Gluten-Free Salad Dressing Recipes: Or 3 Ways To Dress A Naked Salad

Gluten free salad dressings for your fresh crisp greens
Three easy gluten-free salad dressings.

Let us take a moment and appreciate the humble green salad. The crisp crunchy greenness. The tender bites of bitter and sweet. The whole feel-good shiver you get when you chow down a plate of bunny food.

Bunny food rocks, my friend.

But how to dress a naked green? That is the question. Bottled stuff simply won't do. Too many additives and stabilizers and gums you can't pronounce. Or the ubiquitous evil soybean oil. Ick. (Did I just write Ick? Well, I meant it. I loathe soybean oil.) I offer you, instead, three simple dressings- three recipes you can whip up in a New Mexico minute.

Toss them with love.

Basil Citrus Vinaigrette

This a perfect dressing for a brunch salad- especially if you're serving Mimosas.


4 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
2 tablespoons Champagne vinegar
1 teaspoon orange zest
2 tablespoons minced fresh basil
1/2 teaspoon organic agave nectar
A pinch of sea salt, to taste
Fresh ground pepper, to taste

Mix all of the ingredients in a glass dish or cup. I use a fork for this. Drizzle over fresh greens. Toss. Munch. Be happy.

Serves 4.

Ginger Dressing

The Asian flavors in this include soy sauce- if you're allergic to soy try substituting molasses.


2 tablespoons sesame oil
1 tablespoon light olive oil
4 tablespoons rice vinegar
2 tablespoons wheat-free soy sauce
1 inch fresh ginger, grated
1 garlic clove, minced
1/2 teaspoon organic agave nectar

Mix all of the ingredients in a glass dish or cup. I use a fork for this. Taste test and adjust seasonings.

Pour over an Asian-inspired mix of spring greens, matchstick carrots, sliced water chestnuts, mung bean sprouts, sliced mushrooms, red onion and cashews. Toss. Smile.

Serves 4.

Greek Salad Dressing

Greek salad makes an easy weeknight supper. Pair it with a hearty bread like my Sweet Potato Cornbread. Add in some hard boiled eggs, sardines or tuna if you like.


4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons golden balsamic vinegar
1 teaspoon lemon zest
1 tablespoon minced fresh oregano
1 tablespoon minced fresh mint
1 clove garlic, minced
1/2 teaspoon organic agave nectar
A pinch of sea salt, to taste
Fresh ground pepper, to taste

Mix all of the ingredients in a glass dish or cup. I use a fork for this. Taste test and adjust seasonings.

Drizzle over a Greek salad that includes cucumbers, red onion, kalamata olives, pepperoncini, grape tomatoes and feta cheese. Toss. Devour. Dance. Smash a few plates.

Serves 4.

Recipe Source:

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


Kristina said...

Thanks for the recipes! I am not a big rabbit food fan, but I think the main problem is that I can never find a dressing I like. You're right on about all the additives and what not that you can't pronounce. I can't wait to give these a try!

VegGrrl said...

Thank the Veggie Goddess salad season is finally here. I'm so sick of soup and beans and rice.

funwithyourfood said...

I like to add avocado to my salads and I think if there is something really moist like that (or cheese or fruit) you don't NEED a dressing. I'm usually starving at that point too so I could shove a head of lettuce in my mouth anyway lol... jk

thanks for the dressings :)


Ellen said...

I'm right there with ya' - it's so easy to make homemade salad dressing - and so much more delish! Thanks!

Alisa said...

I have been looking for salad dressings to try, these sound great! Thanks Karina.

Gaile said...

these are lovely ideas! Lately I have been on a huge mustard kick, so my favourite dressing is good olive oil, good dijon, champagne vinegar, salt and pepper. The dijon emulsifies it and it's fantastic and fresh!

LaFawnda said...

I *heart* mustard dressing, too. I use a raspberry mustard with raspberry vinegar. Very yummy! And thanx for the dressing recipes!

Hillary said...

Great tips! Thanks! I love vinegar based salad dressings as opposed to the creamier ones.

jd said...

Yay! I love home-made dressings - & all of your recipes sound delicious...

Consider yourself bookmarked :)

Kalyn said...

Wow, the recipes and the photos both look fantastic.

Slacker Mom (aka Mrs. GF) said...

Yum!! I love a good salad dressing. I am actually getting ready to post one of my favorites, I will now have to link back here!!! Got to share that linkage love. ;)

Thank goodness I am planning on having a good salad tonigh!

:) SM

Scrumptious said...

Hi Karina,

Great blog! I've adopted your blog for the Adopt a Gluten-Free Blogger event being hosted at Wheat-Free, Meat-Free because I'm on a salad dressing quest and I can't wait to try your three!

I have a question about the Asian dressing recipe - is it light sesame oil or the dark toasted kind?

Thanks for the yummy inspiration!

M-Elle said...

These sound great!!! I love making my own salad dressings. I'm going to have to try the Greek dressing right away - have you ever tried some fresh mint in the Greek dressing?

dana McCauley said...

You know, I'm always surprised by what people are willing to pay for salad dressing in the grocery store. It's so easy and so fun to make your own vinaigrette - thanks for spreading the gospel of homemade salad dressing.

Anonymous said...

Hi Karina,

Your site is a real find for a newly diagnosed celiac.

Thanks so much.

Karina Allrich said...

Love fresh mint in salads- will try it in the dressing.

Thanks everyone! xox


Audrey said...

Can't wait to try these! Thank you! what about blue cheese on salads? is that considered a "safe" aged? :P

Karina Allrich said...

Audrey, Once upon a time the mold in blue cheese was considered risky. Nowadays, most blue cheese is created with a gluten-free mold starter. That said, as always, check the mold source for the brand you like; call the company to make sure it is gluten-free. Karina

aubrey said...

made the greek dressing for huge traditional salad by doubling it. I also made Alex's mediterrean chicken bake and your Quinoa salad with lime and mint for a mediterrean themed Mother's day brunch. It was a hit and I got my southern grandparents to eat and compliment the taste of any other grain than cornbread! big success and thank you for your great recipes!!