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5+ No-Added-Sugar Salad Dressings
Store-bought dressings can contain sweeteners, but every recipe in this collection has 0 grams of added sugar while still tasting bright and satisfying. Choose a light option like Lemon-Garlic-Parmesan Vinaigrette when you want a citrusy pop, or try Creamy Cottage Cheese Dressing for a smooth, protein-rich dressing that also works as a veggie dip. From classic herb vinaigrettes to a tangy Italian dressing, each of these recipes are quick and easy to use throughout the week.
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Garlic-Dijon Vinaigrette
Photographer: Jacob Fox, Food Stylist: Sammy Mila, Prop Stylist: Joseph Wanek.
This garlicky mustard vinaigrette is great to have in your repertoire, as it goes with almost anything. The recipe makes plenty, so you can fix it once and then have it on hand for several days. The garlic is delicious but bold here; use fewer cloves if you want to tone it down.
Lemon-Garlic-Parmesan Vinaigrette
Photographer: Rachel Marek, Food Stylist: Holly Dressman, Prop Stylist: Gabriel Greco
This cheesy vinaigrette picks up savory notes from grated Parmesan and Dijon mustard. It works well tossed with anything from delicate greens like butterhead to hardier greens like escarole. Try it drizzled over roasted veggies or tossed with cooked grains.
Green Goddess Dressing
Jason Donnelly
This bright and tangy green goddess dressing is made from creamy avocado, tangy buttermilk and fresh herbs. Anchovy paste adds savory flavor. This dressing is delicious tossed with sturdy greens or served with fresh or grilled vegetables for dipping.
Lemon-Garlic Vinaigrette
Eva Kolenko
While a 1-to-2 acid-to-oil ratio is common for vinaigrettes, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every ½ cup of acid, such as vinegar or lemon juice, use ¾ cup of oil in this salad dressing recipe.
Creamy Cottage Cheese Dressing
Cottage cheese serves as the base for this easy dressing and adds protein. We like the dressing on the thicker, creamier side, but you can add more water to thin it out, if desired. Use any mix of fresh herbs you have on hand—chives, parsley and dill all work well here. We add the herbs after blending to preserve their delicate flavor, plus it prevents the dressing from turning green. Use leftover dressing on grain bowls, salads and more.
Easy Red-Wine Vinaigrette
Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Julian Hensarling
This versatile red-wine vinaigrette recipe is a healthy dressing for your salad. It’s also delicious drizzled on grain bowls or over grilled or roasted vegetables. You can also make the dressing in a jar by adding all the ingredients and shaking until emulsified.
Herb Vinaigrette
Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans
This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads. It’s easily adapted to whatever herbs and citrus you have on hand. Be sure to shake well before serving.
Easy & Healthy Homemade Italian Dressing
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
This easy homemade Italian dressing is a snap to pull together and lasts for up to a week in the fridge.
Homemade Ranch Dressing
With just a few pantry staples, you can whip up a healthier homemade ranch dressing. Light mayonnaise gives the dressing body with less fat and calories than traditional versions, while buttermilk adds that signature tanginess. We like the convenience of using dried dill, but if you have fresh on hand, 1 tablespoon chopped fresh dill can be used in its place. We like this as a dip for veggies, but it also works well tossed with sturdy greens for salad.
