HOME > Chowhound > Home Cooking >


Best Homemade Salad Dressing Recipes

More on the lite side please, thanks!

  1. Click to Upload a photo (10 MB limit)
  1. I don't use measurements but a basic vinegarette I make using shallots, spoonful of dijon, sherry vinegar, walnut oil and a bit of olive oil, fresh herbs if I have them, s & p...whirl in my hand mixer. You could use as much or as little oil as you want to your taste.
    I don't know the calorie content, but my friend makes a delicious dressing using a packet of Hidden Valley Ranch dressing and adds balsamic vinegar and olive oil...it is this gross brown color but it is sooo good. She's also made it using rice wine vinegar and that is nice too. I like using this dressing on a bean salad but usually we use it on any old salad!!

    1. We love this miso vinaigrette from epicurious...and of course you can't get much lighter than good quality extra virgin olive oil with fresh lemon juice, very clean and bright.


      1. For a creamy dressing that only has "good" fat I blend avocado, lime juice, salt, and a little adobo sauce from a can of chipotle peppers. Also you have to add quite a bit of water to thin it out. Sorry, I don't measure, but I think I used 1/4-1/2 of an avacado and 1/2-1 whole lime. Of course you can add whatever flavors you like but using the avacado makes a really creamy dressing without mayo.
        I serve with a salad of romaine, black beans, cilantro, corn, green onions, and tomato.

        1. a raspberry vinaigrette made with mayo (light) raspberry vinaigrette, thinly sliced red onions and poppyseeds. Great over a strawberry and spinach salad.

          1. ginger garlic dressing:

            1 part oil
            1 part rice wine vinegar
            1 garlic clove smashed
            1/3 part soy sauce
            sesame oil to taste
            grated ginger
            pinch sugar

            let the prepared dressing stand for about 1/2 hour and then strain out the garlic and ginger.

            1. If you can get your hands on grapefruits, the juice makes a nice base for a vinaigrette I make for salads. It's sweet and tangy. Here's the recipe: http://singleguychef.blogspot.com/200...

              1. roast 5 or 6 cloves of garlic until soft, then whiz in the food processor with olive oil, dijon mustard, salt and pepper.

                1. I usually dress each salad and not make a lot of dressing since sometimes veggies can be on the sweet side, sometimes bitter, etc. I start w/ good olive oil, drizzle it over and toss (I leave out the delicate veggies until the end). Add some acid, eg. balsamic vinegar, lime/lemon juice, toss and taste. At this point, I add whatever I think would make it taste better--sea salt, pepper, honey, mustard, seasonings, cilantro, etc. Just add and taste.

                  1. I don't use measurements either, but the following ingredients make a great dressing for a roasted corn, black bean, avocado salad.

                    Cilantro Vinaigrette:

                    In a small food processor, chop 1 garlic clove, 1/2 of a small shallot, a bunch of cilantro, a good pinch of sea salt and some black pepper.

                    Add to mixture:

                    red wine vinegar
                    lime juice
                    half/full teaspoon of sugar
                    light olive oil or vegetable oil to taste

                    Mix all ingredients in the food processor for an emulsified dressing, or mix by hand for more of a broken-style vinaigrette.


                    1. Believe it or not, just plain nonfat yogurt and French's type mustard! I don't measure it, but approximately a teaspoon of mustard in a cup of yogurt. If you get the small 6-8oz cups you can just stir it up in the cup and keep it in the refrigerator. Also a great dip.

                      I also like the Thai style dressing: lime juice, fish sauce. In the salad: garlic, chopped or whole leaf fresh mint or basil, and thinly sliced serrano chiles. You won't need any salt with the fish sauce. Approximate proportions: a squirt of fish sauce and 2-3 Mexican limes per small salad bowl. A few cloves of garlic, handful of mint or bail, one or two chiles. Taste to correct.

                      1. 2 T olive oil
                        2-3 T balsamic vinegar
                        1 T mustard ( honey mustard for a sweetish dressing, stone ground dijon for a snappy one)
                        1/2 t salt

                        2 Replies
                        1. re: eimac

                          Sounds like mine. I mix it at the bottom of a salad bowl that I've rubbed with garlic and sprinkled with salt. I vary the type of oil -- sometimes add a bit of mayo and/or yogurt if I want something creamy -- and the acid (sometimes wine vinegar; sometimes lemon juice, etc.). I might include grated cheese here as well.

                          Then I cross the salad tossers on top of the dressing as a barrier to protect the lettice, put the lettice and other salad componants on top and toss it when it's time to eat it. The only other thing I add is freshly ground pepper on top.

                          1. re: chicgail

                            I've tried to ask this before, but anyone know of an Italian-type dressing?