The first salad dressing I ever made was my Homemade Ranch Dressing. It was surprisingly easy and delicious, so I started to test out a few others. Next on the list was my husbands favorite dressing, and something dairy-free since at the time I was first making this we had learned that dairy was causing my sons eczema. This recipe is so simple and you most likely already have all of the ingredients in your fridge and pantry.

Even though I would love to have homemade-everything in my house, it’s beyond unrealistic. I just can’t make everything from scratch. So, I prioritize based on things that are the easiest to make but have the biggest return, either for our health or finances. Salad dressings are SO quick and easy to make, and they beat the store bought versions by a MILE. Even most organic dressings have added flavorings, preservatives and are made with a base of soybean or canola oil (we avoid both).

I hope you give this a try! Let me know what your favorite salad dressing is below and I can work to get a great recipe up on the site soon!


– 1 cup extra virgin olive oil
– 6 tbsp balsamic vinegar
– 2 tbsp Dijon mustard
– 1 tsp of maple syrup
– 2 minced garlic cloves
– a pinch of sea salt
– a pinch of black pepper

1. Simply put all of the ingredients in a mason jar and shake well. Store in fridge until ready to use. Enjoy!
** This dressing does harden in the fridge so remove it a bit before serving or run it’s bottle under warm water and shake before serving **

There are so many different varieties of salads you can use a Balsamic Vinaigrette with. Personally, I love to keep it simple so my favorite is just some tossed greens, with maybe some fresh cucumbers and tomatoes from the garden.

What’s your favorite salad?


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