Filed Under: Easy | Fast | Healthy | How To | Salad

How to Make Salad Dressing in 2 Minutes

Recipe By Tessa Arias
November 3rd, 2010

This dressing isn't really a recipe but more of a method

Yield: 6 Tablespoons

Prep Time: 2 minutes

A few days ago I was pushing my shopping cart down a winding aisle at the grocery store, gazing at the seemingly endless array of packaged salad dressing. I came to a realization; no one makes their own salad dressing anymore. And that’s if they’re a part of the small population in the U.S. who still eat salad regularly. I don’t have to tout the health benefits of fresh greens and vegetables which constitute a good salad, everyone knows it’s good for them. But that doesn’t mean everyone eats salad (myself included). Throwing a serving of greens onto your lunch or dinner plate isn’t difficult, especially with the host of ready-to-eat salad greens that are available. But when you douse that fresh goodness with a gallon of prepared Ranch dressing, any benefits are mostly canceled out – if not eliminated.

This is why I’ve made it a personal goal to always have my fridge stocked with at least a few ingredients to throw together a quick and healthful salad:

  • Greens
    • I like baby spinach – organic & prewashed. All you have to do is grab a handful of leaves and throw it in a salad bowl. Sometimes I’ll switch it up and use a mesclun mix, arugula, or romaine. Whatever I use, if it doesn’t come packaged ready to eat, I like to wash, dry, and chop (if necessary) as soon as I get it home from the grocery store so that I really have no excuse not to toss together salads throughout the week.
  • Fresh vegetables
    • Some real easy picks that require no prep – baby carrots, cherry tomatoes, sliced mushrooms
    • Use what you have on hand and try to buy what is seasonal – it’s fresher, cheaper and healthiest
  • Cheese & nuts
    • Adds extra flavor and texture
    • Almonds, walnuts, pine nuts – try toasted or roasted for enhanced flavor
    • Feta, blue cheese, parmesan, goat cheese (I like the herbed variety) – these cheeses are bold and flavorful so a little goes a long way
  • Homemade dressing – see below

Making homemade salad dressing is easy. Really easy. Here’s all you need to know: 3 parts oil to 1 part acid. An acid can include vinegars (balsamic, red wine, white wine) or citruses like lemon. The best part of homemade salad dressing (minus the amazing taste) is the fact that the oil and acid actually helps your body absorb all the goodness from the salad. Be sure to choose high quality ingredients because of the simplicity and freshness of a salad – every flavor will shine through.ย  Adding additional flavor ingredients like mustard (dijon, champagne), garlic, and fresh herbs provide an endless amount of flavor combination. And, as always, a healthy seasoning of salt & pepper really add a delicious gourmet touch.

With that in mind today I’ve decided to make a lemon dressing from Jamie Oliver’s Food Revolution cookbook (which I won in a giveaway – thanks Good. Food. Stories!). This dressing isn’t really a recipe but more of a method (as I discussed in the paragraph above). Jamie’s Food Revolution was really what inspired me to create this entire post.

How to make
Lemon Dressing (in 2 Minutes)

Yield: 6 Tablespoons
Prep Time: 2 minutes
Total Time: 2 minutes
This dressing isn't really a recipe but more of a method


  • 6 tablespoons extra virgin olive oil
  • pinch of sea salt and freshly ground black pepper
  • juice of 1 lemon


  1. Combine ingredients in a mason jar (or other container with lid). Put lid on and shake well to emulsify. Pour over salad (less is more), toss to coat, and serve immediately. Store leftovers in fridge, bringing dressing to room temperature before use. Dressing can easily be halved or doubled (12 tablespoons = 3/4 cup).

Recipe Notes

From Jamie's Food Revolution
Course: Salad
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Casey@Good. Food. Stories. — November 4, 2010 at 2:02 pm

    We must be on the same wavelength – I did Jamie's yogurt dressing for dinner last night! LOVE the photos of the dressing jars in that book.

  2. #
    ursula — November 5, 2010 at 3:53 am

    I always make my own salald dressing! it's so easy and then I know what's in it.
    I never thought of using lemon, though, that's a super idea!

  3. #
    whozyerdanny — November 5, 2010 at 11:55 am

    I make dressing everyday. Its light,refreshing and healthy. The best thing is we never get sick of eating it.
    3 parts EVOO
    1 part aged balsamic vingar
    Juice from 1/2 an orange (blood orange if available)

  4. #
    Darwin — March 12, 2013 at 7:00 am

    I want to surprise my wife this weekend, preparing this salad dressing will do the trick!

  5. #
    Dani — August 10, 2013 at 11:07 am

    I’m going to disagree with you on your comment that Ranch cancels out any benefits of vegetables. You’re STILL getting the benefits of the vegetables weather you dip them in Ranch or top them with EVOO.

    Of course, replacing a salad w/ Ranch with pizza dipped in ranch will definitely cancel out the benefits of the veggies ๐Ÿ™‚

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