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
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
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
- The herb vinaigrette should be used within a week because the fresh herbs may start spoiling. Refrigerate in an airtight container.
- Walnuts can be substituted with roasted almonds or cashews or pine nuts.
- 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
Creamy Peanut Salad Dressing
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
Peanut Sauce Salad Dressing
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
- Peanut butter: We’ve used smooth peanut butter for this recipe, but you can use the chunky version if you want to.
- Whisk this mixture while it simmers to avoid any lumps.
- Store in an airtight container in the refrigerator for upto a month.
Nutrition
Honey Mustard Dressing
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 Salad Dressing
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
- 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.
- Store in an airtight container in the refrigerator for upto a month.
Nutrition
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!
Shivani says
Pls tell sriracha ingredients.because I don't know about it
Richa says
Sriracha is just a type of chilli sauce which is sweet and spicy
Claudia says
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..
Richa says
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.
A says
Looks great and easy! Please can you also tell me what mixie that is
Richa says
Sure, that's a Bosch food processor
How to Build a Healthier Salad - My Food Story says
[…] or balsamic vinaigrettes or even a squirt of lemon juice with some olive oil. I have three great salad dressings for […
Indu Peter says
Any substitute for balsemic vinegar??
Richa says
Balsamic vinegar has a distinct flavour and texture. Unfortunately, it can't be substituted with any other vinegar
Richa Gupta says
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.
A says
Hi,
All three dressings seem really yummy, especially the herb one. Was just wondering, how long would they keep for in the fridge?