Making your own salad dressings is more than just a money saver, compared to buying storebought. It lets you control exactly what’s in the dressing – no mystery chemicals and preservatives! You can go all organic. You can tweak the flavor so it’s exactly how you like it. You can make it fresh every single time, or close to it. Most dressings are very quick and simple to make, so all it costs you is a little bit of time. Here are recipes to get you started. Feel free to experiment with your own, too!
Quick Tips:
- Using low-fat ingredients will add bad carbs, because manufacturers always add sugar to make up for the flavor loss from cutting fat. Regular fat ingredients will have far more flavor. Depending how much dressing you use, you may find the higher fat content is pretty negligible.
- Fresh herbs and freshly minced garlic and fresh everything taste better, but dried stuff will rarely disappoint. And remember: it’s all fresher than storebought.
- Canola mayonnaise is a delicious and healthier substitute for mayonnaise and dairy ingredients in some recipes. It has a milder flavor than mayonnaise, but still plenty of rich taste from the “good” fats that actually fight heart disease.
The Recipes:
- Cilantro-Lime Dressing – based on the dressing TGI Friday’s serves on its grilled chicken salad
- Garlic Vinaigrette – wine, vinegar, garlic… couldn’t be easier to throw together at the last moment
- Absolutely Fabulous Greek Dressing Recipe – olive oil, herbs, Dijon mustard
- Blue Cheese Dressing I – very simple and traditional
- Blue Cheese Dressing II – with mustard, Worcestershire and vinegar
- Blue Cheese Dressing III – with yogurt and Tobasco
- Basil Vinaigrette -just a simple vinaigrette that takes advantage of the delicious flavor of basil
- Basil Vinaigrette Dressing – a variation on the above that adds Dijon
- Creamy Tomato, Onion & Garlic Dressing – with optional hot sauce. Great for last minute!
- Ranch Dressing 1 – mayonnaise, sour cream and buttermilk based, lots of herbs and spices
- Ranch Dressing 2 – no spices, very mellow
- Avocado Vinaigrette – with a touch of onion and Dijon
- Honey Mustard Dressing – the classic, also great as a dip
- Hot Bacon Dressing – a Southern classic. It may sound strange, but you have to try it.
- Japanese Dressing For Salad Recipe – soy sauce, rice wine, sesame seeds… very simple
- Japanese Ginger Salad Dressing Recipe – adds ginger, lemon, tomato paste and more to the above
- Curry Salad Dressing – curry and garlic
- Beer Salad Dressing Recipe – with tomato soup, Worcestershire, horseradish and garlic
- Irish Mist Salad Dressing – uses Irish Mist liqueur with vinegar and honey
- Caesar Salad Dressing – from Julia Child, who actually saw it being made by its creator. Contains raw egg.
- Easy Caesar Salad Dressing – no raw eggs nor anchovies
- Creamy Italian Dressing – tangy herbs and spices in a base of yogurt and, believe it or not, cottage cheese (blender required)
- Italian Dressing – simple and classic
- Fiesta Dressing – onion, garlic, cumin lime and chili powder
- Green Goddess – the classic recipe, with avocado and anchovies
- Mustard Vinaigrette – just what it sounds like
- Roasted Poblano Vinaigrette – with spinach, lime and red onion
- Creamy Tarragon Dressing – sweet with a spicy kick
- Banana Poppy Seed Dressing – creamy, sweet and just a touch of spicy
- Chili’s Honey Lime Dressing Recipe – based on one of Chili’s more unique dressings
- Green Goddess without avocado – another variation on Green Goddess
- Green Goddess without avocado or anchovies – yet another variation
- French Dressing – the classic favorite
- Outrageous Creamy Garlic Salad Dressing – with tamari, barbecue sauce and Dijon
- Creamy Mushroom Dressing – thinly sliced mushrooms with chives, parsley and garlic in sour cream and mayonnaise
- Bacon Dressing – mmm, bacon with garlic, oregano, Worcestershire and sesame seed
- Green Onion Dressing – with oil, vinegar, Worcerstershire and dry mustard
- Apple Vinaigrette Dressing – very simple and a little bit sweet
- Herbed Raspberry Dressing – with basil, garlic, pasta and a touch of Dijon
- Red Pepper Vinaigrette – the flavor of red bell peppers turned into a salad dressing
- Easy Thousand Island Dressing – ketchup, mayonnaise and relish
- Tahini Dressing – sesame seed paste with garlic, lemon, paprika and parsley
- Citrus Peanut Dressing – with orange and mustard
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Find more in Food & Cooking
Updated: December 2, 2011
Copyright: February 2, 2009
Find more in Food & Cooking
Updated: December 2, 2011
Copyright: February 2, 2009





{ 2 comments… read them below or add one }
So I used the garlic vinaigrette recipe but I also added 1 teaspoon of dried basil (couldnt find fresh basil where I am -_-) and 1 tablespoon of fresh squeezed lemon, right now it’s sitting in a jar in the fridge getting yummy, I can’t wait to put it over my salad, def will be trying this again, do u know a recipe already converted for making it so I can put in a jar ? I’d like to make a lot of it…
What do you mean “converted”? Converted to what?
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