5 Salad Dressing Recipes You Need to Try

Fact: I have not purchased salad dressing in over fifteen years.  We have made our dressings from scratch for as long as I can remember.  They’re delicious, healthy and most are made with less than seven ingredients.  Store bought dressings have ingredients in them that I don’t want, including sugar, potassium sorbate, xanthum gum, and unhealthy vegetable oils like soybean and canola.  Not only is making dressing from scratch EASY but it will save you money.

A few tips:

  • keep salad dressings in labelled mason jars in your fridge
  • take salad dressing out of the fridge and run under hot water for 30 seconds to allow the oil to de-solidify before pouring
  • dairy based salad dressings will last up to one week and vinaigrettes will last up to two weeks so make enough dressing to suit your needs
  • using essential oils in lieu of dry herbs can boost your flavour immensely {all EOs mentioned below are dōTERRA brand and are safe for internal use}


Simple Vinaigrette

1/2 C olive oil

1/4 C vinegar of choice

1 drop Celery Seed essential oil

1 drop Lemon essential oil

1/4 tsp cracked pepper


Balsamic Vinaigrette

1/2 C olive oil

1/4 C balsamic vinegar

2 tsp grainy mustard

1 clove garlic, minced

1/4 tsp cracked black pepper

1 tsp honey (optional)


Sesame Ginger 

1/4 C olive oil

2 tbsp sesame oil

1/2 C rice vinegar

1 clove garlic, minced

1 tbsp coconut aminos (alternative: soy sauce)

2 tsp honey

1 drop Ginger essential oil


Caesar Dressing

1/2 C olive oil

1/4 C red wine vinegar

1 clove garlic, minced

1 tsp Worcestershires sauce

1 medium egg yolk (optional)

1/2 tsp grainy mustard

shaved or grated Parmesan cheese to liking


Greek Yogurt Ranch Dressing

3/4 C plain greek yogurt

1/4 C buttermilk

1 clove garlic, minced

1/4 C minced fresh parsley (or 1 tbsp dried)

1/4 C minced fresh chives (or1 tbsp dried)

2 tbsp yellow onion, minced

1/4 tsp cracked black pepper

2 tsp grainy mustard

dip a toothpick in Oregano oil and mix into dressing



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