8 different types of Salad Dressings

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Home Made Salad Dressings

Ingredients

For Greek Yogurt Ranch Dressing

  • 3/4 cup whole milk plain Greek yogurt
  • 1 clove garlic, finely minced OR 1 teaspoon garlic powder
  • 1/4 cup fresh minced parsley OR 1 tablespoon dried parsley
  • 1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder
  • 2 tablespoons fresh minced chives OR 1 tablespoon dried chives
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons dijon mustard
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 1/4 cup—1/2 cup buttermilk

For Chili-Lime Salad Dressing

  • Zest and juice of 2 limes (about 4 tablespoons juice and 3 teaspoons zest)
  • 1/4 cup red wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/3 cup extra virgin olive oil
  • 1 clove garlic, finely minced OR 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt

For Honey Mustard Salad Dressing

  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar (I prefer raw, unfiltered)
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

For Italian Salad Dressing

  • 2/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons finely grated parmesan
  • 1 tablespoon fresh minced parsley OR 2 teaspoons dried parsley
  • 1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder
  • Juice of 1/2 lemon (about 2 tablespons)
  • 1 tablespoon fresh minced basil OR 2 teaspoons dried basil
  • 1 tablespoon fresh minced oregano OR 2 teaspoons dried oregano
  • 1 clove garlic, finely minced OR 1 teaspoon garlic powder
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

For Greek Yogurt Blue Cheese Dressing

  • 1/2 cup whole milk, plain Greek yogurt
  • 2 tablespoons buttermilk
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup finely crumbled blue cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, finely minced OR 1 teaspoon garlic powder

For Lemon Vinaigrette Salad Dressing

  • 1/4 cup red wine vinegar
  • 2 tablespoons dijon mustard
  • 1/2 cup extra virgin olive oil
  • Zest and juice of 1 lemon (about 4 tablespoons juice and 3 teaspoons zest)
  • 1 clove garlic, finely minced OR 1 teaspoon garlic powder
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh minced oregano OR 2 teaspoons dried oregano

For Sesame Ginger Salad Dressing

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons toasted sesame oil
  • 1/4 cup seasoned rice vinegar
  • 1 clove garlic, finely minced OR 1 teaspoon garlic powder
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 tablespoons peel and grated fresh ginger OR 2 teaspoons ground ginger

For Balsamic Vinaigrette Salad Dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 clove garlic, finely minced OR 1 teaspoon garlic powder
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
  2. Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

Notes

  • You can swap out the olive oil for any other mild-flavored oil (I like avocado oil!).
  • If you’re using unseasoned rice vinegar or low sodium soy sauce, check for seasoning and then add more salt to taste.

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