Easy Salad Dressing Recipe: the unprocessed answer to bringing more salad into your life. Simple enough to make right when you need it….but SO TASTY you’ll want to put it on everything and therefore add it to your Meal Prep so you always have a jar in the fridge.
Learning to make your own salad dressing is one of the simplest, yet most profound changes you can make to your diet, and your well being. Homemade salad dressing doesn’t have to be time consuming or complicated….but it needs to have wholesome, unprocessed ingredients. This Easy Salad Dressing Recipe is just what you need to bring more salad into your life.
5 minutes to Homemade Dressing.
Salad has the potential to be a super nutritious dish. Loading up on dressing that is full of preservatives or highly processed vegetable oils can turn that salad into a much less healthy option. I know you’re busy, so I’m arming you with an easy everyday salad dressing recipe that takes less than 5 minutes to make. No excuses, and no more reading labels just to find nothing that meets your standards.
With a great salad dressing, you don’t even need a recipe for salad. Whatever is in your crisper drawer, chop it up. Any leftover cooked veggies, throw them in. Some leftover grains? Awesome. Need some crunch? Sprinkle in some nuts. You see where I’m heading….right? I make salad multiple times a day and I never tire of eating salad because it’s never the same thing twice. Any assortment works and you can let your creativity shine through. My personality really lends itself to this concept of mix and match and improvise. If you’re someone who needs a recipe, even for salad, click here for a ton of great ideas….and, by the way, you can use this easy everyday salad dressing recipe on any of those salad recipes with great results. Seriously, it will work well.
Homemade Salad Dressing for the win!
Homemade salad dressing is an essential in any kitchen. There are multiple jars in the fridge at all times. In addition to this easy everyday salad dressing, there is often a jar of green goddess, miso or peanut dressing.
WHY am I obsessed with making my own dressing? Not only does it taste better, but it’s healthier. Bottled dressing is often laden with preservatives, fillers, heavily processed vegetable oils, MSG and “natural” flavors (ie: usually something highly processed with chemical additives). Not exactly what you want to pour onto your healthy food.
Is this dressing easy to make? YES!! Simply whisk in a small bowl or shake vigorously in a jar with tight fitting lid.
Are the shallots necessary? Not necessary….but I do think they add extra flavor and sweetness….so you could even omit or cut back on the honey if you keep the shallots in. Totally worth the extra 2 minutes IMHO.
Is oil necessary for a healthy dressing? Your body needs a little dietary fat to absorb some of the vitamins found in dark green leafy vegetables. One of the benefits of eating dark leafy greens is the high vitamin content. Dark green leafy vegetables are good sources of fat soluble vitamins A and K, meaning they are only absorbed along with fats in the diet. That olive oil is working hard to help digest and absorb the fat soluble vitamins AND creating a great tasting dressing. If you’re looking for a WFPB dressing with no oil, check out THIS RECIPE
How long will this simple dressing last? Up to 2 weeks in a tightly sealed container in the fridge.
How can you make your salad better:
Make a tasty homemade salad dressing. Avoid the preservatives and other processed ingredients of bottled dressing.
GREENS: they’re all good, and have different nutritional profiles, so change things up and try something different each time.
Something crunchy….nuts, seeds, chopped hard veggies, roasted chickpeas, etc.
A mix of colors, shapes, sizes and textures of chopped veggies.
Variety is the spice of life….and where you’ll get the best assortment of vitamins, minerals and nutrients.
Healthy fat: VITAL for the absorption of fat soluble vitamins in the greens. Avocados, olive oil in the dressing, or nuts/seeds are great choices.
Roasted Veggies give salad some character.
Grains: leftover rice, quinoa, faro, millet and other whole grains add texture, fiber and nutrition.
Legumes: lentils and beans are a great vegan source of protein, fiber, B Vitamins and Fiber.
There’s a reason this recipe is the most asked for by family, friends and clients. From simple to complex…..any salad is enhanced by this delicious dressing.
- ½ cup olive oil*
- 1/3 cup lemon juice
- 1 shallot, minced
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey...or Maple Syrup if vegan.
- 1/2 teaspoon dried Italian spices (ie: basil, thyme, parsley, oregano)
- ½ teaspoon coarse sea salt
- ¼ teaspoon white pepper
- In a small bowl, whisk all ingredients together. Alternately, place all ingredients into a glass jar with tight fitting lid. Shake vigorously until ingredients are well incorporated.
- Store dressing in fridge for up to two weeks. If dressing starts to solidify, place jar in a bowl of warm water for a few minutes and then shake well. Alternately, remove from fridge at least 30 minutes before using. Shake well.
* Avocado oil doesn't congeal in the fridge the way olive oil does. Therefore, I usually use a combo of the two to avoid the step above.
Serving Size1 Tablespoon
Amount Per Serving Calories 70Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 93mgCarbohydrates 3gFiber 0gSugar 2gProtein 0g