Simple Salad Dressing

Adjust the seasoning and sweetness as you like.

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Simple Salad Dressing

Servings 8

Total Time: 15 minutes

Cook Time: 15 minutes

Nutrition Information

calories 254

carbohydrate 4g

fat 28g


  • 1 cup(s) olive oil, extra virgin
  • 1/4 cup(s) balsamic vinegar
  • 1 medium garlic clove(s) finely minced
  • 1 teaspoon(s) mustard, dijon
  • 1 teaspoon(s) honey, raw
  • 1 tablespoon(s) lemon juice
  • 1 teaspoon(s) sea salt
  • 1/2 teaspoon(s) black pepper freshly ground
  • 1 teaspoon(s) herbs of choice for Salad dressing (basil, thyme, chives, rosemary, oregano, tarragon)


  1. Whisk (or put in blender) balsamic vinegar, dijon mustard, minced garlic, raw honey and lemon juice until blended.
  2. Gradually add olive oil while whisking (or blending).
  3. Mix salt, pepper and dried herbs in to taste.
  4. Store in the refrigerator.


  1. This is a really good dressing! I don’t know why I’m so surprised by that, but sometimes vinaigrettes are not my thing. On my batch, I doubled the mustard, garlic and spices (basically just improvised) and it came out quite flavorful and creamy. It stores/keeps well in a glass bottle in the fridge.

    Another simple dressing I do (which is so quick it can be made on the fly) is to mix a nice nutty olive oil with the juice of one orange. The amounts of both are up to you — you can’t really go wrong with it. Then pour over fresh spinach, and add shaved almonds and mandarin oranges as a garnish. An easy, light summer salad!

  2. Does anyone know how long this dressing can be stored for? I figure as long as it doesn’t have any funky odors coming out of it it would still be good.

  3. Very tasty! I added rosemary and basil as the herbs.

    aaguirre: I imagine it would be good for at least a week in the fridge. You can always make a half batch if you don’t think you’ll use it all.

  4. Very, very good! It reminds me of a balsamic reduction I make to eat with asparagus & green beans. Now I can make it with just the top 5 ingredients!!! really Amazing!

    1. @Saehaebebe – Not sure what you’re seeing. We made some updates on the site today, so it’s possible you were just looking at it at the wrong time? Can you try again and let us know if there’s still a problem? Make sure you hit refresh on your browser. Thanks!

    1. @Fatty654 – I don’t really like splitting hairs like this, but it depends. Is there sugar or anything else in the juice? Has it been pasteurized and sitting on a shelf for a year like most juices or is it fresh juice straight from the pomegranate? If it’s from a bottle with nothing else in it, then I’d say it’s not the worst thing you could do to put a little bit of it in your dressing. It’s fine. It’s just drinking juice instead of water that we’re concerned with in Paleo.

  5. Are there really 254 calories in one serving (2tbsp) or is that a misprint? I’m tracking my calories right now and that doesn’t seem correct?

    1. Holliamato – Yep, that’s correct. If 1 cup of olive oil has about 1,900 calories, then divide that by 8 servings and you get 240. Plus all the other stuff that’s in it.

  6. This was soo good! I had just about given up on salad because I couldn’t find a dressing I liked. Thank you so much!

  7. When printing, all quantities are blank, so I just see ( Cup Balsamic Vinegar) and Not 1/4 Cup.

    It’s doing this for all recipes when I click print, very weird.

  8. Would whole grain dijon be okay? (the “grain” is whole cracked mustard seeds)
    It’s all I’ve got and I’m kind pressed for time.

    1. JoAnn Lee – I stood in Whole Foods (a small one, but still…) the other day and looked through every single one of their dressings and all of them were made with soy oil. There was one in the refrigerator section that was made with olive oil and lemon juice. You may have to do the same thing and just scour the shelves. No soy, no vegetable oil, no dairy. Good luck!

  9. I see a lot of recipes calling for apple cider vinegar or balsamic vinegar, but not red wine vinegar. Are wine vinegars ok, or should we stay clear?

  10. After a few days in the fridge, my dressing turned solid…I was wondering if this was because of the raw honey and if left to come to room temperature, would it still be good?

  11. This dressing is sooo good! I made a half batch, and I subbed cayenne pepper for the black pepper, and put in some oregano and basil for the herbs, this turned out to be a great dressing with a little kick. I will try out different herbs and seasonings each time to see what kind of combinations I can come up with.

    Definitely earned a permanent place in my fridge :)

  12. I love this dressing! Its all I use now! I change the herbs a little every time I make it so its always a little different! Yummy! Thank you!

  13. I love this dressing. I just don’t like the taste of the olive oil. Is there another oil I can use instead?

  14. I love this dressing, but I am also having the problem of it congealing very quickly. Is anyone else having problems with this solidifying and if so, how are you correcting it?

    Thank you!

  15. I LOVE this dressing! Although, I am confused that it says store in the refrigerator which solidifies it and it has to sit out for about an hour before it liquifys enough for use. Does it really need to be stored in the fridge?

  16. Hey…

    This is for all those who have been facing problems with the solidifying of the dressing….I make this dressing enough to last a week after which a new batch is prepared immediately…It is stored in a mason jar…

    Last 10 days I was travelling and I couldnt consume any salad and therefore, the dressing remained unused and solidified…

    Today, I have just left it on the counter and it is back to its natural state….And it is hasnt gone bad at all…

    Go on, make in bulk, and dont give up :-)

  17. Oh my gosh so so good!!!

    I have thrown away two bottles of store bought dressing because it was yucky. I made this dressing and I was really pleased with the taste. Thank you so much for your website.

  18. Hi, I am trying to print this recipe with the picture in it but I only manage to get the writings without visual. Is there any way to have it all? Thanks.

    1. Melissa,

      Our recipes are designed to print just what you need, no waste. You could however take a screenshot and print that to get the picture.

  19. I made a batch 2 nights ago and put it in the fridge in a glass bottle with the drizzle top (oil / vinegar bottle).
    Used yesterday. Today it was solidified. Something I am doing incorrectly?

    1. Hi,

      Olive oil solidifies when it’s in the fridge for a few days or longer. This is normal. To use, allow to sit at room temp for 15-20 minutes before eating, or run under warm water briefly, and then shake well.

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