10 Homemade Salad Dressing Recipes

Dressings! They give a bland and boring salad its burst of flavor.  The same ingredients can be used for 10 salads but the dressing used can give your taste buds a little trip around the world but have you ever looked at the ingredients list on the back of the bottle?!  Unfortunately, they are often full of unhealthy fats, sugars and artificial flavors and colors.  Instead of loading on your calories in the crappy liquid form, try making your own! 

 

Don't panic! Making your own really isn't hard to do and you'll feel #GourmetAF serving homemade dressing, whether it be for an entire dinner party or for your bad self (go on, brush your shoulders off, Jay-Z)

 

I have a go-to that I make nearly every time I make a green salad but I do have some back-ups too, thanks to my handy Gourmet Nutrition cookbook from Precision Nutrition.  To keep it simple, we're keeping it all in one place.  Below, I have 10 DIY salad dressings so you can find the perfect one for your salad! 

 

With the exception of the first one, you'll add ingredients to a blender or food processor and puree everything until it is finely diced.  No blender or food processor? No worries mate, simply chop the veggies and herbs as finely as you can and then mix them together before pouring them over the salad. 

 

**The ingredient amounts are also for large family-sized salads that can serve 8 large or 16 small servings so adjust accordingly.  A large serving is considered 4 tablespoons and a small serving 2 tablespoons**

 

Laurel's Favorite Vinaigrette

1/2 cup Extra virgin olive oil

1/4 cup Balsamic vinegar, pear and raspberry-infused vinegar is especially nice if you have it 

1/4 cup Fresh basil, finely chopped 

1/4 cup Fresh parsley, finely chopped (optional) 

Sea salt and pepper, to taste

 

 

Orange Sesame Vinaigrette

1/2 cup Cold-pressed sesame seed oil

1/4 cup Rice vinegar 

1 Orange (peel, white stuff and seeds removed)

1 Tbsp Pure honey

1/4 cup Fresh mint, finely chopped 

Sea salt and pepper, to taste

 

 

Asian Dressing

1/2 cup Cold-pressed sesame seed oil

1/2 cup Orange juice

1/4 cup Shallots, finely diced

1/2 tsp. Ginger, grated

1/4 cup Fresh cilantro, finely chopped

Sea salt, pepper and pure honey to taste

 

 

Maxi-Mix Dressing

1 cup Salsa

1 cup Plain low-fat yogurt

1/4 cup Flaxseed oil

 

**If you have body composition reduction goals, don't be scared of this one because of the yogurt.  Out of the 10 dressings listed here, this one ranks lowest in calories coming in at about 88 for a large serving and 44 for a small.** 

 

 

Caesar Dressing

1/2 cup Extra virgin olive oil

1/4 cup Lemon juice

1/4 cup Plain low-fat yogurt

1 tsp. Fresh garlic, minced 

1 Tbsp. Capers

1 tsp. Dijon mustard

 

 

Roasted Garlic Vinaigrette 

1/2 cup Extra virgin olive oil

1/2 cup Red wine vinegar 

1/4 cup Roasted garlic (directions below) 

2 tsp. Dijon mustard 

1/4 cup Fresh cilantro, finely chopped 

Sea salt and pepper to taste

 

**How to make the roasted garlic:

1. Preheat oven to 325 degrees F.

2. Cut the tops off of the garlic bulb so that most of the cloves are exposed and place on a baking sheet or casserole dish

3.  Drizzle a little melted coconut oil, butter or ghee on top of each clove and then place in the oven.  Roast until the cloves are lightly browned on top (approx. 25 minutes) and remove from oven.

4. Let the garlic cool until it's safe to handle. If you're short on time, you can chill it in the freezer for 5 minutes but make sure you're only putting the garlic in the freezer, not the whole casserole dish (if using one) as the dish will shatter! 

5.  Remove each clove from the bulb by pushing from the bottom of the clove and moving up.  Once removed, it can be placed in the food processor with the rest of your dressing ingredients.

 

Spicy Apple Vinaigrette

1/2 cup Walnut oil

1/4 cup Apple cider vinegar 

1 Organic gala apple (peeled, cored and cut into small pieces)

1 pinch Paprika

1 pinch Cinnamon

Sea salt and pepper, to taste

 

 

Greek Vinaigrette

1/2 cup Extra virgin olive oil

1/2 cup Red wine vinegar 

1/4 cup Shallots, finely chopped 

1/4 cup Fresh basil, finely chopped 

Sea salt and pepper, to taste

 

 

Caramelized Shallot Vinaigrette 

1/2 cup Cold-pressed sesame seed oil

1/4 cup Shallots, roughly chopped 

1 Tbsp. Pure honey

1/2 cup Balsamic vinegar 

1/4 cup Italian parsley, roughly chopped 

Sea salt and pepper, to taste

 

Method: 

Preheat a non-stick frying pan on medium heat.  Add 1 teaspoon of the oil, shallots and honey. Sauté until the shallots are nicely browned, and then add to the blender or food processor.  Add the remaining ingredients and puree until the shallots and parsley are chopped fine. 

 

In case you're curious, this dressing ranks highest in calories on this list.  A large serving is about 146 calories and a small is 73 calories.

 

 

Honey Mustard Dressing

1/2 cup Flaxseed oil

1/2 cup Plain low-fat yogurt

1 tsp. Garlic, minced 

1 Tbsp. Pure honey

1 tsp. Dijon mustard 

1 pinch Paprika

Sea salt and pepper, to taste

 

Give them a try and let me know your favorite or if you have your very own homemade dressing that you enjoy!  

 

Happy Cooking! 

xoxo Laurel 

 

 

 

  

 

 

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