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



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


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.

Like what you’re reading? Stay in touch with Be Well Philly—here’s how: