Homemade Salad Dressing Packets for Travel

This is one of those small things that makes a really big difference.

If you’ve ever tried to eat salads while traveling with food allergies or dietary restrictions, you already know the problem isn’t the salad.

It’s the dressing.

Most store-bought dressings are full of things I can’t tolerate—soybean oil, added sugars, or ingredients I just don’t want to deal with. And even when I can find one that technically works, it’s usually not something I actually enjoy eating.

So I started making my own.

What I use

I make small, sealed packets using the same type of roll bags that go with a vacuum sealer for food.

I cut the bags down into smaller sections and seal the sides to create little pouches.

Then I fill them with dressing and seal the top.

Important:
Don’t use the vacuum function—just seal them.
If you try to vacuum them, it will pull the liquid out and make a mess.

What I put in them

Most of the time, I keep it really simple.

Just:

• Olive oil
• Vinegar

That’s it.

Sometimes I mix them ahead of time into a vinaigrette.
Sometimes I leave them separate and combine them when I’m ready to eat.

Where I get my oils and vinegars

I like to use infused olive oils and vinegars from specialty shops—the kind where you can taste before you buy.

They’re surprisingly easy to find if you know what to look for. When I’m traveling, I just search for olive oil shops near me and see what comes up. I’ve found them in big cities and tiny towns.

I even found one in Lake Placid, Florida!

Over time, I’ve collected a few different flavors, so I can mix and match and not get bored eating the same thing over and over again.

Why I do it this way

When you’re traveling, especially long-term, it’s not just about having food—it’s about having food you can actually eat consistently without feeling sick.

These little packets let me:

• avoid ingredients I can’t tolerate
• use higher-quality oils
• have variety without carrying a bunch of bottles

And they’re small enough to keep anywhere.

I usually keep a few in my purse or in the console of my truck.

A couple things I’ve learned

I try to avoid anything dairy-based in these since they’re not refrigerated.

And every few months, I rotate them out—bring the older ones inside and use them, then make a fresh batch.

Before sealing, I also cut a tiny notch in the edge of the pouch so I can tear it open easily without scissors.

Real life note

This isn’t complicated.

It’s just one of those little systems that makes everything easier.

When I have these with me, I don’t have to skip salads, settle for dry food, or hope I find something safe.

I already have what I need.