[Try It This Weekend] Make Your Own Salad Dressing…Easily!

Homemade salad dressings are so easy and so much healthier for you!

Most store bought dressings are made with canola oil and soy oil, two oils that I avoid as much as possible because they cause inflammation, and inflammation causes disease.

Even the “healthy” dressings are made with these inflammatory oils. It’s deceiving, so make sure you read labels or make your own!

I’ve used Mason jars and the bottles with plastic lids, and I prefer the plastic lid style. Maybe I don’t know what I’m doing with the Mason jars, but the lid gets all gross and icky after a couple of days.

Here are some dressings you can try!  Click a link below to jump to the recipe.

Italian Salad Dressing #1

• 2/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 3 tablespoons finely grated Parmesan (you can skip this for dairy-free)
• 1 tablespoon fresh minced parsley OR 2 teaspoons dried parsley
• 1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder
• Juice of 1/2 lemon (about 2 tablespoons)
• 1 tablespoon fresh minced basil OR 2 teaspoons dried basil
• 1 tablespoon fresh minced oregano OR 2 teaspoons dried oregano
• 1 clove garlic, finely minced OR 1 teaspoon garlic powder
• 1 teaspoon honey
• 1 teaspoon salt
• 1/4 teaspoon black pepper

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• 3/4 cup olive oil
• 1/4 cup red or white wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon lemon juice

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Classic Lemon Vinaigrette

Yield: 3/4 cup

Prep Time: 5 minutes

Total Time: 5 minutes

• 3 tablespoons lemon juice, freshly squeezed
• Zest of 1/2 lemon
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon honey

Zest the lemon before juicing.