14 Homemade Salad Dressing Recipes With 5 Ingredients or Less That Beat Any Bottle

Here is a little secret that changed how we eat salad: the best salad dressing is not in a bottle. Store bought dressings are often full of sugar, thickeners and oils you cannot pronounce, and they cost more than you think. Homemade salad dressing takes about 5 minutes, uses 5 ingredients or less, and keeps in the fridge for a week. Shake it in a jar and you are done. Once you try it, plain lettuce suddenly becomes something you crave. For filling salad ideas to pour these on, see our Mediterranean diet lunches. Grab a jar and let us start shaking..

Lemon Herb Vinaigrette, the Everyday Salad Dressing

If you only learn one salad dressing, make it this one. Bright lemon, good olive oil, a little Dijon and honey come together in seconds and taste fresh on almost anything: green salads, grilled chicken, roasted vegetables or grain bowls. The mustard helps it stay creamy and blended. It is the dressing that makes people ask what you did differently. What is the salad you eat most often at home?

You will need: 1/3 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon chopped fresh herbs, plus salt and pepper.

How to make it: 1. Add everything to a small jar. 2. Close the lid and shake hard for 20 seconds. 3. Taste and add more lemon or honey to your liking. 4. Keep in the fridge up to 1 week and shake again before using.

Classic Balsamic Vinaigrette

Balsamic vinaigrette is the little black dress of dressings. Sweet, tangy and rich, it goes with spinach, tomatoes, strawberries and even grilled peaches. The trick is a ratio of about three parts oil to one part vinegar, plus a touch of mustard so it stays blended. Store it in a jar and shake before using. Is balsamic your go to, or do you prefer something creamy?

You will need: 1/3 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 small garlic clove grated, plus salt and pepper.

How to make it: 1. Add the vinegar, mustard, honey and garlic to a jar. 2. Pour in the olive oil. 3. Shake hard until thick and glossy. 4. Season with salt and pepper and use right away or chill.

Buttermilk Ranch Salad Dressing

Ranch is America’s favorite salad dressing, and the homemade version is fresher, lighter and full of herbs. Greek yogurt and buttermilk make it creamy and tangy without a heavy feel. Use it on salads, as a veggie dip or with wings on game day. Kids who say they hate salad often change their mind with this one. Quick poll: do you dip (A) carrots, (B) pizza, (C) wings or (D) everything in ranch?

You will need: 1/2 cup Greek yogurt, 1/3 cup buttermilk, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1 tablespoon chopped chives, plus salt and pepper.

How to make it: 1. Whisk the yogurt and buttermilk until smooth. 2. Stir in the dill, garlic powder and chives. 3. Season with salt and pepper. 4. Chill 30 minutes so the flavors come together.

Easy Caesar Salad Dressing

A real Caesar salad dressing is bold, garlicky and salty in the best way. This shortcut uses mayonnaise instead of raw egg, so it is quick and easy to make at home. Parmesan and lemon do the heavy lifting, and a little anchovy paste adds that deep restaurant flavor. Toss it with crisp romaine and crunchy croutons. Do you say yes or no to anchovies?

You will need: 1/3 cup mayonnaise, 1/4 cup grated parmesan, 1 tablespoon lemon juice, 1 garlic clove grated, 1 teaspoon anchovy paste or Worcestershire sauce, plus pepper.

How to make it: 1. Add all the ingredients to a bowl. 2. Whisk until smooth. 3. Thin with a teaspoon of water if it is too thick. 4. Toss with romaine and top with extra parmesan.

Honey Mustard Vinaigrette

Sweet, tangy and a little sharp, honey mustard is the dressing that works on almost everything. It is great on spinach salads, chicken salads and even as a dip for chicken tenders. Whole grain mustard gives it a nice pop of texture. It takes less than two minutes to make. Be honest, do you like your honey mustard (A) sweeter or (B) more tangy?

You will need: 3 tablespoons olive oil, 2 tablespoons honey, 2 tablespoons Dijon or whole grain mustard, 1 tablespoon apple cider vinegar, plus salt and pepper.

How to make it: 1. Whisk the honey, mustard and vinegar together. 2. Slowly whisk in the olive oil. 3. Season with salt and pepper. 4. Adjust the honey or mustard to taste.

Greek Salad Dressing With Oregano

This is the simple, sunny salad dressing poured over Greek salads all across Greece. Red wine vinegar, olive oil, garlic and dried oregano make it bright and herby. Pour it over tomatoes, cucumbers, red onion, olives and a block of feta and you are on a Greek island. It also works as a quick marinade for chicken. Have you ever had a Greek salad in Greece?

You will need: 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 garlic clove grated, 1 teaspoon lemon juice, plus salt and pepper.

How to make it: 1. Add the vinegar, oregano, garlic and lemon to a jar. 2. Add the olive oil. 3. Shake well and season. 4. Let it sit 10 minutes so the oregano softens.

Lemon Tahini Dressing

Tahini is a sesame paste that turns into a silky, nutty salad dressing with a little lemon and water. It is dairy free but tastes creamy, and it is amazing on grain bowls, roasted vegetables, falafel and kale salads. Do not panic when it thickens at first; keep adding water and it turns smooth. Have you ever cooked with tahini before?

You will need: 1/4 cup tahini, 3 tablespoons lemon juice, 1 small garlic clove grated, 3 to 5 tablespoons cold water, 1 teaspoon maple syrup, plus salt.

How to make it: 1. Whisk the tahini, lemon juice and garlic. 2. It will thicken, so add water a spoonful at a time. 3. Whisk until smooth and pourable. 4. Season with maple syrup and salt.

Sesame Soy Salad Dressing

This salad dressing is salty, nutty and a little sweet, and it makes cucumbers, cabbage and noodles taste amazing. It is the classic flavor of many Asian style salads. Toasted sesame oil is strong, so a little goes a long way. Try it on a smashed cucumber salad with peanuts and cilantro. What would you pour this on first: (A) noodles, (B) cucumbers, (C) slaw or (D) rice bowls?

You will need: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon honey, 1 teaspoon grated ginger.

How to make it: 1. Add everything to a small jar. 2. Shake until the honey dissolves. 3. Taste and add more vinegar for tang. 4. Pour over salad just before serving and top with sesame seeds.

Creamy Avocado Lime Dressing

This bright green salad dressing is like guacamole you can pour. Ripe avocado, lime, cilantro and a splash of water blend into something creamy and fresh. It is perfect on taco salads, burrito bowls and grilled corn. Because avocado browns, make it the day you need it or press plastic wrap on top. Would you use it as a salad dressing or a dip?

You will need: 1 ripe avocado, 2 tablespoons lime juice, 1/2 cup cilantro, 1 small garlic clove, 1/4 cup water or yogurt, plus salt.

How to make it: 1. Add everything to a blender. 2. Blend until smooth and creamy. 3. Add more water to thin it if needed. 4. Season with salt and use the same day.

Apple Cider Vinaigrette

Apple cider vinegar has a gentle, fruity tang that is perfect for fall salads. Add maple syrup and mustard and you get a cozy dressing that loves apples, pears, walnuts, cranberries and goat cheese. It is the one to bring to Thanksgiving. Shake it in a jar and it keeps all week. Which fall salad topping do you love most?

You will need: 1/3 cup olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1 small shallot minced, plus salt and pepper.

How to make it: 1. Add the vinegar, maple syrup, mustard and shallot to a jar. 2. Add the olive oil. 3. Shake until blended. 4. Season and let it rest 10 minutes before using.

Zesty Italian Dressing

Bottled Italian dressing was a staple in many fridges, but the homemade version tastes so much brighter. Red wine vinegar, garlic and Italian herbs make it tangy and fresh. Use it on chopped salads, pasta salads or as a marinade. A little parmesan whisked in makes it extra rich. Did your family have a bottle of Italian dressing in the fridge growing up?

You will need: 1/3 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Italian seasoning, 1 garlic clove grated, 1 tablespoon grated parmesan, plus salt and pepper.

How to make it: 1. Add all the ingredients to a jar. 2. Shake hard for 20 seconds. 3. Taste and season. 4. Chill and shake again before using.

Spicy Peanut Dressing

Peanut dressing is creamy, savory, a little sweet and a little spicy, and it turns a pile of veggies and noodles into a meal. It is perfect for crunchy slaws, cold noodle salads and grilled chicken. Use natural peanut butter and warm water to make it smooth. Turn up the heat with more chili sauce if you are brave. Poll: (A) mild, (B) medium or (C) extra spicy?

You will need: 3 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey, 1 teaspoon chili garlic sauce, warm water to thin.

How to make it: 1. Whisk the peanut butter, soy sauce, lime and honey. 2. Add the chili sauce. 3. Whisk in warm water until pourable. 4. Toss with noodles, slaw or salad.

Creamy Miso Ginger Salad Dressing

Miso is a salty, savory fermented soybean paste, and it makes a salad dressing with real depth. Blended with ginger, rice vinegar and a little honey, it tastes like the dressing at your favorite Japanese restaurant. It is wonderful on crisp lettuce, cabbage, carrots and cucumbers. Have you tried that famous orange ginger dressing at a Japanese steakhouse?

You will need: 2 tablespoons white miso, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, 1 tablespoon honey, 3 tablespoons neutral oil, water to thin.

How to make it: 1. Whisk the miso and vinegar until smooth. 2. Add the ginger and honey. 3. Slowly whisk in the oil. 4. Add a little water if it is too thick.

Orange Citrus Salad Dressing

We end with sunshine in a jar. Fresh orange juice makes a light, sweet salad dressing that is perfect for winter salads when citrus is at its best. It goes beautifully with greens, orange slices, avocado, red onion and toasted nuts. It is a gentle, kid friendly dressing too. So, which salad dressing are you making first? Tell us in the comments!

You will need: 1/4 cup fresh orange juice, 1 tablespoon lemon juice, 3 tablespoons olive oil, 1 teaspoon honey, 1 teaspoon Dijon mustard, plus salt.

How to make it: 1. Add everything to a jar. 2. Shake well until blended. 3. Taste and adjust the honey. 4. Pour over greens and orange slices just before serving.