Published: Last updated: by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.
Full of flavor and simple to make, a delicious salad dressing or marinade!
This Italian Vinaigrette Recipe is a very simple, quick and easy salad dressing recipe made with olive oil, lemon juice, and a blend of seasonings. It is a low carb high fat recipe that is perfect for those following the keto diet and is delicious on salads or used as a marinade.
Where This Italian Vinaigrette Recipe Came From
Well over 30 years ago now I attended a church camp meeting where a class on healthy, veganrecipes was held. It was a week long class and is one I remember clearly. It was probably one of my favorite classes I took regarding vegan eating.
This Italian Vinaigrette Recipe is one of the recipes they made and shared with us that week.I have made that recipe ever since and one of my favorite ways to use it is to make a Marinated Tofu Salad.That salad is one of my favorite recipesto make and enjoy for lunch.ThisVinaigretteissuper versatile and I have used itmany times as a marinade for meats as well as dressing on this Greek Salmon Salad.
Naturally Low Carb Ingredients With Healthy Fats
I use extra-virgin olive oil (EVOO) to make this homemade Italian salad dressing.The benefits of using EVOOinclude the protection againstdiabetes and insulin resistance, reduces inflammation, and helps lower blood pressure.
Extra Virgin OliveOil is the healthiest fat on earth(see healthline article regarding olive oil).One tablespoon is120 calories with 14 grams of fat with 10 grams of that fat being monounsaturated.It is naturally carbohydrate freemaking this an excellent oilfor low carb keto diets!
Tips and Recommendations
- Use a small airtight jar to store theItalian Vinaigrette recipe in. I like to use thesevintage style milk jugs!
- Substitute the oregano, basil, and cumin for your own favorite herb blend.
- Substitute apple cider vinegar for the lemon juice.
- Store the Italian Vinaigrette in the refrigerator up to 2 months.
- Remove the salad dressing from the refrigerator at least 30 minutes before serving to allow any oil solids to come to room temperature.
- Or, run the bottle under warm water to aid in bring the olive oil to room temperature.
Other Low Carb/Keto Friendly Condiments To Try
Caramelized Onions with RootBeer Glaze
Chipotle Salad Dressing
Green Enchilada Sauce
Roasted Strawberry Chipotle Sauce
Sugar-Free Strawberry Rhubarb Sauce
Thousand Island Dressing Recipe
*If you made this Italian Vinaigrette Recipe, please give it a star rating*
📖 Recipe
Italian Vinaigrette Recipe
Shelby Law Ruttan
Full of flavor and simple to make, a delicious salad dressing or marinade!
4.50 from 2 votes
Print Recipe Pin Recipe Save
Course Condiments
Cuisine Italian
Servings 6
Calories 162 kcal
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup lemon juice freshly squeezed
- 2 teaspoons salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
Instructions
In a small container with a lid, combine the olive oil, lemon juice, salt, basil, oregano, and cumin.
Tighten the lid on the container and shake well to combine. Store unused vinaigrette in the refrigerator up to 1 week.
Video
Notes
Tips and Recommendations
- Use a small airtight jar to store theItalian Vinaigrette recipe in. I like to use thesevintage style milk jugs!
- Substitute the oregano, basil, and cumin for your own favorite herb blend.
- Substitute apple cider vinegar for the lemon juice.
- Store the Italian Vinaigrette in the refrigerator up to 2 months.
- Remove the salad dressing from the refrigerator at least 30 minutes before serving to allow any oil solids to come to room temperature.
- Or, run the bottle under warm water to aid in bring the olive oil to room temperature.
Nutrition
Serving: 2tablespoonsCalories: 162kcalCarbohydrates: 1gFat: 18gSaturated Fat: 2gSodium: 775mgPotassium: 10mgFiber: 1gSugar: 1gVitamin C: 4mgCalcium: 8mgIron: 1mg
Keyword Italian salad dressing, Italian Vinaigrette
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
More Condiment Recipes
- Pistachio Pesto
- Homemade Strawberry Curd
- Chipotle Salad Dressing
- Easy Homemade Alfredo Sauce
About Shelby Law Ruttan
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
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