Halladay's Harvest BarnHarvest Barn Blog

3 Quick and Easy Homemade Salad Dressings


We are all interested in eating fresh and healthy meals these days. Whether you are getting fresh salad greens from your local farmers market or growing different lettuces in your own garden, it’s the perfect time of year to create some amazing salads.

We have been growing our own lettuce in small raised garden beds this year. Organic lettuce plugs from a local farm stand are a quick and easy way to plant and harvest lettuce in just a week or two. Leaf lettuce can be cut back around the edges and will continue to grow so that you can get several harvests from just one plant.

The key to tender crisp lettuce is to keep it moist. If lettuce dries out or is sun that is too hot it tends to get bitter. You can even have a small crop of lettuce growing in clay pots if you don’t have room for a garden.

A key component to healthy salads is to dress your fresh veggies with some delicious homemade salad dressings. I know it’s easy to reach for those bottled salad dressings in the store, but have you read the ingredient lists? They are long and scary. Who wants to put something created in a lab on your salad?

I have included 3 base recipes for easy dressings that come together in minutes, and will bring your salads to the next level. The ingredients are simple and your family will love them! To get you started and save you time, check out this list of items to have on hand to create a delicious salad dressing in minutes. 

  • Buttermilk*
  • Greek Yogurt
  • Mayo
  • Olive Oil
  • Red Wine Vinegar, Balsamic Vinegar or White Wine Vinegar
  • Dijon Mustard
  • A variety of Halladay's Harvest Barn Seasoning Blends - suggestions listed for each recipe below

* to make a buttermilk substitute, put one Tbsp vinegar in a measuring cup and fill to one cup mark with milk. Let sit for 5 minutes.  


Vinegar and Oil Based Vinaigrettes are light, tangy, and heart healthy dressings. You can easily change up your vinegars and herbs for endless tasty dressings. They will keep for two weeks in the refrigerator. The mustard acts as a binder to help keep the ingredients from separating. Once you make your own, I promise you will not want to go back to processed dressings.


½ cup olive oil

¼ cup Red Wine Vinegar (Cider or Balsamic Vinegar can be substituted)

2 tsp. Dijon Mustard

½ tsp salt

¼ tsp pepper

For a touch of sweetness, add a teaspoon of honey or maple syrup

1 Tbsp desired Halladay’s Seasoning Blend

Seasoning Blend Suggestions: Garlic Tomato Basil, Chardonnay


Whisk together seasoning and all ingredients, except for olive oil. Slowly whisk in olive oil at the end to blend all ingredients.


½ cup mayo

½ cup regular or non-fat buttermilk, or buttermilk substitute from above

1 Tbsp desired Halladay’s Seasoning Blend

Seasoning Blend Suggestions:  Harvest Ranch, Chardonnay, Cucumber Dill, Dilly Herb, Garlic Tomato Basil, Garlic Chipotle


Whisk all ingredients together. Refrigerate at least one hour before serving.


½ cup mayo

½ Cup Greek yogurt

¼ cup Olive Oil

2 to 3 Tbsp Red Wine Vinegar

1 Tbsp desired Halladay’s Seasoning Blend

Seasoning Blend Suggestions: Garlic Tomato Basil, Wood Fired Pizza, Dilly Herb


Whisk all ingredients together. Refrigerate at least one hour before serving.


If you try any of these recipes, we want to see your pictures! Post to Instagram or Facebook and tag us @halladaysharvestbarn and use the hashtag #halladaysathome so we can see them.



-Kathleen Govotski, Owner Halladay’s Harvest Barn