10 Healthy Homemade Salad Dressings You Can Whip Up in No Time

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As I began writing out recipes for some of my favorite homemade salad dressings, I kept futzing with their names; I realized they all included phrases like “guilt-free” or “low-cal,” which is completely redundant because every single one of the recipes below is not only delicious, but totally healthy and light on calories. That’s a pretty good problem to have, right?

For the creamy dressings, you’ll need a blender or food processor; just put the ingredients in, turn it on, and let it go for 10 seconds or so until well combined. Store in a jar in the fridge.

For the vinaigrettes, a blender is useful to emulsify but it’s not required: All you really need for these is a mason jar. Place all ingredients inside and shake away. The mixture can be kept (lid on) in your fridge until you’re ready to use it. It might need a refresher shake but you should be good to go.

The Basic Italian Vinaigrette is the one I use several times per week, as it’s simple and comes together in a flash, but with the variety below you’re sure to find your favorite.

Creamy Herb Dressing
½ c. nonfat plain Greek yogurt
Juice and zest from ½ a lemon
2 tsp. honey
2 tsp. Dijon mustard
1 tbsp. finely chopped parsley
1 tbsp. finely chopped chives
1 tbsp. olive oil
2 tbsp. water
¼ tsp. kosher salt
¼ tsp. black pepper

Creamy Caesar Dressing
½ teaspoon black pepper
¼ c. white wine vinegar
¼ c. olive oil
3 medium cloves garlic, minced
1 tbsp. Dijon mustard
1 to 2 anchovies, mashed to a paste

Citrus Poppy Seed Vinaigrette
1/3 c. fresh orange or grapefruit juice
2 tbsp. olive oil
2 tbsp. olive oil mayonnaise
2 tbsp. honey mustard
2 tsp. poppy seeds
1 tsp. salt
½ tsp. pepper

Creamy Ranch Dressing
1 c. buttermilk
½ c. heaping nonfat Greek yogurt
¾ tsp. onion powder
¾ tsp. dried dill
½ tsp. salt
1/8 tsp. black pepper
1 tbsp. minced fresh parsley
1 tbsp. minced fresh chives

Basic Italian Vinaigrette
½ c. olive oil
1/3 c. balsamic vinegar
2 tbsp. honey
1 tbsp. Dijon mustard

Asian Sesame
2 tbsp. rice vinegar
1 tbsp. brown sugar
1½ tsp. grated peeled ginger
2 tbsp. sesame oil
¼ c. grape seed oil
½ tsp. kosher salt,
¼ tsp. pepper

Creamy Blue Cheese
¾ c. nonfat plain Greek yogurt
½ c. buttermilk
1/3 c. crumbled blue cheese
2 tbsp. minced scallions
½ tsp. kosher salt
¼ tsp. black pepper

Peanut Lime Vinaigrette
¼ c. natural peanut butter
3 tbsp. water
Juice of 1 lime
1 tbsp. rice vinegar
1 tbsp. chopped peeled ginger
2 tsp. soy sauce
2 tsp. honey

Simple Lemon Vinaigrette
Juice of 1 lemon
¼ c. olive oil
¼ tsp. kosher salt
½ tsp. honey
*Note: This dressing is best for peppery greens like arugula.

Mint Walnut Vinaigrette
¼ c. minced fresh mint
¼ c. toasted walnuts, finely chopped
¼ c. champagne vinegar
1/3 c. grape seed oil

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Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.

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