Does anyone have any ideas on how to cut back on oil in homemade vinaigrette? I only eat homemade dressing at home (no bottled.) I have tried just adding the same amount of vinegar with less oil and it is too strong. I have tried adding water and broth and it just tastes terrible. I have had great luck making creamy dressings with a base of low fat buttermilk and low fat Greek yogurt plus seasonings. I would like to find something that tastes as good as that combo for vinaigrette. In the mean time, I have started using a tiny drizzle of dressing, but the salad is still a bit dry.

Honestly, I think you need to leave the ratios as they are and continue to use less dressing. Or some dressings you can add some lemon juice and that may help add volume w/out calories.