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    Home » Healthy Recipes

    Published: Jan 25, 2021 by Richa · This post may contain affiliate links.

    Three Salad Dressings You’ll Need In Your Kitchen

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    A jar of homemade salad dressing will come in handy when you want to quickly whip up a salad or meat marinade. Here’s how to make salad dressings 3 ways, with ideas on what salads to make, and how to store them!

    Don’t underestimate the good old salad dressing. Boring veggies SPRING to life when you drizzle some dressing on top! This post is about 3 of my favourite salad dressing recipes in the world. They are all made with fresh ingredients and literally come together in minutes. While there are a thousand brands out there that sell packaged salad dressing, I like to keep my cooking fresh and preservatives-free.

    Watch How to Make Healthy Salad Dressings Recipe Video

    Making a well-balanced dressing can be challenging when you’re dealing with ingredients like vinegars and olive oil. Too much or too less of any ingredient can make or break the salad. It’s so important to get the proportions right so the salad tastes like you want it to! And that’s why these trusty salad dressing recipes will come in handy. We did multiple trials of these recipes and zeroed in on the best ratios. So chill, we’ve got your back for those healthy salad days!

    Herb Vinaigrette

    Herb vinaigrette in a jar with a spoon being taken out

    This herby vinaigrette is lush green in colour and so piquant. You’ll smell strong notes of basil and mint mixed with sharp pungency from the garlic and a familiar nuttiness from the walnuts. It’s almost kinda like a good pesto sauce for salads! The basil herb vinaigrette should be chunky and flavourful. It’s important to blend the ingredients well together. We’ve added the olive oil into the food processor in a steady trickle and that’s how the dressing emulsifies. 

    This herb vinaigrette tastes great with:

    • Heirloom Tomato Salad
    • Pasta Salad with Tomato, Arugula and Pine Nuts
    Herb vinaigrette in a jar with a spoon being taken out

    Herb Vinaigrette

    Herby, zesty and really fresh, this vinaigrette is super simple to make in a blender or food processor and goes well with whole grain or noodle salads
    4 from 1 vote
    Print Pin Rate
    Course: Dips, Dressings & Sauces
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 6 servings
    Calories: 103kcal
    Author: Richa

    Ingredients

    • 1 Cup Herbs I used ¾ cup Basil and ¼ cup Mint
    • 5 – 6 Cloves Garlic
    • 2 – 3 Walnuts optional
    • 1 Tablespoon Vinegar
    • 2 Tablespoons Water
    • 1 Teaspoon Salt
    • ¼ cup Olive Oil

    Instructions

    • Add everything except the oil to a blender and blend till smooth.
    • Add the oil in a trickle and while continuing to blend the ingredients. Turn off the blender once all the dressing has emulsified.

    Notes

    1. The herb vinaigrette should be used within a week because the fresh herbs may start spoiling. Refrigerate in an airtight container. 
    2. Walnuts can be substituted with roasted almonds or cashews or pine nuts. 
    3. The basil herb vinaigrette should be chunky and flavourful. It’s important to blend the ingredients well together. We’ve added the olive oil into the food processor in a steady trickle and that’s how the dressing emulsifies. 

    Nutrition

    Calories: 103kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 843IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 1mg
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    Creamy Peanut Salad Dressing

    Thai Peanut sauce in a jar with a spoon being taken out

    Looking for an unconventional way to make boring veggies super yummy? Grab some peanut butter! We made an Asian-ish creamy peanut salad dressing with a rather unconventional mix of ingredients. And we promise it is DELISH. This is one of those rare salad dressings that’s simmered on the stove until all the ingredients come together. You’ll get a creamy, flavourful salad dressing in all it’s peanutty glory! We’ve used smooth peanut butter for this recipe, but you can use the chunky version if you want to. This peanut sauce gets its acidity from rice wine vinegar and soy sauce. We added honey and sriracha for contrasting notes of sweet and hot. The minced ginger will make you thank Mother Nature for her gifts. And the toasted sesame oil brings everything together. Whisk this mixture while it simmers to avoid any lumps!

    Try this peanut salad dressing with:

    • Crunchy Thai salad
    • Quinoa Salad with Veggies
    Thai Peanut sauce in a jar with a spoon being taken out

    Peanut Sauce Salad Dressing

    Thai style Peanut Sauce Salad Dressing is creamy with a ton of umami. This doubles up as a dip and you'll want to use it on everything!
    4 from 1 vote
    Print Pin Rate
    Course: Dips, Dressings & Sauces
    Cuisine: Thai
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 8 servings
    Calories: 56kcal
    Author: Richa

    Ingredients

    • ¼ Cup Peanut Butter Chunky or Smooth
    • 1 Tablespoon Soy Sauce
    • 2 Teaspoons Rice Wine Vinegar
    • 1 Teaspoon Honey
    • 1 Teaspoon Sriracha
    • 1 Teaspoon Toasted Sesame Oil
    • ½ Teaspoon Ginger finely chopped
    • ½ Teaspoon Salt
    • ½ Cup Water

    Instructions

    • Add all the ingredients to a saucepan and stir to combine. Heat on medium heat till it comes to a boil while stirring occasionally.
    • Reduce the heat to low and then simmer for 2-3 minutes till the dressing thickens. Remove from flame and allow it to cool before using.

    Notes

    1. Peanut butter: We’ve used smooth peanut butter for this recipe, but you can use the chunky version if you want to.
    2. Whisk this mixture while it simmers to avoid any lumps.
    3. Store in an airtight container in the refrigerator for upto a month. 

    Nutrition

    Calories: 56kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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    Honey Mustard Dressing

    Honey mustard in a jar with a spoon being taken out

    I did say simple salad dressing recipes, didn’t I? Okay, grab a jar. Throw in the ingredients for the honey mustard dressing. Close the lid. And…. Shake shake shake it! That’s literally all it takes to make honey mustard dressing. It’s recipes like these that make me fall in love with food all over again! Because of its colour, this salad dressing is also called the Sunshine Salad Dressing! Honey mustard is a classic combination and we love it too. We’ve used apple cider vinegar and balsamic vinegar in this recipe for a balance of sweet, tangy and acidic flavours. Follow the measurements given in the recipe so that the dressing is well-balanced. I make this in a jar and store it in the same jar. You could also use a bowl and whisk to bring this dressing together. If you choose to do that, drizzle the olive oil in a steady stream to help the dressing emulsify.

    This honey mustard salad dressing goes well with:

    • Lettuce, tomatoes, and olive salad
    • Chicken salad with cucumber and Red peppers
    Honey mustard in a jar with a spoon being taken out

    Honey Mustard Salad Dressing

    With this Honey Mustard Salad Dressing recipe, you'll never go wrong! It's a delicious blend that has the perfect pairing of honey and mustard combined with apple cider and balsamic vinegar.
    4 from 1 vote
    Print Pin Rate
    Course: Dips, Dressings & Sauces
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 6 servings
    Calories: 88kcal
    Author: Richa

    Ingredients

    • ¼ Cup Olive Oil
    • 1 Teaspoon Dijon Mustard
    • 2 Teaspoons Honey
    • 2 Teaspoons Apple Cider Vinegar
    • ½ Teaspoon Balsamic Vinegar
    • ½ Teaspoon Salt
    • ¼ Teaspoon Pepper

    Instructions

    • Add all the ingredients to a jar and tightly close the lid. Shake vigorously until all the ingredients have combined.

    Notes

    1. Emulsification: Shake vigorously until all the ingredients have combined. Alternatively, you can use a stick blender or a food processor or a bowl and a whisk. Drizzle the olive oil in a steady stream to help the dressing emulsify.
    2. Store in an airtight container in the refrigerator for upto a month. 

    Nutrition

    Calories: 88kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 5mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
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    How To Store A Salad Dressing

    The best way to store a salad dressing is to put it in an airtight container in the refrigerator so it remains fresh. I usually make a batch enough for 2-3 batches of salad and finish it off within a week. But the honey mustard and peanut sauce dressing last a month in the fridge. The herb vinaigrette should be used within a week because the fresh herbs may start spoiling.

    Loved these salad dressing recipes? Let us know in the comments below!

    More Healthy Salad Recipes You Must Try:

    • Lemon Dill Potato Salad
    • Lemon Orzo Pasta Salad
    • Mediterranean Quinoa Salad
    • Crunchy Chinese Chicken Salad
    • Creamy Apple Broccoli Walnut Salad
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    * This post may contain affiliate links.

    Reader Interactions

    Comments

    1. Navita Kalra says

      April 13, 2022 at 11:22 pm

      Hey Richa

      Your salad dressings are amazing. So what is Toasted sesame oil.

      In the Herb Vinegratte dressing any subsitute for Garlic as my family doesnt eat Garlic.

      Reply
      • Richa says

        June 27, 2022 at 5:33 pm

        Toasted sesame oil is basically a type of oil thats mostly used in Chinese or Asian cooking. Its easily available these days. You can skip the garlic in the herb vinaigrette

        Reply
    2. Shivani says

      November 25, 2021 at 5:14 pm

      Pls tell sriracha ingredients.because I don't know about it

      Reply
      • Richa says

        November 26, 2021 at 11:49 am

        Sriracha is just a type of chilli sauce which is sweet and spicy

        Reply
    3. Claudia says

      February 25, 2021 at 7:26 am

      4 stars
      I made The Peanut Sauce Dressing which was good but too salty for my taste. So much so that I re-checked that i had read the recipe correctly. 1/2 tsp. salt on top of 1 T. soy sauce overdid it for me. I will reduce salt next time. May add a bit more honey too..

      Reply
      • Richa says

        March 25, 2021 at 4:33 pm

        Hey Claudia, we use low sodium soy sauce in our kitchen, which is why we needed the extra sauce. Some peanut butters have added salt in them too. But this comment will help other people adjust salt when they try it, so thank you.

        Reply
    4. A says

      January 25, 2021 at 6:11 pm

      Looks great and easy! Please can you also tell me what mixie that is

      Reply
      • Richa says

        March 25, 2021 at 5:00 pm

        Sure, that's a Bosch food processor

        Reply
    5. How to Build a Healthier Salad - My Food Story says

      July 22, 2015 at 2:36 pm

      […] or balsamic vinaigrettes or even a squirt of lemon juice with some olive oil. I have three great salad dressings for […

      Reply
      • Indu Peter says

        April 23, 2019 at 6:06 pm

        Any substitute for balsemic vinegar??

        Reply
        • Richa says

          April 25, 2019 at 11:19 am

          Balsamic vinegar has a distinct flavour and texture. Unfortunately, it can't be substituted with any other vinegar

    6. Richa Gupta says

      April 17, 2015 at 1:50 pm

      Hey A. They've never lasted for more than a week in my refrigerator. But I think they should be good for two weeks or so if stored in a sealed jar.

      Reply
    7. A says

      April 17, 2015 at 1:49 pm

      Hi,
      All three dressings seem really yummy, especially the herb one. Was just wondering, how long would they keep for in the fridge?

      Reply

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    Hi I'm Richa! the cook, writer and photographer behind this little blog. I’ve grown up in the kitchen along side my mum and grandmothers and conversations in my family are always about the next meal. I’ve picked up their love for food along the way, and with this blog, I share my food story with you.

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