Homemade salad dressings are easy to whip up and a better option for keeping you and your loved ones healthy. Sadly, store bought salad dressings are usually made with inflammatory omega-6 oils and preservatives. On the other hand, opting to make your own is super easy and a good way to get a good serving of healthier fats in your diet.
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Favorite Quick & Easy Salad Dressing Recipes
Several of these salad dressings call for mayonnaise, so I’m going to share how I make my own avocado oil mayonnaise.
Avocado Oil Mayonnaise
Avocado oil mayonnaise is very pricey in the supermarket. But, with a just few ingredients you can make your own delicious avocado-mayo in about 5 minutes.
Ingredients
- 1 large egg (some people call for the egg to be room temperature. I’ve made this with a refrigerated egg and it came out fine)
- 1 teaspoon Dijon mustard (don’t use stone ground or yellow mustard)
- 2 teaspoons Apple Cider Vinegar
- 1/4 teaspoon sea salt or Himalayan pink salt
- 1 cup Avocado Oil
Directions
Crack the egg into a wide mouth jar, the mouth should be large enough for an immersion blender. Add the mustard, vinegar, and salt on top of the egg being careful not to disturb the egg. Add the oil over the top of the other ingredients. Do not whisk or stir! Submerge the immersion blender to the bottom of the jar and blend on low for 20-30 seconds. Keep the blender still during the 20-30 seconds. You’ll see that the mixture will turn white. Slowly move the blender up and down slowly to move the remaining oil into the mixture. Be careful to not allow the blender to lift into the air. Keep moving up and down until the mayonnaise forms. Store in the refrigerator. It should keep for 7-10 days.
Creamy Feta Dressing
Ingredients
- 1 Cup plain full fat yogurt (I prefer greek style yogurt for the higher protein content)
- 4 oz. feta cheese
- 1 clove garlic, crushed or chopped fine
- 2 tablespoons heavy cream (You can substitute nut milk or regular milk if you don’t have heavy cream on hand)
- 1 tablespoon fresh dill, chopped or 1.5 teaspoons dried
- 1/2 teaspoon white vinegar (or acid of choice, ie: lemon juice)
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dijon mustard
- Pinch of dried cumin
- 1/2 teaspoon salt (prefer Himalayan pink salt or sea salt)
- 1/4 teaspoon black pepper
Add all ingredients to a medium bowl or mason jar. Mix well, 1-2 minutes until all ingredients are incorporated well.
Serve on salad, as a dip for fresh veggies or spoon onto gyros.
Bleu Cheese Salad Dressing
This is by far one of my favorites. Skip the store bought bleu cheese dressing and make this incredibly simple and delicious version. Wonderful as a dipping sauce, on your favorite salad or as a dip for your chicken wings.
Ingredients
- 1/4 cup sour cream
- 1/4 cup mayonnaise (see above to make your own homemade avocado oil mayo)
- 2 ounces crumbled bleu cheese
- 1 tablespoon minced fresh parsley
- 1 teaspoon fresh lemon juice (you can use up to 1 tablespoon to taste)
- Pinch of sea salt and pinch of black pepper
- Option to add a little milk or buttermilk to thin out the dressing
Directions
- Combine sour cream, mayo, blue cheese, parsley, lemon juice, salt and pepper in a small bowl and stir until well blended and creamy
- Use the back of a spoon to mash some of the blue cheese crumbles into the dressing. Continue to stir. The consistency will be thick, perfect for dipping.
- For a pourable dressing thin a little with milk or buttermilk.
This delicious dressing will keep in the refrigerator for about one week. Keep tightly covered.
Honey Mustard Salad Dressing
This salad dressing is incredibly delicious and versatile. Great on most salads and perfect for drizzling on roasted veggies. You can even use it for a dipping sauce for sweet potato fries and raw cut veggies.
Ingredients
- 2 Tablespoons Dijon mustard (Smooth dijon is important here. Avoid yellow or stone ground mustard)
- 1 Tablespoon honey
- 2 Tablespoons Apple Cider Vinegar (may substitute lemon juice)
- 2 Tablespoons extra virgin olive oil
- 1 small clove garlic, chopped finely or pressed
- 1/4 teaspoon sea salt
- Black Pepper to taste
Directions
- In a small bowl whisk together all the ingredients or shake vigorously in a mason or other closed jar.
Zesty Italian Salad Dressing
This versatile oil and vinegar dressing can be used for a marinade or for dressing your salads.
Ingredients
- 3/4 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon sea salt or Himalayan pink salt
- 1/2 teaspoon fresh ground black pepper
- 3 garlic cloves, minced or pressed
- 1 tablespoon real maple syrup (substitute keto maple syrup if you’re watching your sugar)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
Directions
Add all ingredients in a small jar and shake vigorously. Shake well before each use.
Coleslaw Dressing
This 5 ingredient dressing is super easy to whip up. Deliciously creamy and tangy, this dressing makes a wonderful coleslaw and is great for broccoli salad as well.
Ingredients
- 3/4 cup Mayonnaise
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Dijon mustard
- 3/4 teaspoon celery seeds, ground
- 1/4 teaspoon sea salt or Himalayan pink salt
Optional – a few grinds of fresh black pepper
Directions
In a medium bowl whisk together all the ingredients.
This recipe makes enough for about 8 cups of chopped cabbage or coleslaw mix. Keeps for about a week in the refrigerator.
Ceasar Salad Dressing
This homemade dressing works well for the ketogenic diet. Creamy and delicious, without the anchovies or raw egg. If you’re a fan of anchovies, by all means, throw a couple in the blender with this recipe!
Ingredients
- 1 cup Avocado Oil Mayonnaise
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- Juice from 1/2 fresh lemon
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sea salt or Himalayan pink salt
- A few grinds of fresh black pepper
Directions
While you can whisk all the ingredients in a bowl, I like to use a blender for this recipe. Get all these yummy ingredients blended well. Serve with a head of chopped or torn romaine lettuce and sprinkle more parmesan cheese over the top. Not keto? Add some croutons to finish. You can also use parmesan cheese crisps for a little crunch if you’re living the keto lifestyle.
Ranch Dressing
This delicious dressing recipe is a keto friendly take on your classic ranch. Low carb and sugar free, it’s a perfect compliment to salads or as a dip for fresh cut veggies.
Ingredients
- 2/3 cup avocado oil mayonnaise
- 1/4 cup heavy cream
- 2 tablespoons white vinegar
- 2-3 tablespoons chopped fresh chives
- 1/2 teaspoon smoked paprika
- 2 cloves fresh garlic, minced
- 1/2 teaspoon sea salt or Himalayan pink salt
- 1/4 teaspoon pepper
Directions
Whisk all ingredients until smooth or mix with a blender. Transfer to a glass jar. Shake well for each use. This ranch dressing will keep in the refrigerator for about 1 week.
Greek Salad Dressing
Gotta love a good greek salad. This super simple dressing is one of my favorite go to’s. It’s a perfect pairing for tomatoes, cucumber, red onions, kalamata olives and feta cheese. Light, tangy and delicious. You’ll be using it on grilled or roasted veggies, multiple salad combinations or your favorite grain bowl.
Ingredients
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt or Himalayan pink salt
- A pinch or grind of black pepper
Directions
In a small bowl or mason jar whisk or shake all the ingredients together.
Creamy French Dressing
This French dressing is going to have you wanting to put it on everything!
Ingredients
- 1/2 cup avocado oil
- 1 cup ketchup – substitute keto ketchup for keto diet
- 1/2 cup sugar – Substitute monk fruit or other preferred sweetener for keto diet
- 1/2 cup white vinegar
- 1/3 cup finely minced yellow onion
- 2 teaspoons fresh lemon juice
- 1 teaspoon paprika (omit for AIP diet)
- 1 large garlic bulb, finely minced
- 1/2 teaspoon sea salt or Himalayan pink salt
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons avocado oil mayonnaise
Directions
Put all ingredients into a large food processor or blender and process until smooth. If you prefer you can omit the mayo for a less creamy style French dressing. Keeps for about a week in the refrigerator.
Balsamic Vinaigrette
A go to for all your salads, this vinaigrette is simple to make, sweet and savory.
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 shallot, minced
- 1 medium bulb garlic, minced
- 1/4 teaspoon sea salt or Himalayan pink salt. (Add more to taste)
- Ground black pepper to taste
Directions
Combine all ingredients in a glass jar with a lid. Shake vigorously until well combined. Drizzle over all your favorite salad combinations. Keeps 7-10 days in the refrigerator.
Do you have a favorite homemade salad dressing? I’d love to hear all about it if you do!
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