Six Savory Salad Dressings

I have had a request for some of my homemade salad dressings.

My search for the best homemade salad dressings started when we finally realized that “The Patriarch” got horrendous migraine headaches when he ate too much MSG.  After looking into the evils of the chemically derived derivative I vowed to NOT ingest that stuff nor feed it to my precious family.  But I will let you do your own research on that topic.

Some of these dressings use fresh fruits in season.  I have not tried using them in a frozen state and the canned variety would be far too sweet.  So plan your salad dressings around what is ripe in your area!

Just a quick side note… MSG is made naturally in some cooking processes.  But that is not the MSG I am referencing above.

This video has a great tip on quick tossing of your salad…  🙂

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  1. Combine 2 fresh, ripe apricots (pitted), 2 tbsp white wine vinegar and 1 tbsp sugar in blender; whirl until blended.
  2. With blender running, slowly add 1/4 cup vegetable oil until thick and smooth.
  3. Stir in 1 tbsp chopped fresh basil or 1 tsp dried basil.
    Makes 1 cup

This one I found on the internet, but can’t remember where now.  It has gotten rave reviews from church.  I use evaporated cane juice for my sweetener and olive or safflower oil for the vegetable oil.  Stevia can be substituted for a sugar free option.

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Awesome Ranch Dressing, GF
1/2 cup purchased mayonnaise* (unless you make your own, recipe given at bottom of post, it is super easy and quick!)
1/4 c or less raw milk (pasteurized only if you have to) , used to thin out the dressing so don’t add too much
1 – 2 tbsp onion, chopped fine
1  garlic toe, chopped fine
1/2 t black pepper
1/2 t dried marjoram leaves
1/2 t celery salt                                                                                                 1/2 t dried savory leaves
1/2 t or more dried parsley
1-2 t liquid whey

Blend till smooth and leave out on the counter for 4-6 hours to develop the probiotic benefits and then refrigerate or serve. Will keep for 1 week or more – if it lasts that long.

Also, to make into a dip, I add equal amounts of sour cream & mayonaise and what milk I think it needs to be the consistency I want it to have.  I have yet to make this dairy free, when I do I will let you know the results!

I got this recipe from a friend and I am not sure where she got it.  But it is by far the best homemade ranch dressing bar none!  I have also added Tabasco sauce (to taste) for a little variety and slight heat.

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Thousand Island Salad Dressing, GF & DF

Yield: 1 cup

1/2 cup homemade mayonnaise
1/4 cup ketchup
1 Tbsp. distilled white vinegar
2 tsp. sweet pickle relish
1 tsp. evaporated cane juice or honey
1 tsp. chopped pimento – optional
1/2 tsp. onion salt (I use 2 – 3 tbsp of finely chopped onion and 1/2 tsp salt)
black pepper – to taste


-Stir together all ingredients in a small bowl until smooth.
-Cover and refrigerate for 4 hours, stirring occasionally, before serving.

·Excellent dressing and simple to make.  Terrific on hamburgers!  This too I got from a friend, though i don’t know where she got it.

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Green Goddess Dressing, GF & DF
1 avocado
2 tablespoons olive oil
1 tablespoon raw apple cider vinegar
1 tablespoon lemon juice
½ teaspoon herbs de provence
½ teaspoon sea salt
3-5 drops stevia
1 cup water

  1. Place all ingredients in a blender
  2. Process on high speed until smooth and creamy
  3. Pour over your favorite salad greens
  4. Store remaining dressing in a glass jar in fridge
  5. Keeps for up to 5 days (if it lasts that long)

Herbs De Provence Seasoning


  • 1 tablespoon dried thyme
  • 1 tablespoon dried basil
  • 1 tablespoon dried rosemary, crushed
  • 1 tablespoon dried tarragon
  • 1 tablespoon dried savory
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried oregano
  • 1 tablespoon dried lavender (optional)
  • 1 bay leaf, crushed                                                                                           Combine all ingredients. Store in an airtight container.

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Spicy Pear Dressing, GF & DF

  • 1 bosc pear, peeled and seeded
  • 2 Tbsp. honey
  • 1/4 tsp. sea salt
  • 2 Tbsp. red pepper flakes
  • 1/2 cup extra virgin olive oil

Combine the pear, honey, salt, and red pepper flakes in a food processor, pulse until blended. Slowly add oil in a stream until emulsified.

Tip: For the fullest flavor, let the dressing set for about 15 minutes in order for the flavors to combine before serving.

TIP: I use ¼ tsp red pepper flakes and it is plenty hot for us.

WARNING! This will increase in heat if stored. I use what I make and dispose of the rest, or use it as a marinade on chicken with vinegar the NEXT day.

Makes 1 cup of dressing.

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Strawberry Rhubarb Vinaigrette, GF & DF

1 cup chopped fresh or frozen rhubarb
1 1/4 cups chopped fresh or frozen strawberries
3 large shallots, coarsely chopped (can use onion or leeks too)
1 tbsp. evaporated cane juice
1/3 cup red wine vinegar

Simmer in small non-reactive saucepan until tender, about 10 minutes. Purée, strain into large bowl and cool.

Whisk in: 3/4 cup safflower, grapeseed or olive oil and 1/4 teaspoon Dijon mustard.

I have never strained mine, I just puree it very well.

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Home Made Mayonnaise

recipe found on the internet


  • 1 egg
  • 1/2 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared yellow mustard
  • 3/4 cup safflower, grapeseed, or olive oil
  • salt and pepper to taste


  1. Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

I like using my blender, a very old one that is my workhorse!  You can mix by hand, but that works best if you have two people as your arm will get tired.

I also purchase cage-free, farm-fresh, pastured chicken eggs.  No salmonella problems!


One response to “Six Savory Salad Dressings

  1. Fantastic! Thanks so much for sharing those!!!