Top Your Salad with this Radish Leaf Salad Dressing Fresh from the Garden

Homemade salad dressing saves money at the checkout and eliminates the disposable plastic bottles. This healthy salad dressing recipe features garden fresh radish greens! Most people gobble up the red radishes and toss the greens aside, either to the compost or the chickens. But radish greens are edible and a great addition to homemade salad dressing.

This Caesar salad dressing is another favorite around here!

creamy green salad dressing in a glass jar with two radishes alongside - image accompanies a healthy salad dressing recipe made with radish greens

Why make salad dressing at home?

My local grocery store has about twelve linear feet, shelf upon shelf, dedicated to nothing but salad dressing. If you’ve stepped foot inside a supermarket recently, you’ve probably walked past a similar display without giving it a thought.

Thousand Island, Italian, French, Ranch – you name it, they’ve got it, ready to use and probably laced with an unpronounceable ingredient or two. A few brands come in glass, but most are sold in plastic bottles. Plastic bottles that we buy fully intending to add them to the waste stream. (Doesn’t that just make you wonder how we came to this??)

Sure, maybe you’ll recycle, but that still requires fossil fuels for transportation and the reclamation process. It’s just one more habit that’s been ingrained in us over years. Many of us don’t even think twice about buying something we could so easily make at home! Just imagine how many bottles of dressing one store must sell in a day. It’s kind of mind-boggling, really.

Especially when making salad dressing is such easy thing to do. I think breaking the habit of buying salad dressing is probably harder than actually making it.

Homemade salad dressing is easy

First step: next time you find yourself ogling the vast array of options, step back and think about the waste and the fact that you are fully capable of making a lovely salad dressing at home for much less than you’d pay for one of those bottles.

Next, start trying recipes to see what you like. By far the easiest way to dress a salad is with vinegar and oil. Bring a pretty container of each to the table and let each diner pour on the amount they’d like. Easy, peasy – but not always what salad eaters are after. Personally, I like a bit more oomph.

The Handcrafted Pantry

Ready to DIY your pantry with healthier ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.

An easy, healthy salad dressing recipe to start with

This healthy salad dressing recipe is no-fuss — simply blend the ingredients up in your blender or food processor and serve. The gorgeous green coloring comes from fresh radish greens. Just one more way to sneak fresh greens into your diet. You can use store-bought sour cream or try making your own. If you like more tang to your salad dressing, you can substitute plain yogurt for up to half of the sour cream. You can also serve this as a dip for a vegetable platter.

creamy green salad dressing in a glass jar with two radishes alongside - image accompanies a healthy salad dressing recipe made with radish greens

★ Did you make this healthy salad dressing recipe? Don’t forget to give it a star rating below!

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creamy green salad dressing in a glass jar with two radishes alongside - image accompanies a healthy salad dressing recipe made with radish greens

Creamy Radish Leaf Salad Dressing

Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes

This healthy radish leaf salad dressing recipe features radish greens. Use it to top your favorite green salad or serve it as a dip with fresh veggies.



  1. Whir all ingredients together in a blender until smooth. Serve with salad or as a veggie dip.
  2. If you’ve got radishes aplenty, you might also want to try making radish leaf pesto.


You can use store-bought sour cream or try making your own. If you like more tang to your salad dressing, you can substitute plain yogurt for up to half of the sour cream. You can also serve this as a dip for a vegetable platter.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 162Total Fat: 15gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 22mgSodium: 273mgCarbohydrates: 3gSugar: 1gProtein: 3g

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More homemade salad dressing recipes to try:


Originally published March 2011

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About the author: Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle. She’s a certified Master Food Preserver and longtime gardener who loves to turn the harvest into pantry staples.

23 comments… add one
  • Maria Duncan Jun 8, 2021 @ 5:54

    Loves this easy dressing idea. How long does it last in the fridge for?

    • Kris Bordessa Jul 16, 2021 @ 16:38

      A week or so.

  • Michelle Mar 24, 2018 @ 22:01

    Great recipes!
    And easy to make.

  • Diane Sep 13, 2015 @ 18:45

    The only dressing I buy is Annie’s Organic Roasted Garlic . It is really good on steamed veggies . I can’t remember the last time I bought anything else . My go to recipe is Cook’s Illustrated Low Fat Parmesan Peppercorn . However we have a new favorite that is very tasty . Chipotle Honey Vinaigrette . Ingredients: 6 Tablespoons Red Wine Vinegar, 1/4 Cup Honey, 3/4 cup Sunflower Oil, 1/2 teaspoon Dried Oregano,1/2 teaspoon sea salt, 1/2 teaspoon pepper, 1-2 Chipotles in Adobo Sauce, 2 small cloves garlic minced. Combine all in blender or processer. Serve immediately or store in fridge !

  • rhonda Sep 13, 2015 @ 18:17

    I like to make my own using healthy oils. Walnut oil, hazelnut, pumpkin seed, sesame, and avocado oil make nice dressings. My favorite is 2 spoons of hazelnut oil, 1 spoon of trader joe’s pomegranate vinegar, and 1/2 spoon of fig balsamic vinegar. This is enought to dress a big bowl of salad for two. Just put in a teacup and beat the crap out of it with a fork. Takes about one minute to make.

  • April Aug 9, 2011 @ 18:37

    Last thing, promise. I put my dressings and mayo in empty pint canning jars and use the plastic (I know!!) screw on lids you can buy at the grocery store. BUT I’m using them over and over again forever and ever. I have a cute little cruet for my vinaigrettes, but the creamy dressings go in my canning jars.

    And I was also going to tell you that I make a lot of my own seasonings, like taco seasoning, chili seasoning, etc. No buying those little foil and paper packets. I buy my seasoning in the larger containers at Costco (bc any bigger and I’d never get through them). They can be used for storing things like nails or screws or buttons or markers or all kinds of things.

    Ok, I think I’m done.

  • April Aug 9, 2011 @ 18:18

    I would love that ranch dressing recipe and the green goddess recipe if they shared.

  • April Aug 9, 2011 @ 17:28

    I love to make my own salad dressing. I’ve been experimenting with ranch and may have come up with what I want. I’m making another batch tomorrow (bc I had to use up the rest of my current batch tonight). If I like it, I’ll share. I’ve found the key to some of these is letting them rest for at least 4 hours, especially if vinegar is involved.

    Here is a creamy Italian dressing one of my readers shared. I liked it. The key was letting it rest overnight. When I first made it I didn’t like it, but the next day it was great.

    Balsamic vinaigrette. what I like about this one is I can really vary it by changing the amount of honey I use. If I use a little honey it’s got some bite. If I increase it, it becomes much sweeter (obviously), but just a different flavor. On that same post is a citrus vinaigrette that is not only good on salad, but excellent on salmon:

    I love thise poppy seed dressing recipe and the salad we use it on (the salad is good with lots of different fruits when strawberries are out of season like pears or blueberries):

    I also have a honey mustard dressing that I haven’t posted, but here it is:
    1/2 cup mayo
    1/4 c mustard
    1/4 c honey
    salt to taste
    pinch of cayenne

    I even make my own mayo with light olive oil to make my creamy dressings (or a sandwich ):

    Hmm. That was more than I realized I had posted.

  • Kris Bordessa Apr 1, 2011 @ 9:48

    I like cumin, but I’ve never tried it in salad dressing. I’ll have to give that a go.

  • Kerry Dexter Mar 29, 2011 @ 5:25

    we have enjoyed making our own dressings for some time — and you can include whatever spices strike your imagination, which is fun. adding a little (or a lot of!) cumin is a often a favorite thing to do at our house

  • Andrea Mar 29, 2011 @ 3:45

    Not sure if Dean and Deluca fit your sustainable mandate but I love this dressing 🙂

  • MyKidsEatSquid Mar 28, 2011 @ 17:05

    Thanks for the shout-out. I’m hooked on making my own dressing–it’s so easy and fun.

  • Jennifer Margulis Mar 28, 2011 @ 13:18

    My husband made organic Goddess dressing (so expensive and delicious to buy) and we all LOVED it. Now it’s a staple in our house. But he has to make a lot, since the kids gobble it up.

    • Kris Bordessa Apr 1, 2011 @ 9:46

      Is that the old 70s green goddess dressing? I’d like to try that.

  • Alexandra Mar 28, 2011 @ 12:59

    We always make our own, very simple: few teaspoons of wine vinegar, one teaspoon of lemon juice, the same number of teaspoons of olive oil, salt and pepper, and half a spoon to a spoon of Dijon mustard. You whip it with a fork. Then I add a clove of pressed garlic. Yum!

    • Kris Bordessa Apr 1, 2011 @ 9:46

      Garlic is the ticket, for me.

  • Claudine M Jalajas Mar 28, 2011 @ 12:33

    One of my standard go-to recipes is SO simple and fast and tasty. I use equal parts dijon mustard, canola/veg oil, and a dash of dried sage. (You can use fresh when it’s in season.. just cut it up for full flavor). I put a slight splash of water to thin it out.. and voila.. done. Throw it with some fresh grated parmesan.. it’s tasty. If you omit the water it makes a great glaze for chicken too.

    • Kris Bordessa Apr 1, 2011 @ 9:46

      I love how easy you make it sound. A splash of this, a dash of that – that’s how I cook!

  • Jane Boursaw Mar 28, 2011 @ 11:41

    I really like just simple oil and vinegar for a dressing, but it certainly doesn’t take much to integrate a few other things and mix it up a little.

  • Susan Mar 28, 2011 @ 11:26

    I make my own croutons with leftover bread, but I hadn’t thought to make my own salad dressing, too. Thanks for the suggested recipes!

    • Kris Bordessa Apr 1, 2011 @ 9:45

      Homemade croutons are yummy, too!

  • [email protected] Food. Stories. Mar 28, 2011 @ 8:37

    I’ve got a GREAT homemade ranch dressing recipe… care to be a recipe tester?

    • Kris Bordessa Apr 1, 2011 @ 9:45

      Yes, please!

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