Everyday Classic Salad Dressing: Simple Recipe for Any Salad

Looking for more Healthy Passover Recipes? Discover Kosher for Passover options and vegetarian and vegan recipes for the holiday.

Ingredients and Substitutions

• Olive oil: Use good-quality olive oil. Avoid highly processed vegetable oils.
• Lemon juice: Freshly squeezed is best; if using bottled, choose organic and not from concentrate. Substitutes: apple cider vinegar, rice vinegar, or white wine vinegar.
• Shallot: Minced shallot adds flavor and mild sweetness. Substitute with ¼ small red onion if needed.
• Dijon mustard: Helps emulsify and brightens the flavor.
• Spices: Dried Italian herbs or a mix of basil, thyme, parsley, and oregano, plus salt and pepper.
• Optional: A little honey or maple syrup for balance and sweetness.

Is oil necessary for a healthy dressing?

Your body needs some dietary fat to absorb fat-soluble vitamins (A, D, E, and K) found in leafy greens. Olive oil helps carry those nutrients and creates a satisfying, flavorful dressing. If you prefer oil-free dressings, include a source of healthy fat in your salad—avocado, olives, nuts, or seeds—to aid nutrient absorption.

How to make it

• Peel and finely mince the shallot.
• In a small bowl, combine minced shallot, lemon juice, Dijon mustard, dried Italian spices, sea salt, and white pepper. Add honey or maple syrup if using. Whisk while slowly streaming in the olive oil until the dressing is emulsified and smooth.
• Alternatively, place all ingredients in a glass jar with a tight-fitting lid and shake vigorously until well combined and emulsified.

Meal Prep & Storage

• SERVE: Use on salads, roasted vegetables, wraps, or grain bowls.
• STORE: Keep dressing in an airtight container, such as a mason jar. A dressing shaker makes pouring easy.
• PREP AHEAD: Yes—this dressing is great for meal prep. If it solidifies in the fridge, warm the jar briefly in a bowl of warm water and shake, or remove from the fridge 30 minutes before using and shake well.
• FREEZE: You can freeze the dressing—leave space for expansion. Thaw and shake before using.
• Refrigerator shelf life: up to 2 weeks. Freezer: up to 3 months.

How can you make your salad better:

• Start with a healthy homemade dressing to avoid preservatives and processed ingredients.
• Greens: Vary your greens—spinach, spring mix, romaine, or iceberg—to benefit from different nutrients and support a diverse gut microbiome.
• Crunch: Add nuts, seeds, or crisp vegetables like celery, radish, cabbage, or cucumber for texture.
• Variety: Mix colors, shapes, and textures to keep salads interesting and nutrient-dense.
• Fats: Include a source of healthy fat—avocado, olives, nuts, seeds, or olive oil—to help absorb fat-soluble vitamins.
• Roasted veggies: Roasted root vegetables, sweet potatoes, or winter squash add depth and satiety.
• Grains: Leftover rice, quinoa, farro, or millet add fiber and substance.
• Legumes: Beans and lentils provide plant-based protein, fiber, and B vitamins.

More Healthy Vegan Salad Dressing Recipes:

• Avocado Lime Dressing: a vibrant green-goddess-style dressing.
• Vegan Caesar Dressing: rich and tangy, great for salads and crudités.
• Peanut Dressing: a savory, nutty option often used with spring rolls.
• Apple Vinaigrette: sweetened with apple cider and dates for a bright flavor.
• Vegan Ranch: a 5-minute recipe for a creamy ranch without dairy.
• Miso Dressing: savory and umami-forward, great on roasted or raw veggies.
• Dairy-free Chipotle Dressing: smoky and creamy without oil.
• Tahini Balsamic Dressing: a creamy, tangy dressing that pairs well with roasted squash and hearty salads.

Easy Everyday Salad Dressing Recipe