The short answer: homemade salad dressing is a ratio, not a recipe: 3 parts oil to 1 part vinegar, a spoonful of mustard to hold it together, salt and something sweet. Shake it in a jar for 30 seconds and it is done. Below are 8 dressings you can make in 5 minutes each.
- Vinaigrettes: basic, balsamic, lemon-herb and honey mustard
- Creamy: ranch, Caesar, Greek yogurt and Italian
- Storage: sealed jar in the fridge, creamy ones used first
- Next step: Add the ingredients to your list with the Meal Planner & Grocery List ($3.99).
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Homemade dressing takes minutes, uses pantry staples and lets you control the salt and sugar. Mix a jar on Sunday and use it all week on salads, grain bowls and roasted vegetables.
The basic formula
Every vinaigrette is built from the same parts:
| Part | Amount for about 1 cup | Examples |
|---|---|---|
| Oil | ¾ cup | Extra-virgin olive oil, avocado oil |
| Acid | ¼ cup | Red wine, white wine, balsamic or apple cider vinegar; lemon juice |
| Emulsifier | 1 teaspoon | Dijon mustard, honey |
| Salt and pepper | ½ teaspoon salt, pinch of pepper | Adjust to taste |
| Flavor | 1 to 2 tablespoons | Minced garlic, shallot, herbs |
Add everything to a jar, close the lid and shake hard for 30 seconds. Taste it on a lettuce leaf, not off the spoon, and add a little more acid or salt if it tastes flat.
8 homemade salad dressing recipes
Vinaigrettes
- Basic red wine vinaigrette. ¾ cup olive oil, ¼ cup red wine vinegar, 1 teaspoon Dijon, 1 minced garlic clove, ½ teaspoon salt and a pinch of pepper.
- Balsamic vinaigrette. ½ cup olive oil, ¼ cup balsamic vinegar, 1 teaspoon Dijon, 1 teaspoon honey and ¼ teaspoon salt. Good on tomato and mozzarella.
- Lemon-herb vinaigrette. ½ cup olive oil, ¼ cup lemon juice, 1 teaspoon Dijon, 2 tablespoons chopped parsley or chives, salt and pepper. Good on greens and grains.
- Honey mustard dressing. ¼ cup olive oil, 3 tablespoons Dijon, 2 tablespoons honey and 2 tablespoons apple cider vinegar. Good on chicken salads and spinach.
Creamy dressings
- Ranch. ½ cup mayonnaise, ½ cup buttermilk, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1 teaspoon dried dill, ½ teaspoon garlic powder, ½ teaspoon onion powder and salt and pepper. Thin it with more buttermilk for a pourable dressing.
- Caesar. ½ cup mayonnaise, 3 tablespoons grated Parmesan, 2 tablespoons lemon juice, 1 teaspoon Dijon, 2 minced garlic cloves, 1 teaspoon Worcestershire sauce, a few mashed anchovy fillets or 1 teaspoon anchovy paste and black pepper. Thin it with 1 to 2 tablespoons of water.
- Greek yogurt dressing. ½ cup plain Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1 tablespoon chopped dill, salt and pepper. A lighter option for chicken salad and wraps.
- Creamy Italian. ¼ cup mayonnaise, ¼ cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Italian seasoning, 1 tablespoon grated Parmesan, ½ teaspoon garlic powder and salt and pepper.
Caesar dressing notes
Classic Caesar is made with raw egg yolk, but this mayonnaise-based version gets the same creamy texture without it. Anchovy is what gives it the savory depth, so do not skip it unless you must. Use freshly grated Parmesan from a wedge, and add the lemon last so you can control the tang. For a classic Caesar salad, toss crisp romaine with the dressing, croutons and extra Parmesan.
Match the dressing to the salad
| Salad | Dressing to try |
|---|---|
| Cobb | Red wine vinaigrette or ranch. See our cobb salad. |
| Greek | Lemon-herb vinaigrette. See our Greek salad. |
| Pasta salad | Creamy Italian or basic vinaigrette. See our pasta salad. |
| Chicken salad bowls | Honey mustard or Greek yogurt dressing |
| Romaine | Caesar |
| Spinach or arugula | Balsamic or lemon-herb |
Need more salad ideas? Browse our salad recipes.
Fixes
- Too sharp: add a little honey or more oil.
- Too oily: add a splash of vinegar or lemon juice.
- Too thick: thin creamy dressings with water or buttermilk a teaspoon at a time.
- Separates: shake or whisk again. A teaspoon of mustard keeps it blended longer.
- Bland: add salt first, then acid.
Storing homemade dressing
Store dressing in a sealed jar in the fridge and label it with the date. Use creamy dressings first, and when in doubt, throw it out. Olive oil can turn solid in the fridge, so take the jar out 10 to 15 minutes before serving. Keep creamy dressings cold, and follow FoodSafety.gov's cold storage guidance for dairy and egg products.
Plan your salads for the week
Making one vinaigrette and one creamy dressing on Sunday covers a week of salads and bowls. Put the oils, vinegars and fresh herbs on the list before you shop.
- Meal Planner & Grocery List, $3.99. A weekly menu planner and an aisle-sorted grocery list.
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Frequently asked questions
What is the ratio for homemade salad dressing? The ratio for a basic vinaigrette is 3 parts oil to 1 part vinegar or other acid, for example ¾ cup of olive oil to ¼ cup of vinegar. Add a teaspoon of mustard to help the two stay blended, then adjust the acid up or down to taste.
How do you make Caesar salad dressing? To make Caesar dressing, whisk together ½ cup of mayonnaise, 3 tablespoons of grated Parmesan, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, 2 minced garlic cloves, 1 teaspoon of Worcestershire sauce and a few mashed anchovy fillets or a teaspoon of anchovy paste. Thin it with a tablespoon or two of water and season with black pepper.
How long does homemade salad dressing last? Keep homemade dressing in a sealed jar in the fridge. Creamy dressings with mayo, yogurt or buttermilk spoil sooner than oil and vinegar dressings, so use them first, and throw out any dressing that smells or looks off. Dressings with fresh garlic or herbs are best used within a few days.
Why does my homemade dressing separate? Homemade dressing separates because oil and vinegar do not naturally mix. Adding a teaspoon of mustard or honey and shaking or whisking hard blends them for a while, and a little separation after chilling is normal, so shake it again before serving.
Is salad dressing the same as stuffing? No, salad dressing is a sauce you pour on a salad, while dressing in the Thanksgiving sense means a baked bread side dish also called stuffing. This page covers salad dressing only.
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Sources
- FoodSafety.gov: Cold food storage chart foodsafety.gov