Simple Homemade Salad Dressings: 3 Ways

2 ingredients. 2 ingredients. 4 ingredients. That’s how simple it is to make three separate salad dressings that are five thousand times yummier than the bottled stuff.

These three simple salad dressings – Balsamic, Buttermilk Lemon, and Mustard Apple Cider – are my go-to favorites when I’m in a pinch. I made all three of these dressings in less than 10 minutes! Read the steps below for storage instructions and salad pairing suggestions!

 

 

 

Makes: each dressing recipe makes roughly enough for 4 salad portions

Prep time: 15 minutes

Cook time: 0 minutes

Total time: 15 minutes (all three dressings)

The Ingredients

Balsamic Vinaigrette

50/50 ratio

¼ cup good quality balsamic vinegar (good quality is important for this recipe!)

¼ cup extra virgin olive oil

Salt and pepper

 

Buttermilk Lemon Dressing

1/3 cup buttermilk

Juice of half to whole lemon, depending on size of lemon and how strong you are!

Salt and pepper

 

Mustard Apple Cider Vinaigrette

1 heaping tablespoon grainy Dijon mustard

2 tablespoons apple cider vinegar

1 teaspoon honey (or real maple syrup)

¼ cup extra virgin olive oil

Salt and pepper

 

 

 

The Steps

Balsamic Vinaigrette (great with greens mixed with tomatoes, fresh mozz, watermelon, etc.!)

In a bowl, whisk together good-quality balsamic, olive oil, salt and pepper until well-incorporated.

Saves in fridge for up to one week in an airtight container or container covered with plastic wrap. Leave at room temperature for 30 minutes before using, whisking together right before serving.

 

Buttermilk Lemon Dressing (great with arugula or baby kale mixed with toasted nuts, dried fruit, dry cheeses, shaved fennel or onion, etc.!)

In a bowl, whisk together shaken buttermilk, lemon juice, and salt and pepper. Start with the juice of a half of a lemon, and add more as needed!

This dressing is best if made the day-of using.

 

Mustard Apple Cider Vinaigrette (great with greens mixed with apples, sharp cheddar cheese, golden raisins, chopped walnuts, chunks of ham, etc.!)

In a bowl, whisk together grainy mustard, apple cider vinegar, honey, olive oil, and salt and pepper until well combined.

Saves in fridge for up to one week in an airtight container or container covered with plastic wrap. Leave at room temperature for 30 minutes before using, whisking together right before serving.

 

 

 

The Steps with Video

 

 

 

 

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