Two Delicious, Healthy, Easy-to-Make Salad Dressings

Commercial salad dressings frequently contain food additives designed to enhance flavor, texture, and shelf life. Emulsifiers like xanthan gum and lecithin ensure a smooth, well-blended consistency by combining oil and water. Preservatives such as potassium sorbate and calcium disodium EDTA help prevent spoilage and maintain freshness. Additionally, artificial flavors, colorings, and sweeteners may be added to improve taste and visual appeal.

That all sounds okay. Right? Wrong.

Artificial sweeteners like aspartame have been linked to headaches, dizziness, and potential metabolic issues, while saccharin may negatively impact gut health. Sucralose has been shown to alter gut bacteria and affect insulin response. Artificial food dyes, such as red and yellow dyes, have been associated with hyperactivity in children and possible carcinogenic effects, while blue dyes have raised concerns about potential neurological impacts.

Certain preservatives, such as sodium nitrite and nitrate, have been linked to an increased risk of cancer. Likewise, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) may disrupt endocrine function. Another concern is sodium benzoate, which can form benzene—a known carcinogen—when combined with vitamin C. Additionally, flavor enhancers like monosodium glutamate (MSG) have been associated with adverse reactions in sensitive individuals, including headaches, flushing, and digestive issues.

Trans fats, especially partially hydrogenated oils, are notorious for raising bad cholesterol (LDL) levels and increasing the risk of heart disease. Emulsifiers and thickeners, like carrageenan, have been associated with digestive inflammation, while polysorbates, such as Polysorbate 80, may disrupt gut microbiota. Additionally, high-fructose corn syrup has been linked to obesity and insulin resistance, making it a major dietary concern.

Although many of these additives are deemed "safe" in small amounts, opting for homemade dressings allows you to avoid unnecessary chemicals and maintain full control over ingredient quality.

Here are two of my go-to salad dressings—healthy, easy to make, and perfect for adding flavor to your meals. I hope you enjoy them in your kitchen!

Lemon, White Truffle and Olive Oil Dressing

This vibrant lemon dressing, created at Bistro 92, was specifically crafted to enhance greens with a bright, citrusy flavor that pairs beautifully with fish, poultry, and vegetables. A subtle dash of white truffle oil adds an extra layer of depth, creating a rich yet balanced taste. One of my favorite ways to enjoy this dressing is by tossing it with peppery arugula to serve as a fresh, flavorful base for perfectly seared sea scallops. However, its versatility extends far beyond that — It’s equally delightful drizzled over grilled vegetables, roasted chicken, or even a simple grain bowl. Whether used as a finishing touch or a marinade, this dressing elevates any dish with its light, tangy complexity.

The ingredients are super simple:

½ cup extra virgin olive oil

2 medium lemons juiced (approx. 4-5 tablespoons)

½ tablespoon white truffle oil

1 tablespoon honey

¼ teaspoon salt

Fresh ground pepper to taste.

Balsamic Vinegar of Modena and Extra Virgin Olive Oil

Balsamic dressing, crafted with authentic Balsamic Vinegar of Modena and premium extra virgin olive oil, is a timeless, flavorful addition that enhances salads, grilled vegetables, meats, and even fruits. The rich, slightly sweet tang of balsamic vinegar perfectly complements the smooth, fruity depth of EVOO, creating a beautifully balanced blend. Thanks to the natural sweetness developed during fermentation, Modena Balsamic often requires no added sugar. However, if you prefer a touch more sweetness, a pinch of brown sugar or a low-glycemic option like coconut palm sugar works well. Personally, I love using Organic Balsamic Vinegar of Modena from Kirkland (Costco)—imported from Italy, it’s truly exceptional.

This simple recipe is effortless to make. Just combine one part Balsamic Vinegar of Modena with three parts extra virgin olive oil. For a small batch, mix 1 tablespoon of balsamic vinegar with 3 tablespoons of olive oil. Or if you'd like to prepare a larger batch to keep on hand, blend ¼ cup of balsamic vinegar with ¾ cup of extra virgin olive oil.

Enjoy your salad!