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APRIL 13, 2016

9 Staple Salad Dressings You Should

Know How to Make
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I didn’t start making my own salad dressings until a few years ago when I read a
book that had a chapter about MSG (Monosodium glutamate) in it. It scared me to
death and so I stopped purchasing things with MSG in them. That included normal
bottled ranch dressing, canned soups, and canned “cream of’s”. So the first dressing
that I started making on my own was ranch because who doesn’t love a nice classic
ranch? My kids sure do! After that I realized that I could make all kinds of really simple
dressings quickly and easily. I actually like making my own dressing now because I
like to make a small amount (all of these recipes makes between 3/4 of a cup and 1
cup of salad dressing) which means my already tiny fridge isn’t filled with a bunch of
condiment bottles. I also like that I can control the ingredients. Making dressing isn’t
hard and there’s no need to have a mile long list of ingredients in them. You can have
more variety when you make your own, and you’ll quickly learn what flavors you love
together.
MY OTHER RECIPES
When it came time to narrow down the 9 homemade salad dressing recipes I had a
tough time deciding what should go in the mix. Here’s what I decided on and I know
you are going to love them all. I went for a little bit of everything on the list and you are
going to find the perfect dressing for just about any salad or dish you are making.
Homemade salad dressing recipes included in this post:
Creamy Italian
Ranch
Classic Vinaigrette
Roasted Garlic
Honey Mustard
Honey Poppy Seed
Asian Sesame
Peanut Lime
Creamy Blue Cheese
In the world of salad dressing recipes, this is going to be a list you come back to again
and again.
Classic Ranch
Classic Ranch: whisk 1/3 cup buttermilk, 1/3 cup mayonnaise, 2 tablespoons each
chopped parsley and chives, 1 teaspoon dried dill weed, 1/4 teaspoon each kosher
salt, black pepper, and garlic powder. (You can sub 1 tablespoon each of dried parsley
and chives for the fresh) Once you start making homemade ranch, you’ll never go
back to the store-bought stuff again. SO GOOD! This is perfect for cob salads, to dip
fries in, over chicken salads, and most any other salads with romaine and other leaf
lettuces as the base.
Creamy Italian
Creamy Italian: Blend 1/4 cup mayonnaise, 2 tablespoons red wine vinegar, 2
tablespoon each sour cream and olive oil, 1 teaspoon Italian seasoning, 1 clove garlic,
and 1/4 teaspoon kosher salt in a blender. Stir in 1 tablespoon chopped parsley.
Classic Vinaigrette
Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard,
1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 cup olive oil.
Roasted Garlic
Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum
foil and roast at 400 degree until tender, about 35 minutes. Cool and then squeeze out
the cloves. Blend the roasted garlic cloves, 2 tablespoons red wine vinegar, 2
teaspoons Dijon mustard, 3 tablespoons freshly grated Parmesan, 1/3 cup olive oil, 1/2
teaspoon kosher salt, and pepper to taste in a blender. I’m obsessed with this one. SO
good! Make a double batch and use part of it for a marinade for chicken breast. It’s
also amazing on roasted vegetables. I made my freezer to slow cooker Spaghetti and
Meatballs and served it with a simple side salad and this dressing last night and I
couldn’t get enough. Super easy, healthy, delicious, whole food meal the whole family
loves.
Honey Mustard
Honey Mustard: Whisk 2 tablespoons each of honey, Dijon mustard, and white vinegar
and 1/2 teaspoon kosher salt and pepper to taste. Gradually whisk in 1/4 cup olive oil.
So easy, super classic, I love honey mustard dressing on all the things.
Honey Poppy Seed
Honey Poppy Seed: Whisk 2 teaspoon black poppy seeds, 3 tablespoons apple cider
vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard and 1/2 teaspoon kosher salt.
Gradually whisk in 1/3 cup olive oil. This one I have around most of the time because it
always hits the spot. This is great on salads with berries and other sweet fruits in them,
it compliments them nicely.
Asian Sesame
Asian Sesame: Whisk 2 tablespoons cider vinegar, 1 tablespoon honey, 1 1/2
teaspoons grated peeled ginger, 2 tablespoons sesame oil, 1/3 cup vegetable oil (or
other neutral oil), 1/2 teaspoon kosher salt, and pepper to taste, and 1/4 teaspoon
garlic powder. This dressing is also excellent on Asian inspired noodle recipes and
chicken salads.
Peanut-Lime
Peanut-Lime: Blend 1/4 cup creamy peanut butter, 2 tablespoons water, the juice of
one lime, 1 tablespoon each rice or white vinegar, chopped peeled ginger, soy sauce,
and honey in a blender. This dressing is awesome on “quinoa” bowls (roasted
veggies/protein/quinoa) and it’s also excellent on fish.
Creamy Blue Cheese
Creamy Blue Cheese: Whisk 1/4 cup each butter milk and sour cream, 1/2 cup
crumbled blue cheese, the juice of 1/2 a lemon, and salt and hot sauce to taste. Here’s
a little secret, if blue cheese is too strong for you, you can actually make this with
crumbled feta for a more mild dressing that is still wonderfully creamy and cheesy. Dip
everything in this including hot wings.
Want all 9 recipes in one easy printable? You can get it for free here!
Tips and Tricks for Making Homemade Salad Dressing Recipes:

 The Dijon mustard in these is a must because it acts as en emulsifier between the
vinegar and the oils. Whisk up the mustard/vinegar/whatever else and then slowly
add the oil while you are whisking. This will help the oil to not separate out of the
dressing. Store any extra dressing in the fridge for up to 2 weeks.
 The dressings store so well in wide-mouth half-pint mason jars. These lids are
also really nice to have on hand! Each recipes only makes about a cup which is
great if you ask me.
 If you need some salad inspiration to put your new dressings on, I’d start here.
 I hope you LOVE this post and use it often. Let’s hear it, what homemade salad
dressing recipes are you going to try first?!
 Want all 9 recipes in one easy printable? You can get it for free here!

Long live making something at home that you previously bought. So much freedom in
learning the basics. Enjoy and share all of the homemade salad dressing recipes with
all of your people 🙂
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LEAVE A COMMENT

1.
APRIL 13, 2016 AT 8:11 AM

BEKA SAYS

Pinning! I can’t wait to try these 😀

REPLY

APRIL 13, 2016 AT 2:27 PM

MELISSA SAYS
 Thanks girl!!!
REPLY

JUNE 20, 2016 AT 2:51 PM

JOLENE SAYS

Have you tried to make the salad dressing recipes more calorie friendly
by using light mayo, sour cream, buttermilk etc?
REPLY

JUNE 20, 2016 AT 3:37 PM

MELISSA SAYS

Nope, but you’re free to give those a try!

REPLY
2.
APRIL 13, 2016 AT 8:26 AM

KATIE WALKER SAYS

I just want to say that I am so happy that these dressings only make
about a cup!!! I hate making a quart of dressing that just sits in the fridge
and then goes bad before I can use it all up, especially for more ‘special’
dressings like a vinaigrette or asian one (we always use up all the ranch,
haha). I know I could do the math and scale it back…but thanks for doing
it for me!
REPLY

APRIL 13, 2016 AT 2:27 PM

MELISSA SAYS

I made all these the same day and had a salad with some pasta for
dinner. The kids and Boyfriend plowed through the ranch and then were
miffed when I didn’t have any more. I had EIGHT OTHER KINDS!!! LOL it
was funny and ridiculous. Long live Ranch!
REPLY
3.
APRIL 13, 2016 AT 8:27 AM

LACIE SAYS

Homemade dressings are the best! When I buy a store bought bottle, we
never use it all before it expires. I think it’s because we like so many
different flavors so we have to many big bottles at once. I like the portion
sizes you give because it’s just enough! These will get used up before
they go bad! Pinning!
REPLY

APRIL 13, 2016 AT 2:25 PM

MELISSA SAYS

Agree! And if you are having a party, double the batch… easy!
REPLY
4.
APRIL 13, 2016 AT 8:53 PM

CHRISTINA SAYS

These look great- I will give some of them a try. How long will they stay
good in the fridge for? Also, when you say dijon is it the old fashioned
kind?
REPLY

APRIL 14, 2016 AT 9:08 AM

MELISSA SAYS

Hmmm… I have no idea? It’s not the stone ground or deli or spicy or
brown, all of those are different but I’ve never heard of an old fashioned
kind. One of the more popular name brand Dijon mustards is called Grey
Poupon if that helps!
REPLY
5.
APRIL 21, 2016 AT 1:44 PM

MOLLIE @SPRINKLES OF LIFE SAYS

This post is a keeper!! Thanks for taking the time to put it together!!
REPLY

6.
MAY 4, 2016 AT 10:54 AM

PRESTON SAYS

About how long do they keep?

REPLY

o
 MAY 4, 2016 AT 2:05 PM

MELISSA SAYS

Depends on the dressing. The creamy ones about a week and the ones
that are oil and vinegar based will last a couple of weeks in the fridge.
REPLY

7.
MAY 4, 2016 AT 12:35 PM

JOLEEN SAYS

How does someone print your recipes with all the pages and pages of
what’s on the screen? I’m fairly new to Pinterest and can’t find a print
button.
REPLY

MAY 4, 2016 AT 2:04 PM

MELISSA SAYS
 I didn’t plug them into a recipe thing so they won’t print with just a button
(I’ll look into fixing that!), I would just copy and paste the recipes into a
word processor and print from there! Hope that helps, enjoy!
REPLY

MAY 4, 2016 AT 4:35 PM

JOLEEN SAYS

Just an FYI… Pinterest doesn’t allow copying from an iPad. But up at the
top I found a box with a diagonal arrow. If you click that you can open this
link in Safari (it’s browser). From the browser you can copy…which I did.
Thank you for your recipes.
REPLY

MAY 30, 2016 AT 8:21 AM

VICKI VENTURA SAYS

Great to know! Thanks! I had been wondering about that, too.

REPLY
8.
MAY 10, 2016 AT 3:31 PM

SHARI SAYS

I’m trying to eat gluten and refined sugar free. These recipes fit both
those requirements! So glad I found these, thanks for sharing!
REPLY

9.
MAY 10, 2016 AT 10:04 PM

SIERRA SAYS

These dressings look soo good but I would have to substitute the salt for
the Himalayan salt and olive oil for coconut oil.
REPLY
o

MAY 14, 2016 AT 9:45 AM

MARY SAYS

And that is your choice.

REPLY

10.
MAY 11, 2016 AT 1:00 PM

LEXI SAYS

Cannot wait to try these! Thank you for sharing!

REPLY

11.
 MAY 13, 2016 AT 5:27 AM

KIM SAYS

so excited to try these! I am trying to avoid processed foods, and love

making simple things from scratch. I will definitely be trying the Peanut
Lime, Ranch, and Creamy Italian. thanks for sharing!
REPLY

12.
MAY 13, 2016 AT 5:25 PM

KRODDEN SAYS

These look great! Thank you for posting them. Do you happen to have a
raspberry vinaigrette? I am trying to eat more natural and these will fit the
bill nicely.
REPLY

MAY 14, 2016 AT 8:43 PM

MELISSA SAYS
 This recipe from Food Network is the one I use! Enjoy friend! Red
Raspberry: Blend 2 tablespoons raspberry vinegar, 1 chopped shallot, 1
teaspoon each honey and dijon mustard, and 1/2 teaspoon kosher salt in
a blender. Gradually blend in 1/3 cup olive oil; add 1/2 cup raspberries
and pulse to combine.
REPLY

13.
MAY 14, 2016 AT 10:55 PM

JALAPENOMAMAMN SAYS

I’ve been wanting to make some salad dressings.

Thanks for the recipes!
REPLY

14.
MAY 17, 2016 AT 1:06 PM

CINDY SAYS

thank you so much for your site and sharing your receipes.
REPLY
15.
JUNE 15, 2016 AT 8:38 PM

JOELLE SAYS

Is there any substitute for the Dijon mustard? I really don’t like mustard!
REPLY

16.
JUNE 27, 2016 AT 8:17 PM

KIM SAYS

Thank you so much for this post! I’m absolutely in love with the classic
vinneagrette and the honey mustard (I had to have a second salad at
dinner tonight because that honey mustard is so awesome!). I can’t wait
to make the others!
REPLY
17.
JULY 19, 2016 AT 9:18 PM

REDA BETTELSON SAYS

no recipe for french dressing?

REPLY

18.
AUGUST 25, 2016 AT 5:57 PM

MARCIA SAYS

Homemade salad dressings are the best! Can’t wait to try the Asian
Sesame
REPLY
19.
SEPTEMBER 15, 2016 AT 9:37 AM

BARB SAYS

I’ve made the creamy Italian twice and we really love it. Been doubling
the recipe! Thanks!
REPLY

SEPTEMBER 15, 2016 AT 1:19 PM

MELISSA SAYS

Yay! Have you tried the roasted garlic yet??? They have similar vibes, I
really like that one over rice with veggies and chicken too, so much flavor!
REPLY


JULY 24, 2017 AT 1:35 PM

TINA SAYS

I just made the roasted garlic today! I made it specifically to use as a

marinade, so I doubled it. I tasted it, and wow. There are so many flavors
packed into it that I keep tasting it. I don’t know how I would like it on a
salad, but as a marinade this is gonna be great!
REPLY

20.
JANUARY 18, 2017 AT 11:07 AM

DAVE SAYS

I have tried the ranch although it tastes great . it was very thin . is that the
way it is supposed to be?
REPLY
o

JANUARY 18, 2017 AT 1:10 PM

MELISSA SAYS

No, it should be about as thick as the traditional bottled ranch dressomg. I

bet your mayo is a little different than mine, you just need to add a little
less buttermilk and it’ll be thicker and still taste the same! Hope that
helps. Or you can add a little more mayo to thicken it. Both things will
work. Enjoy!
REPLY

21.
JANUARY 24, 2017 AT 7:59 AM

KIRN SAYS

These look amazing! Can they be frozen?

REPLY
22.
MARCH 16, 2017 AT 7:38 PM

LUCILLE PATTON SAYS

Thank you so much

REPLY

23.
MARCH 21, 2017 AT 12:06 PM

STEPHANEE SAYS

How long can these be stored?

REPLY

o
 MARCH 22, 2017 AT 5:13 AM

MELISSA SAYS

I keep mine in the fridge for about a week if they are creamy and 2 if they
are just oil and vinegar… they store well, but because they only make
about a cup I haven’t kept them around super long to tell you when they
might spoil. So not as long as a store bought dressing, but long enough to
get used. Does that help at all?
REPLY

24.
JUNE 28, 2017 AT 8:55 AM

KAY BOWEN SAYS

I love these salad dressings and I like that you don’t have to make a huge
recipe! Thanks
REPLY

25.
JULY 29, 2017 AT 8:04 PM

SUZANNE SAYS
 Your amazing thank you ! I can’t wait to try each one of these
dressings! ??
REPLY

26.
NOVEMBER 17, 2017 AT 12:50 PM

BARB SAYS

Is it best to use powder or ready made mustard please?

REPLY

NOVEMBER 17, 2017 AT 12:53 PM

MELISSA SAYS

Use the ready made, it helps to emulsify the oil and vinegar!
REPLY

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Hello!
 I’m Melissa, and I want to help you feed your family
wholesome food.
As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I
want healthy meals that feed my family well, and then I want to get back to my (messy)
life. Let’s work together to find something yummy for your dinner table.

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