Try these delicious homemade salad dressings, made with simple ingredients—without all the sugar, preservatives and MSG found in store-bought dressings.
Homemade vinaigrette, ranch and Asian dressings will add elevated yet classic tastes to your salads. They are all made with simple pantry ingredients with none of the added sugar, preservatives or MSG that you find in store-bought dressings.
All of these dressings can be stored in the fridge for up to a week and still retain their freshness and flavor. Store them in a small mason jar or a squirt bottle so you can easily shake and serve.
Lemony Dijon-Thyme Vinaigrette
This vinaigrette is bright, tangy, a little sweet, and herbaceous, with a punch of Dijon and garlic flavor—perfect for greens, veggies, or even as a marinade for chicken or fish!
Ingredients:
- 1/3 cup olive oil
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- 1 tsp fresh thyme, finely chopped (or 1/4 tsp dried)
- 1 tbsp cold water
- A pinch of salt and pepper, to taste
Instructions:
- In a mason jar, shake together vinegar, lemon juice and zest, Dijon, minced garlic, honey, thyme, salt, and black pepper.
- Add olive oil and shake vigorously to combine.
- Add cold water and shake to lighten the texture and help emulsify.
- Taste and adjust seasoning as needed.
- Store in the fridge for up to 1 week. Shake before serving.
Creamy Greek Yogurt Ranch
This recipe uses Greek yogurt, lemon, sour cream, and a simple ranch seasoning you can blend in seconds.
Dressing Ingredients
- 1 cup plain Greek yogurt (whole milk for best texture)
- 2–3 tablespoons sour cream
- 1 tablespoon ranch seasoning; use store-bought or make your own (see recipe below)
- 1–2 teaspoons fresh lemon juice (to taste)
- Pinch of black pepper
Instructions
- In a bowl, mix Greek yogurt and sour cream.
- Add homemade ranch seasoning and lemon juice.
- Stir until well combined and smooth.
- Taste and add black pepper, more lemon, or a splash of milk for a thinner dressing if desired.
- Chill at least 30 minutes for flavors to meld. Enjoy on salads, as a veggie dip, or a sandwich spread!
Homemade Ranch Seasoning
Here’s a quick, classic dry ranch mix that works beautifully in dressings, dips, or for seasoning roasted veggies:
Ingredients
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Notes:
- For best flavor, let the dressing chill before serving.
- Double or triple the seasoning batch for quick future dressings and dips.
Garlic Ginger Miso
This dressing is savory, tangy, and slightly sweet, with bright ginger, fresh garlic, and deep umami from the miso. Use it on salads or as a marinade for beef, pork or chicken.
Ingredients
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon white miso paste
- 2 teaspoons honey
- 1 teaspoon toasted sesame oil
- 1 fresh garlic clove, grated or minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon cold water
Instructions
- In a mixing bowl, combine all ingredients except for the water.
- Whisk together until the mixture begins to emulsify.
- Whisk in cold water to lighten the texture and help further emulsify.
- Store in the fridge for up to 1 week. Shake or whisk before serving.
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This post was written exclusively for to your health, a national health and wellness coaching firm based in Connecticut. Its founder, Linda Hubbard, is an RN, Nutrition Specialist & Health Coach. She can be reached at linda@toyourhealth360.com.