Italian Dressing
This Italian Dressing is made with classic Italian herbs and fresh garlic mingle with citrusy lemon juice, smooth Dijon mustard and tangy red wine vinegar. This ultra flavorful condiment is like never before and perfect for elevating all your salads! Vegan, gluten-free, low carb, paleo and easily keto and Whole30 compliant.
Ingredients
- 1/3 cup avocado oil or extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp pure maple syrup for keto, sub with coconut flower nectar, Lakanto sugar-free maple syrup, honey if not vegan or preferred liquid sweetener. Omit or use date syrup for Whole30
- 1 tsp dried Italian seasoning or ⅓ tsp each of dried oregano & basil and ¼ tsp each of dried rosemary and thyme
- 1 tsp dijon mustard
- 1 large garlic clove minced, or 1 tsp garlic powder
- 1 tsp onion powder or 1 small shallot or ¼ small red onion, very finely chopped
- 1/4 tsp sea salt or to taste
Instructions
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Add all the ingredients for the dressing in a medium jar or to a bowl. Shake or whisk until combined. Alternatively, add to a small food processor or a high-speed blender and puree until smooth.
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Adjust any seasoning to taste, then chill in the fridge until ready to use.
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Store any leftovers in a resealable jar or airtight container in the fridge for up to 1 week. Shake well before using.
Recipe Notes
How to Store
You can keep this dressing chilled in the fridge for up to 1 week. Be sure to store it in an airtight container or resealable jar. Give it a good shake or stir before using it to re-combine all of the ingredients.
How to freeze:
Salad dressings generally don't freeze well, as the ingredients tend to separate while they thaw.
But if you'd like to do some experimentation, try freezing small portions in an ice cube tray for up to 1 month, thawing them out in the fridge and mixing/shaking the thawed mixture very well before using.