From-Scratch Salad Dressings

Rather than including specific recipes for salads or dressings, our Cultivate Michigan Salad Greens guide provides a salad-building framework that offers several options for creating unique dressings and salad topping combinations. Below is the basic recipe for salad dressings, but be sure to check out the Cultivate Michigan Salad Greens featured food page to learn more about how to source and serve fresh, Michigan-grown greens! Be creative and incorporate as many other Cultivate Michigan Featured Foods into your salads and toppings as possible!

From-Scratch Salad Dressings

Making salad dressings from scratch allows more control over the sodium, sugar and calorie content than using premade dressings. Dressings can be made in advance and stored in an airtight container at 41°F or lower for up to seven days.

Basic Recipe

Ingredients

  • 3 parts fat     
  • 1 part acid    
  • Seasoning to taste

Directions

Whisk together the acid and seasoning. Slowly pour in the fat while continuing to whisk. If storing prior to service, whisk again before using as ingredients may separate. 

Fat OptionsAcid OptionsSeasoning Options
  • Olive oil
  • Canola oil
  • Extra-virgin olive oil or olive oil blend
  • Sunflower oil
  • Vegetable oil
  • Mayonnaise
  • Pasteurized egg
  • Sour cream
  • Yogurt
  • Apple cider vinegar
  • Balsamic vinegar
  • Citrus fruit juice (orange, lemon, lime)
  • Red wine vinegar
  • Rice vinegar
  • White vinegar
  • Dried herbs
  • Fresh herbs
  • Fruit jam or preserves
  • Garlic, powder or fresh minced
  • Honey
  • Mustard (yellow, Dijon, or brown)
  • Parmesan cheese
  • Pepper
  • Salt
  • Shallot, minced

Sample Combinations

Asian-Inspired Salad Dressing

  • 3 parts vegetable oil
  • ⅓ part red wine vinegar
  • ⅓ part low-sodium soy sauce
  • ⅓ part lemon juice
  • Brown sugar and garlic powder to taste

Mustard Vinaigrette

  • 3 parts oil, any type
  • 1 part vinegar, any type
  • Mustard, herbs, and black pepper to taste

Raspberry Vinaigrette

  • 3 parts olive or canola oil
  • ½ part red wine vinegar
  • ½ part red raspberry jam
  • Salt and pepper to taste

Lemon Vinaigrette

  • 3 parts olive or canola oil
  • 1 part lemon juice
  • Dried oregano or mint and salt and pepper to taste

Creamy Michigan Honey Dressing

  • 1 part Michigan honey
  • 1 part reduced-fat plain Greek yogurt
  • 1 part Dijon mustard
  • Salt to taste

Visit the Cultivate Michigan Salad Greens featured food page to learn more about how to source and serve fresh, Michigan-grown greens!