5 Easy Salad Dressing Recipes

Posted on Posted in Condiments, Odds & Ends

During the spring/summer when leafy greens are freshly picked I love a big ass salad for lunch and/or dinner most days. Most of the time I bring a small container of olive oil, drizzle that on and I’m good to go. This works really well to fatten up a salad.  But, I decided I am getting bored of that and I have all these spices in my cabinet and fresh herbs in the garden so why not use them?

Here are my favorite recipes…

Italian Dressing

2-3 TBS red wine vinegar
4-5 TBS extra virgin olive oil
2 TBS water
1/4 tsp salt
1 tsp freshly chopped basil (or 1/2 tsp dried basil)
1/2 tsp dried mustard
1 tsp onion powder
2 tsp freshly chopped oregano (or 1 tsp dried)
1/4 tsp black pepper
1 pressed Garliv clove (or 1/2 tsp garlic powder)

Put it all in a bowl and whisk!  Save it in a re-purposed bottle, like this one:


Way back in the day (like this past January) when we drank beer (regular beer has gluten in it), we bought a German beer in these bottles. I loved the bottles so I just peeled the labels off and use them for things like salad dressing, wash em and re-use em again. If you don’t have a cool bottle like this you can always store your dressing in a glass Pyrex container or other Tupperware type container. I like these green bottles when I am using olive oil since it is a delicate oil and can be damaged when exposed to light, heat, and air. The dark green bottle helps protect the olive oil. One reason why you should always buy olive oil in a dark bottle – otherwise you may be wasting your money on crappy oil. But, I digress..

Honey Dijon Dill Dressing

1 TBS Dijon mustard
1 TBS raw and/or local honey (don’t use raw honey if you or an expected guest is allergic to bees)
3 TBS apple cider vinegar
5 TBS olive oil
1/2 tsp salt
1/2 tsp ground black pepper
1-2 TBS fresh chopped dill (or just 1 tsp dried dill, add more after you taste it)
1 cup of tea, oh wait, that was just me relaxing while I whipped up some dressing:

 Notice in the picture I have a funnel on top of a bottle of Dijon mustard. One cool trick my mom taught me is to not throw or rinse out a bottle of mustard and use it in sauces or for dressings later. This recipe calls for 1 TBS for Dijon – if I cut open this bottle and scraped all the mustard attached to the sides off, I’m betting it would be approximately 1 TBS. So, I’m going to use that for this recipe.

Measure out all your ingredients and pour it into the bottle. Put the lid back on and shake. Boom. Done.

Cilantro Lime Honey Dressing

2 TBS chopped cilantro (or 1 TBS dried)
2 TBS fresh lime juice
2 TBS raw and/or local honey
1 TBS olive oil

Simple Balsamic Dressing

3 TBS balsamic vinegar
5 TBS olive oil
1/2 tsp salt
1/2 tsp black pepper
1 TBS Dijon mustard
1 pressed garlic clove (or 1/2 tsp garlic powder)

Simple French Dressing

3 TBS white wine vinegar
5 TBS olive oil
1 tsp raw and/or local honey
1/4 cup simple ketchup (try to find one w/o high fructose corn syrup, or make your own lacto-fermented ketchup)
1 pressed garlic clove (or 1/2 tsp garlic powder)

Tips & Ideas

  • Store your dressing in the fridge to keep it fresh. It is OK if it hardens, this may happen because of the olive oil. Before you make your salad, take the dressing out of the fridge and bring it to room temperature, it should return to a liquid state quickly, shake it to move things along, if you like.
  • Feel free to substitute other oils like macadamia nut oil, avocado oil or almond oil.
  • Know your fats, it is not OK to cook at high temperatures with any seed oil. They are monounsaturated fats containing a double bond making them more susceptible to damage which leads to oxidation and then inflammation in your system. This is bad. Don’t do it.
  • Don’t use vegetable oil.
  • If it is too vinegary, add more oil, if it is too oily add more vinegar.  Likewise, if you taste it and it needs more salt, more pepper, whatever, just add it. You really can’t screw it up.
  • Buy one of these:

These funnels are like $3 at your local hardware store. Well worth every penny for making your time in the kitchen a bit more enjoyable.

Eat and enjoy peeps.