How long does Salad dressing last in the fridge once opened?
Turning the range into a date
Salad dressing (creamy) keeps 3–4 weeks in the fridge once opened. Enter a day and each row becomes a calendar date, worked out in your browser.
Salad dressing, creamy
- From purchase · in the pantryUse by6 months after the day you bought it
- Once opened · in the fridgeUse by3 weeks to 4 weeks after the day you opened it
Salad dressing, vinaigrette,homemade
- In the fridgeUse by2 weeks to 3 weeks after the day you stored it
Salad dressing, vinaigrette
- From purchase · in the pantryUse by6 months after the day you bought it
- Once opened · in the fridgeUse by4 weeks after the day you opened it
Salad dressing, dry,packaged
- Once opened · in the fridgeUse by4 weeks after the day you opened it
Salad dressing, homemade
- Once opened · in the fridgeUse by2 weeks after the day you opened it
Every storage figure the USDA publishes for this item
USDA FoodKeeper lists 5 kinds under Salad dressing.
Salad dressing, creamy
- From purchase · in the pantry6 months
- Once opened · in the fridge3 weeks to 4 weeks
Salad dressing, vinaigrette,homemade
- In the fridge2 weeks to 3 weeks
Salad dressing, vinaigrette
- From purchase · in the pantry6 months
- Once opened · in the fridge4 weeks
Salad dressing, dry,packaged
- In the pantryPackage use-by date
- Once opened · in the fridge4 weeks
Salad dressing, homemade
- Once opened · in the fridge2 weeks
What the USDA adds in words
Word for word from the FoodKeeper record.
Salad dressing, creamy, in the freezer. Freezing not recommended.
Salad dressing, vinaigrette, in the freezer. Freezing not recommended.
Salad dressing, dry,packaged, in the freezer. Freezing not recommended.
Other foods on the same USDA shelf
Food safety rules that apply to every food
- Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C).
- Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours—one hour if the air temperature is above 90° F.
- Though food will be safe indefinitely at 0° F, quality will decrease the longer the food is in the freezer.
- Never thaw food at room temperature, such as on the counter top. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
- Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
- If you're not sure or if the food looks questionable, throw it out.
Sources: FDA: are you storing food safely · FDA: safe food handling · USDA FSIS: safe defrosting.
Where these numbers come from
Every figure and note on this page is reproduced from USDA FoodKeeper as published; the calendar date is the only arithmetic, and it runs in your browser.
Source: USDA FoodKeeper, retrieved 1 September 2026. A figure that does not match the source? Tell us. How the site is built.
Not the same USDA record as Salad dressings, commercial, bottled, a near-identical name with its own figures.
The answer at the top is for Salad dressing, creamy, the kind this site shows first; every kind the USDA lists under this name is printed with its own figures.
USDA index terms: creamy, creamy salad dressing, dressing, dry, homemade, homemade salad dressing, package, packaged, powder, powdered, salad, vinaigrette
KeepsUntil is an independent reference built on public USDA data. It is not affiliated with, endorsed by, or connected to the U.S. Department of Agriculture or the Food and Drug Administration. Storage times are reproduced from USDA FoodKeeper as published; when in doubt, follow the FDA and USDA FSIS guidance linked on every food page.