A close up of a bowl of salad

Make Your Own Groceries: Salad Dressing

 

If you read the list of ingredients on the back of prepared food products and wonder what they are really (and how to pronounce them), you’re going to love the idea of making your own groceries, whenever possible.

Don’t get me wrong. I’m not suggesting that there’s anything wrong with these mystery ingredients in so many prepared and pre-packaged items. But they do seem to make those grocery items cost a lot.

You can make some of your own groceries for pennies, not dollars. The bonus is that you’ll know for sure what you and your family are eating.

Today I have some really neat recipes for you to make your own salad dressings.

A close up of a bowl of salad, with Vinaigrette and Ranch dressing

 

Buttermilk Ranch Dressing

  • 1 cup mayonnaise
  • 2/3 cup buttermilk
  • 1/4 teaspoon white vinegar
  • 1 teaspoon dried parsley
  • 1/8 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 
1 1/2 teaspoon dried chives
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon dry mustard

Place mayonnaise and buttermilk in a bowl and whisk well until completely smooth and free of lumps. Add the rest of the ingredients. Continue whisking until well combined and so beautiful you feel yourself wanting to dive in. Cover and store in the refrigerator to allow the flavors to mingle and become fully acquainted. Store tightly covered in the refrigerator.

This is pretty much a dead ringer for Hidden Valley Original Ranch Salad Dressing®, but without the Calcium Stearate, Monosodium Glutamate, Disodium Inosinate, Disodium Guanylate, Carboxymethylcellulose, and Guar Gum.

Lemon Vinaigrette

  • 1 lemon
  • olive oil
  • sea salt
  • ground black pepper

Squeeze all of the juice out of the lemon. Remove any seeds. Pour into a small jar. Note the level, then add double the amount of olive oil (you can eyeball this). Add a pinch of salt and pepper. Apply lid to the jar, tightly. Shake vigorously and Viola!, gourmet vinaigrette.

Avocado Dressing and Dip

  • 1 perfectly ripe avocado
  • 1 cup plain yogurt
  • 1/4 cup finely chopped red onion
  • 2 to 3 tablespoons lemon or lime juice (to taste)
  • 2 tablespoons olive oil
  • 1 small garlic clove, chopped
  • 1 teaspoon dried dill or about 1 tablespoon fresh
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
  • dash of cayenne pepper
Place all of the ingredients in a blender or food processor bowl. Blend or process until creamy and smooth. Keep in the refrigerator in a lidded container.
Garlic Salad Dressing
  • 3/4 cup olive oil or vegetable oil
  • 1/4 cup white wine vinegar
  • 1 clove garlic, pressed or chopped very finely
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Place all ingredients into a small jar that has a lid. Shake well. Keep in the refrigerator for up to two weeks. So yummy.

Mexican Salad Dressing

  • 1 cup plain yogurt
  • 3 tablespoons minced onion
  • 1 1/2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
Place all ingredients in a blender and blend until smooth, or which together in a bowl. Store in refrigerator and use within two weeks.
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4 replies
  1. Angela Bodmer Stull says:

    vinagrette: equal parts olive oil and sherry vinegar. whisk together and toss with salad greens-eat immediately.

    Reply
  2. Angela Bodmer Stull says:

    best blue cheese ever: 1 tub blue cheese crumbles (approx 4 oz)-sold at ALDI, 1 cup sour cream, 1 cup mayonaise, splash of white vinegar, a few shakes of garlic powder. tastes wonderful!

    Reply
  3. essemjay says:

    My grandma’s French dressing: 3/4 cup white sugar, 1 teaspoon salt, 1 cup oil, 1/3 cup vinegar, 1/2 cup ketchup, 1 teaspoon onion powder, 1 teaspoon celery seed. Blend in blender until smooth. Store in refrigerator. Very similar to Dorothy Lynch brand, at a fraction of the cost.

    Reply
  4. Betty Thomas says:

    Such a great post Mary. Making fresh dressing at home is not only delicious and a money saver it isn’t hard. If you just try it once you’ll realize it’s only a few minutes to deliciousness!! Thanks for the recipes.

    Reply

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