More Healthy Salad Dressing Recipes! Italian and Thousand Island

After sharing the Ranch Dressing Mix recipe, several of you asked for different varieties of healthy salad dressings.  Here you go!

Italian Dressing Mix

1 1/2 teaspoon garlic powder
1 Tablespoon onion powder
2 teaspoon oregano
1 Tablespoon dried parsley
2 teaspoons sea salt
1 teaspoon pepper
1/4 teaspoon thyme
1/2 teaspoon dried celery flakes

Shake ingredients together and store in a jar.  (It doesn’t really have to be a jar…I just really love my jars…)

To make Italian salad dressing: Mix 2 Tablespoons dry mix with 1/4 cup vinegar (I prefer red wine vinegar), 2 teaspoons water and 1/2 cup olive oil.

Homemade Italian Salad Dressing

You can also use this dry mix (2-4 Tablespoons) to make Italian Roast Wraps!

Thousand Island Dressing

1 cup mayonnaise ( I use Hain Safflower)
1/3 cup ketchup
1/4 cup pickle relish
1 Tablespoon minced onion
1 hard boiled egg, chopped (optional)

Mix ingredients, cover and chill.

Homemade Thousand Island Salad Dressing

So…what’s your favorite kind of salad dressing? (mine’s ranch)  Have I come up with enough healthier dressings (aka dressings with NO high fructose corn syrup or MSG) to tickle your fancy…or should I keep playing?

Comments

  1. Jennifer says

    My husband is on a French kick, any ideas? I at least found one without HFCS so I feel a little better but still… I can’t wait to try your Italian recipe, though!

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    Linda Reply:

    I was out of French, and the store was out also. A older lady was there and told me to mix mayo, and chili powder. It worked, still use that little trick.

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  2. says

    These look great! Thanks.

    I also enjoy a honey mustard… and I love raspberry vinaigrette.

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    Carol Cody Reply:

    I also enjoy Ranch and the raspberry vinaigrette! I grow my own raspberries but have not found a rec. for the vinaigrette!!!! HELP

    Thanks
    Carol

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    Linda Reply:

    I ran across this recipe earlier today!
    Haven’t tried it yet…

    1/2 cup raspberries
    1/2 cup olive oil
    3T balsamic vinegar
    4T raw honey
    Blend in your blender

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  3. says

    These will be a great start for us as we’re usually an Italian and Ranch type of bunch. We recently discovered a Vidalia Onion Vinaigrette that we really love. Maybe Danielle can share some of her vinaigrette recipes?

    Thanks! Can’t wait to try these!!

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  4. says

    Homemade dressing is soooo good! I’m going to try your Italian one soon!
    BTW, if Jennifer visits again:
    Jennifer, try looking up a recipe for “Catalina” dressing. It’s pretty close to French. In my own research, “French” simply brought me to vinaigrette dressings, not the ‘red’ kind I’m thinking your husband probably enjoys!

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  5. says

    Those look yummy. I haven’t ever been a fan of the store version of Thousand Island, maybe I’ll have to try the homemade version. We are eating so many salads these days with the CSA box we get each week. It’s fun to mix it up.

    For recipes, I really like Lindsay’s: http://www.passionatehomemaking.com/2008/02/make-it-yourself-part-2-dressings.html

    I am really lazy when it comes to salad dressing and so often will find myself ready to sit down to dinner and realize THEN that there is no salad dressing! I have done three things:
    1. I use the herb mix (in the bottle) from Azure. Mine is the French Garden mix. I add two T with oil and vinegar (usually apple cider or basalmic), and I’m set.
    2. I mix up the herbs or spices ahead of time in bulk (using the correct ratios) and put them in a tight lidded container. Then when I need them, they are there.
    3. I make sure to post my dressing or mix recipes on the inside of the cupboard door so that I have them at a moment’s notice.

    That has helped me considerably. I still caved and bought a bottle of Olive Garden salad dressing on my recent trip, but that was a VERY rare occasion (No OG in Alaska!).

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  6. Tania says

    We love Dorothy Lynch. That has a lot of ingredients–but it is made in Nebraska–I think. Maybe you could come up with a homemade recipe for that. (-:

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  7. Step says

    My favorite dressing is bleu cheese — I know, not good for you. I do make my own, though. I also love a fresh, homemade balsamic vinaigrette. Mine is similar to your Italian mix, but with balsamic vinegar.

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    Alli Reply:

    These are my two favorites too! I love using a little of both on a salad! I haven’t made them myself yet. Care to share your recipes?

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    Patricia Reply:

    I like to whip up a balsamic vinaigrette when I make Greek salad, and being on a sodium-restrictive diet I tend to stay away from dried/powdered spices and herbs. For my vinaigrette, I use this ‘loose recipe:
    1 cup extra light virgin olive oil
    1/2 to 2/3 (depending on your taste) balsamic vinegar
    2 to 3 tbsp (again, to taste) ground mustard or dijon mustard (French’s makes a nice dijon)
    1 to 2 tbsp fresh, finely chopped garlic
    1 tsp each fresh, finely chopped basil and oregano
    -I use a ‘magic bullet’ sort of contraption to mix everything together, but whisk it, put it in a jar and shake the bejeesus out of it, whatever your method, and serve! Keeps in the fridge for a few weeks (but never lasts long in my house) and is great as a marinade too!

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  8. Jenn says

    Here is another reason to avoid storebought salad dressings. Most of them are made with soybean oil, which is one of the worst oils for you, they just use it because it is so cheap. I always have olive oil and vinegar around, so I’d rather just make my own dressing from real, nutritious ingredients!

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  9. CherylH says

    I love homemade dressings when I have the time to make up a batch, and these look wonderful, so I’m excited to try them. However, except for Paul Newman’s Olive Oil Vinaigrette, which I use on my favorite spinach salad, I usually just use a little olive oil, balsamic vinegar or lemon juice, and Gaylord Houser’s Spike Seasoning. Or sometimes just the oil and seasoning. Spike is wonderful on everything!
    Thanks so much, Laura. Love your recipes!

    [Reply]

  10. Sarah Sanders says

    Since I so enjoy a good salad dressing, too, I thought I’d share mine here really quick! Hope that’s ok?

    Creamy Pesto Dressing (this also makes a mean sauce for a grilled chicken sandwich – served on Laura’s Homemade Buns, of course!) ;o)

    3/4 c. regular olive oil
    1 c. mayonnaise
    3/4 c. buttermilk
    2 Tbs. finely grated parmesan or romano cheese – (I always add more because we REALLY like our cheese!)
    2 Tbs. crushed dried basil
    1/2 tsp. salt
    1 garlic clove, minced fine
    hot pepper sauce

    Whisk together oil and mayonnaise. Add remaining ingredients and mix well. Cover and let flavors meld overnight in fridge.

    My husband – who has always been really picky about salad dressings – LOVES this dressing above all others. :o)

    Enjoy!

    [Reply]

  11. says

    I love the Italian dressing – thank you so very much! I am a salad lover and hate using any food from the store that is processed. I’d much rather make it myself. That way I know for certain what’s in it (and what’s not). Being able to keep it in the refrigerator for up to 2 months is awesome too.

    And Sara Sanders – thanks for the creamy pesto! You’re right about it being awesome on grilled chicken. So Yummy!

    [Reply]

  12. Paula says

    Would love a good greek salad dressing recipe. Just found out my favorite has MSG in it. :(

    [Reply]

    Kehlar Reply:

    Here’s my version of Greek Dressing–I can’t eat MSG either. I shared it with my dad and he LOVES it.

    GREEK SALAD DRESSING:
    1 tsp McCormick Roasted Garlic & Bell Pepper Seasoning (not sure if they still make this anymore)
    1/4 tsp dry minced garlic
    1/2 tsp dry minced onions
    1-1/2 tsp dry oregano
    1/4 tsp dry mint
    1 tsp sea salt
    1/4 tsp ground black pepper
    1 Tbsp sugar (optional)
    1/3 cup WHITE balsamic vinegar (you can use regular it comes out “muddy” looking)
    2/3 cup extra light olive oil

    Allow 24 hours to combine flavors & soften minced garlic & onions.

    Enjoy.

    [Reply]

  13. Abby says

    OK, so I made the Italian dressing tonight and thought it was good. It wasn’t exactly the typical Italian dressing I had in mind, but I didn’t care since I could eat it knowing everything that was in it wasn’t going to kill me before 50, lol. It was a little mild compared to what I’m used to, but it still tasted good.

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  14. Kim says

    I’d love to see a blue cheese dressing. That is my favorite. I can find some without hfcs, but they still contain soybean oil.

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  15. Danielle says

    We recently tried the Italian dressing and it has great flavor. Wondering if you keep yours in the refrigerator? Mine got solid in the fridge and I had to set it out for a while and stir it a lot to get it to mix back up. Is this normal? Thanks!

    P.S. Use your ranch recipe exclusively now!

    [Reply]

    Laura Reply:

    I keep my italian in the pantry. There’s no need for it to be refrigerated as it is oil and vinegar, also pantry items. And yes, it’s normal for it to solidify in the fridge…once my kids put ours in the fridge and it was quite solid when I discovered it!

    [Reply]

  16. Tracy says

    My kids love Greek Viniagrette. Any suggestions?

    [Reply]

    Kehlar Reply:

    Here’s my version of Greek Dressing–I can’t eat MSG. I shared it with my dad and he LOVES it.

    GREEK SALAD DRESSING:
    1 tsp McCormick Roasted Garlic & Bell Pepper Seasoning (not sure if they still make this anymore)
    1/4 tsp dry minced garlic
    1/2 tsp dry minced onions
    1-1/2 tsp dry oregano
    1/4 tsp dry mint
    1 tsp sea salt
    1/4 tsp ground black pepper
    1 Tbsp sugar (optional)
    1/3 cup WHITE balsamic vinegar (you can use regular but it comes out “muddy” looking)
    2/3 cup extra light olive oil

    Allow 24 hours to combine flavors & soften minced garlic & onions.

    Enjoy.

    [Reply]

  17. Cathy Winters says

    How about dressings for a diabetic? I eat a lot of greens, and would like some ideas for dressings without some kind of sugar.

    [Reply]

  18. Katie says

    how long will your Italian dressing last in the pantry?

    [Reply]

    Laura Reply:

    Mine lasts several months without a problem!

    [Reply]

  19. Pam Rivera says

    LOVE your Italian dressing recipe! The spices alone make a great dry rub for steaks and hamburgers. You are truly gifted!

    [Reply]

  20. Jackie says

    Laura,
    I love this recipe! Thanks so much! My husband is addicted to it and raves about it to our friends.

    One question I have is do you know or have any links to the healthiness of safflower oil? That is the oil in the Hain Mayo you recommend and I was curious about it. It is just a step up from canola or actually some quality oil?
    Thanks!

    [Reply]

    Laura Reply:

    Like you suggested, I would say that safflower is a step up from canola so I pretty okay about it. I haven’t found another healthier mayo that we like, so this is the one I stick with for now.

    [Reply]

    Heather E. Reply:

    Have you ever tried or had success with making your own mayo?

    [Reply]

    LindseyforLaura@HHM Reply:

    Here is a link to a post where Laura talks about her Mayo making
    adventures: http://heavenlyhomemakers.com/making-homemade-mayonnaise-is-not-my-gift

  21. Cherie says

    Growing up my mom always made our thousand island dressing, and I much prefer her recipe to any I’ve ever had from a bottle or restaurant. I think the secret is that her recipe is not sweet really, it’s totally tangy and delish:
    1 cup mayo
    1/2 cup ketchup…. or more to taste
    1-2 Tbsp horseradish to taste
    Whisk together and refrigerate a minimum of a few hours or overnight to let flavors meld Enjoy :)

    [Reply]

    Tami Reply:

    My family been making that for eons, we call it fry sauce though, always have egg and relish in out thousand island dressing. odd different taste I guess

    [Reply]

  22. Heather E. says

    FYI: I made a 6 times recipe for a pint jar today!

    3T garlic powder
    6T onion powder
    4T oregano
    6T parsley
    4T salt
    2T pepper
    1.5 T thyme
    1T celery flake

    Enjoy!

    [Reply]

    Sarah Reply:

    Thank you for this… I was going to comment and ask for a larger quantity recipe!

    [Reply]

  23. Sana says

    Where can one find the dried celery flakes?

    Thanks,
    Sana

    [Reply]

    Laura Reply:

    I’m pretty sure I’ve just found them in a regular grocery store in the herbs and spices section. It’s been a while since I’ve shopped for them though. :)

    [Reply]

    Christine Reply:

    I was unable to find them in my regular grocery store. Not sure where to look next. I’ve subbed celery salt for it to make your crockpot italian chicken recipe just now though so we’ll see how it turns out with that instead.

    [Reply]

    Jermaine Reply:

    I just found this site looking for a recipe for turkey sausage.
    It seems to me that many of the folks on the site live in rural areas
    and have access to lots of fresh fruit and vegetables. Anyway, if you are interested
    in acquiring dried celery flakes or any other dried herb or spice that you are unable to find at the local grocer try Penzys.com. They are a mail order company that sells those dried spices at fantastic prices compared to the grocery stores and they are fresher also. I am lucky enough to have a Penzeys store in my town, and I never,ever buy spices or flavorings from the overpriced and stale grocery store.

    [Reply]

  24. Shelley Vernon says

    I am anxious to try out your recipe for Thousand Island dressing. I have one question….Do you use sweet relish or regular? Thanks!

    [Reply]

    Laura Reply:

    I use sweet. :)

    [Reply]

  25. Amanda says

    I made a bottle of the Italian dressing tonight. My son who usually only likes ranch tried it. I actually had to cut him off from Salad because he liked it so much! :)

    [Reply]

  26. says

    I make my own ranch mix, make my own yogurt. To make dressing I add the ranch mix to the plain yogurt. Sometimes thin with a little milk. Tastes great even without the mayo.

    Homemade ranch mix totally trumps storebought dressing. I like a little bit of pepper heat in mine.

    I’ll be trying the homemade Thousand Island. My aunt used to make it for dinners at her house and homemade is so delicious! I forget all about it sometimes.

    Thanks for posting these recipes!

    [Reply]

  27. Kristin says

    Our winter favorite is pear vinaigrette. Walnut oil, pear vinegar and a splash of honey. I just make enough for that nights salad since walnut oil needs refrigeration and mix the dressing up in the bottom of the salad bowl to minimize dishes. I use it to top fruit based lettuce salads. Mixed greens with walnuts and blue cheese crumbles then either apples and dried cherries or pears and dried cranberries, Yum!

    [Reply]

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