Homemade Salad Dressing Recipes: 5 Ways To Spice Up Your Salad

You will save much more money by making your homemade own salad dressings. So toss out those coupons, grab those vegetables fresh from the garden (or supermarket) and get ready for some delicious homemade salad dressings that will make you think twice about going store-bought.

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Homemade Thousand Island Dressing

Yields: 1 1/3 Cups

• 3/4 cup of mayonnaise
• 1 Tablespoon of sweet pickle relish or finely chopped sweet pickle
• 2 Tablespoons of chili sauce of ketchup
• 2 Tablespoons of finely chopped green bell pepper
• 2 Tablespoons of finely chopped onion
• 1 Tablespoon of lemon juice
• 1/2 Teaspoon of granulated sugar
• 1/3 Teaspoon of Worcestershire sauce
• 1 hard-cooked egg (chopped)

Combine all ingredients in a small bowl except the egg. Stir in the chopped egg last. Refrigerate.

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Homemade Ranch Salad Dressing

Yields: 2 cups

• 1 cup of mayonnaise
• 1 cup of buttermilk
• 2 Tablespoons of finely chopped green onions (tops only)
• 1/4 Teaspoon of onion powder
• 2 Teaspoons of minced parsley
• 1/4 Teaspoon of garlic powder or 1/2 to 1 garlic clove (finely minced)
• 1/4 Teaspoon of paprika
• 1/8 Teaspoon of cayenne pepper
• 1/4 Teaspoon of salt
• 1/4 Teaspoon of black pepper

Combine all ingredients in a small bowl. Refrigerate.

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Homemade Sweet Tomato-y French Dressing

Yields: 2 cups

This is for fans of Catalina dressing.

• 2/3 cup of ketchup
• 1/2 cup of sugar (or to taste)
• 2/3 cup of vegetable oil
• 1/2 cup of red wine vinegar
• salt to taste
• 1 to 2 cloves of garlic (or 1 to 2 teaspoons)
• 2 Tablespoons of finely minced onion

Combine all ingredients in a jar with a tight-fitting lid and shake. This can also be mixed in a blender, although the color becomes creamier rather than translucent. If preparing in a blender, mix all ingredients except onion. Stir in finely mixed onion by hand. Refrigerate.

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Homemade Cucumber-Buttermilk Dressing

Yields: 1/4 cups

• 1 cup of buttermilk
• 1/4 cup of grated cucumber
• 2 Tablespoons of minced green onions (white and green parts)
• 1 Tablespoon of Dijon-style mustard
• 2 Teaspoons of minced fresh parsley
• 2 Teaspoons of lemon juice
• 1/4 Teaspoon of dried dill
• 1/4 Teaspoon of freshly ground black pepper

Combine all ingredients into a small bowl with a tight lid. Stir or shake well. Refrigerate.

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Homemade Italian Vinaigrette Dressing

Yields: 1 quart

• 1/2  cup of red wine vinegar
• 1 1/2 cups of olive oil or vegetable oil (or a combination)
• 2 large cloves of garlic (crushed)
• 3/4 Teaspoon of salt
• 1/4 to 1/2 teaspoon of black pepper
• 1 Tablespoon of minced parsley
• 1 Teaspoon of dry mustard
• 1/2 Teaspoon of dried basil or oregano

Combine all of the ingredients in a large jar with a tight-fitting lid. Shake well. Refrigerate.

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Homemade Blue Cheese Dressing

Yields: 1 1/2 quarts

This recipe makes a large quantity and is very strong. For die-hard blue cheese lovers only.

• 1 Quart (4 cups) of mayonnaise
• 1 cup of buttermilk
• 1 cup of small-curd cottage cheese
• 1 Teaspoon of worcestershire sauce
• 1 Teaspoon of garlic salt
• 1 Teaspoon of salt
• 4 ounces of Roquefort or blue cheese (crumbled)

Combine all of the ingredients in a medium bowl except crumbled cheese. Mix with electric mixer. Stir in crumbled cheese with a fork. Refrigerate.

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Please let us know about any homemade recipes you might have pertaining to salads. Homemade croutons, maybe?