5 Homemade Salad Dressing Recipes

Looking for a super easy way to increase your intake of dark leafy greens and vegetables? I personally think that having a go-to collection of sensational homemade salad dressing recipes could just be the ultimate answer… If you are familiar with Clean Cuisine or have read our Clean Cuisine book, you already know salads, vegetables and greens play a foundational role in our anti-inflammatory nutrition program. And since Clean Cuisine is also purposely rich in flavor-enhancing anti-inflammatory and phytonutrient-rich herbs and spices and because we definitely do not advocate a “fat free” or “low fat” way of eating, our daily salad is always dressed to the max with one of our homemade salad dressing recipes.

From Ho-Hum….to YUM!

In more cases than not, I’ve found that it is really the dressing that makes (or breaks!) the salad. When a salad is properly dressed, every single ingredient is enhanced. Not only does a good dressing help lettuce come alive and make the vegetables taste sweeter, but it totally transforms the texture and “mouthfeel” of the entire salad. While the word “mouthfeel” might just seem like a mouthful, it really is a very important component in whether or not a food tastes good or bad. In order to have a desirable “mouthfeel”, a food must contain fat or oil. In fact, because of the fat-free fiasco back in the 80’s and 90’s, food studies were done showing that people rated “low-fat” or “fat-free” foods as less desirable. In order for a salad to really taste good….and in order for you to want to actually eat it… you need to add some fat. Since bacon bits are not exactly “Clean Cuisine, homemade salad dressing recipes (and Salad “Boosters“) are my answer to adding healthful fats to my salads. As important as I feel a delicious dressing is to adding the finish touch to a salad, the good news is you don’t need to spend very much time making one. In fact, making any of the homemade salad dressing recipes below is often less complicated than chopping up all of the salad ingredients! As long as you use a high-quality stable oil, such as a really good extra virgin olive oil, you can make and keep your homemade salad dressing recipes for four to five days if stored in a glass jar (by the way, my favorite way to store my dressings is in the Ball-Heritage Collection, pictured left).

 What About Using Bottled Salad Dressing?

Unfortunately, I have yet to discover a truly great mass-marketed bottled salad dressing that I can confidently recommend. It’s not just that bottled salad dressings don’t taste all that good, the low-quality and refined/ highly processed oils used to make them are highly pro-inflammatory. I actually did an entire article explaining the many issues associated with the refined / highly processed oils found in conventional bottled salad dressings. Click HERE to read more.

“Whole Fat” Sources of Fat Yield Rich & Creamy Results

In some instances I either do not use any oil at all (such as in the Creamy Italian Salad Dressing recipe below) and instead rely on “whole fat” sources such as avocado, raw nuts or raw seeds in order to make a creamy dressing. In addition to the amazing texture they provide, raw “whole fats” have an even better nutritional profile than the highest quality oil. Click HERE to read more. Having a high speed blender (my favorite is Vitamix) is a huge help if you really want to get into making rich and creamy homemade salad dressing recipes.

5 Homemade Salad Dressing Recipes to Try…

I promise that once you see how easy it is to make your own, you will never buy another bottled salad dressing again! Note: The following recipes should keep well if stored in the refrigerator in a mason jar for at least four days. Print Print Print Print Print