The Ultimate Homemade Salad Dressing Guide: 3 Essential Recipes
Welcome! I’m Kate, and I created this guide to help you feel confident making your own salad dressings. You get three reliable, easy-to-make recipes: a versatile Everyday Vinaigrette, a creamy Southwest Ranch, and a Maple Dijon Vinaigrette. Make these in minutes and stop buying bottled dressing.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 5 min
- Yield: About 3/4 cup per batch
- Category: Condiment
- Method: Shaking/Whisking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Everyday Vinaigrette: 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice or vinegar (like white wine or apple cider), 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- For the Maple Dijon Vinaigrette: 1/3 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon pure maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, Pinch of black pepper
- For the Creamy Southwest Ranch: 1/2 cup plain Greek yogurt (or vegan alternative), 1/4 cup water (add more for thinner consistency), 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt
Instructions
- Prepare the Everyday Vinaigrette: Combine olive oil, lemon juice/vinegar, Dijon mustard, salt, and pepper in a jar with a tight-fitting lid. Secure the lid and shake vigorously until the dressing emulsifies and thickens slightly.
- Prepare the Maple Dijon Vinaigrette: Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a jar. Seal the jar and shake well until fully mixed. This is a great 5 minute salad dressing option.
- Prepare the Creamy Southwest Ranch: In a small bowl, whisk together the Greek yogurt, water, lime juice, chili powder, cumin, garlic powder, onion powder, and salt until smooth. Add more water, one teaspoon at a time, until you reach your desired consistency for drizzling.
- Taste and adjust seasonings for all dressings. You can add fresh herbs to any of these recipes for extra flavor.
- Store homemade salad dressing recipes in airtight containers in the refrigerator. Vinaigrettes last up to two weeks; creamy dressings last about one week.
Notes
- For any vinaigrette, the standard ratio is 3 parts oil to 1 part acid. Adjust this ratio based on how tangy you like your dressing.
- If your vinaigrette separates after refrigeration, let it sit at room temperature for 10 minutes, then shake again before serving.
- These recipes are naturally gluten free dressing options. For vegan salad dressing, use maple syrup instead of honey (if a recipe calls for it) and use a vegan yogurt or cashew cream base for creamy styles.
Nutrition
- Serving Size: 2 Tbsp (Vinaigrette estimate)
- Calories: 120
- Sugar: 2
- Sodium: 150
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Find it online: https://kingscook.com/easy-homemade-salad-dressing-recipes/