Make Your Own Salad Dressings – A Simple Way to Eat Healthier

If you’re looking for just one way to eat a healthier diet, I encourage you to look into making your own salad dressings. Here are our favorites along with the links to the recipes:

These are so easy to make, so fresh, so delicious. I like making big batches of the dressing mixes to have on hand. Then all I have to do when we’re out of salad dressing is grab the mix and stir it into the other ingredients. This gives us healthy salad dressings in just a few minutes. We’ve been eating a lot of salads lately, so making salad dressing has saved us a lot of money and kept us healthier too!

Make Homemade Mixes With Real Food Ingredients

I’d really like to come up with a Caesar Salad Dressing too. Anyone have a good one to share?

Comments

  1. hlalle says

    Caesar Dressing:

    1/2 cup Mayonnaise
    1/2 Tbsp. Lemon Juice
    1/2 Tsp. Worcestershire sauce
    1/2 clove garlic
    1/4 cup Parmesan cheese
    1/2 Tbsp. Milk or Cream
    Salt and Pepper to taste

    Combine all the ingredients into the blender. Blend until desired consistency is reached.
    Hint: If its to thick add more milk or cream. This makes a small amount. If you love it double or triple the recipe.

    [Reply]

    Dawn Reply:

    1/2 c. mayonnaise
    1/3 c. white wine vinegar
    1 tsp. olive oil
    2 Tbsp honey
    2 Tbsp. each grated Parmesan cheese and Romano cheese
    1 clove garlic, crushed
    1/2 tsp. Italian seasoning
    1/2 tsp. parsley
    1 Tbsp. lemon juice
    dash of salt and pepper

    Pulse all in blender until combined and cheese is finely minced. Drizzle over salad.
    http://www.vintagekidsmodernworld.com/2012/04/olive-garden-salad-dressing-the-traditional-foods-way/

    [Reply]

  2. says

    What a wonderful reminder as our families near the Easter holiday, which for us means lots of food and family after church. Thanks again Laura! I can’t wait to try a couple of these out on Sunday. Have a very blessed Easter!

    [Reply]

  3. Sheila H. says

    An eggless version that will last several days in the refrigerator.

    Homemade Caesar Salad Dressing

    Recipe
    Reviews (131)

    Caesar dressing 2

    Though most people buy Caesar salad dressing in a bottle, homemade is incredibly easy to make and tastes so much better than store bought. There are many variations but this rich and creamy version is the one my whole family loves. It’s not too garlicky, not too fishy — it’s just right.

    Caesar dressing 4

    While most authentic Caesar dressings are olive oil-based vinaigrettes thickened with raw eggs, this one has a mayonnaise base, which means no raw eggs so you don’t have to worry about giving it to your kids.

    Caesar dressing 7

    Be sure to use the best quality ingredients: Hellman’s mayonnaise, freshly squeezed lemon juice, real Parmigiano-Reggiano and fresh garlic cloves.

    Caesar dressing 6

    If you’re squeamish about anchovies, using a paste like this one makes it easy. Just hold your nose and add it in; the dressing needs every last bit to taste like the real deal.

    Caesar dressing 5

    My kids love this dressing so much that they actually get the ingredients out of the fridge and beg me to make it. They don’t even wait for me to make a salad; while I cook dinner, they sit at the kitchen table with a big head of romaine and dip the leaves in. Who cares how they eat it, as long as they do, right?

    Homemade Caesar Salad Dressing
    Servings: Makes 1-1/3 cups
    Ingredients

    2 small garlic cloves, minced
    1 teaspoon anchovy paste or 6 anchovy fillets
    2 tablespoons freshly squeezed lemon juice, from one lemon
    1 teaspoon Dijon mustard (I like the brand Maille)
    1 teaspoon Worcestershire sauce
    1 cup mayonnaise
    1/2 cup freshly grated Parmigiano-Reggiano
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper

    Instructions

    In a medium bowl, whisk together the garlic, anchovies (or paste), lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking.

    [Reply]

    Karen Reply:

    I was going to type out my recipe, but it is very similar to the one found Sheila has offered. The anchovy paste is a MUST. You only need a teaspoon, but it makes a big difference. You can purchase anchovy paste in the canned fish aisle and it comes in a tube which, if kept in the frig, will last for many makings of Caesar Salad.

    [Reply]

  4. Shawnna Haddox says

    Ceaser Dressing
    3 garlic cloves minced
    2 Tablespoons Dijon mustard
    3 Tablespoons fresh lemon juice
    1 Tablespoon organic Worcestershire
    4 Tablespoons shredded Parmesan cheese
    1/4 cup Salvadorian Crema
    1/2 cup organic olive or sunflower oil
    desired amount of raw milk or cream for thinning if needed

    Mix all ingredients in a glass jar and shake! Add raw milk or cream to desired consistency. you can mix it in a blender if you prefer a creamier dressing.

    [Reply]

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