These easy homemadeSalad Dressing Recipestaste better than store-bought! From classic vinaigrette to creamy ranch, these fresh salad dressings use simple ingredients and take just minutes to make!

Top view of nine jars of different salad dressings

🥗 Love it tangy? Add more vinegar. Prefer it creamy? Increase the oil or add cheese.Making your ownmeans you can adjust every flavor to match your preferences!

My 2 Best Tips For How To Make Salad Dressing

Dried vs Fresh:For herbs, garlic, and ginger, dry and fresh are interchangeable; just season to taste. You will need less of the dried versions than if the recipe calls for fresh.

Use Simple Tools:One of the reasons it’s so quick to make homemade salad dressing is because it can be made with 2 tools — a bowl and a whisk! I like to make it ahead for the week so I will double or even triple the recipes, but just using a whisk and a bowl will have it prepped in no time. (Or you can use a jar with a tight-fitting lid, like a mason jar, and shake it.)

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Say goodbye to expensive bottles of store-bought salad dressings filled with preservatives and hello to the fresh, vibrant flavor of homemade salad dressing!

Why I Love Making My Own Salad Dressings:

Almost all ingredients for these dressings are shelf-stable andprobably already in your kitchen.
Homemade dressings are assimple to makeas combining the ingredients in a mason jar and giving it a good mix.
Fresh salad dressings areso much tastierthan anything available at the grocery store. You’ll never go back to buying store-bought dressings.
Each delicious dressing takes less than 10 minutes to whip up and stores beautifully in your refrigerator for whenever the craving strikes.

Recipe Ingredients & Substitutions

Thesesimple salad dressing recipescan all be made at any time by keeping these staples on hand!Seriously, you’ll never add the words “salad dressing” to your grocery list again.

Pro Tip:For herbs, garlic, and ginger,dry and fresh are interchangeable; just season to taste. You will need less of the dried versions than if the recipe calls for fresh. A quick and easy way to get a new flavor is to use fresh garlic or fresh herbs!

Herbs & Seasonings

Salt
Black pepper
Garlic powder
Parsley
Chives
Dill weed
Italian seasoning

Vinegars & Juices

Red wine vinegar
White vinegar
Apple cider vinegar
Rice vinegar
Lemon juice
Lime juice

Oils & Emulsions

Olive oil
Sesame oil
Vegetable oil (or other neutral oil
Peanut butter
Dijon mustard

Other Flavorings

Garlic
Honey
Poppy seeds
Ginger
Soy sauce
Hot sauce

Featured Review

Chris Wilson ⭐️⭐️⭐️⭐️⭐️

February 19, 2025

Just what I was looking for! Very good dressing recipes! I really appreciate they are all in one place I can print out and keep at hand, instead of having to go into each one separately.

👉Get all 9 of these salad dressing recipes sent to your email with thisFREE 1-page cheatsheet!

How to Make Salad Dressing

Step 1:Add all ingredients to a jar, bowl, or container for a blending device.

Step 2:Shake, whisk, or press the button to blend until well combined.

For dressings containing cheese,you can decide how smooth you’d like the final dressing consistency. Blend with the cheese in the mixture until it’s as thin as you’d like.For thicker, chunkiercheese dressings, blend all other ingredients together and then add the cheese; finish blending just a bit until it’s the consistency you like.

Four photo collage of salad dressing recipes. The first photo is of a jar of poppy seeds. The second photo is of honey being poured into the jar of poppy seeds. The third photo is of Dijon mustard measured out above the jar of poppy seed and honey mixture. The last photo is of a hand on a white lid screwed onto the jar of salad dressing.

Expert Tips

Start with Quality Ingredients: Your dressing is only as good as what goes into it. Invest in good extra-virgin olive oil, real aged balsamic vinegar, and fresh lemon juice (never bottled!) for the best results. Fresh herbs like basil, oregano, and thyme beat dried whenever possible, though a pinch of dried herbs works beautifully too.
Master the Ratio: The classic vinaigrette formula is 3 parts oil to 1 part acid (vinegar or citrus). This creates perfect balance, but feel free to adjust based on your preference for tanginess. Add a garlic clove or minced shallots for extra depth.
Emulsify Properly: Whisk vigorously or shake in a sealed jar to combine oil and vinegar into a smooth, creamy emulsion. Adding a bit of dijon mustard or honey helps stabilize the mixture and creates that delicious dressing consistency you’re after.
Season Generously: Don’t be shy with salt and pepper! Dressings need more seasoning than you think because they’re coating bland lettuce. A pinch of onion powder or freshly ground pepper makes all the difference. Taste and adjust before serving.
Store SmartKeep homemade dressings in airtight containers or mason jars in therefrigeratorfor up to two weeks. They’ll stay fresh and ready for good salads all week long. Bring to room temperature and shake well before using.
Room Temperature Matters: Cold dressing straight from the fridge can shock delicate greens. Let it sit out for 10 minutes, or run the jar under warm water to bring it to room temperature before tossing with your salad.
Experiment with Sweeteners: While honey is classic, maple syrup adds a sophisticated depth to vinaigrettes and pairs beautifully with fall salads and roasted vegetables.

Recipe FAQs

How long does homemade salad dressing last?

Store any extra dressing in the fridge for up to 2 weeks. Sometimes, the oil will firm up in the fridge. If this happens, just let it rest at room temperature for a few hours before serving (or give it a quick zap in the microwave). Always shake or whisk the dressing again before serving.

What does the Dijon mustard do in salad dressings?

The Dijon mustard in these is a must because it acts as an emulsifier between the vinegar and the oils. Whisk up the mustard/vinegar/whatever else and then slowly add the oil while you are whisking. This will help the oil to not separate out of the dressing.

How long do homemade salad dressings last?

Most homemade dressings will keep for 1-2 weeks in an airtight container in the refrigerator. Creamy dressings with dairy should be used within one week, while oil-based vinaigrettes can last up to two weeks or even longer. Always give it a sniff test before using!

Can I substitute ingredients in these recipes?

Yes! Swap different vinegars (apple cider, balsamic vinegar, white wine), use Greek yogurt instead of sour cream, or replace fresh herbs like basil and oregano with dried (use 1/3 the amount). Try maple syrup instead of honey for a different flavor profile. Just maintain the oil-to-acid ratio for vinaigrettes.