Homemade salad dressings: French, Italian and Thousand Island

These tasty homemade salad dressings will get you excited about eating your veggies again.

Homemade salad dressings: French, Italian and Thousand Island

French dressing

You probably have all the ingredients for this creamy favourite in your pantry. It takes just a few minutes to prepare and is much more delicious than the pricey bottled variety.

Makes 600 millilitres (2 1/2 cups)

  • 250 ml (1 c) ketchup
  • 125 ml (1/2 c) reduced-fat mayonnaise
  • 45 ml (3 tbsp) cider vinegar
  • 45 ml (3 tbsp) honey
  • 30 ml (2 tbsp) water
  • 15 ml (1 tbsp) olive oil
  • 5 ml (1 tsp) lemon juice
  • 2 ml (1/2 tsp) dry mustard
  • 1 ml (1/4 tsp) saltIn the bowl of a food processor or blender, combine all the ingredients. Whirl until all the ingredients are well blended and the dressing has a smooth, creamy consistency. Store in an airtight container in the refrigerator.

Italian dressing

Nothing tastes better — or is more pleasing to the pocketbook — than homemade Italian dressing. To make a slightly spicy version of this classic, add some Cajun seasoning, cayenne pepper or chili sauce to taste.

Makes 575 millilitres (2/3 cup)

  • 50 ml (1/4 c) extra-virgin or virgin olive oil
  • 50 ml (1/4 c) red wine vinegar
  • 1 garlic clove, minced
  • 5 ml (1 tsp) finely chopped onion
  • 2 ml (1/2 tsp) dry mustard
  • 2 ml (1/2 tsp) celery seed
  • 2 ml (1/2 tsp) paprika
  • 1 ml (1/4 tsp) Italian herb blend
  • 30 to 60 ml (2 to 4 tbsp) sugar or sugar substitute equivalentIn a small, airtight container, combine all the ingredients. Cover and shake vigorously to blend all the ingredients well. Use immediately or store in the refrigerator overnight.

Thousand Island dressing

For a lighter version of this dressing, substitute low- or nonfat mayonnaise or nonfat yogurt for the regular mayonnaise. If you use homemade mayonnaise, it will please both your palate and your budget. In many parts of the country, this is called Russian dressing.

Makes 600 millilitres (2 1/2 cups)

  • 500 ml (2 c) mayonnaise
  • 50 ml (1/4 c) chili sauce
  • 50 ml (1/4 c) pickle relish1. In a small, nonreactive bowl, stir together all the ingredients until well blended and the dressing has a smooth, creamy consistency.
    2. Store in an airtight container in the refrigerator.

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