Dips, Sauces, Dressings · Dressings · Homemade Ingredients · International Recipe · Salad · Salad Recipes · Salads

Salad Dressing Recipes Collection

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Salad Dressing Recipes Collection

Salad Dressing Recipes Collection

Sauces for salads are also known as Salad Dressings. Forget the store bought dressings, homemade is so much better. Its fresh, healthy and without any preservatives.
Choose any of your favorite fresh garden salad veggies like lettuce, cabbage, tomatoes, onions, olives, carrots, cucumber, and add some slices of boiled egg if desired.  I will add more salad dressing recipe on this post in the future. So keep checking back from time to time.

Olive Salad Dressing 

INGREDIENTS:
½ cup Green olive, pitted, chopped
1 cup Black olives, pitted, chopped
1 Capsicum, chopped
4 cloves Garlic, finely chopped
¾ cup Red onion, sliced
¼ cup Fresh parsley, finely chopped
½ tsp Oregano, chopped
½ tsp Basil, chopped
¾ cup Extra virgin olive oil
2 tbsp Balsamic vinegar 
Salt to taste
¼ tsp Black pepper
¼ tsp Red chilies, crushed

INSTRUCTIONS:

Mix all ingredients and grind in blender. Store in an air-tight container and chill. Serve with your favorite fresh green salad.

Quick Salad DressingTips: 

Blend a cup of curd with little lime juice and seasoning and toss the salad into it.

Peanut Dressing

This peanut dressing recipe is best to match with an asian type chicken salad, with fresh cabbage, carrots and mandarins. 

INGREDIENTS:
2 cloves Garlic, minced
½ cup Organic sugar-free peanut butter
¼ cup Soy sauce
¼ cup Water
¼ cup Lime juice
1 tbsp Toasted sesame oil 
2 tsp Minced ginger

INSTRUCTIONS:

Mix and stir dressing ingredients in a bowl and then add the dressing over vegetables and toss. 

Thousand Island Dressing

Thousand island dressing is used in many recipes not just salads but also in burgers and finger food dipping sauce. The most famous and lovable salad dressing all over the world I think is the Thousand Island dressing. 

INGREDIENTS:
1 cup Mayonnaise
2 tbsp Boiled Egg (white Part), finely chopped
1 tso Green Pepper, finely chopped
1 tsp Spring Onion Leaves, finely chopped
1 Green Olive, finely chopped
4 tbsp Ketchup
1 tbsp Parsley, finely chopped
1 tsp Chilli Sauce
Pinch of Ground Black Pepper
2 tsp Sugar 
Pinch of Salt

INSTRUCTIONS:

1. In a bowl, add in the mayonnaise. Add and stir all other ingredients. Mix it thoroughly. Keep in refrigerator for up to 3 months using an air-tight bottle. 

Italian Salad Dressing

This is used to season the salad with some kinds of pasta red kidney beans, corn, chickpeas, mixed with some seasonal salad veggies. 

INGREDIENTS:
¾ cup vegetable oil
¼ cup vinegar
2 tbsp water
1 tsp minced garlic
2 tsp sugar
½ tsp salt
¼ tsp black pepper 
1 tsp grated Parmesan cheese

INSTRUCTIONS:

In a salad dressing bottle add all the ingredients. Shake the bottle / jar well until you see creamy texture.

Homemade Mayonnaise 

This is a basic ingredient mostly used in salad dressings, sandwich dressings and many flavourful dips. 

INGREDIENTS:
1 cup of olive oil, (or good quality cooking oil) 
1 egg (full) or 2 egg yolks 
2 tablespoon of vinegar (or lemon juice) 

INSTRUCTIONS:
1. Beat egg or egg yolks with a beater until slightly thick; add 1 teaspoon oil at a time beating well after each addition, until ⅓ cup has been added. 

2. Add a few drops of lemon or vinegar and continue beating until perfectly smooth. 

3. Add seasonings to taste. Keep refrigerated using an air-tight container. 

Notes: Make sure not to add the oil too quickly and keep beating the mixture to achieve the perfect smooth texture. 

Creamy Mayo Dressing

This type of salad dressing is used to top fruit based salads, for example apple and pineapple salads with chicken or vegetables. 

INGREDIENTS:
½ cup homemade mayonnaise
4 tbsp heavy cream (or all purpose cream) 
1 tbsp milk
salt and pepper, pinch
1 tbsp icing sugar (powdered sugar) 

INSTRUCTIONS:

1. Mix half cup of homemade mayonnaise with 4 tablespoons of heavy cream, add 1 tablespoon of milk if the sauce is too thick, add salt and white pepper to taste.

2. For sweetening this kind of salads usually icing sugar is used, add up to 1 tablespoon of icing sugar.

Homemade Sour Cream

Sour Cream: A homemade kind of sour cream needs 24 hours waiting. So make it ahead of time if your planning to make a sour cream salad. 

INGREDIENTS:
1 cup of heavy cream with 
¼ cup of buttermilk 

Substitute: buttermilk can also be prepared at home by mixing juice of half lemon in 1 cup room temperature milk, let it stand for 15 minutes and it will be ready for use. 

INSTRUCTIONS:

1. Mix heavy cream and sour cream or buttermilk in a air-tight container/jar, cover, and let stand at room temperature about 24 hours until very thick.

Potato Salad Dressing

This type of salad is very nutritious for the growing kids and yet very expensive if we buy it from any branded outlets. 

INGREDIENTS:
½ cup mayonnaise 
½ cup sour cream
1 tsp mustard paste
1 tbsp ketchup
1 ½ tsp Worcestershire sauce
½ cup onions, minced
salt and pepper, to taste 

INSTRUCTIONS:

1. In a bowl mix all the ingredients. Cover and refrigerate until ready to toss with potatoes.

FRENCH SALAD DRESSING 1

INGREDIENTS:
pinch of salt
pinch of paprika
4 tablespoons olive oil
1 tablespoon vinegar

1 clove garlic, to rub in the bowl to make a hint of flavor

INSTRUCTIONS:
Put a pinch each of salt and paprika into a small bowl. Rub the inside of the bowl with cut garlic if desired. Put in four tablespoon of the best olive oil and stir until the salt is dissolved. Add one tablespoon of vinegar and stir and beat until no separate globules of oil are visible. Cider vinegar or any of the flavored vinegars may be used. Sometimes three tablespoon of oil are used to one of vinegar (ratio).

SEASONINGS FOR FRENCH DRESSING
To French dressing made according to directions given above may be added at discretion: anchovy essence, anchovy paste, celery salt, celery pepper, chilli pepper, curry powder, pounded cardamon seed, minced chervil, minced chives, chutney, capers, grated cheese, caviare, minced garlic, onion, horseradish, mustard either made or dry, Worcestershire Sauce, mushroom, walnut, or tomato catsup, mint, parsley, thyme, savory, sage, marjoram, tarragon, minced olives or pickles, shrimp essence, sardine paste, chopped truffles or pimientos.

FRENCH DRESSING FOR FRUIT SALADS

Prepare according to directions given for French dressing, using lemon-juice or wine instead of vinegar and omitting the paprika. Fruit-juice, Claret, White wine, Brandy, Rum, Port, Sherry, Madeira, Rhine wine, and lime juice are all used in dressing for fruit salads. If additional seasoning is desired, add powdered cinnamon, nutmeg, ginger or mace, or chopped candied fruits. For some salads sweet wine may be used in the dressing.

French Salad Dressing 2

French salad dressing can be prepared at home with very simple recipe and readily available ingredients. 

INGREDIENTS:
2 tbsp of vinegar/fresh lemon juice 
1 cup of olive oil
1 tsp paprika powder
1 tsp salt
1 tsp freshly crushed black pepper
1 tbsp of ketchup
1 tsp of sugar (optional)

INSTRUCTIONS:

In a salad dressing jar mix all ingredients. Shake it until thoroughly combined. Chill and keep refrigerated.

Greek Salad Dressing

INGREDIENTS:
2 cloves garlic
1 tsp. oregano
½ cup red wine
vinegar
2 tsp. salt
⅛ tsp. pepper
⅔ cup olive oil

Place aall ingredients in a blender and mix it well.

Boiled Dressings

“The “boiled dressings” are not salad dressings, but cold sauces with which cold vegetables may be served. Contrary to a notion widely prevalent in the rural districts, salads cannot be made without oil. Olive oil is as important to a salad as a door is to a barn, and, unless there is oil in it, it isn’t salad, though it may be good, and as indigestible as any salad that ever made one sit up with a hot water bag until four a.m.

The boiled dressings are included in this post as a concession to people who cannot use oil” and who wish to think they are eating salad. All of the boiled dressings are appropriate for potatoes and raw cabbage and a few other vegetables. They combine well with meat, fish, and vegetables in making sandwich fillings, and have their own distinct and proper uses, though they play no part whatsoever in the making of a real salad.”

BOILED DRESSING 1

INGREDIENTS:
1 cup cream
1 tablespoon cornstarch
1 tablespoon butter
salt and pepper, to taste
pinch of mustard
1 teaspoon lemon juice (or vinegar)

INSTRUCTIONS:
Thicken a cupful of boiling cream with a tablespoonful of cornstarch rubbed smooth with a heaping tablespoonful of butter, take from the fire, cool, thin and season to taste with salt, pepper, mustard, and lemon-juice or vinegar.

BOILED DRESSING 2

INGREDIENTS:
½ cup water
1 teaspoon cornstarch
3 tablespoon dijon mustard (french mustard)
6 tablespoon oil
2 teaspoon sugar
1 teaspoon of salt
4 tablespoons vinegar
1 tablespoon unsweetened condensed milk

INSTRUCTIONS:
Cook half a cup of water with a teaspoon of cornstarch rubbed smooth in a little cold water; cool; mix three tablespoon of French mustard with six tablespoon of oil; add two teaspoon of sugar, one teaspoon of salt, and four tablespoon of vinegar. Add the cornstarch mixture, mix thoroughly, add a tablespoon of unsweetened condensed milk.

BOILED DRESSING 3

INGREDIENTS:
1 cup diluted vinegar (¾ cup + ¼ cup water)
1 tablespoon butter
1 tablespoon sugar
salt and pepper, to taste
2 tablespoons sour cream

INSTRUCTIONS:
Bring to the boil one cup of diluted vinegar, a tablespoon each of butter and sugar, and salt and pepper to season. Cool, add two tablespoonfuls of thick sour cream, and serve.

BOILED DRESSING 4

INGREDIENTS:
3 tablespoons sugar
2 tablespoon flour
½ teaspoon salt
½ teaspoon celery salt
a dash of cayenne
½ cup vinegar
½ cup water
1 tablespoon butter
1 egg, beaten
1 cup whipped cream

INSTRUCTIONS:
Mix three tablespoon of sugar, two
tablespoon of flour, half a teaspoon each of salt and celery salt, and a dash of cayenne. Add half a cup each of vinegar and water and a tablespoon of butter. Bring to the boil and add gradually one egg well beaten. Take from the fire, cool, and add a cup of cream, whipped solid.

BOILED DRESSING 5

INGREDIENTS:
½ cup vinegar
2 teaspoon sugar
½ teaspoon salt
½ teaspoon mustard
dash of pepper
¼ cup butter
1 teaspoon flour
1 egg yolk, beaten
1 cup sweet or sour cream or buttermilk, (optional)

INSTRUCTIONS:
Bring half a cup of vinegar to the boil, with two teaspoon of sugar, half a teaspoon each of salt and mustard, and a dash of pepper. Thicken with one-fourth cup of butter creamed with a teaspoon of flour, and cook until smooth and thick, stirring constantly. Take from the fire and add the yolk of an egg well beaten. Cool, and if desired add a cup of sweet or sour cream or buttermilk.

BOILED DRESSING 6

INGREDIENTS:
½ cup vinegar
2 teaspoon sugar
1 teaspoon mustard
salt and pepper, to taste
¼ cup butter
¼ cup cream
1 teaspoon flour
1 egg, beaten

INSTRUCTIONS:
Boil half a cup of vinegar with two
teaspoon of sugar, and salt, pepper, and mustard to season. Rub one-fourth cup of butter to a cream with a teaspoon of flour, pour the boiling vinegar on it, and cook for five minutes. Take from the fire and add one egg well beaten. Cool and serve.

BOILED DRESSING 7

INGREDIENTS:
1 egg yolk
1 teaspoon sugar
pinch of celery seed
1 tablespoon butter, melted
salt, pepper, and mustard, to taste
½ cup of diluted vinegar (3 parts vinegar + 1 part water)
1 teaspoon of flour + little cold vinegar

INSTRUCTIONS:
Beat the yolk of an egg with a teaspoon of sugar, a pinch of celery seed, a tablespoon of melted butter, and salt, pepper, and mustard to taste. Bring to the boil half a cup of diluted vinegar, pour it upon the egg mixture, and add a teaspoon of flour, rubbed smooth with a little cold vinegar. Cook in a double boiler until thick, stirring constantly, and chill.

BOILED DRESSING 8

INGREDIENTS:
1 tablespoon butter
1 tablespoon flour
1 egg, well beaten
1 teaspoon sugar
salt, pepper and mustard, to taste
4 tablespoon vinegar
1 tablespoon whipped cream

INSTRUCTIONS:
Cream one tablespoon each of butter and flour, add one egg well beaten, a teaspoon of sugar, and a pinch each of pepper and mustard, and salt to taste. Add four tablespoon of vinegar and cook slowly until thick. Cool, and just before serving, add a little whipped cream.

BOILED DRESSING 9

INGREDIENTS:
1 teaspoon salt
1 teaspoon sugar
1 teaspoon flour
pinch of dry mustard
1 egg, beaten
2 tablespoons butter
¾ cup milk
pinch of pepper, to taste
¼ cup diluted vinegar

INSTRUCTIONS:
Mix a teaspoon each of salt, sugar and flour with a pinch of dry mustard and a beaten egg. Add two tablespoon of butter, three fourth cups of milk, a little pepper, and one-fourth cup of diluted vinegar. Cook until thick in a double boiler, stirring constantly, strain, and cool.

BOILED DRESSING 10

INGREDIENTS:
2 teaspoons sugar
2 teaspoons flour
2 teaspoons salt
1 teaspoon mustard
1 egg, beaten
½ cup cold water
dash of cayenne
1 cup diluted vinegar, boiling
1 tablespoon butter
1 egg, well beaten
½ cup cream

INSTRUCTIONS
Mix two teaspoon each of sugar, flour, and salt with a teaspoon of mustard, a beaten egg, half a cup of cold water, and a dash of cayenne. Add one cup of boiling diluted vinegar, mix thoroughly, add a tablespoonl of butter, one egg well beaten, and half a cup of cream. Mix thoroughly and cool.

BOILED DRESSING 11

INGREDIENTS:
¼ cup butter
1 egg, beaten
2 tablespoons sugar
2 tablespoons salt
2 tablespoons mustard
pinch of paprika
1 cup diluted vinegar, boiling

INSTRUCTIONS:
Cream one-fourth cup of butter and add gradually an egg beaten separately. Add two tablespoon of sugar, and salt, mustard, and paprika to season. Add gradually a cup of boiling diluted vinegar and cook until thick in a double boiler, stirring constantly.

CREAM DRESSING 1

INGREDIENTS:
1 egg yolk
1 tablespoon butter, melted
1 teaspoon flour
1 tablespoon mustard
sugar, salt, cayenne, to taste
1 cup diluted vinegar, boiling

INSTRUCTIONS:
Beat the yolk of an egg with a tablespoon of melted butter, a teaspoon of flour, a tablespoon of mustard, with sugar, salt, and cayenne to season. Add one cup of boiling diluted vinegar, cook until thick in a double boiler, and cool.

CREAM DRESSING 2

INGREDIENTS:
1 egg, beaten
1 cup diluted vinegar
salt and pepper, to taste
⅔ cups whipped cream

INSTRUCTIONS:
Mix a beaten egg with one cup of diluted vinegar, seasoning with salt and pepper. Cook in a double boiler until thick, stirring constantly. Cool and add two-thirds cup of cream whipped solid. Serve at once.

CREAM DRESSING 3

INGREDIENTS:
1 teaspoon salt
1 teaspoon mustard
1 tablespoon sugar
1 egg, slightly beaten
2 ½ tablespoon butter, melted
¾ cups cream
¼ cup vinegar

INSTRUCTIONS:
Mix a teaspoon each of salt and mustard with a scant tablespoon of sugar, one egg slightly beaten, two and one-half tablespoon of melted butter, three-fourth cup of cream and add, very slowly, one-fourth cup of vinegar. Cook in a double boiler until thick, stirring constantly. Strain, and cool.

CREAM DRESSING 4

INGREDIENTS:
1 teaspoon salt
1 teaspoon mustard
2 teaspoon powdered sugar
2 teaspoon flour
1 teaspoon butter, melted

INSTRUCTIONS:
Mix a teaspoon each of salt and mustard with two teaspoon each of powdered sugar and flour, add a teaspoon of melted butter.

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Credits: One Thousand Salads by Olive Green

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