinegar (white wine vinegar or sherry vinegar)
• Salt and pepper to taste - Mixing Steps:
• Pour vinegar in bowl first
• Add seasonings and whisk
• Slowly drizzle in oil while whisking
• Taste and adjust - Storage:
• Pour into clean jar
• Keep in fridge for up to 2 weeks
• Shake well before each use
How to Store Homemade Salad Dressing
Storing your homemade dressings properly helps them last longer. Most oil-based dressings like balsamic dressing will keep for two weeks in the fridge. Creamy dressings with sour cream last about one week.
Always use clean, airtight glass jars for storage. Mason jars work great because they don’t hold odors and are easy to clean. Keep your dressings in the fridge, not on the counter.
Remember that your own dressing might look different from store-bought versions. Oil and vinegar naturally separate – this is normal! Just give the jar a good shake before using.
For meal prep, make smaller batches more often. Fresh dressing tastes better, and you can adjust your recipes each time you make them.
How Long Do Homemade Salad Dressings Last in the Fridge?
Different types of homemade dressings have different shelf lives in your fridge. Here’s what you can expect:
Basic vinaigrettes with oil and vinegar last the longest, about 2-3 weeks. This includes classic dressings like balsamic dressing or those made with white wine vinegar.
Dressings with fresh ingredients like lime juices or herbs stay fresh for about a week. Any recipe with sour cream or other dairy needs to be used within 5-7 days.
The key is watching for changes in smell, color, or texture. If your dressing looks or smells different, it’s best to make a fresh batch. Unlike store-bought dressings, homemade versions don’t have preservatives to make them last longer.
For best results, make smaller batches during your weekly meal prep.
19 Healthy Salad Dressing Recipes
1. Classic Italian Salad Dressing
Oh, the joy of a timeless Italian dressing! It transforms any healthy homemade salad into a masterpiece. Mixing white or red wine vinegar with a blend of herbs creates magic.
A few tablespoons of olive oil enhance the tang, while garlic brings depth.
This dressing, a true queen among healthy salad dressings, whispers nostalgia with every bite. Homemade salad dressings like this make me dance. Who needs store-bought bottles when you have culinary bliss in a jar?
Ingredients:
- 3/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar or red wine vinegar
- 2-3 tablespoons fresh lemon juice
- 1/4 cup finely grated Parmesan cheese (optional)
- 1 tablespoon mayonnaise (optional)
- 1-1.5 teaspoons Dijon mustard
- 1 teaspoon granulated sugar or honey
- 1 garlic clove, grated or pressed
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder (optional, if not using fresh garlic)
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon paprika
- 1/2-3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions:
- In a small bowl or mason jar, add the extra virgin olive oil, white wine vinegar (or red wine vinegar), and fresh lemon juice.
- If using, whisk in the grated Parmesan cheese and mayonnaise to create a creamy texture.
- Add the Dijon mustard, granulated sugar (or honey), and grated garlic clove for extra flavor.
- Sprinkle in the dried oregano, dried parsley, dried basil, and dried thyme, along with garlic powder and onion powder (if using).
- Season with paprika, fine sea salt, and freshly ground black pepper.
- If using a bowl, whisk the ingredients together until fully combined. If using a mason jar, seal it tightly and shake vigorously until all the ingredients are well mixed.
- Taste the dressing and adjust seasoning as needed (add more vinegar for tang, more olive oil for richness, or additional seasoning to taste).
- For best results, let the dressing sit for 10-15 minutes to allow the flavors to meld before serving.
- Store the dressing in the refrigerator for up to 2 weeks. Shake or whisk again before each use.
2. Honey Mustard Dressing
Exploring the honey mustard variation, I must say it’s a zesty delight.
I mix equal parts of Dijon mustard and honey—about two tablespoons each. A splash of apple cider vinegar adds tang. A drizzle of olive oil smooths it out, making it one of my favorite healthy homemade salad creations.
It’s a simple blend that packs a punch. This dressing is perfect for those who enjoy a sweet and tangy twist.
Ingredients:
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a small bowl, whisk together the olive oil, honey, Dijon mustard, and white wine vinegar.
- Season with salt and pepper to taste.
- Continue whisking until the dressing is fully combined and smooth.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
- Shake or stir before serving if the ingredients separate.
3. Greek Salad Dressing
When exploring a tangy Greek delight, I can’t help but smile.
This healthy salad dressing recipe starts with two tablespoons of olive oil, whisked with lemon juice and a dash of cider vinegar dressing. Add oregano, garlic, and a sprinkle of salt and pepper for that Mediterranean flair. Homemade salad dressings like this are my go-to for fresh, vibrant flavors.
It’s like a little dance party on my plate!
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon honey (optional for sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
Instructions
- In a medium bowl, whisk together the olive oil, red wine vinegar, and lemon juice until combined.
- Add the minced garlic, dried oregano, Dijon mustard (if using), honey (if using), salt, pepper, thyme, basil, and rosemary. Whisk until all ingredients are well incorporated.
- Taste the dressing and adjust seasoning as needed. Add more vinegar for tang, honey for sweetness, or herbs for a more intense flavor.
- Transfer the dressing to a jar with a lid and shake well before serving.
- For the best flavor, let the dressing sit at room temperature for at least 15 minutes before using to allow the flavors to meld together.
4. Garlic Tahini Dressing
Craving a garlic-infused flavor?
Mixing tahini with minced garlic creates a creamy wonder. I usually add two tablespoons of lemon juice for a zesty kick. A little water helps achieve the right consistency, making it perfect for drizzling. This recipe stands out among other healthy salad dressing recipes for its rich taste and creamy texture.
It’s my go-to when I want something nutty yet bold, transforming any salad into a delicious experience.
Ingredients:
- 1/4 cup tahini
- 1/4 cup warm water
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1 teaspoon maple syrup (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a small bowl, whisk together the tahini, warm water, lemon juice, and minced garlic.
- Add the olive oil, and if desired, the maple syrup for a touch of sweetness.
- Season with salt and pepper to taste.
- Continue whisking until the dressing is smooth and creamy.
- If the dressing is too thick, add more warm water, 1 tablespoon at a time, until desired consistency is reached.
- Use immediately or store in an airtight container in the refrigerator for up to one week.
5. Original Caesar Dressing
Let’s unravel the charm of a true Caesar dressing!
This original concoction combines anchovies, garlic, and lemon juice for that authentic tang. Making it from scratch ensures it’s a healthier choice compared to store-bought. I love using fresh ingredients; it’s my secret weapon in crafting healthy salad dressing recipes. A dash of cider vinegar dressing elevates the flavor, making every salad a delightful experience.
Add some Parmesan, and voilà!
Ingredients:
- 3-4 cloves garlic, minced
- 2-3 anchovy fillets, minced (or 2 tsps anchovy paste or 1 teaspoon Worcestershire sauce)
- 2 large egg yolks
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions:
- Whisk together minced garlic, anchovy paste, zesty lemon juice, Dijon mustard, and anchovy paste (or a dash of Worcestershire sauce for an easy Caesar dressing).
- Separate the egg yolks and then save (for other recipes) or discard the egg whites.
- Slowly add olive oil while whisking until it’s fully integrated.
- Mix in the garlic, anchovy, and lemon mixture.
- Stir in grated Parmigiano-Reggiano, sprinkling salt and pepper to taste.
6. Chipotle Ranch Dressing
Spicy and creamy, this ranch variation delivers a punch of flavor.
I mix Greek yogurt with chipotle peppers, lime juice, and a hint of honey for sweetness. A sprinkle of smoked paprika adds depth, making it a crowd-pleaser. This dressing tops my list of homemade salad dressings for its unique twist. It’s perfect for those who enjoy bold, smoky flavors in their healthy salad dressings.
Just a drizzle transforms any salad into a fiesta.
Ingredients:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1-2 chipotle peppers in adobo sauce, minced
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons water (to thin, if necessary)
Instructions:
- In a medium-sized bowl, whisk together the mayonnaise and sour cream until smooth.
- Add the minced chipotle peppers, lime juice, garlic, cilantro, onion powder, smoked paprika, salt, and black pepper.
- Whisk until all ingredients are fully combined.
- If the dressing is too thick, add 1-2 tablespoons of water, a little at a time, until desired consistency is reached.
- Taste and adjust seasoning if needed.
- Serve immediately or store in an airtight container in the refrigerator for up to one week.
7. Healthy Blue Cheese Dressing
The healthier twist on blue cheese dressing has me hooked.
I mix Greek yogurt with crumbled blue cheese, a splash of lemon juice, and a sprinkle of black pepper. It’s a creamy delight that pairs perfectly with crisp veggies.
I sometimes add a dash of garlic powder for extra zing. This dressing stands out as one of my favorite healthy salad dressing recipes. It’s rich, tangy, and oh-so-delicious!
Ingredients:
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup crumbled blue cheese
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons water (to thin, if necessary)
Instructions:
- In a medium bowl, combine the Greek yogurt and mayonnaise until smooth.
- Add the crumbled blue cheese, lemon juice, apple cider vinegar, and minced garlic.
- Season with salt and black pepper to taste.
- Stir the mixture until fully combined and creamy.
- If the dressing is too thick, add 1-2 tablespoons of water to reach the desired consistency.
- Taste and adjust seasoning if needed.
- Use immediately or refrigerate in an airtight container for up to one week.
8. Avocado Ranch Dressing
Avocado meets ranch in a creamy, dreamy blend that’s my go-to for healthy salads.
I mash ripe avocados with Greek yogurt, adding a sprinkle of garlic powder and a dash of lime juice. A bit of dill and parsley elevate the classic ranch taste without the guilt.
This dressing is so smooth, it practically sings on a salad. I love the fresh burst of flavor it brings, making every bite an avocado-infused delight.
Ingredients:
- 1 ripe avocado
- 1/2 cup plain Greek yogurt
- 1/4 cup buttermilk (or milk)
- 1 tablespoon fresh lime juice
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons water (to thin, if necessary)
Instructions:
- In a blender or food processor, combine the avocado, Greek yogurt, buttermilk, lime juice, and minced garlic.
- Add the fresh dill, parsley, onion powder, garlic powder, salt, and black pepper.
- Blend until the mixture is smooth and creamy.
- If the dressing is too thick, add 1-2 tablespoons of water to reach the desired consistency.
- Taste and adjust seasoning as needed.
- Serve immediately or refrigerate in an airtight container for up to one week.
9. Lemon Poppy Seed Dressing
Zesty lemon meets crunchy poppy seeds in this vibrant dressing.
I combine fresh lemon juice, olive oil, and a bit of honey for a sweet touch. A pinch of sea salt enhances the citrusy punch. Toss in poppy seeds, and you’ve got a lively topper for your greens. It’s a burst of sunshine in a bowl! When I crave something tangy and a tad sweet, this dressing never disappoints.
Perfect for brightening any salad!
Ingredients:
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a small bowl or jar, whisk together the fresh lemon juice, olive oil, honey, and Dijon mustard until fully combined.
- Add the poppy seeds, salt, and black pepper, and stir to mix evenly.
- Taste the dressing and adjust seasoning if needed.
- Use immediately or store in an airtight container in the refrigerator for up to one week. Shake or stir before serving.
10. Creamy Cilantro Lime Dressing
Whipping up a cilantro and lime masterpiece is a breeze!
I blend fresh cilantro with Greek yogurt and lime juice for a zesty twist. A touch of garlic and a hint of honey balance the tang. This dressing is refreshingly creamy and perfect for drizzling over a vibrant salad. My secret? A dash of cumin for an extra kick.
It’s a fiesta of flavors that makes my taste buds dance every time!
Ingredients:
- 1 large bunch of cilantro (about 1-2 cups)
- 1-2 garlic cloves, minced
- Juice of 2 limes (or 2-3 tablespoons fresh lime juice)
- 1-2 tablespoons fresh lemon juice (optional alternative to lime)
- 1 teaspoon honey or maple syrup
- 1/4-1/2 teaspoon kosher salt or sea salt (to taste)
- 1/4 – 1/2 teaspoon ground coriander (optional)
- 1/4 cup extra-virgin olive oil
- 1/2 cup plain whole milk Greek yogurt (optional for creaminess)
- 1 avocado (optional for creaminess)
- 2-3 tablespoons sour cream (optional)
- 2-3 tablespoons quality mayonnaise (optional)
- 1/2 jalapeño, seeds and stem removed (optional for heat)
Instructions:
- 1 large bunch fresh cilantro (about 1 cup, chopped)
- 1-2 garlic cloves, minced
- Juice of 2 limes (or about 2-3 tablespoons fresh lime juice)
- 1-2 tablespoons fresh lemon juice (optional)
- 1 teaspoon honey or maple syrup
- 1/4 – 1/2 teaspoon kosher salt or sea salt, to taste
- 1/4 teaspoon ground coriander (optional)
- 1/4 cup extra-virgin olive oil
- 1/2 cup plain Greek yogurt (optional for creaminess)
- 1 ripe avocado (optional for creaminess)
- 2-3 tablespoons sour cream (optional)
- 2-3 tablespoons quality mayonnaise (optional)
- 1/2 jalapeño, seeds and stem removed (optional for heat)
11. Healthy Basil Vinaigrette
Elevate your greens with my basil vinaigrette creation.
I blend fresh basil leaves with olive oil and a splash of balsamic for a delightful zing. A drizzle of honey adds a hint of sweetness, while a touch of garlic rounds out the flavor.
This concoction is not just tasty—it’s a breeze to make! When I’m in the mood for something fresh and fragrant, this dressing is my go-to choice.
Ingredients:
- 1/2 cup fresh basil leaves, packed
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup)
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2-3 tablespoons water (to thin, if necessary)
Instructions:
- In a blender or food processor, combine the fresh basil, olive oil, apple cider vinegar, Dijon mustard, honey, and minced garlic.
- Blend until smooth and creamy, scraping down the sides if needed.
- Season with salt and black pepper, then taste and adjust seasoning if necessary.
- If the vinaigrette is too thick, add 2-3 tablespoons of water to reach the desired consistency.
- Use immediately or store in an airtight container in the refrigerator for up to one week. Shake or stir before serving.
12. Creamy Balsamic Vinaigrette
Balsamic vinaigrette takes a creamy turn by blending balsamic vinegar with Greek yogurt.
I toss in a spoonful of Dijon mustard, a hint of maple syrup, and a splash of olive oil. This mixture creates a luscious texture that envelops salad greens beautifully.
Sometimes, I sprinkle in some cracked black pepper for an added kick. This variation is a delightful twist and a top pick for anyone keen on flavorful, nutritious dressing options.
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup extra-virgin olive oil
- 1/4 cup Greek yogurt or mayonnaise
- Salt and pepper to taste
Instructions
- In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, honey, garlic powder, and onion powder until well combined.
- Slowly drizzle in the olive oil while continuously whisking to emulsify the dressing.
- Add the Greek yogurt or mayonnaise, and whisk until the dressing is smooth and creamy.
- Season with salt and pepper to taste. Adjust the sweetness or acidity if needed by adding more honey or vinegar.
- Transfer the vinaigrette to a jar with a lid and shake well before serving.
13. Lemon Vinaigrette
Brighten up your salad with a zesty lemon vinaigrette.
I mix fresh lemon juice with extra-virgin olive oil for a lively base. Just a touch of Dijon mustard adds creaminess while honey brings in a hint of sweetness. I can’t resist adding a pinch of sea salt and freshly ground black pepper to round it out.
With this tangy dressing, every bite feels like a sunny day, giving any salad a fresh, invigorating twist.
Ingredients:
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup)
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a small bowl or jar, whisk together the fresh lemon juice, olive oil, Dijon mustard, and honey until well combined.
- Add the minced garlic, salt, and black pepper, and stir to mix evenly.
- Taste the dressing and adjust the seasoning if needed.
- Use immediately or store in an airtight container in the refrigerator for up to one week. Shake or stir before serving.
14. Green Goddess Dressing
The vibrant Green Goddess dressing is like a garden party in a bowl!
I start with a base of creamy avocado and mix in fresh herbs like parsley, tarragon, and chives. A splash of lemon juice adds brightness, and a dollop of Greek yogurt gives it a smooth finish.
This dressing is a flavor explosion that makes every salad sing. I love how it brings a touch of elegance to my veggie medleys.
Ingredients
- 1 cup fresh herbs (mix of parsley, basil, and tarragon)
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 anchovy fillets (optional)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2-3 tablespoons water (to thin if needed)
Instructions
- Add all herbs, green onions, and garlic to a food processor. Pulse until finely chopped.
- Add Greek yogurt, mayonnaise, anchovies (if using), lemon juice, and olive oil.
- Blend until smooth and creamy, about 30-60 seconds.
- Season with salt and pepper, then taste and adjust.
- Add water one tablespoon at a time if you want a thinner consistency.
- Store in an airtight container in the fridge for up to 5 days.
15. Vegan Ranch Dressing
Crafting my favorite plant-based ranch is simple and delightful.
I blend soaked cashews with lemon juice, and garlic powder for a creamy texture. A sprinkle of dill and chives brings that classic ranch flavor.
Smoked paprika adds an unexpected twist, which always surprises! It’s a dairy-free dressing that’s perfect for veggies or as a dip. You’ll never miss the original! It’s one of my top choices for a delightful, guilt-free drizzle.
Ingredients
- 1 cup raw cashews, soaked in hot water for 30 minutes
- 3/4 cup unsweetened plant milk (almond or oat)
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain the soaked cashews and rinse well.
- Add cashews, plant milk, vinegar, and lemon juice to a high-speed blender.
- Blend until completely smooth and creamy, about 2 minutes.
- Add all dried spices (garlic powder, onion powder, smoked paprika) and blend briefly.
- Pour into a bowl and stir in the fresh herbs.
- Add salt and pepper, then taste and adjust seasonings.
- If too thick, add more plant milk one tablespoon at a time.
- Refrigerate for at least 2 hours to let flavors develop.
- Store in an airtight container for up to 1 week.
16. Apple Cider Vinegar Dressing
When I whip up my apple cider vinegar magic, it adds a delightful tang to any leafy ensemble.
I mix it with olive oil, a splash of maple syrup, and a dash of Dijon mustard. This combo brings a perfect balance of sweet and tart flavors. Sometimes, I sprinkle in a bit of garlic powder for an extra kick. It’s my go-to for a quick flavor boost!
Let’s be honest, it’s vinaigrette perfection!
Ingredients
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 small shallot, minced
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
Instructions
- In a small bowl, whisk together apple cider vinegar, Dijon mustard, and honey until well combined.
- Add minced shallot, garlic, salt, pepper, and thyme.
- Slowly drizzle in the olive oil while whisking constantly to emulsify.
- Taste and adjust seasonings as needed.
- Transfer to a glass jar with a tight-fitting lid.
- Shake well before each use.
- Store in the refrigerator for up to 2 weeks.
17. Maple Mustard Dressing
The fusion of maple and mustard creates a delightful dressing that elevates any salad.
I whisk together pure maple syrup, tangy Dijon mustard, and a splash of apple cider vinegar. A little olive oil smooths the blend, while salt and pepper add depth. It’s a perfect balance of sweet and tangy, making greens irresistible.
This dressing is my secret weapon for transforming simple salads into gourmet experiences.
Ingredients
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 small clove garlic, minced
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
Instructions
- In a small bowl, whisk together Dijon mustard and maple syrup until smooth.
- Add minced garlic, salt, pepper, and thyme.
- Whisk in apple cider vinegar.
- Slowly drizzle in olive oil while whisking constantly to create a smooth emulsion.
- Taste and adjust sweetness or saltiness as needed.
- Transfer to an airtight container or jar.
- Store in the refrigerator for up to 1 week.
- Let sit at room temperature for 5 minutes and shake well before using.
18. Greek Yogurt Herb Dressing
Bringing a creamy twist from the Mediterranean, my herb-infused Greek yogurt dressing is a keeper.
I start with tangy Greek yogurt, mix in a handful of fresh herbs like dill and parsley, and add a squeeze of lemon. A dash of garlic powder and a sprinkle of salt and pepper complete it.
This dressing not just tastes divine, but also gives salads a wholesome, nutritious layer. It’s a healthy delight that keeps me coming back.
Ingredients
- 1 cup plain Greek yogurt (full-fat)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2-3 tablespoons water (to thin if needed)
Instructions
- In a medium bowl, combine Greek yogurt, olive oil, and lemon juice.
- Add all fresh herbs (dill, parsley, chives) and minced garlic.
- Stir in dried oregano, salt, and pepper.
- Whisk until all ingredients are well combined.
- Add water one tablespoon at a time until desired consistency is reached.
- Taste and adjust seasonings if needed.
- Cover and refrigerate for at least 30 minutes to let flavors develop.
- Store in an airtight container for up to 5 days.
19. Sesame Ginger Dressing
Sesame and ginger create a flavorful punch in this exquisite dressing.
I whisk together sesame oil, rice vinegar, and soy sauce for a base. Freshly grated ginger and garlic add zest, while a bit of honey brings sweetness. Toasted sesame seeds provide a nutty crunch.
This dressing elevates my salad game to new heights, adding a delightful Asian twist. A drizzle transforms a simple bowl of greens into a culinary adventure.
Ingredients
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons neutral oil (like avocado or canola)
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 tablespoon toasted sesame seeds
- 1 green onion, finely chopped
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- In a small bowl, combine rice vinegar, soy sauce, and honey. Whisk until honey dissolves.
- Add grated ginger and minced garlic.
- Slowly whisk in both oils until well combined.
- Stir in sesame seeds, chopped green onion, and red pepper flakes if using.
- Taste and adjust seasonings as needed.
- Transfer to a glass jar with a tight-fitting lid.
- Let sit for at least 30 minutes for flavors to develop.
- Shake well before using.
- Store in the refrigerator for up to 1 week.
Conclusion
Making your own salad dressings is a game-changer for healthy eating. These recipes prove you don’t need store-bought dressings to enjoy delicious salads. Using simple ingredients like extra virgin olive oil and red wine vinegar, you can create magic in your kitchen.
Remember to store your homemade salad dressings in an airtight container. They’ll stay fresh in the fridge, ready to transform any salad into something special. From creamy dressing to light citrus vinaigrette, you now have options for every taste.
Don’t be afraid to experiment with these recipes. Add more red onion if you like zip, or try avocado oil for extra healthy fats. Make them your own.
The best part? These dressings aren’t just for salads. Use them as a dipping sauce or marinade too. Once you try these homemade salad dressing recipes, you’ll never go back to store-bought versions.
Here’s to better salads and healthier eating, one delicious dressing at a time!
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