Homemade Salad Dressing So Good You Will Want To Drink It Straight

Now that Thanksgiving is over, I am ready for some food on the lighter side!  Enter this amazing Homemade Salad Dressing.  It really IS SO GOOD that you will want to drink it, or at least eat more greens than usual, just so you can have it.  I made this a week ago, and I have wanted a salad every day since.

 I make it a priority to eat leafy greens every day no matter what, whether in the form of a smoothie or a salad.  The amount of nutrients you can get in leafy greens just can’t be beat, & this dressing makes it super easy to actually want and look forward to a daily salad.

This dressing is a breeze to throw together.  It uses ingredients that most people have on hand.  The recipe calls for dijon mustard,  which I didn’t have, so I used plain yellow mustard.  It was still drinkable & delicious!

 {it starts with a base of olive oil & red wine vinegar}

At our local farmers market, there is a booth that I always look forward to.  She has tiny sample cups of salad dressing, and a chunk of bread to soak it up with.  We love her salad dressing, and I buy a bottle every time we go.  I have been missing her dressing now that it is fall, but I must tell you, this recipe tastes JUST LIKE hers.  Even my daughter noticed this when she tasted it.  Looks like we will be saving some money come Farmer’s Market season–or not–now that I have this recipe I will probably need to buy more greens!

 {add seasonings & stir}

This would make a great dipping oil for bread when entertaining, and also a great marinade for chicken or fish.  It is so much better for you than the salad dressings on the market, most of those are full of preservatives and high fructose corn syrup.  Blech!

{pour into bottle & shake before using}

This recipe will be one I use often.  It has been a week and I’m already out.  Time to make more!  Good thing it is an easy recipe.

Homemade Salad Dressing
Prep Time
5 mins
{so good you will want to drink it straight}
Recipe Type: Salad
Servings: 6
  • 1 cup olive oil
  • 1 cup red wine vinegar
  • 2 1/2 tsp. garlic powder
  • 2 1/2 tsp. dried oregano
  • 2 1/2 tsp. dried basil
  • 2 tsp. pepper
  • 2 tsp. salt
  • 2 tsp. onion powder
  • 2 tsp. Dijon-style mustard I used regular mustard
  1. Mix together and shake well. Store at room temperature tightly covered.
Recipe Notes

from Cooking On Clover Lane




Have you ever made your own salad dressing?  Do you have a favorite recipe to share?

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  • Latashia Hagedorn
    October 5, 2016 at 2:04 pm

    This looks great! How long is the salad dressing good for, and will i leave it at room tempature until it expires?

  • Wholesale Salad Dressing
    March 16, 2013 at 6:37 am

    Wow, what a great list. And I thought all I could eat on a salad was balsamic vinegar. Can’t wait to try some of these. Thank you!

  • DebR
    December 19, 2012 at 12:55 pm

    This is so good, we call it “crack” dressing!

    Basil Vinaigrette

    2-3 cloves garlic
    1/2 cup sugar
    3/4 cup chopped fresh basil (or just a big handful)
    1/2 tsp. salt
    1/2 tsp. pepper
    1/2 cup cider vinegar
    1 cup vegetable oil

    Put all in a food processor and blend until smooth. You will not believe how good this is!

  • amperezrosales
    November 27, 2012 at 3:59 am

    Made this tonight. Very good!

  • Jennnay
    November 26, 2012 at 10:43 pm

    I’ve been making a very similar recipe for several years now.. It’s a lower fat version of a Greek salad dressing.. You can’t taste the chicken broth in the final product.. My family loves this stuff! It allows me to enjoy Greek salad without having to worry about so many oil calories! Enjoy!

    LOWER FAT GREEK SALAD DRESSING (yield 16 ounces)

    8 tablespoons fresh lemon juice
    8 tablespoons red wine vinegar
    2 teaspoons dried oregano
    1/2 teaspoon black pepper
    1/2 teaspoon garlic powder or 2 garlic clove
    1/2 cup extra-virgin olive oil
    1/2 cup fat-free chicken broth

    Optional — 1/2 cup fat free feta

    Blend all ingredients together. Add feta (if using towards the end of the blend.) I use an immersion blender.

    On occasion I’ll add 2 tbsp. of Dijon mustard to create an emulsion with the olive oil.. Makes for a creamier dressing..

    Allow dressing to sit, refrigerated for several hours before using, to allow flavors to develop..

    • Landi
      February 8, 2017 at 9:46 pm

      I like this suggestion too, can’t wait to try it out

  • erin
    November 26, 2012 at 2:00 am

    That looks fantastic!!! I love that all of your ingredients look like they are from TJs! 🙂 Miss you!

  • jeana
    November 25, 2012 at 7:48 pm

    I have everything, so I can’t wait to make it! I have not been eating very well at all, and have got to get going again! Thanks Amy!

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