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Home made salad dressing that lasts

Can you please share the recipes of home made salad dressings that can be made on Sunday and safely stored in the fridge for a week?
My go to is avocado oil + balsamic vinegar + sale
My latest obsession is feta + anchovies + garlic + soy + avocado oil + lemon
BUT I am not sure if I can safely store it for a week and I am really looking to make my mid week preparation as minimal as possible
thank you

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  1. refrigerated, a week should be fine. the anchovy (canned?) will flake and the feta will crumble further, but you should be fine.

    1. Lemon juice, touch of honey, a small amount of Dijon mustard, S&P, lots of good evoo, lasts for a couple of weeks.

      1. The acids and salts will keep it fine.

        That said, a dressing made with citrus juice (as opposed to vinegar) will not taste as fresh as on the day it is made; the half-life of the full bouquet of flavors of citrus juice is relatively short.

        1. It's easy ! Just take a packet of Wishbone Salad Dressing Mix and pour it into the handy-little carafe that you got free with your S and H Green Stamps. Next, carefully pour vegetable oil to the first line on the carafe, then pour white vinegar to the second line. Shake well, then pour over your iceberg lettuce, and you're set ! Thanks for the memories Mom....

          1. If each of the ingredients will keep for a week, refrigerated individually, then it will last for a week combined. As hill food said, the feta will sort of disintegrate in the liquid, but it's not unsafe. If you prefer the feta to remain crumbly, keep it in a separate container and add when you toss the salad.

            2 Replies
            1. re: Nyleve

              Um, no. That isn't why happens when you combine ingredients. They react with each other and can become more or less stable as a result.

              1. re: JudiAU

                Some ingredients, agreed. But ones normally used for dressings?

            2. I'd keep the feta out and add in at that last minute. Not because it will go bad but the texture will suffer, as already noted.

              My standby is a Dijon vinaigrette with garlic, Dijon, oil, red wine vinegar, S&P. I add cheese and chopped herbs at serving time if desired.

              1. My go-to house dressing is a mustard vinaigrette, made with a 1/2&1/2 mixture of balsamic & sherry vinegars; other than Dijon mustard, the only seasoning I use is kosher salt, fresh pepper, and herbes de provence. Easily keeps for a week or more in the refrigerator, probably because it does not include any "fresh" ingredients like garlic, cheese, etc.

                1. The garlic is the issue, it can spoil and cause something nasty. Botulism I think? The other ingredients are fine.

                  2 Replies
                  1. re: JudiAU

                    IIRC the garlic is only a problem if stored in just oil, the lemon or vinegar acidulates it or something.

                    1. re: hill food

                      Easy peasy answer to this is to pop a few garlic cloves (a good use for the annoying little ones from the middle of the bulb) into a bottle of vinegar and leave it for a couple of weeks. No need to peel. Then just use the flavoured vinegar to make dressing.

                  2. I wish that I could be of more help, but I use a 2 ingredient salad dressing. It will keep for more than a week in the fridge. Fresh lemon juice and extra virgin olive oil. If you haven't tried it, then do so. You will find it is less trouble to concoct than using all the ingredients mentioned by you and other posters.

                    My wife likes to put feta on salads, but the feta is crumbled directly on the salad for the meal it will be served.

                    1. Agree with earlier posters, your salad dressing will be safe after a week but may not have the same texture/taste as it did when you first made it.

                      I like storing my dressings in Mason jars. Easy to store and easy to shake to mix all the ingredients together before use.

                      non-aromatic oil, champagne vinegar, sugar, poppy seeds, pinch of salt

                      sesame oil, rice wine vinegar, small amount of soy sauce

                      olive oil, champagne vinegar, dijon

                      I don't typically use distilled vinegar for salad dressings as it is too harsh in my opinion. Oil:vinegar typically 2:1 to 3:1 depending on how acidic the vinegar is and how acidic I want the dressing to be.

                      Rice wine vinegar is the vinegar I use most often for salad dressings lately. I also use champagne vinegar and some sweeter white wine vinegars (which I prefer but cost much, much more)