My mother-in-law is an excellent cook and her salad dressings are always a hit. I asked her to help me come up with a collection of great homemade salad dressing recipes. Enjoy!

These dressing recipes are meant to be quick and easy. Store bought salad dressings are full of unhealthy fats, fillers and stabilizers. These real food dressings are made with wholesome ingredients. All of these dressings contain oil, as you need healthy fat to absorb the vitamin and minerals in vegetables. Feel free to make any substitutions and be creative with your own additions or alterations. All measurements are approximate and should be adjusted according to your taste.

EASY VINAIGRETTE

Combine equal parts vinegar and olive oil and a few squeezes of lemon. Add 4 shakes of pepper. Whisk to combine or place in a jar and shake.

BALSAMIC DRESSING

1/2 cup olive oil

1/2 cup of white balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/8 teaspoon pepper

1/8 teaspoon paprika

Whisk together and taste.  If it’s too tart for your taste, add a little honey or coconut sugar.

CREAMY BALSAMIC DRESSING

3 tablespoons of Greek yogurt

1/4 cup of balsamic vinegar

1 tablespoon coconut aminos

1&1/2 tablespoon of Dijon mustard

1&1/2 tablespoon of raw honey

1/2 tablespoon olive oil

Place all ingredients in a covered jar.  Shake to blend all ingredients.  Refrigerate for 1 hour.

CREAMY DILL DRESSING

1 cup plain yogurt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sea salt

1/2 teaspoon white pepper

1/2 teaspoon freshly chopped parsley (if possible)

1/2 teaspoon freshly chopped dill (if possible)

You can substitute dried herbs

Stir until well blended.

CILANTRO-LIME DRESSING #1

2 tablespoons chopped fresh cilantro

1/4 teaspoon chopped garlic

1&1/2 teaspoon sea salt

1 teaspoon white pepper (use black or red pepper for spicier dressing)

1/4 teaspoon cayenne pepper

3 tablespoons olive oil

1/3 cup of freshly squeezed lime (usually 1 lime)

1 teaspoon honey or maple syrup

Chopped red onion

Shake in a covered jar until combined or emulsify in a blender (1 minute).

CILANTRO-LIME DRESSING #2

3 juiced limes

2 tablespoons of freshly chopped cilantro

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 tablespoons olive oil or 2 tablespoons coconut oil

Whisk together.

This dressing is particularly great over chopped romaine lettuce (2 heads — makes about 6 cups chopped), with 2 chopped tomatoes and then add 2 cups crushed Jackson’s Honest tortilla chips

GARLIC DIJON VINAIGRETTE

1/2 cup olive oil (or less according to your taste)

1/2 cup of lemon juice (freshly squeezed is best)..about 3 lemons

1/2 cup of red wine vinegar

1/2 cup of Dijon mustard

4 cloves of minced garlic (more or less according to your taste)

1/2 teaspoon of salt (more or less according to your taste)

pepper to taste

Put in a blender for 1 minute or shake in a jar. Refrigerate for 1 hour.

Add any herbs you want to change the taste (i.e. tarragon, basil, oregano).

Add honey to make it sweeter.

Substitute champagne vinegar for a different tasting, thinner dressing.

CREAMY BLUE CHEESE DRESSING

1/2 cup mayonnaise

1/3 cup buttermilk (more or less)

1/3 cup plain yogurt (more or less)

2 tablespoons tarragon vinegar or white vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 ounce of tangy blue cheese (more or less)

Mash the blue cheese and whisk all the ingredients together.

CREAMY CILANTRO-AVOCADO DRESSING

1/2 ripe avocado

3/4 cup chopped cilantro (more or less)

1/2 cup plain yogurt

2 chopped scallions (more or less)

1 clove garlic (more or less)

1 tablespoon lime juice (1/2 lime)

1/2 teaspoon sugar or honey

1/2 teaspoon salt (more or less)

Whisk or blend together and refrigerate for 1 hour

Add water or more lime juice to thin.  Add more avocado or yogurt to thicken

Tastes great over raw veggies, grilled shrimp or grilled chicken.

BUTTERMILK RANCH DRESSING

1/2 cup buttermilk or plain yogurt (to make a thicker dressing)

1/2 cup mayo or sour cream

2 tablespoons champagne or white wine vinegar

1&1/2 teaspoons garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup chopped herbs (e.g. dill,chives,tarragon,basil)

Whisk together.

SESAME-TAMARI VINAIGRETTE

1/2 cup orange juice

1/4 cup rice vinegar or apple cider vinegar

2 tablespoons reduced sodium tamari or coconut aminos

1 tablespoon toasted sesame oil

1 tablespoon honey or sugar

1 teaspoon freshly grated ginger

Whisk together and refrigerate for one hour.

Goes well with an Asian style salad or as a chicken marinade.

You can also sprinkle 1/2 teaspoon of sesame seeds in this dressing just before serving.

CAESAR DRESSING #1

1/3 cup plain yogurt

2 mashed anchovy fillets or 1/2 tablespoon anchovy paste (more or less)

2 cloves garlic chopped and mashed (more or less according to taste)

2 tablespoons lemon juice (best if fresh squeezed)…about 1 medium lemon

2 teaspoons Worcestershire sauce

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup grated Parmesan cheese — half in the dressing, half to sprinkle on top

CAESAR DRESSING #2  (richer)

3/4 cup plain Greek yogurt

1/2 cup grated Parmesan cheese

3 tablespoons olive oil

3 tablespoons lemon juice (about 1&1/2 lemons)

3 mashed anchovy fillets or 1&1/2 teaspoons anchovy paste

1&1/2 teaspoons Dijon mustard

1 large clove of garlic chopped then mashed

Shake or blend all ingredients

COLE SLAW DRESSING

1/2 cup mayonnaise

1 tablespoon lemon juice (freshly squeeze 1/2 lemon)

1 tablespoon any vinegar (white or apple cider vinegar will taste best)

2 tablespoons white sugar (or a flavorless sugar substitute)

1/2 teaspoon black pepper

1/4 teaspoon salt

Whisk together until creamy

mix in with grated green and red cabbage and grated carrots for a quick, creamy, delicious coleslaw.

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