Homemade Salad Dressings

AOC Salad Dressings

Since salad dressings are one of the first things I started making – and stopped buying from the store – and because they are used almost daily, I thought it would be nice to gather all the homemade salad dressings I’ve posted into one place that would be easy to find. Not only are they great tasting and I know exactly what’s in them, I love that I am freed forever from having to buy junk-laden store bought versions – or even expensive versions that don’t use all the junk.

I will add to this page as I publish new recipes and you will be able to find it by using the search bar (upper right under the header) or looking in the ‘Pantry Basics’ section of the Recipe Index. All the individual dressing recipes can still be found in the Recipe Index, but in the ‘Salads’ section. That way, since dressings are such a staple for our pantries, they can now be found in the Pantry Basics section as well.


The Best Ranch Dressing & Dip

This recipe is second only to Soft 100% Whole Wheat Dinner Rolls in popularity. Just reading through the comments will tell you I’m not alone in thinking this is the best!

Silver oli-vinegar tray

Homemade Vinaigrette

The one that started it all – when you realize how easy it is to create a dressing like all the bottled ones labeled “Italian” or a variation thereof, and with no junk, you’ll wonder why you ever bought them in the first place!


Classic Caesar Salad Dressing

One of our family’s favorites, a Caesar salad made with this dressing and croutons made out of leftover Easy Artisan Bread appears on our menus frequently.

honey mustard dressing on lettuce

Honey Mustard Dressing and Marinade

If you like honey mustard dressing, you will LOVE this – it’s fantastic and has spoiled restaurant honey mustard dressings for me for good.

American French dressing

Healthier American Style French Dressing

My favorite way to use this dressing is on a green salad with carrots, onions, beans, olives, and corn chips. It’s also good on taco salads and lettuce-tomato salads.

dried tomato vinaigrette

Dried Tomato Vinaigrette

This dressing is a nice way to use some of the dried tomatoes in oil I put up every year. We like the intense tomato flavor the bits of dried tomato add to any salad it’s used on.

sesame vinaigrette

Sesame Vinaigrette

This recipe was created at the request of my daughter who loves sesame vinaigrettes. It can easily be changed to a Ginger dressing with the addition of ginger (gee, you could see where I was going with that, huh?), and makes a very tasty marinade for grilling fish and chicken, too.

Homemade Feta Dip and Dressing - An Oregon Cottage

Feta Dressing & Dip

Created to replicate our favorite store-bough version, this creamy feta dressing is fantastic on any green salad or pita sandwiches.

Rhubarb Chutney Dressing

Rhubarb Chutney Dressing

This unusual dressing gets it’s slightly sweet and spicy flavor from one of my favorite garden preserves – Spicy Rhubarb Chutney. It’s good on any salad, but is fabulous dressing a chicken salad – yum.

Apple Cider Vinaigrette Salad Dressing - An Oregon Cottage


Apple Cider Vinaigrette

Our newest family favorite dressing is this vinaigrette sweetened just enough with the apple cider we press as a family each year. It can easily be made with any apple juice you have, though, and it’s really nice on all types of salads. The apple flavor is not pronounced by any means – it just gives the vinaigrette a nice sweetness.

And if any of these dressings have become a staple at your house, I’d love to hear about it in the comments!


I’m sharing this at the Spring Hop Party.


  1. KB says

    We made the honey mustard this week and it was very tasty!! I’m excited about trying the sesame next! Do you keep all of these in the fridge or are some okay left out? I’ve enjoyed trying your ideas/recipes–thank you!!

    • says

      Hey! I’m glad you liked it – as you know, it’s one of our favs. :) As long as a dressing doesn’t have fresh ingredients (herbs or garlic) it’s probably safe at room temperature. We actually keep dressings in the fridge all the time – it’s what we’ve always done and a lot of time I use fresh garlic. And of course we usually only have one or two varieties available at a time. :)

  2. Jenny says

    We love poppyseed dressing–want to tackle that one next?
    I have made several of yours and they are all good. I agree that it is one of the most satisfying things to make yourself–and so much healthier.

  3. says

    I made the Caesar, Vinaigrette, Ranch and American French dressings today! My husband and I LOVE them all! Thank you! This should keep us in dressing for at least a month :)
    Do you mind if I link this post on my blog? Thanks!

  4. says

    Thank you so much for sharing, I will try one of these tomorrow. My sweetie loves homemade dressing. WE are moving away from processed foods, trying to eat healthier. Cheers!
    Lori in Atlanta

  5. Lisa says

    Thank you for sharing these recipes again! I am ready to try 2 or 3 of our favorites, especially the ranch dressing because we go through a lot of ranch, but I only like HVR {expensive}. I think I’ll need to find some fun bottles like you have, too! I’ve “Pinned” a few of these, too.

  6. Sakura says

    I love that you posted a Ranch dressing that doesn’t use a packet. My husband was a GM at a family owned restaurant for the better part of 20 years so we have wonderful dressing recipes, except for the Ranch. They cheated and used ranch powder in it, all the rest were made from scratch. I cheat when I make dressing and use my pampered chef bottle with the recipes printed on the side. Our favorite of those is the Oriental dressing. I’ll try your ranch dressing this weekend for our B-day dinner!

  7. Melody says

    Nice site!

    Question for you. I want to make a chicken salad but I don’t like mayo or yogurt. Can you recommend a light dressing to mix in? Thanks, I appreciate it. (I’m counting calories for weight loss right now, however, I prefer full fat versions to fat free or chemically laden versions).

    • says

      When you emulsify olive oil with other ingredients in a blender, it becomes pretty creamy, Melody – maybe that would be good? The Honey-Mustard or the Caesar (though it has a bit of mayo, it isn’t noticeable) would both be good on chicken salad, I think – see it they work!

  8. says

    I ate bottled “lite” ranch dressing on my dinner salad after only using your homemade ranch for a very long time… the bottled stuff was so GROSS! I can’t believe that is what used to be a normal flavor that I was ok with.

    My local buttermilk producer has been slacking, therefore no fresh dressing. I recently learned that most buttermilk found in grocery stores is not real buttermilk at all. It’s a milk product with thickeners and chemicals added to replicate the real thing. Read the label carefully!

    • says

      You’re so right, Sarah! I wrote about that in my original Ranch Dressing post – that’s why I usually just thicken milk with vinegar or lemon juice because I don’t have access to fresh buttermilk (lucky you!). It’s the same with sour cream, too. :(

  9. Tiffany Kerns says

    I made the French and we love it. Trying the Honey Mustard today. If kept in the fridge, is their a time limit by which we should get it used up? We have been out of town so much, I am wondering if after a month I should throw it out?
    Thanks for your thoughts!

    • says

      Yeah! I think you’ll love the honey mustard, too – it’s our favorite. I’ve never thrown out dressing – not sure what it would look like if it’s gone bad. I’m not sure I want to go on record by giving to specific months (I don’t want the comments – ha!), but lets just say it lasts a loooong time, ‘kay? 😉

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