5 Easy At Home Salad Dressing Recipes

Skip the typical Kraft dressing and make these simple and classic salad dressing recipes at home. They’re fast, easy, and delicious.

Ranch Salad Dressing


(Makes 3 to 4 tablespoons)

  • 2 tablespoons well-shaken cultured buttermilk
  • 1 tablespoon mayonnaise
  • Salt and freshly ground black pepper
  • 1/2 teaspoon rice vinegar, optional
  • 1/4 teaspoon garlic powder, optional
  • 1 to 3 teaspoons finely chopped fresh chives, mint, and/or Italian parsley, optional


First whisk the buttermilk and mayonnaise. Taste and season with salt and pepper. Whisk in rice vinegar, garlic power, and herbs (optional).

Italian Salad Dressing


(Makes 1 ½ cups)

  • 1 cup canola oil
  • ¼ cup white wine vinegar
  • 2 tablespoons red wine vinegar
  • 1 large pressed garlic clove
  • 2 tablespoons of finely chopped shallots
  • 2 tablespoons finely chopped red bell pepper
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon kosher salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried marjoram
  • Pinch of red pepper flakes
  • Ground black pepper to taste


Combine all the ingredients into a jar and shake vigorously until the mixture is thick and well mixed. Alternatively, you can choose to whisk the ingredients in a bowl.

Eggless Caesar Salad Dressing


(Makes 1 cup)

  • 5 anchovy filets
  • 3 cloves of chopped garlic
  • 1 teaspoon of ground black pepper
  • ¼ cup lemon juice
  • 2 tablespoons of red wine vinegar
  • 1 tablespoon of Dijon mustard
  • ½ cup olive oil
  • ½ cup grated parmesan cheese


Bash anchovies, garlic and pepper in a mortar and pestle, then whisk in the lemon juice, vinegar and mustard. Whisk in oil slowly, then stir in parmesan. Alternatively combine all ingredients in a blender and puree.

Blue Cheese Salad Dressing


(Makes 1 ½ cups)

  • 4 ounces (1 heaping cup) of crumbled blue cheese
  • ¼ cup of sour cream
  • ¼ cup of buttermilk
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of lemon juice
  • Salt and pepper to taste


In a bowl mash cheese and sour cream until it forms a chunky paste (similar to the consistency of cottage cheese). Stir in the mayonnaise, buttermilk, and lemon juice, and season with salt and pepper to taste.

Note: Make the dressing a dip by reducing the lemon juice to 1 tablespoon.

Balsamic Vinaigrette


(Makes about 1 cup)

  • ¾ cup of olive oil
  • ¼ balsamic vinegar
  • Salt
  • Ground pepper
  • Optional: spoonful of mustard, minced shallots, minced garlic, minced herbs, teaspoon dried herbs, spoonful of honey


Combine the olive oil and balsamic vinegar in a jar. Add a big pinch of salt and a few grinds of black pepper as well as optional ingredients, then shake vigorously. Add more salt and pepper to taste.

Tell Us:

What’s your favorite salad dressing?

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  1. These are great. Are they any healthier than store bought though? My favorite salad dressing is Thousand Island, it can’t be too healthy (not that salad dressing is healthy at all) considering that they put it on Big Macs at Mcdonalds.

    • Hey Briannaly! These dressings are definitely healthier since there is a cut down on ingredients. Plus it’s great knowing what’s actually in your salad dressing and being able to control the portions of the ingredients. But I totally agree with you, Thousand Island is an amazing guilty pleasure (and so are Big Macs)!


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