DIY Salad Dressing

 

5 EASY Salad Dressings

Video taken from the channel: The Domestic Geek


 

3 Homemade Salad Dressing Recipes | Healthy + Easy

Video taken from the channel: Clean & Delicious


 

Lemon Garlic Salad Dressing

Video taken from the channel: TheVeggieChest


 

Gordon Ramsay How to Make a Classic Vinaigrette YouTube

Video taken from the channel: none none


 

3 DIY Oil Free Salad Dressing Recipes | Easy + Healthy

Video taken from the channel: Clean & Delicious


 

How to Make Homemade Salad Dressing + 5 Healthy Salad Dressing Recipes | A Sweet Pea Chef

Video taken from the channel: A Sweet Pea Chef


 

5 DIY Salad Dressings for #BuzyBeez ��

Video taken from the channel: Honeysuckle


This classic salad dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. Ingredients: Olive Oil (she likes using a lemon one) – I use two tablespoons of Brightland’s lemon olive oil. Champagne Vinegar – I use one tablespoon of Brightland’s champagne vinegar. Fresh garlic (grate it on a microplane; I use 2 cloves!) Grain mustard – I do one teaspoon.

Honey Mustard Salad Dressing Honey Mustard: Whisk 2 tablespoons each of honey, Dijon mustard, and white vinegar and 1/2 teaspoon kosher salt and pepper to taste. Gradually whisk in 1/4 cup olive oil. So easy, super classic, I love honey mustard dressing on all. 10 3-Minute DIY Salad Dressings You’ll LOVE.

These are so simple, we’re not sure you could even call them recipes. By Robin Hilmantel. Aug 1, 2014 Shutterstock. 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.

Making a healthy homemade salad dressing requires minimal kitchen equipment and prep work, so it’s a great project for little kitchen helpers to get involved with. Kids can help measure dressing ingredients, taste for the ingredient ratios they like best, and whisk or shake ingredients together in. Tarragon Salad Dressing. 166 calories, 18g fat, 1g carb, 0g protein. Whisk together tarragon, chives, parsley and Dijon mustard for a delightful vinaigrette.

This fast-to-fix keto dressing will add a fresh tang to any bowl of mixed greens. —Marie Hoyer, Lewistown, Montana. Instead, the success hinges on the salad dressing, which serves as the delicious finishing touch to a big bowl of greens. Creamy ranches, light vinaigrettes, spicy dressings—there are so many excellent ways to top off your dinner side dish or healthy lunch. 1 Italian Dressing First up, we have an Italian-style salad dressing.

Here’s what you’ll need to make it: Italian seasoning, salt, pepper, olive oil, garlic, white wine vinegar, maple syrup, and grated Parmesan cheese. Measure all of the ingredients into a jar, and whisk to combine. Easy Salad Dressing Recipes By Real Simple Updated August 29, 2014.

List of related literature:

Italian dressing: 3 tbsp raw, unfiltered apple cider vinegar, 4tbsp olive oil or flaxseed oil, 3 tbsp fresh lemon juice, 2–3 drops stevia, and seasonings—fresh garlic or garlic powder, oregano, rosemary, thyme, basil, sea salt, pepper, pinch of cayenne—as desired.

“Healing Multiple Sclerosis: Diet, Detox & Nutritional Makeover for Total Recovery” by Ann Boroch, Ann Louise Gittleman, PH.D., CNS
from Healing Multiple Sclerosis: Diet, Detox & Nutritional Makeover for Total Recovery
by Ann Boroch, Ann Louise Gittleman, PH.D., CNS
Quintessential Healing, 2011

—Make the dressing: mix 11, cup OLIVE Oil, la cup LIME JUICE, 2 TBS TARRAGON VINEGAR OG BALSAMIC VINEGAR.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Or you can make a quick and easy salad dressing by combining olive or canola oil, your favorite vinegar, some lemon, cracked black pepper, and fresh herbs.

“The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections” by Selene Yeager, Editors of Prevention
from The Doctors Book of Food Remedies: The Latest Findings on the Power of Food to Treat and Prevent Health Problems From Aging and Diabetes to Ulcers and Yeast Infections
by Selene Yeager, Editors of Prevention
Rodale Books, 2008

Then, to prevent the dressing from getting watered down, we made a concentrated version with 2½ tablespoons of vinegar and just 1 teaspoon of olive oil.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Prepare dressing: In large bowl, with wire whisk or fork, mix vinegar, olive oil, pepper, and 94 teaspoon salt.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

In a medium bowl, whisk together 2 teaspoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon minced garlic, and 1 teaspoon lemon juice.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

To make the dressing: In a small bowl, whisk the olive oil, cider vinegar, cilantro, basil, oregano, and mustard.

“Clean Skin from Within: The Spa Doctor's Two-Week Program to Glowing, Naturally Youthful Skin” by Trevor Cates
from Clean Skin from Within: The Spa Doctor’s Two-Week Program to Glowing, Naturally Youthful Skin
by Trevor Cates
Fair Winds Press, 2017

Or I make a raspberry dressing by blending 1/2 cup raspberries, 3 tablespoons lemon juice, 1 tablespoon honey, and 1/3 cup olive oil.

“Rinnavation: Getting Your Best Life Ever” by Lisa Rinna, Maureen O'Neal
from Rinnavation: Getting Your Best Life Ever
by Lisa Rinna, Maureen O’Neal
Pocket Books, 2009

Try mixing 1 tablespoon of olive oil and 2 tablespoons of flavored or plain balsamic vinegar to make a dressing to serve over vegetables or salad.

“State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet” by James O. Hill, Holly Wyatt, Christie Aschwanden
from State of Slim: Fix Your Metabolism and Drop 20 Pounds in 8 Weeks on the Colorado Diet
by James O. Hill, Holly Wyatt, Christie Aschwanden
Rodale Books, 2013

In a small bowl, whisk together the olive oil, vinegar, lemon juice, and cilantro to make a dressing.

“Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started” by Rockridge Press
from Vegan Cookbook for Beginners: The Essential Vegan Cookbook To Get Started
by Rockridge Press
Callisto Media Incorporated, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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105 comments

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  • Ahh I’ve been looking for a simple and Nutritious lemon vinaigrette for my salads and this is seriously perfect. Thank you for sharing ♡ used more of my flax oil rather then the olive to make it even more healthy:)

  • take a plain double thick yogurt no added sugar five cloves of garlic crushed cayenne pepper pink just a little you can add to drops of tobas drops mix throw over your salad

  • Thank you for these recipes. No oils are good for humans they break down the vascular system. Read Dr. Esselstyn’s book, Prevent and Reverse Heart Disease.

  • You turned me off as soon as you added the low-fat buttermilk. Using low-fat dairy products is a crime that should be punishable by law. Oh, wait a minute, no punishment is required, nature will punish those people soon enough when they have dementia, Alzheimer’s disease, multiple sclerosis and a host of other nasty diseases. So sad that so many people bought into that lie that fat is bad.

  • I just discovered your channel a couple weeks ago. I love your videos and showing healthy food. My mom doesn’t like mustard, so do you have any suggestions for a replacement?

  • Hi! I want to leave a comment to say thank you for your great recipe! I just made the avocado dressing for lunch tomorrow and it is beautiful! Simple, easy and quick!! Thank goodness I had all the ingredients at home!! I replaced the greek yogurt with coconut yogurt which also has a slight tartness to it:) Thanks!!! Keep rocking!

  • I’m so excited to try these dressings. I would love even more dressing recipes, if you haven’t already made another =) I just subscribed, so I’ll find out! Thank you for including the recipes in the notes!!!

  • Oils are industrial seed products and not made from vegetables. They are carcinogenic when heated and can be unstable just sitting in a warehouse or on a grocery store shelf. They cause oxidative stress in the body. Olive Oil is not an ancient foodstuff as it’s depicted in graphic design or on cooking shows. It was used for centuries as a cosmetic and rubbed on skin for tanning or moisturizing. Eating olive oil was unheard of until the 20th century. The phrase “Mediterranean Diet” was created by an olive growers association. There is no Mediterranean Diet and diets in the Mediterranean vary widely and are all high fats including saturated fat and also high in carbs, grains, meat and alcohol. This includes so-called ‘Blue Zones’ where longevity is high. The only oils used in cooking were used throughout Asia and they are coconut oil and palm oil which are natural un-refined products. Olive oil is the most stable of oils but still becomes un-stable when heated just like the industrial seed oils.

  • Thanks so much for all of your recipes. I really like the peanut Asian one today, because I will use it either in a stir fry or with chicken. I have Crohn’s disease and since it has gotten worse, I am off all fresh veggies, fruits, nuts, and red meat. But I can have chicken and this recipe sounds so good. Thanks again.

  • all of them look wonderful. I will try them over this week. what would u suggest to replace honey? I love it but do not do sugar.

  • Switch the Salt Cooking Challenge!! A one week salt-free cooking challenge.
    Hi! Can you try this cooking challenge?
    The purpose is to explore a healthier and more flavorful way of cooking without using salt. This challenge will encourage you to use different herbs and spices that will naturally bring out and enhance the aromatic flavors of your cooking. Also, showing people how to cook salt-free without having bland tasting food.

  • Could you make salad dressings without olive oil? I hate the taste of raw olive oil and would love new ideas for how to substitute or adjust recipes to omit that oil.
    Love your channel, by the way!

  • These look delicious but certainly NOT healthy. Full fat coconut milk, PLUS Olive oil and avocado = fat, fat and more fat. Dairy, not so healthy either. I’m sure they taste good though.

  • Hey buzy beez! Hope you have a wonderful week ahead and enjoy these salad dressings for your meal prep. Can’t wait to share the salads with you next week!! ��

  • what about honey mustard and some other sweet dressings like French, Catalina, thousand island, creamy Italian. don’t really like tangy vinagretts. only the Asian one from this video I would like. how about making dipping sauces for tenders, fries, etc. I love the sauces from Chick-fil-A.

  • I love ranch dressing but I can’t stand the taste of “store bought” ranch dressing….thank you for showing us how to make home made ranch dressing!

  • You are just the sweetest youtuber. The Ranch looked the most appetizing to me. I heard though, that if you make homemade salad dressings, it’s sometimes better to let them set for a day before serving, like salsa.

  • I tend to eat my salads like a rabbit. Most people probably cut Romaine lettuce leaves into bite-sized chunks. I keep them whole and munch on them like a rabbit. Also, I once made a simple salad with baby spinach leaves and blackberries. I basically placed the leaves on the plate and added the blackberries. Eating the salad felt like digging through the forest floor and finding mostly leafy greens with the occasional sweet-tart berry.

    I sometimes wonder if I’m absorbing the nutrients by eating raw and without dressing like that. Most of the time, I cook my veggies.

  • Love salad dressing video:)! I don’t want to use a fire preparing my meal in this boiling summer days.. I wanna try lemon first 😉 BTW that brand new flower measurement cup looks so adorable >

  • I had never made my own dressings until about a year ago when I saw a video you had done for chopped salad, now I rarely buy a bottle. Thanks Danni! Looking forward to trying these out.

  • hey there dzung!! i tried your asian sesame dressing and tossed it with some lettuce, red onions and cherry tomatoes and oh gosh IT WAS DELICIOUS!!! i used light soy sauce instead of the usual dark soy sauce and it was good! thank you for sharing your recipe♡♡

  • Gordon, I’ve cooked most of my life for a living. I was looking for a recipe for a more herbal based vinaigrette or salad dressing instead of a one time use recipe, but I thought I’d watch this since it was on the list on YouTube. Everything was pretty ok until you started rambling off ingredients like somebody jonesing for their next fix of meth, so um…what amount of salt? What KIND of salt? Any cook worth their weight in salt(pun intended) knows there are subtle but unique flavor characteristics between different kinds of salt that can make or break any recipe. YOU Mr. Ego, should know this, and even though you also failed to mention how much black pepper to add, I give this one an epic fail. Someone eating the dish can always ADD more salt and/or pepper to suit them, but if there’s too much, you can’t take it out! And you should also know that some people are on a salt restrictive diet where they can have little to ZERO salt in any given dish since they’ll get more than their share anyway through other foods. For somebody who cooks, supposedly, for hundreds of people, you should know this as well. Again, epic fail on this one. The only saving grace on this one is that you didn’t at least add any sugar to it. You should come cook with me on Sundays when I feed the homeless in my area…anywhere from 20 to as many as 30 people(I never know til I get there) and try to give them a gourmet meal done on a budget…a VERY very tight budget that leaves me broke at the end of the month, so I ALWAYS have to experiment and come up with something that not only looks good, but tastes as good at looks, and is healthy at the same time. These people are limited to a soup kichen 3 times a week, so what I show up with is like, for them, a VERY welcome change since the soup kitchen does the same as you did in this vid….added salt assuming that everybody can have it and be agreeable that the amount is fine. I’d agree that some foods require salt in their preparation, but not necessarily in the presentation, as in THIS video, but if you were to work with me just one weekend on feeding people, would you be willing to be responsible for their trips to the Dr or maybe even the hospital because of the salt issue alone? Get over yourself and cook for the common man and just pretend that everybody you’re cooking for is on a salt restrictive diet and come up with healthier foods for everybody, not just what suits Mr. Ego’s taste buds and blood pressure. I’ve been a fan of several of your shows, but I always take away the same thing…great food if you’re healthy and young, and you eat “X” meal once a year, otherwise most of what you have shown on your shows is full of fat(the wrong kinds), grease(same as mentioned before), and SALT and/or sugar that could be completely done without. I face that challenge every weekend with my menus and I come out shining at the end of each “feeding” I do, and with ZERO complaints or trips to the emergency room because too much salt or sugar was used. If I can master that, I’m sure you COULD, but watching all your shows, it seems like you’re more about sticking to an old school book rather than advancing into the 21st century, and you’re about quantity over quality just so some well to do snob gets their meal within’ 3 minutes. Oh pity them the well to do. Let them wait on something that’s done right and comes out healthy, but then again, you’re part of their lil circle, so what else would we expect, yes?

  • Wow….just came across your channel…gave this dressing a try! I replaced the flax seed oil with MCT oil….and omg.
    DELICIOUS. I could have this everyday. Thanks…subscribed ��

  • Beautiful video!! My favorite is this peach vinaigrette made yellow peach, olive oil, bit of lemon juice, and pinch of salt. I love it with any kind of arugula salad.

  • I tried this salad dressing recipe, & my husband & I loved it!�� it’s simple & so healthy & delicious!Thanks for sharing your recipe.��

  • why the yeast? besides the vit b nutrition value, what does it add in terms of taste or consistency? can we substitute with youghart??

  • have tried it now without flax seed oil and yeast still it taste so good! love it so much!!! it brings new flavor to my salad thank you �� your recipe helps a lot ��…

  • All of these look great. I think I will try the avocado or sesame ginger first. Thanks for the helpful recipes in the description box.

  • I just bought sesame ginger and ranch dressing last night, I wish i would have watched this before I did that! Oh well, once i run out, I’m definitely going to try both of those!

  • I made the tahini dressing today. It was too salty.(I used kosher salt, not table salt.) Next time, I’ll reduce the amount of salt to half.

  • Yum. I Would try all of these dressings. I am looking forward to the jarred salads to pair them with. Also love your set of small bowls and your blue floral pitcher/creamer. Please share the manufacturer and where you purchased them. Hope you and baby are doing well.

  • I’ve been using this dressing everyday with my salads and it’s AMAZING! I did substitute the nutritional yeast for dijon mustard and it’s still great!

  • Can you show a simple creamy tasty dressing made with simple ingredients that you might find in your store cupboards also tangy, sweet, and sour

  • I just made the carrot ginger to the letter and I found it very bitter. I think a full Tablespoon of ginger is way too much. It would be better with just a teaspoon. But thanks for these recipes. My friend loves the first two, and we are both trying to cut way down on oil.

  • I love your impression. And the cute way you made fun of yourself. Thank God we all do the same thing. Thank you they look delicious and I’m going to go for the ginger and honey Yumm

  • Dani I’ve been following a LONG time. Thank you for sharing your recipes. And ‘U are So Funny & Upbeat’…stay well and keep being YOU.

  • And that will be 49.99 $ excl. tax thank you.
    ps: Your Vineigrette won’t hold. Emulsify the oil in some mustard first. Add the vinegar at the end.

  • Just made this without the flaxseed oil and nutritional yeast. Still tasted amazing. I drizzled it on top of a homemade sandwich filled with quinoa, cucumbers, onions, cherry tomatoes, spinach, olives, and avocado. So bomb. Thank you for the dressing recipe.

  • I wanna try them all. Can you please make an Italian Feta Vinaigrette dressing? I �� all your recipe videos, thank you so much for sharing, considering you a have a busy lifestyle. I really appreciate you. Hilda ����

  • Hi! From Manila Philippines, i really like you video is very easy to make �� thats why i already subcribed to your youtube channel ��

  • There is something I don’t understand here… I thought whole plant based meant leaving out processed foods as well. What is the difference of doing it myself or just go and buy some vegan salad dressing from the store then? Both have processed/ refined ingredients.

  • The term “healthy fats” was used several times. Lets be clear that oil in and of itself is not healthy. It has three times the calories of sugar spoon for spoon and just as many vitamins and minerals. We can watch the arteries in real time with an MRI and observe how they stiffen shortly after oil is consumed. With that out of the way I am looking forward to trying these dressings out.

  • Okay, I’ve not been on youtube for a week or two and now I’m confused at how this layout works. I feel discombobulated so if this comment comes out weird, blame google. LOL! I love all your dressings as I’m all about homemade stuff from scratch. I was hoping for blue cheese, but I figure I’d just toss some blue cheese in the ranch and call it a day.:) All the dressings have their place in various salads so I’m happy you featured such a variety. Hope you come up with another batch of new dressings later. Thanks for sharing!

  • Love love your dressing!!! Thank you! I made your Asian Dressing and Lemon Vingerett love them can’t wait to try other ones! No more store bought dressing s yours are delicious! Thank you so much.

  • Made your green goddess dressing with full-fat coconut milk yesterday and served it drizzled over roasted vegies with baked coconut curried fresh salmon. It hit the ball out of the park. Thank you so much. This recipe is a keeper. ��

  • I made the first dressing and its very good but I thought it was too sweet for my taste so I will decrease the maple syrup and honey….I also added some crystal light hot sauce and it is sooo yummy. Thank you for these recipes.

  • ooh wee u rock! thanks for ur creativity for great food. and excited about those salads. wondering about a raspberry vinaigrette. I had a delish salad that had this dressing cranberries honey glazed walnuts and like strawberries. maybe u know what I’m talking about. sorry for the bad grammar. thank you again. smiles tcs

  • I hate it when ppl jump around to much and the camera is zoomed in all the way. didn’t get a thing about salad dressing, just got a headache.

  • I just found your page today 1. You are supes cute! 2. I love your whole esthetic 3. You have such a pleasant relaxing voice! Keep up the good work #NewSub here

  • I love salad dressings but sometimes their really loaded with unhealthy options and take the “lightness” out of a light salad. This was really helpful with a few changes to the recipe to fit my preference.

  • This dressing was great! I have been wanting to take a stab at making my own dressings and am so glad I took a swing on this one. Loved how simple it was and will definitely be making it again.

  • Lacey I made the avocado. I used dried cilantro (didn’t have fresh) and added a touch of Chile Lime seasoning from Trader Joe’s. Its perfect!

  • Dr. Ruby looks and sounds like the equivalent of the culinary Michelle Obama. During this pandemic we need all of the nutritional tips we can get.

  • I respect chef Ramsay but his salad sucks like SUCKS! He just threw in some leaves and call it salad???!!! Go to tasty and see their salads those are the real deals

  • thank you for the dressing,, looks great! may i ask where you got the garlic press at? i have seen garlic presses but not like that one. would love to find it.:)

  • Lmaooo love this have to try this but would of like what can I served most of them with the avocado one can be good as a paste in wraps gyro etc or a burger to give it a twist but overall I love the ending the mistakes just funny,great video keeping it healthy is what it is about ����

  • I didn’t see the link to the jars either. But did find these on amazon. Hope it helps everyone.

    Clear Glass Beverage/Sauce Bottles, 12 Oz Pack of 6 https://www.amazon.com/dp/B01461AERM/ref=cm_sw_r_cp_api_iES2CbWV377WH

  • Tahini is pricey. Could you maybe do a video on what else you could use it for? I would hate for it to go to waste by not using it fast enough.

  • I’ve always been a huge fan of romaine lettuce.
    Considering the recent romaine scare, I found that actually washing it first decreases all chances of getting sick.

  • basics would be like this: first add vinegar, add salt to make it dissolve it wont in oil..
    than add the rest! check at home and taste the result yourself!

  • Would you be able to share how to make Tahini paste and maybe guacamole cilantro dressing? ����
    Thanks in advance
    And thanks for taking the time to share your recipes ��

  • in my experience, with my salad dressings, atleast my nut butter based ones, placing the dressing in the refrigerator makes them taste better and thicken up a little. so if you have time, place your homemade dressings in the fridge for 5-15 minutes, or even an hour or longer for even better results!!!

    thanks for the new twist on a dressing, ill be sure too try it out tomorrow for somethin new

  • I bought ingredients for the ranch dressing and prepped all the fruit for two of your smoothies.   This weekend, my husband is going to make the quinoa bowls and I made him the breakfast bowl with sausage for his breakfast tomorrow.  Summer vacation means learning more about your recipes.

  • Thank you!! A bunch of people in the health community are so pro oil and I hate the judgement. Oil isn’t for everyone, to me it either has too strong of a flavor (ex olive oil) or doesn’t add anything to the dish. I prefer lighter flavors and don’t want to be eating empty calories, which since I don’t enjoy it this would be empty. I prefer texture enhancing fats like hemp hearts and great flavors like avocado.

  • RANCH!!! I’ve been looking for a good recipe for that! I always crave good ranch from restaurants and pizza shops yum! Hope this ones it! I’m kind of a ranch snob ��

  • Seems like a great combination of healthy ingredients, unique recipe. I normally squeeze a lemon in my salad, sometimes with olive oil, lately i even skip the oil, but it always feels like i`m missing something LOL. Thanks so much!:)

  • Lovely video I wanted to make my own dressings as there’s no additives or chemicals and your video is very easy to follow I shall make today and let you know how I get on with making my dressing the one that caught my eye was the Carrot and Ginger which I’ll make thanks for your videos I have subscribed so can come back to you for more X

  • I really dislike the taste of mustard, thank you for making a recipe that has a wonderful alternative.

    I Will be testing this recipe out soon!

  • Tastes better and lasts longer if you add a little mustard powder as an emulsifying agent before you whisk. Also don’t touch the food like that unless you want your guests to get intestinal infections.

  • Omg I just tried that yogurt salad dressing becauce I was bored and wanted to do a salad. It came out SO DELICIOUS. I absolutely love it ❤️
    Im just wondering with which vegetable it would be the best

  • I’m so excited to use these recipes!! I have been wanting to make some for awhile, but I didn’t know where to start. This is perfect!!

  • I made these. I omitted all the spicy ingredients. I want to taste the flavors not the spice. I don’t want to cover them up with heat.

  • Useless! This is not a recipe of vinaigrette! If you really want to tell us something serious about this dressing just do it, man!

  • I’m sorry ; you’re talking about oil free because is fatty ; but what you’re using to replace oil is even more fatty ; seeds are fatty is all oil ; tahini is so fatty too, I know all that is healthy but still so fatty

  • Hey I really love the way you made those delicious dressings. Your skin looks really vibrant, clean and glowy… what do you do for your skin? Do you have any videos for skin care and what to include in diet to have a skin like you:)

  • is there a way to replace or reduce the olive oil in that third dressing? it looks really good, but i don’t want to waste too many calories on just the dressing of my side salad.

  • wow! this recipes are awsome! i would defenitly try these. i just made my youtube channel coz i want to share also some helpful viedos like these. and i made a ginger onion vinaigrette posted on my channel. i would be so happy if you try it and drop me a comment. thanks. new subscriber here

  • Hi..Thnx for sharing grtt salad dressings…Will surely try…would appreciate vegetable & fruit juice recipes with fresh herbs

  • I like these..for salads I mix equal parts of Caesar, olive mayonnaise, honey mustard, sweet onion, southwest, thousand island,sweet chilli, barbecue sauce, vinaigrette in different combinations..:)

  • Try Tessemae’s….awesome dressing!   Not to say this isnt.:) https://www.tessemaes.com/collections/dressings/products/organic-lemon-garlic

  • Oil free is great, but nuts and seeds are saturated fats and very high calorically..These all look great, but many of my health coach clients are salt-oil-sugar/SOS free.

  • Not only do I love your recipes but also the professional way you present them. You don’t go on and on about things that have nothing to do with the recipe. Great presentations. Thank you��

  • I love our ice cube tray, I have been looking for something similar but cannot find it, would you mind sharing where you got that one from? Many thanks:)

  • Yesss! Thank You so much, I am happy I found a wayhomemadeto enjoy all those healthy vegetables in the salad, because I was not such a fan of salads. Yesss �� I did the first dressing, and I couldnt stop eating. My whole family loved it! Amazing <3 #subscribe #delicious

  • Sorry to criticise you ; I noticed something I’m wrong ; is only the tahini sauce is fatty but the rest is good ; so I apologise ���� but again I can tel you I always watch your videos and I love it ���� good luck

  • My mother had twins recently baby number four and five, twin girls, and my aunt just had her fifth baby boy. And you just had your baby girl (the first correct?) So I was wondering if you could make a video on meal planning and exercise that would help shed off the baby weight for them, and any other tips you have for loosing that weight.

  • You are really helping my plant based & unprocessed diet progress! My daughter is lactose intolerant & celiac. She is finding it hard to buy many items because of the hidden ingredients. I sent her & my son (who lives to cook) the link & they both are finding it helpful & yummy!

  • My mom just bought a huge jar of tahini and I was just about to look for an awesome tahini dressing. You’re such an angel, you saved me!:)

  • These look delicious! I love salads, especially in the summer, and I always love to try a new dressing. If only I could be bothered to prepare it in a pretty jar like you did instead of just dumping all the ingredients on top of the salad:D

    By the way, if you like fruity dressings, you can also use a smoothie instead of jam. And if you’re looking for a really easy way to add some flavor to a bland salad, try using a flavored vinegar (my favorite kind is walnut).

  • I am looking at mini food processors so I can make chutneys and other things. In this video it looks like you are using a 3 cup Cuisinart and when I click on the link to Amazon they show a 4 cup. Which one would you recommend? I love your videos and hope that you will do some chutney demonstrations in a mini food processor for Indian meals, sandwiches, etc.

  • I usually make salad dressings with avocado oil, lemon juice, vinegar, salt and black pepper; sometimes I add mustard.
    I must try your ginger dressing; it looks good! Thank you for your recipes. God bless you.

  • Ranch dressing traditionally has buttermilk. I always have buttermilk on hand for making pancakes. I’d replace the milk and the (not-shown in the text) apple cider vinegar or the (not shown in video) lemon juice  with buttermilk. I’ll probably make the lemon vinaigrette first because I have a lemon tree, or maybe the Asian sesame since I really like those flavors.

  • oh Sara Lynn, you have the wrong idea about honey and squeeze bottles, a spoon that’s “dirty” with honey isn’t a hassle, it’s an opportunity to lick some honey 😉

    let your inner Winnie the Pooh live it up:)

  • Reason #7 why Americans will NEVER embrace the metric system:
    ……..When you tell that girl at the bar, not to worry….It is only.3302 meters long….The skank just rolls her eyes and walks away, like somehow she feels sorry for me.
    Excuse me, while I lift this thing off of your “veggie chest”, and wipe it all over your bedspread, before leaving.
    But seriously, thanks very much for posting….Unlike myself, you do very important work on the interwebs.

  • Is it me or does Gordon looks like he drank too much soda and needs to go to the bathroom? My nephew does the same thing on a long car ride when he has to go.:)

  • Simple and looks delicious! I like to use a dab or two of prepared mustard which adds a little zip, and seems to help keep the dressing emulsified. Is that in line with healthy eating?

  • Yo the ranch you made taste waaaay better than store bought ranch I don’t even eat it with salad just some fries but taste a lot better

  • From one of your videos you had made homemade chia jam. For the raspberry and balsamic vinegar dressing, would using the homemade chia jam work just as fine as store bought jam?

  • I’m so glad I’ve discovered your channel. I love cooked food as a vegetarian and appreciate your thoughtfulness and always including veggie options. I’m a subscriber for life!

  • I know where your coming from. I make my own amazing salad dressing from Pinterest and it is 1/4 honey, 1/4 apple cider vinegar, 1/4 olive oil, 2 tbsp honey mustard, salt, and pepper.

  • Hi I am very much interested in your recipes but this one is absolutely sounds good. Being vegan no dairy at all I am going to try dressings. Also suggestion when I make Tahini dressing I always add Cilantro leaves it adds very good flavor. Being indian we make this chantey often. Thanks.

  • Hmm… Jamie’s ratio of oil and vinegar is 3:1 while Gordon’s 2:1. Been following Jamie’s all this time and I reckon it’s a bit too oily and not enough vinegar. I guess I’ll have a go at this one today.

  • im quite picky when it comes to salad dressing but the honey mustard and the herb dressings sound amazing! ive never considered adding jam to a salad dressing either so i will definitely be trying that one too.

  • Looks lovely….will be making these tom. Will let u know how it is….As u said sesame paste…can i just add sesame in grinder with some water to make that?

  • My mom used to give us iceberg lettuce that was practically swimming in ranch dressing. To this day I can’t stand salad, which makes being a vegetarian a bit more difficult! I’ll be sure to give these ideas a try to see if I can change my tongue’s mind.