It’s hard to find a good store-bought salad dressing…but it’s super easy to make your own!  The key is to make it in big batches, so you don’t have to spend time making dressing every time you make a salad.  Here are a few of my favorite reduced-calorie recipes, all of which will last at least 2 weeks in the fridge.

Balsamic Vinaigrette

1/4 cup good balsamic vinegar

1/3 cup apple cider vinegar

1 Tbsp Dijon mustard

3 Tbsp honey

Splash of soy sauce

Sprinkle each of salt & pepper

1/4 cup extra virgin olive oil

Put all ingredients into a mason jar and shake vigorously until dressing is well-combined.  Or, whisk all ingredients except for the oil in a small bowl, then drizzle in the oil while continuing to whisk.

Asian Vinaigrette

1/2 cup rice vinegar (if it’s ‘seasoned’ don’t add salt)

3 Tbsp sugar

pinch of salt

1 Tbsp mustard (use wasabi mustard or an Asian-style mustard if you want)

1/4 cup canola oil

2 Tbsp toasted sesame seeds, or 1 Tbsp sesame oil

Put all ingredients into a mason jar and shake vigorously until dressing is well-combined.  Or, whisk all ingredients except for the oil in a small bowl, then drizzle in the oil while continuing to whisk.

Chipotle Lime Dressing

1 cup chipotle salsa

Juice of 2 limes

1/4 cup canola oil

2 Tbsp sugar

Pinch of ground cumin

Small handful chopped fresh cilantro (optional)

Put all ingredients into a mason jar and shake vigorously until dressing is well-combined.  Or, whisk all ingredients except for the oil in a small bowl, then drizzle in the oil while continuing to whisk.

Buttermilk Ranch Dressing

(keeps in fridge for 1 week)

1 cup low-fat buttermilk

1/4 cup Light mayonnaise

1/4 cup low-fat Greek yogurt

Small handful fresh Italian (flat leaf) parsley, chopped

Small handful fresh dill, chopped

Generous pinch each of salt & pepper

Juice of 1/2 a lemon

Mix all ingredients together in a medium bowl until dressing is smooth and creamy.  Taste, and add more salt if necessary.

Caesar Salad Dressing

1 raw egg (organic & free-range from a reputable source OR pasteurized)

2 Tbsp balsamic vinegar

1/4 cup apple cider vinegar

2 cloves garlic

1/4 cup grated Parmesan cheese

1 Tbsp Dijon mustard

1/4 cup extra virgin olive oil

Salt & pepper to taste

Whisk all ingredients, except oil, together in a medium bowl.  Slowly whisk in oil until smooth.

Asian Peanut Dressing

Recipe

Need some help figuring out what oils you should keep on hand for dressings and cooking?  Here’s a guide.

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