3 Quick and Easy Salad Dressing Recipes

Some things are just better when they’re made from scratch—and making something with your own two hands provides such satisfaction. When you cook from scratch, you know exactly what ingredients go into your meals, and it offers you the flexibility to adjust your recipe for dietary or taste preferences.

I’ve put together three salad dressings that you can easily make from scratch, two of which are (or can be made) vegan—and you probably already have a majority of the ingredients in your kitchen right now. Homemade salad dressings are so much fresher, preservative-free, and have far, far less sugar than most bottled dressings. Give these ones a try!

Balsamic Salad Dressing Recipe

This is the easiest dressing to make by far, and it’s versatile enough to use on a variety of salads—from a regular garden mix to a strawberry spinach salad.

INGREDIENTS

• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 tsp Dijon mustard
• 1/2 teaspoon dried thyme
• Salt and pepper
• 1 to 2 tbsp honey or maple syrup (optional, if you prefer your dressing sweeter)
• Garlic, minced

INSTRUCTIONS

• Whisk or shake in a closed Mason jar until fully combined.

Blue Cheese Salad Dressing Recipe

I don’t have this one that often, but when you get a nice, cold, wedge of iceberg lettuce with some blue cheese dressing and bacon bits… it’s a slice of stinky-cheese heaven!

INGREDIENTS

• 100 g blue cheese, plus more for crumbling
• 1/3 cup buttermilk (or 1/3 cup of milk + 1 tsp apple cider vinegar*)
• 1/3 cup sour cream
• 1/2 cup mayonnaise
• 1/4 tsp garlic powder
• Salt and pepper to taste

INSTRUCTIONS

• Combine everything but the blue cheese in a bowl, stirring until smooth. Crumble in the cheese until you have your desired amount, then taste for seasoning.

(*If you’re making homemade buttermilk, let the milk and vinegar sit for 5 minutes first.)

Buttermilk Salad Dressing Recipe

This one can easily be made vegan (substitute vegan buttermilk and vegan mayo), but it’s also great drizzled on and/or with a warm chicken breast.

INGREDIENTS

• 1/4 cup buttermilk (or 1/3 cup of milk + 1 tsp apple cider vinegar*)
• 1/4 cup of mayo
• 1 tsp red wine vinegar
• 1 small shallot, finely minced
• 2 cloves garlic, finely minced
• 2 tbsp chives, finely chopped
• Salt and pepper

INSTRUCTIONS

• Place all ingredients in a small bowl and whisk to combine. If the dressing is too thick, you can add a small amount of extra buttermilk or water. Taste for seasoning and add more salt or pepper as needed.

(*If you’re making homemade buttermilk, let the milk and vinegar sit for 5 minutes first.)