Per USDA FoodKeeper
On the counterCounter
2 hours
1 hour if above 90°F
In the fridgeFridge
2 weeks
at or below 40°F (4°C)
In the freezerFreezer
Not listed
no FoodKeeper figure
On the counterCounter
Not recommended
keep it cold
In the fridgeFridge
Not listed
no FoodKeeper figure
In the freezerFreezer
Not listed
no FoodKeeper figure
Quick answer
Yes. Homemade salad dressing lasts 2 weeks in the fridge. After that, or sooner if stored badly, it spoils: watch for the signs below.
How to tell if homemade salad dressing is bad
Smell
Sour, yeasty or 'off' instead of how it smelled when cooked.
Texture
Slimy film, or liquid separating where it should not.
Colour
Dull or darkened patches, or any discoloured spots.
Mould
Any fuzzy growth — discard the whole container, not just the spot.
Homemade salad dressing past the expiration date
Unopened
Follow the package date. "Best-by" and "sell-by" describe quality and stock rotation, not safety; only infant formula carries a federally required use-by date.
Opened
Once opened, the printed date no longer applies. Count 2 weeks in the fridge from the day you open it.
How to keep homemade salad dressing fresh longer
- Refrigerate within 2 hours of cooking (1 hour above 90°F) in shallow, airtight containers.
- Keep the fridge at or below 40°F (4°C); the door shelf is the warmest spot.
- Reheat leftovers to 165°F (74°C) and only reheat what you will eat.
More about homemade salad dressing
FAQ
How long does it take for homemade salad dressing to go bad?
2 weeks in the fridge, per USDA FoodKeeper. At room temperature, 2 hours.
Can homemade salad dressing expire?
Follow the package date. "Best-by" and "sell-by" describe quality and stock rotation, not safety; only infant formula carries a federally required use-by date.
What happens if you eat bad homemade salad dressing?
Spoiled perishable food can cause food poisoning: nausea, vomiting, cramps or diarrhoea. See a doctor if symptoms are severe or last more than a few days.
How do you keep homemade salad dressing from going bad?
Refrigerate within 2 hours of cooking (1 hour above 90°F) in shallow, airtight containers.
Numbers on this page come from USDA FoodKeeper and FSIS guidance. Last verified November 2026. How we verify our data · Report a wrong number