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.

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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. ��