4 Farm-Favorite Salad Dressing Recipes

Updated: Dec 12, 2019

By Meredith Aycock

Quick, easy, nutritious, & delicious.

When my husband, Bryan, and I began eating a (mostly) whole-food, plant based diet nearly a decade ago, we found ourselves eating a lot of salads. Salads can be so delicious and pack in a wealth of nourishing foods, however one downfall of many would-be healthy salads is often the dressing. Most store-bought dressings are full of sugar, preservatives, and artificial food dye, which do not promote the health and well-being of our bodies. Making salad dressings at home is so easy and can really up the flavor and nutrient profile of your dish.

A note on choosing your oil

Not all oils are created equally. Oils we recommend for salad dressings are extra virgin olive oil, avocado oil, & sesame oil over vegetable oils such as soy, canola, palm & corn.

Super simple, one minute vinaigrette.

I almost didn't include this recipe, because it is hardly a recipe, but it is my go-to when I'm in a hurry and need to get dinner on the table in record time. I also love this recipe when I've made a complex salad and just want a simple compliment to the flavors.

I typically put all the ingredients in a mason jar, put a lid on it, and shake! Do a little dance while shaking and it will make the dressing even more delicious ;-)

  • 3 TBS Extra Virgin Olive Oil

  • 1 TBS Vinegar (balsamic, red wine, apple cider, ... any will do!)

  • Pinch of salt

  • A few turns of freshly ground pepper

** I usually follow the 3:1 ratio rule for oil:vinegar, so you can increase or decrease serving size as desired.

Vegan Green Goddess Dressing

(adapted from Oh She Glows)

This dressing is delicious not only on salads, but as a veggie dip, over roasted meats, vegetables, or grains. It is light, yet creamy, with a little kick to it.

  • 1 garlic clove

  • 1 cup packed avocado flesh (2 small)

  • 7-8 tbsp water

  • 3 tbsp apple cider vinegar (I like the Bragg's brand)