6 Homemade Salad Dressings to Make You Forget Bottled Dressings Forever

Homemade Salad Dressings Variations And Uses

The basic recipes below are easy and super versatile. For each recipe, there are variations to give you even more options. (Printable PDF at bottom of post with all recipes and variations.)

#1 – Basic Vinaigrette

Quick marinade for any meat. If using on seafood, only marinate 15-30 minutes. Poultry up to 8 hours and red meat (beef, lamb or pork) up to 24 hours.

1 tsp Dijon mustard

1 tsp sea salt

1/2 tsp black pepper

3 tbsp apple cider vinegar

½ cup extra virgin olive oil

Whisk mustard, salt, pepper and vinegar then slowly drizzle in olive oil. Or add all ingredients to an 8 oz mason jar and shake well to incorporate. If Dijon is not mixing in, whisk well then shake again. Shake or whisk again before using.

Variations

• Herb Vinaigrette – add 2 tsp dried or 2 tbsp fresh, chopped herbs

• Garlic Vinaigrette – add 2 cloves garlic, minced (about 2 tsp pre-minced)

• Caesar-esque Dressing – Cut olive oil to 1/4 cup and add 1/4 cup mayo (regular, homemade, or vegan). Stir in 1/4 parmesan cheese or 1 tbsp nutritional yeast (for vegan).

#2 – Ranch Dressing

Drizzle dressing or dollop dip over baked potatoes as a sub for sour cream, use as a dairy free pizza base, serve with Buffalo chicken or cauliflower.

1 1/2 tsp sea salt

1 tsp granulated onion

1 tsp granulated garlic

1 tsp oregano

2 tsp Italian herb blend

2 tsp dried dill weed

Lots of freshly ground pepper

1 cup GMO free mayonnaise (regular or vegan)

1 tbsp apple cider vinegar

2 tbsp milk (regular or dairy free)

Whisk spices, mayonnaise and vinegar together well then carefully whisk in milk. Add more milk until it’s a pourable consistency. (This depends on thickness of mayo.) If it doesn’t taste tangy enough add more vinegar or lemon juice a teaspoon at a time until it tastes good to you.

Variations

• Chipotle Ranch – Omit the Dill weed and add 1/2 tsp chipotle powder and 1 tsp smoked paprika.

• Tex Mex Ranch – Sub 1 tsp cumin for the dill weed and combine all ingredients in a blender adding 1 tbsp lime juice, 1/2 cup chopped green onion, 1 chopped jalapeno or 2 tbsp green chiles and 1/2 cup chopped cilantro.

• Green Goddess - Sub 2 tbsp lime juice for apple cider vinegar and add all ingredients to a blender along with 1/2 cup chopped green onion and 1/2 cup chopped parsley. Blend

• Ranch Dip – Sub 1/2 cup yogurt or sour cream (regular or dairy free) for the milk.

#3 – Honey Mustard

Of course, it can be use as a dipping sauce for oven fried chicken tenders (Like these Grain Free Chicken tenders) or as a Carolina style (tomato-free) barbecue sauce.

1/4 cup yellow mustard (or 2 tbsp each Dijon and Yellow for spicier version)

2-3 tbsp honey (to your taste for sweetness)

2-3 tbsp apple cider vinegar (balance sweetness to taste)

1/3 cup light olive or avocado oil

sea salt and black pepper

Whisk all mustard, honey and vinegar together well. Gradually whisk in oil and season to taste with salt and pepper

Variations

• Tarragon Honey Mustard – Add 1 tsp dried tarragon.

• Honey Mustard Dipping Sauce – Sub mayo for the oil.

#4 – Sweet Balsamic

My favorite way to use this is one is on salads, especially salads that contain fruit. You could also use it to marinate steak for fajitas if you like that sort of sweet taste like you get at Tex Mex restaurants (they use pineapple juice). 

1 tsp Dijon mustard

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp granulated garlic or garlic powder

¼ cup balsamic vinegar

2 tbsp honey (omit for W30)

6 tbsp extra virgin olive oil

Whisk together all ingredients except oil then slowly drizzle in olive oil to incorporate. Or add all ingredients to an 8 oz mason jar and shake well to incorporate. If Dijon is not mixing in, whisk well then shake again. Shake or whisk again before using.

#5 – Lemon Vinaigrette

Keep grilled meats extra juicy by using half as marinade before cooking then drizzle more on after cooking. Marinate veggies in lemon vinaigrette and toss with feta or parmesan (or toasted slivered almonds if vegan) to make a quick slaw that goes great with roasted and grilled meats.

Zest of 2 lemons

¼ cup lemon juice

½ cup extra virgin olive oil

1 tsp sea salt

1/2 tsp black pepper

Whisk together all ingredients except oil then slowly drizzle in olive oil to incorporate. Or add all ingredients to an 8 oz mason jar and shake well to incorporate. Shake or whisk again before using.

Variations

• Lemon Herb Marinade/Dressing – Add 2 tsp each minced garlic, rosemary and thyme. Especially GREAT on poultry and seafood.

• Greek Lemon Dressing – Add 1 1/2 tsp minced garlic and 2 tsp dried oregano.

• Creamy Feta Dressing - Whisk in 1/4 cup crumbled feta (regular or dairy free) or blend it all together to make a creamy dressing.

#6 – Sesame Ginger

Marinate poultry, steak, pork chops or shrimp. Grill marinated protein with pineapple slices or make kebabs by threading pineapple, red pepper and onion chunks between proteins. Serve peanut sauce variation with veggies for dipping or with these Thai Chicken Satays.

1/4 cup coconut aminos

2 tbsp maple syrup or honey (your choice)

1 tsp granulated garlic or 2 tsp minced fresh garlic

1 tsp powdered ginger or 1 tbsp minced fresh ginger

½ tsp cayenne pepper or red pepper flakes, optional

2 tbsp apple cider vinegar

1 tbsp sesame oil

1/3 cup avocado or light olive oil

Sea salt to taste

Whisk the coconut aminos, maple syrup, ginger and garlic in a pan over medium heat until it is reduced by half. Whisk in apple cider vinegar and oils then add sea salt to taste.

Variations

• Sweetener Free Sesame Ginger Sauce – Omit maple syrup and instead of cooking, blend 2 pitted dates with all the other ingredients. The dates will naturally thicken the sauce without cooking.

• Peanut (or “Peanut”) Sauce – Sub 1/4 cup peanut butter mixed with 2 tbsp hot water for the oil.

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