See More:

Ten Salad Dressings

It’s easy to make your own personalized salad dressings. The basic ratio of sour, sweet and oil is easily modified and infinitely variable. This recipe makes enough for several salads because it’s just as easy to make a lot as a little and, once you taste your own dressings, you won’t be able to get enough.

Serving: About 2 cups


1 cup extra virgin olive oil
1/2 cup any vinegar, lemon or lime juice
1/2 cup honey, maple syrup, or jelly
1 heaping Tablespoon Dijon mustard
1 heaping Tablespoon any fresh herb (optional)
a sprinkle or two sea salt and freshly ground pepper


Simply decide which ingredients you’d like to use and then measure everything into a Mason jar and shake vigorously until combined. Your personalized dressing will stay fresh in your refrigerator for several weeks, if it lasts that long.


  1. Mary said: On Mar 22, 2014

    Hi Michael,
    I have your new cookbook at home in Canada and I am in Florida. Friends had us for dinner recently and she served your awesome Caesar salad with the anchovy dressing. I tried to make it a while ago but didn;t have the anchovies. It was okay but know I HAVE THEM AND THE RECIPES IS GONE! Can you help me out please!!!! I wanted to make it for guests tomorrow night and I can’t locate it.

  2. Andrea said: On Mar 15, 2014

    This salad dressing recipe must be off. I make salad dressing weekly in this ratio – but use 1 tbsp of maple syrup and find it sweet enough. 1/2 a CUP of honey? I guess if people like their dressing super sweet. Also, I use 1 tsp of sea salt for this ratio of dressing and find any lesser amount not enough. I’m a huge fan but I really wonder about this recipe. (I mean, in the absence of calling is “Sweet Salad Dressing” – as opposed to an ‘everyday dressing’). Cheers.

  3. Lisa said: On Nov 23, 2013

    Hi !
    Love the dressings! :)
    How long do they keep good when making a big portion?

    Cheers Lisa

  4. Sharon said: On Oct 27, 2013

    thanks, these look like a keeper! I will try them soon.

  5. Levi said: On Jul 27, 2013

    I don’t write a leave a response, but after looking at a great deal of comments on Chef Michael Smith | recipe | Ten Salad Dressings. I actually do have 2 questions for you if you do not mind. Could it be only me or do a few of these remarks look like they are coming from brain dead visitors? :-P And, if you are writing on additional sites, I’d
    like to follow you. Could you post a list of every one of your social networking
    pages like your Facebook page, twitter feed, or linkedin

    • Mooma said: On Mar 14, 2014

      Levi I would much rather read a comment from a so called brain dead visitor than a RUDE attention seer like yourself.

  6. janice said: On Jul 11, 2013

    would like a gluten free coleslaw recipie dressing

  7. Joni said: On Jul 4, 2013

    Does anyone know a really great recipe for Kale salad? I’ve checked all over the internet and the majority of them have only two to four ingredients in them — no imagination!
    Any thoughts out there?

  8. Elizabeth said: On May 22, 2013

    Can’t wait to try these recipes! And I hate cooking so that’s a big compliment!

  9. Nick said: On Jan 28, 2013

    Hello Mr. Smith,

    I really enjoy your cooking show and have tried some of your recipes and found them very good. I enjoy how you create salad dressings from scratch, and actually used some of them when I prepare a hot meal from our wife and I. I find that the way that you work is practical, even though it may take me a little longer to prepare supper I still remember some of the steps that you told me to your show to do. I wish to know any tips on how to prepare a clam chowder. My wife and I made a clam chowder from one of your shows she didn’t really like it do to the fact that I forgot what kind of milk to use and what type of wine as well. I want to try this recipe again sometime, and how fine do you shred the potatoes.

    Yours sincerely

    Nick Bear

  10. Cheryl said: On Jan 14, 2013

    Is there a good substitute for cilantro? I tried it a fer\w diffrent times diffrent ways and just don’t like it. Thankyou

    • Maureen said: On Mar 5, 2013

      I do not like cilantro either and I just replace it with regular parsley in all my recipes.

  11. Pansy said: On Nov 26, 2012

    I love your show and went directly to your website to get a recipe for coleslaw., the one you marinate, for 100 people. I want to have this as a side dish with pulled pork sandwiches or a topping. I would like to make it up ahead so I can have some things done before Dec. 30th for my daughter’s Jack and Jill party. If you can give me a good recipe, I would sure appreciate that. Thank you.

  12. Sammy said: On Jul 14, 2012

    Loved it. Easy to make and irresistable.

  13. Ha said: On Apr 2, 2012

    Amazing recipe!! I’m thinking this will be nice with a summer Orzo salad with lots of grilled veggies. I will experiment with Balsamic vinegar and fresh herbs (Italian seasonings). I’m salivating just thinking about it.

    Thank you for this recipe!

  14. Heather said: On Mar 2, 2012

    Hi Michael,

    Would I be able to substitute blue cheese for goat cheese in the above recipe? If not, do you have a blue cheese dressing recipe you’d be willing to share?

  15. jette said: On Dec 22, 2011

    Hej Michael
    Jeg har se mange af din programmer og hvor kan du lave mad. Jeg mangler/ kan ikke finde opskriften på peberod du havde i et glas og du sagde når man har lavet dette går man ikke ud og køber peberodsalat mere
    god jul hilsen Jette

  16. Pauline said: On Oct 20, 2011

    Your salad dressings sound really good, – however, what quantities are required/recommended for the assorted variations? I realize there is probably not a set amount, but where should I start? Thanks.

    • Joanne said: On Oct 26, 2011

      Hi Pauline, Just follow what Chef Michael outlined at the top: 2parts oil; 1 part acid; 1 part sweet; 1 heaping T of dijon and 1 heaping T of any herb you like plus S&P.
      If you follow his formula you can put anything together. I haven’t bought salad dressing since his show first aired!
      Good luck, anything goes as long as you keep the ratio.

  17. Fae said: On Oct 20, 2011

    I just made the olive oil/balsamic dressing…I love it, I just hope the others do….:)

    Any suggestions for which veggies it goes best on?

    Thank you, love this site.


  18. mike said: On Jun 29, 2011

    Hi Michael,

    I love your salad dressings, I have tried 3 so far and they are all great, I also took your basic recipe and twisted it a little.

    1 cup extra virgin olive oil
    1/2 cup Balsamic Vinegar
    1/2 cup Maple Syrup (the real stuff)
    1 1/4 Tablespoon Dijon mustard
    Fresh Thyme, Oregano (several sprigs of each)
    Sea Salt, Pepper

    The combination of Maple Syrup and Balsamic Vinegar is really interesting, it tastes sweet then acidic, and Dijon Mustard adds a nice finishing punch.

    Thanks for the great recipes

    • Danny said: On Jul 4, 2011

      Hi Chef Michael Smith and mike.
      What could be more Canadian than a Vinagrette with Maple Syrup.
      The combination of maple syrup with balsamic vinegar was incredible. I thought it would be strange but it had such a lovely taste. I will definitely try that again,

  19. Teresa said: On Apr 29, 2011

    Hi Michael,
    The goat cheese dressing.
    I added 2 tbs of fresh mint as it is growing in my garden in early April.
    It just added the extra layer of flavour.

    I love spices and herbs ……. It is a keeper.

    Thanks, This recipe was air today April 29 2011 Chef at Home recorded in 2004. Almost certain I have seen all your epsidoes.

Leave a Reply

Ten House Dressings
Print this recipe

Keep in touch

Get the latest recipes, tips and news from Chef Michael Smith.

Avatar of Chef Michael

Recipe Submitted by
Chef Michael

I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!


1. Sherry Maple: sherry vinegar and maple syrup
2. Fennel Balsamic: balsamic vinegar, honey and ground fennel seed
3. Raspberry: red wine vinegar and raspberry jelly
4. Italian: red wine vinegar, no sweetener, minced garlic, oregano and thyme
5. Caesar: lemon juice, no sweetener, 1/2 cup of Parmesan cheese, 1 tablespoon of minced garlic, 1 tablespoon of Worcestershire sauce
6. Caribbean: lime zest and juice, honey and shredded coconut
7. Southwestern: lime zest and juice, honey, cilantro and hot sauce
8. Vanilla: white wine vinegar, honey and pure vanilla extract
9. Goat Cheese: 1 small 5 oz log of goat cheese, 1/4 cup of white wine vinegar, 1/2 cup of olive oil, 1 tablespoon of honey, and sprinkle or two of salt and pepper, puréed smooth
10. Tomato: 1 large ripe local tomato puréed with the zest and juice of 2 lemons and 1/2 cup of olive oil, seasoned with salt and pepper