Homemade Salad Dressings: Inexpensive, Healthy & Simple to Make

Everyday House Dressing with Yogurt


Everyday House Dressing

We almost always have a medium-sized mason jar in the fridge filled with this dressing. It is sweet-tangy and very light on the oil. Once it is chilled, the oil and spices will clot at the top of the jar. To make sure we don’t have a bunch of oily clumps in our salad, I take the jar out of the fridge as I begin making our salad. Within a few minutes, the oil melts, and the jar can be shaken to blend the ingredients before dressing the salad. If it doesn’t melt, set the bottle in a dish of warm — not boiling — water, and it will melt a little faster.


  • 2 Tablespoons minced onion
  • several grinds of black pepper (about 1 teaspoon)
  • pinch sea salt (1/4 teaspoon at most)
  • 1-2 Tablespoons freshly chopped herbs (optional & changes seasonally depending on what’s in the garden: basil, thyme, parsley)
  • 1/2 cup apple cider vinegar (can substitute rice wine vinegar or if using red wine vinegar, add 1 t. sugar)
  • 2 T. plain yogurt (optional)
  • ~ 1/4 cup olive oil (enough to finish filling  a 1 cup container)

Using a pint size mason jar (or a seal-able container that will hold about 1 cup), place minced onion into jar with herbs, pepper and salt. Pour vinegar over and let stand for at least 15 minutes to mellow the onion. If you want a slightly creamy dressing, whisk the oil and yogurt together.  Stir the vinegar mixture a few times, then whisk the vinegar mixture vigorously as you slowly pour in the olive oil (or yogurt-olive oil blend) into the vinegar mixture. If it doesn’t blend to your satisfaction, close the jar with a mason jar lid and band, and shake vigorously. Sprinkle a few tablespoons over a family-sized dinner salad and toss. Re-close container & store in the fridge. It should keep for a week easily, but if you’re a salad eating family, you’ll probably devour it before it goes bad! 

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