Low-Sodium Salad Dressing Recipes

Find healthy, delicious low-sodium salad dressing recipes, from the food and nutrition experts at EatingWell.

Staff Picks

No-Cook Black Bean Salad

Rating: 5 stars 9
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
By Hilary Meyer

Big Beautiful Summer Salad

Rating: 5 stars 1
This gorgeous and healthy summer vegetable salad is loaded with pretty produce, including golden beets, avocado, corn, microgreens and radishes. Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special. Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.
By Liz Mervosh

Caesar Salad Dressing

Rating: 4.5 stars 4
Double this recipe to have extra dressing on hand for tomorrow night's salad.
By EatingWell Test Kitchen

Greek Salad Dressing

Rating: 5 stars 1
This simple Greek vinaigrette is so easy to make and so finger-licking good you'll never want to go back to bottled dressing again! Drizzle it over classic Greek salad, a green salad or even use it as a marinade for grilled vegetables or chicken.

Basil Vinaigrette

Rating: 5 stars 4
Drizzle this basil salad dressing over sliced tomatoes or cooked green beans. Or toss it into a grain salad for a pop of fresh summertime flavor.
By Katie Webster

Honey-Mustard Vinaigrette

Rating: 5 stars 1
Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.
By EatingWell Test Kitchen

Superfood Chopped Salad with Salmon & Creamy Garlic Dressing

Rating: 4.5 stars 4
Curly kale forms the base of this salad, but you could use chard or spinach. To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots. Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.
By Carolyn Casner

Macaroni Salad with Creamy Avocado Dressing

Rating: 5 stars 1
Give classic pasta salad a fresher, more flavorful spin. This fast pasta dish calls for avocado to replace some of the mayonnaise, which makes it extra creamy. Whole-wheat elbow macaroni and fresh vegetables lighten up this healthy pasta salad that you'll be making all summer long.
By Carolyn Casner

Tangy Green Goddess Dressing

Rating: 4 stars 5
Avocado and herbs lend color to this creamy dressing.
By EatingWell Test Kitchen

Cucumber Herb Vinaigrette

Rating: 5 stars 3
As the base of this herb-spiked dressing, pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic.
By Ellen Ecker Ogden

Creamy Roasted Garlic Dressing

Rating: 4 stars 1
Made with mellow roasted garlic and chicken broth, this creamy dressing is perfect with a simple salad of romaine lettuce and red onion rings or with a main-dish salad.
By EatingWell Test Kitchen

Spicy Mediterranean Vinaigrette

Rating: 4 stars 3
Sweet raisins, honey and carrot juice balance the heat of crushed red pepper in this brightly colored vinaigrette.
By Ellen Ecker Ogden
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Inspiration and Ideas

Cilantro-Lime Vinaigrette
Rating: Unrated 5
Orange juice and cilantro yield a tangy dressing that you'll want to have on hand.
Tomatillo Ranch Dressing
Rating: Unrated 1
Raw tomatillos replace the tang usually provided by buttermilk in this creamy salad dressing recipe. Toss with your favorite greens or serve with crudités or roasted potato wedges.
Tuna, White Bean & Dill Salad
Rating: 4.5 stars 3

Take canned tuna to new heights by adding cannellini beans, red onion and dill, tossing it in a lemon-pepper-Dijon dressing and serving it over a spinach salad with canned beets.