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10 Easy Homemade Salad Dressing Recipes: Vinaigrette, Creamy, Healthy & Flavor Twists

Close-up of homemade salad dressing, a golden vinaigrette with visible black pepper and spices, inside a small glass jar.
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Stop buying store-bought dressings! Discover 10 easy, healthy homemade salad dressing recipes, including classic vinaigrette, creamy options, and flavor twists like Lemon and Maple Mustard. Make restaurant-style flavor from simple pantry staples in minutes.

Ingredients

Scale
  • For the Classic Vinaigrette: 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • Salt and black pepper to taste
  • For the Creamy Dressing Base: 1/2 cup plain Greek yogurt (or vegan alternative)
  • 1/4 cup water (or more for thinning)
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon dried dill
  • Salt and pepper to taste
  • For the Lemon Dressing: 1/4 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon maple syrup
  • 1 small shallot, finely minced (optional)
  • For the Maple Mustard: 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Prepare the Classic Vinaigrette: Combine olive oil, red wine vinegar, Dijon mustard, and honey/maple syrup in a small jar. Seal the jar tightly and shake vigorously until the dressing emulsifies. Season with salt and pepper.
  2. Make the Creamy Dressing Base: In a small bowl, whisk together the Greek yogurt, water, lemon juice, minced garlic, and dried dill until smooth. Add more water slowly if you prefer a thinner consistency. Season well.
  3. Whip up the Lemon Dressing: In a jar or bowl, combine the fresh lemon juice, olive oil, maple syrup, and minced shallot. Whisk or shake until fully combined and slightly thickened. This is your bright, zesty option.
  4. Mix the Maple Mustard: In a small bowl, combine the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Whisk constantly until the mixture thickens slightly. Taste and adjust seasoning.
  5. For the remaining 6 recipes (e.g., Caesar, Ranch, Greek, etc.), follow the specific instructions provided in the full feature article, generally involving blending or whisking ingredients until smooth.
  6. Store all dressings in airtight containers in the refrigerator. Allow vinaigrettes to come to room temperature or shake well before serving.

Notes

  • For best results with vinaigrettes, use a ratio of 3 parts oil to 1 part acid, adjusting to your preference.
  • If your vinaigrette separates, shake it hard or whisk it again just before pouring over your salad.
  • These homemade salad dressing recipes are excellent for meal prep and should last up to one week in the refrigerator.
  • To make any creamy dressing low calorie, substitute half the oil with water or low-fat buttermilk.

Nutrition

Find it online: https://magazinemeal.com/easy-homemade-salad-dressing-recipes/