6 Homemade Salad Dressings
The 3-to-1 vinaigrette formula, balsamic, lemon-herb, creamy Caesar-style, honey-lime and green goddess.
The vinaigrette formula
3 parts oil to 1 part acid, plus a little mustard to hold it together and a pinch of salt. Shake it in a jar, taste on a lettuce leaf and adjust. That is all a vinaigrette is.
Homemade dressing costs less than bottled, tastes brighter and has no ingredients you cannot pronounce.
Classic Dijon vinaigrette
- 6 tablespoons olive oil
- 2 tablespoons red or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot or garlic clove, minced
- 1/4 teaspoon salt
- 1 pinch black pepper
Shake everything in a jar until creamy.
Good with: Green salads, potato salad, grain bowls
Balsamic vinaigrette
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
Shake until combined.
Good with: Tomato salads, strawberries and spinach, roasted vegetables
Lemon-herb
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley or dill
- 1 teaspoon honey
- 1/4 teaspoon salt
Shake and use the same day for the brightest flavor.
Good with: Chicken salad, quinoa, cucumbers
Creamy Caesar-style
- 1/3 cup mayonnaise
- 1/4 cup grated Parmesan
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 small garlic clove, grated
- 2 to 3 tablespoons water
Whisk, thinning with water. Add 1 minced anchovy fillet for a more classic flavor.
Good with: Romaine, chicken wraps, roasted broccoliFull recipe
Honey-lime
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1 pinch salt
- 1 pinch chili powder, optional
Whisk until the honey dissolves.
Good with: Fruit salad, slaw, taco salads
Green goddess
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 cup mixed soft herbs (parsley, basil, chives, dill)
- 1 tablespoon lemon juice
- 1 small garlic clove
- 1/4 teaspoon salt
- 2 tablespoons water
Blend until smooth and bright green.
Good with: Chopped salads, dipping vegetables, sandwiches
Storage
Oil-and-vinegar dressings keep for about a week in the fridge; olive oil may solidify, so let the jar stand for 10 minutes and shake. Creamy dressings are best within 4 to 5 days.
Questions, answered
What is the ratio for vinaigrette?
Three parts oil to one part acid, plus a teaspoon of mustard to help it emulsify and a pinch of salt.
