Condiments Recipes

Easy Salad Dressing Recipes

salad dressing recipes

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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11 Comments

  • Reply
    leonor
    September 30, 2010 at 12:25 pm

    this is great!

    I always feel like I should be making my own dressings, but have never been motivated enough to seek out recipes.

    thanks!

  • Reply
    gwynna
    September 30, 2010 at 12:51 pm

    i just printed these out for the girls in my office! these are great!

  • Reply
    Amelia
    October 6, 2010 at 2:58 pm

    So glad you found these helpful!

  • Reply
    7 Easy Ways to Cut Down on Sugar « Eating Made Easy
    November 9, 2011 at 5:55 pm

    […] Make sauces, salad dressings, and dips from scratch. This may sound too hard or too time consuming, but it’s actually easy!  Once you know how to make one salad dressing, you can make any version you want.  Sauces and dips (like BBQ sauce, Asian sauces, bean dip, Ranch dip, etc) are also very simple after you make them once.  Need some good easy recipes?  Here are some dressing ideas to get you started. […]

  • Reply
    Susan
    November 21, 2011 at 11:44 am

    What is the recipe for the dressing we had this past week? It had vinegar, honey, etc. I’d love the details….

    • Reply
      Amelia
      November 21, 2011 at 4:45 pm

      Nearly all my dressings have vinegar or citrus + honey + Dijon-ish mustard + extra virgin olive oil + salt and pepper (seasoning is key). I think this week we had apple cider vinegar + Dijon mustard + honey + olive oil.

  • Reply
    Danielle
    January 14, 2012 at 10:31 pm

    What would you consider an individual serving of these dressings?? Thanks!

    • Reply
      Amelia
      January 15, 2012 at 9:41 am

      2 Tablespoons is the standard serving size for dressings, and this is about right for making your salad tasty!

  • Reply
    Easy Way to Boost Nutritional Value of Meals and Snacks
    February 7, 2013 at 6:28 pm

    […] Buttermilk Ranch Dressing (use in place of the yogurt and half the buttermilk) […]

  • Reply
    Sue Bunton
    January 31, 2014 at 7:13 am

    What is your recommendation for a yogurt substitute? Yogurt and bananas are migraine triggers for me!! Thanks a bunch!

    • Reply
      Amelia Winslow
      January 31, 2014 at 1:56 pm

      You could easily use Silken tofu in place of the yogurt – just blend it up well (in a blender, food processor or with a hand blender) so it’s smooth. Enjoy!

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