Favorite Salad Dressings

I mentioned in yesterday’s post that I like to make my own salad dressings.  Here are my three favorites.  If you want more variety, my cookbook has several others as well.  I find that pint sized canning jars are perfectly sized for these recipes.  All of them come together in just a few minutes and will last at least a couple weeks in the fridge.

 

Easy French Dressing

Makes: 1 -3/4 cups
Prep Time: 5 minutes
French dressing has always been a favorite of mine. This recipe is miles better than most store-bought French dressings, and is so quick and easy to make!

  • 1/2 cup ketchup
  • 1/2 cup vegetable oil
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup red wine vinegar
  • 1 tablespoon dried minced onion
  • 1 teaspoons paprika

Combine all the ingredients in a pint jar with a tight-fitting lid. Chill for at least an hour before serving. Store tightly covered in the refrigerator for up to two months.

~~~~~~

 

Creamy Ranch Dressing


Makes about 1- 3/4 cups
Prep Time: 5 minutes
This ranch dressing doesn’t require one of those fancy seasoning packets, but it is every bit as good.

  • 1/3 cup mayonnaise
  • 1/4 cup low-fat sour cream
  • 1/4 cup milk (or a little more, for a thinner dressing)
  • 1 tablespoon white vinegar
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon vegetable oil
  • 1/2 teaspoon salt, or to taste

In a medium bowl, whisk together all the ingredients. If you like your dressing a little thinner, add more milk until you get the desired consistency. Pour into a pint sized jar with a tight-fitting lid. Cover and refrigerate for at least 30 minutes to meld the flavors together before serving. Store tightly covered in the refrigerator.  Lasts two weeks in the refrigerator.

~~~~~

 

Asian Salad Dressing

Preparation Time: 10 minutes

Makes 1-1/2 cups

I love making this dressing to jazz up a simple carrot and cabbage slaw.

  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1/3 cup olive oil (or sesame oil is even better)
  • 1/3 cup white vinegar
  • 1/3 cup soy sauce
  • 3 tablespoons honey
  • 1/3 cup water

Put all ingredients into a pint size jar with a tight fitting lid.   Put on lid and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator for up to 2 months. Enjoy!

{ 15 Comments }

  1. Beth in the City says:

    Thank you! I searched for these on your site last night. I’m excited to try them. We love ranch, I’m hoping we like this one more than the store bought variety.

  2. Thanks for posting these. I can’t wait to try them!
    Laura

  3. The ranch recipe is the best! Ranch was the only dressing that I was still buying at the store, but this has replaced it. If I don’t have sour cream on hand I substitute plain yogurt.

  4. Thank you Mary! Ranch is not available over here, how nice to have a recipe!!

  5. I’ve been searching for good dressing recipes. My family has not been impressed with my attempts so far…until I made your Ranch one tonight to go with our fresh garden lettuce! It was a hit! Thanks so much for posting!!

  6. Thanks for posting these, Mary! After your last post I was hoping you would! I love French dressing, too, and have never made it myself. I’m excited!

  7. laura h. says:

    Can’t wait to try your french dressing, with the simple ingredients will be something we hopefully like and can make in a pinch to go with salad, dipping for meats, and will maybe work as a bbq sauce for grilling.

  8. You can replace the sour cream and milk with a 1/2 cup of buttermilk instead. I buy powdered buttermilk at Amazon by the 3 pack, it’s much cheaper than the store and it lasts a long time. I use the buttermilk for pancakes and dressings.

    I love homemade dressings, I’ll have to try your French out. That was my favorite as a kid. Thank you for sharing.

    • I recently started buying powdered buttermilk for a waffle recipe and love having on hand. I was wondering what the substitute ratio is for the powdered vs. regular buttermilk in a recipe.
      Thanks

      • HI Dina, I’d check the dry buttermilk package– it should list equivalents for you. Most likely whatever you try will still turn out OK as long as you use the same amount of liquid as is called for in the recipe.

  9. Carolyn Kahler says:

    Just what I was looking for, some recipes for homemade salad dressing. I am new to your blog, as a friend from book club recommended “Family Feasts for $75/Wk.” Proud to say I have made it through Week One without one complaint from my two sons (picky eaters), and my husband has no clue that all these fabulous meals cost far less than my usual meal plan.

  10. As I suspected when making your french dressing, is fabulous for using as sauce for grilling.

  11. The dressings look fabulous and I will try them all. I make one something like the French but call it “Russian.” I thought French had mayonnaise or something creamy in it… but maybe I’m confused?

    • I always thought it was the other way around. Russian has mayo in it. Thousand island has relish in it and French is vinegar. But it could be a regional thing too.

Trackbacks

  1. [...] was GOOD. Nice and dilly and it was made from stuff we generally have on hand! I found the recipe here. I wouldn’t mind if I could be like Mary when I grown up. Except not in Idaho. It’s too [...]