DIY Salad Dressings & Vinaigrettes

Salad Dressing 101DIY Salad Dressing 101

Yes, that means do it yourself! No more buying pre-made dressing from the store. Make your own dressing just the way you like it!

All you have to do is know the ratio between canola oil, acids and emulsifiers. Then, get creative!

What You Need To Know

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 (a 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)

What’s an acid?

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

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

What’s an emulsifier?

When it comes to salad dressing it means a substance that stabilizes your dressing and keeps 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 up to 3-5 days. The canola eat well team finds it easiest to make and store our creations in glass jars.

Why is it Important to Eat My Veggies with a Dressing?

Many vitamins are fat soluble (A, D, E & K). This means that for our body to best absorb those nutritious vitamins they need to be consumed with a bit of fat. That’s why eating a bit of homemade dip or dressing that contains canola oil is important for your body to get maximum nutrition from what you are eating.

Watch a DIY in Action:

And now for our favourite recipes to get you started:

Honey Mustard Dressing

Green Green Salad |

Almost as basic as it can get. This is the dressing most loved by kids, easily made and an all around fan favourite. Get the recipe.

Wild Cranberry Vinaigrette


A smooth and refreshing cranberry vinaigrette is the perfect dressing for a summer salad! Get the recipe.

Barley Salad with Spinach and Strawberries

Barley Salad with Spinach and Strawberries|
Sweet, tart strawberries make a delicious addition to a summer salad. If you’re taking this to a party, add nuts just before serving to keep them crunchy. Canola oil’s light texture and mild taste provides a neutral backdrop for the vinaigrette’s sweet-tart ingredients. Get the recipe.

Grilled Grapefruit and Chicken Salad

Grilled Grapefruit and Chicken Salad |
Fruity salads are nothing new, but this grilled grapefruit salad recipe is sure to give your taste buds a new citrus experience. Grilling the grape fruit gives it a smokey taste that complements the raspberry flavoured white vinegar and sweet honey—the perfect combination of sweet, smokey, citrus, and tang. Get the recipe.

Greek Salad

Greek Salad |
This Greek Salad is packed with colourful and crunchy vegetables. Cucumbers, peppers, red onions and grape tomatoes are mixed with our homemade canola oil dressing and topped with feta cheese. Add a grilled chicken breast and you’ve got a complete meal or throw it into a wrap for lunch. Get the recipe.

Eat Well…Jenn