7 Homemade Salad Dressings

In addition to using these as traditional “salad dressings” you can also use these recipes as a dipping sauce for any of your favorite foods. These recipes make 8 servings at about 2 TBSP each.

TIP: store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.

Balsamic Vinaigrette

6 TBSP balsamic vinegar
1/4 cup fresh lemon juice
1 TSP raw honey (or pure maple syrup or agave nectar)
2 TSP Dijon mustard
5 TBSP extra virgin olive oil

1. Combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.
2. Stir in mustard; mix well.
3. Slowly add oil while whisking; mix well.

Citrus Vinaigrette

6 TBSP 100% orange juice
1/4 cup fresh lemon juice
1 TSP raw honey (or pure maple syrup or agave nectar)
1 TBSP Dijon mustard
6 TBSP extra virgin olive oil

1. Combine orange juice, lemon juice, and honey in a medium bowl; whish to blend.
2. Stir in mustard; mix well.
3. Slowly add oil while whisking; mix well.

Asian Ginger Vinaigrette

2 cloves garlic
1 (2-inch) piece fresh ginger, peeled, finely chopped
1 TSP raw honey (or pure maple syrup or agave nectar)
1 TSP sesame oil
5 TBSP rice vinegar
1/4 cup reduced sodium soy sauce
5 TBSP extra virgin olive oil

1. Combine garlic, ginger, honey, sesame oil, vinegar, and soy sauce in a medium bowl; whisk to blend.
2. Slowly add olive oil while whisking; mix well.

Basil Vinaigrette

3 TBSP raw honey (or pure maple syrup or agave nectar)
1/4 cup apple cider vinegar
5 TBSP extra virgin olive oil
1/3 cup packed fresh basil leaves

1. Place honey, vinegar, oil, and basil in a blender; cover. Blend until smooth.

Sweet Chipotle Vinaigrette

2 TBSP raw honey (or pure maple syrup or agave nectar)
6 TBSP balsamic vinegar
5 TBSP extra virgin olive oil
2 TSP Dijon mustard
1 clove garlic, finely chopped
1 TBSP chipotle chili powder
2 TSP ground paprika
1/2 TSP sea salt
1/2 TSP ground white pepper

1. Place honey, vinegar, oil, mustard, garlic, chili powder, paprika, salt, and pepper in a blender; cover. Blend until smooth.

Creamy Herbed Salad Dressing

1/4 cup buttermilk
1/4 cup nonfat plain Greek yogurt
6 TBSP mayonnaise
2 TBSP finely chopped herbs (like chives, parsley, basil, marjoram, or thyme)
1 TSP fresh lemon juice
1 clove garlic
1/4 TSP sea salt
1 dash ground white pepper

1. Place buttermilk, yogurt, mayo, herbs, lemon juice, garlic, salt, and pepper in a blender; cover. Blend until smooth.

Cumin Vinaigrette

6 TBSP fresh lime juice
2 TBSP 100% orange juice
2 TBSP Dijon mustard
2 TSP ground cumin
1 TSP sea salt
1/2 TSP ground black pepper
6 TBSP extra virgin olive oil

1. Combine lime juice, orange juice, mustard, cumin, salt, pepper, and oil in a small bowl; whisk to blend.