Everything is always better homemade (at least in my opinion), and salad dressing is no exception. A homemade dressing is the difference between a salad that's just a salad, and a salad that's delicious and explodes with flavor in your mouth. And of course, without all the added preservatives, you won't feel quite so badly when you want to slather one of these dressings on your vegetables, or marinate your meat in it, dip your bread in it, or just plain eat it off the spoon (What?? Who?? Me?? Never!). 

Two of these salad dressing recipes (the Italian and the Shaker), have been made in my family for years (Great-Grandmother, Grandmother, Mom). In fact, my Grandmother always has a bottle of each in her fridge, and when I was younger, and she would prepare mashed potatoes for dinner, I would always sneak a couple of the potato skins and dip them in the shaker dressing (so yum!). The roasted garlic dressing I recently made up solely based off my obsession with roasted garlic. The creamy texture you get without having to add mayonnaise has quickly made it a favorite of mine not only for salads, but also for dipping bread.

I hope you enjoy these easy salad dressing recipes to jazz up your next salad, and I'd love to know- what's your favorite salad dressing?

ROASTED GARLIC PARMESAN DRESSING

INGREDIENTS

• 1 head of roasted garlic (about 12 cloves)

• 1/2 cup olive oil

• 1/4 cup apple cider vinegar

• Juice of half a lemon

• 2 tablespoons of water

• 1/2 teaspoon salt

• Dash of pepper

• 2 tablespoons of parmesan cheese

INSTRUCTIONS

1. Combine all ingredients in a Cuisinart or immersion blender. Pulse for a few seconds, until all ingredients are blended together. Store in a glass jar (or other airtight container) in the refrigerator for up to one month. Shake before using.

NOTES

• To roast garlic- cut the top off a head of garlic. Place it, cut side up, on a foil lined baking sheet, then drizzle about a teaspoon of olive oil on top. Wrap the foil loosely around the top, then bake at 350 degrees for about 1 hour.

SHAKER SALAD DRESSING

INGREDIENTS

• 1 cup olive oil

• 1/3 cup apple cider vinegar

• 2 teaspoons salt

• 1/4 teaspoon pepper

• 1/2 teaspoon sugar

• Pinch of thyme

• 3 dashes of Tabasco sauce

• 4 cloves of garlic

• 2 teaspoons lemon juice

• 2 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• 1 tablespoon parsley, fresh (or 1 tsp. if dried)

• 2 tablespoons onion, minced

• 2 tablespoons green pepper, minced (optional)

INSTRUCTIONS

1. Combine all ingredients in a Cuisinart or immersion blender. Pulse for a few seconds, until all ingredients are blended together. Store in a glass jar (or other airtight container) in the refrigerator for up to one month. Shake before using.

NOTES

• This will solidify in the refrigerator so make sure to remove it about 30 minutes prior to using, or run the bottle under hot water for a few seconds.

CREAMY BALSAMIC ITALIAN DRESSING

INGREDIENTS

• 1/2 cup olive oil

• 1/2 cup mayonnaise (I've also done this with 1/4 c. Greek yogurt, 1/4 c. mayo)

• 2 tablespoons balsamic vinegar (you can also use apple cider or red wine vinegar)

• 1 tablespoon sugar

• 3/4 teaspoon Italian seasoning (I've also used a handful of fresh basil)

• 1/2 teaspoon garlic salt (regular salt will work too)

• A dash of pepper

• 2 tablespoons of parmesan cheese, optional

INSTRUCTIONS

1. Combine all ingredients in a Cuisinart or immersion blender. Pulse for a few seconds, until all ingredients are blended together. Store in a glass jar (or other airtight container) in the refrigerator for up to one month. Shake before using.

NOTES

• This will solidify in the refrigerator so make sure to remove it about 30 minutes prior to using, or run the bottle under hot water for a few seconds.