Make Your Own Salad Dressing


Author:  Angela

Salad dressing, specifically vinaigrette, is really just a formula:

3 parts oil to 1 part acid to 1 part binder – Add together in a container with a lid (so you can shake and combine) and taste for the flavor components

 Choose your oil: Olive oil, sesame oil, grape seed oil, flax or hemp seed oils

Choose your acid: This can be any kind of vinegar or citrus. We love apple cider vinegar, vinegars with infused flavors, balsamic vinegar and red wine vinegar (because its classic, people).  Lemon, lime and orange juices will all work in addition or alone.

Choose a binder: (optional, will make a dressing creamier and eliminate the needs for lots of repeat shaking): Mashed avocado, Dijon mustard, or mayonnaise

Choose some flavors: Dried or fresh herbs, salt, pepper, tamari, soy sauce

Cut the tartness(optional): If the acidic element is too strong, add some sweetness in the form of agave, honey or plain old sugar.

Example (without a binder) Asian dressing: 1/3 cup sesame oil + 1 Tbls lime juice + 2 Tbls rice wine vinegar + 1 tsp tamari + 1 tsp honey

Example (with a binder): ¼ cup flax seed oil + 2 Tbls lemon juice + ¼ avocado, mashed + 1 tsp dried thyme + ½ tsp sea salt


Author:  Lanie

I have a couple recipes for dressings that you might really like.  They are from recipe files I’ve had for over 20 years, and they’re easy and delicious.

Buttermilk (Ranch) Dressing


  • 1 cup buttermilk
  • 2/3 cup sour cream
  • 2 TBSP grapeseed or olive oil
  • 1 TBSP white vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1 clove garlic, pressed
  • 1/2 cup chopped fresh parsley


  1. Mix together all ingredients and leave in the fridge for at least an hour before using, to let the flavors mingle.

Blue Cheese Dressing / Dip


  • 4 oz cream cheese, softened
  • 2 TBSP blue cheese
  • 1 clove garlic, pressed
  • 16 oz sour cream
  • Salt or seasoned salt to taste


  1. In a medium bowl, cream together cream cheese, blue cheese, and garlic.
  2. Stir in sour cream and salt.
  3. Leave in fridge for an hour before serving.


One Comment

  1. cindy tidrick says:

    I like to use greek yogurt in place of sour cream in just about everything. I like the flavor and the nutritional difference is in my favor, lower fat, higher protein.

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