Homemade Salad Dressing Recipes

Salad Dressing

The best part of a good salad is the dressing. There are so many different types of salad dressing that you can choose from, that depending on what type of salad you're eating, the dressing you choose will really make the difference in the taste.

More popular salad dressings generally include: ranch, Italian, blue cheese, and thousand island, but the commercial salad dressings can contain tons of extra ingredients that add calories to your low calorie salad.

When making your own salad dressing, you can purchase a bottle and the pre-mixed packages of herbs or you start from scratch and make a true homemade salad dressing. Below, you'll find a few popular recipes for homemade salad dressing. Try them out, and see which ones you like the best.

You never know, you may stop buying commercial salad dressing, even though the Hidden Valley ranch salad dressing is pretty good.

Blue Cheese Dressing

  • 1 cup mayonnaise
  • 1/2 cup crumbled Roquefort or blue cheese
  • 1/2 cup sour cream
  • 1 small clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash hot pepper sauce
  • Milk

In small bowl, combine all ingredients except milk; mix well. Thin with milk to desired consistency. Cover; refrigerate until serving time. Serve on tossed greens. Yields 2 cups.

Buttermilk Dressing (Ranch)

  • 1 cup mayonnaise
  • 2/3 cup buttermilk
  • 1/4 cup chopped parsley
  • 1 tablespoon grated onion
  • 1 tablespoon chopped chives
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a small bowl, combine all ingredients; mix well. Cover; refrigerate until serving time. Serve on tossed greens or vegetables. Yields 1 3/4 cups.

Celery Seed Dressing

  • 10 tablespoons sugar
  • 1 cup salad oil (prefer Wessons Oil)
  • 1 teaspoon salt
  • 1 medium onion, grated
  • 1 teaspoon mustard seed
  • 1/2 cup vinegar
  • 1 teaspoon celery seed

Put sugar, oil, onion, salt, and mustard seed in blender and beat for 10 minutes. Slowly add vinegar and celery seed last. This will keep in refrigerator for several days.

Green Goddess Dressing

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup chopped parsley
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons tarragon vinegar or lemon juice
  • 1 teaspoon tarragon leaves, crushed
  • 3 anchovy fillets, minced
  • 1 clove garlic, minced
  • Milk

In small bowl, combine all ingredients except milk; mix well. Thin with milk to desired consistency. Cover; refrigerate until serving time. Serve on tossed greens, chilled vegetables or cold seafood and poultry. Yields 1 1/2 cups. Tip: To use as a dip, omit milk.

Honey Dressing

  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 2 teaspoons of celery seed
  • 1/4 teaspoon of salt
  • 1/2 cup honey
  • 1/3 cup of vinegar
  • 1 tablespoon grated onion
  • 1 cup of salad oil

Mix everything but the salad oil together. Now add oil, pouring in a slow stream, beating well. Good on any kind of fresh fruit and delicious with a salad of canned peaches.

Poppy Seed Dressing

  • 2/3 cup honey
  • 1 teaspoon salt, maybe a little more
  • Dash of white pepper
  • 3/4 cup vinegar
  • 6 round tablespoons prepared mustard
  • 2 cups salad oil
  • 3 to 4 tablespoons poppy seed
  • 1 medium onion, grated

Mix first 6 ingredients in order listed and blend in electric mixer or blender until it thickens and oil disappears. Add poppy seed and onion, stir well. Keep well in bottle in refrigerator. Shake before using.

Salad Dressing

  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon curry powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons ketchup
  • 1/2 cup vinegar
  • 1 1/2 cups oil (Wesson preferred)

Mix the dry ingredients together well; add ketchup. Now add vinegar and oil, put in bottle, shake well. Shake before using.

Thousand Island Dressing

  • 1 cup mayonnaise
  • 1/4 cup chili cause
  • 2 tablespoons chopped green pepper
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon chopped parsley
  • 1 tablespoon grated onion
  • 1 hard-cooked egg, chopped

In small bowl, combine all ingredients; mix well. Cover; refrigerate until serving time. Serve on tossed greens or Chef's salad. Yields 1 1/2 cups.

Thousand Island Ring

  • 2 tablespoons plain gelatin
  • 1/2 cup boiling water
  • 1/4 cup cold water
  • 1 cup chili sauce
  • 1 1/2 cups mayonnaise
  • 6 hard-cooked eggs, diced
  • 1 cup chopped celery
  • 1 jar (small) pimientos, chopped
  • 1/2 cup ketchup
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • Dash red pepper

Dissolve gelatin in hod water, add cold water. Mix everything together and pack into a ring mold. Chill in refrigerator. Serve with shrimp or any seafood salad in the center. Will serve 8 to 10.

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Comments 1 comment

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creativeone59 7 years ago from Gold Canyon, Arizona

wow, thank yo for a great salad dressing hub, thanks for sharing it. creativeone59

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