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The Ultimate Homemade Salad Dressing Guide: 5 Easy Vinaigrettes and 3 Creamy Favorites

Close-up of golden homemade salad dressing with herbs and spices settling in a small glass jar.
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Make fresh, flavorful salad dressing at home in minutes using simple pantry staples. This guide gives you five versatile vinaigrettes and three creamy options, perfect for salads, grain bowls, or roasted vegetables.

Ingredients

Scale
  • For Lemon Vinaigrette: 1/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For Maple Mustard Vinaigrette: 1/4 cup apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • 1/4 teaspoon salt
  • For Balsamic Vinaigrette: 1/4 cup balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 cup olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • For Ginger Dressing: 1/4 cup rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon sesame oil
  • 1 teaspoon honey or maple syrup
  • 1/4 cup neutral oil (like canola or vegetable)
  • For Zesty Herb Vinaigrette: 3 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon dried mixed herbs (like Italian seasoning)
  • 1/4 teaspoon salt
  • For Creamy Homemade Ranch: 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • For Southwest Ranch: 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • For Creamy Dijon Dressing: 1/4 cup Dijon mustard
  • 1/4 cup white wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Instructions

  1. For all vinaigrettes: Combine all listed ingredients in a mason jar with a tight-fitting lid.
  2. Secure the lid firmly and shake the jar vigorously for 30 to 60 seconds until the dressing emulsifies and thickens slightly.
  3. For creamy dressings: Whisk all ingredients together in a small bowl until completely smooth. If the dressing is too thick, add water or milk one teaspoon at a time until you reach your desired consistency.
  4. Taste each dressing and adjust seasoning, adding more salt, pepper, or acid (vinegar/lemon juice) as needed.
  5. Store all homemade salad dressing recipes in airtight containers in the refrigerator. Vinaigrettes last up to two weeks; creamy dressings last up to one week.
  6. Before serving, allow refrigerated dressings to sit at room temperature for 10 minutes and shake or whisk again to recombine.

Notes

  • You can substitute any vinegar for another in the vinaigrette recipes. For example, use red wine vinegar instead of balsamic for a different flavor profile.
  • For gluten free dressing recipes, check that your soy sauce or tamari is certified gluten free.
  • To make any vinaigrette vegan, ensure you use maple syrup or agave instead of honey.
  • These recipes are excellent for meal prep; make a batch of each on Sunday to last through the week.
  • For a lighter dressing, reduce the oil by 1/4 cup and replace it with water or vegetable broth.

Nutrition

Find it online: https://delicerecipe.com/best-salad-dressing-recipes-homemade/