Natural Salad Dressings

Natural Salad Dressings


Servings 8
Time Needed Prep
Ingredients 36
Difficulty Easy

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  • Basic Vinegarette
  • 1/4 cup Olive Oil
  • 2 tbsp White Wine
  • 1 tsp Seeded Mustard
  • Basic Mayonnaise
  • 2 Egg Yolk
  • 2 tsp Vinegar
  • 1 cup Olive Oil
  • Karas's No-Egg Mayonnaise
  • 395 g Condensed Milk
  • 200 ml Brown Malt Vinegar
  • 2 tsp Dry Mustard
  • Fresh Cucumber Dressing
  • 250 g Yoghurt
  • 1/2 Cucumber peeled and finely chopped
  • 1 tsp Lemon Juice fresh
  • 1 Garlic Cloves minced
  • 1/2 tsp Salt
  • 1/2 tsp White Pepper
  • Italian Herb Dressing
  • 2 tbsp Italian Herbs
  • 1/2 cup Vinegar
  • 1/4 cup Olive Oil
  • Mustard and Honey Dressing
  • 1 tbsp Honey
  • 1/4 cup Lemon Juice
  • 2 tsp Seeded Mustard
  • Red Wine Dressing
  • 3 tsp Dijon Mustard
  • 1/4 cup Red Wine Vinegar
  • 3/4 cup Olive Oil
  • Thousand Island Dressing
  • 3/4 cup Mayonnaise
  • 2.5 Tomato Sauce
  • 2 tsp Worcestershire Sauce
  • 3 tsp White Pepper

Nutrition Information

Qty per
236g serve
Qty per
Energy 3748cal 1589cal
Protein 6.4g 2.7g
Fat (total) 76g 32g
 - saturated 14.1g 6g
Carbohydrate 48g 20g
 - sugars 40g 17g
Dietary Fibre 1.45g 0.62g
Sodium 1015mg 430mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Natural salad dressings are so easy to make!

And now that the weather is getting warming it’s time to start thinking of salads, potato bakes, barbecues and cocktails. Here are some simple salad dressing recipes to turn a boring salad into something wonderful!

Stay at home mum


  1. Place all ingredients in a screw top jar and shake.  Use immediately!

  2. In a food processor, add the egg yolks, vinegar and pepper.

  3. Process for 10 - 15 seconds or until well combined.

  4. With the motor still running slowly add the cup of olive oil until the mixture is thick and creamy.

  5. If the mixture is too thick, add a bit of hot water to thin down.

  6. Combine all together thoroughly.

  7. Use in coleslaw or whenever a recipe calls for mayo. Can use less mustard if you find it too hot as it has a bit of bite!

  8. In a blender, combine the yoghurt, cucumber, lemon juice, garlic, salt and pepper.

  9. Blend until smooth and refrigerate until chilled.  Serve with a garden salad.

  10. Put all ingredients into a jar and shake.

  11. Taste it once it is mixed and add more of the ingredients to suit how you like it.

  12. Before using, let it sit for at least two hours to let the flavours infuse.

  13. If you store it in the fridge the oil will go a bit hard - take out of fridge an hour or so before use to let the oil soften then shake or just store in cupboard.

  14. Place all ingredients into a jar and shake well to combine.

  15. Whisk all ingredients in a bowl and refrigerate until needed.

  16. Add all ingredients to a bowl and whisk well to combine.  Serve with seafood.

  17. None of the above recipes are suitable to freeze.

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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