How to make homemade salad dressings

Yes, that means Do-It-Yourself! Make your own salad dressing, just the way you like it. All you need to know is the ratio between canola oil, acids, and emulsifiers. Next, get creative with seasoning!

The Ratio is 2:1:1 + Seasoning

That’s 2 parts canola oil, 1 part acid, 1 part emulsifier, plus seasonings of your choice.

For example:

2 Tbsp canola oil
1 Tbsp acid (vinegar or citrus)
1 Tbsp emulsifier (honey or mustard or combo of both)
1 tsp – 1 Tbsp seasoning (combo of pepper, garlic, fresh or dried herbs)


Citrus: lemon, lime, orange, or grapefruit are most popular.

Vinegar: balsamic, white wine, red wine, champagne, rice, and more!


These stabilize your dressing and keep the canola oil mixed with the acid. Our preferred choices are honey and/or mustard.

Be sure to experiment with the many different styles of mustard too! From grainy to Dijon to classic or gourmet.

Where do I store salad dressing and for how long?

Always store homemade salad dressing and vinaigrettes in the fridge. They can be kept for 3-5 days. The Canola Eat Well team finds glass jars are ideal storage containers.

Why is it important to eat my veggies with a dressing?

Many of the vitamins we find in fruits and vegetables are fat soluble (A, D, E & K). This means our bodies absorb them best when they are consumed with a bit of fat. Enjoying fruits and veggies with homemade dip or dressing that contains canola oil, is a great way to optimize nutrition!  Plus, how delicious is that?

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