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    Home » Condiments & Sauces

    Italian Vinaigrette Recipe | Low Carb Keto Dressing

    Published: Jan 19, 2021 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Full of flavor and simple to make, a delicious salad dressing or marinade!
    Jump to Recipe
    Homemade Italian Dressing in a glass jar.

    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.

    A jar of Italian Vinaigrette Recipe.

    Where This Italian Vinaigrette Recipe Came From

    Well over 30 years ago now I attended a church camp meeting where a class on healthy, vegan recipes 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 recipes to make and enjoy for lunch. This Vinaigrette is super versatile and I have used it many 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 EVOO include the protection against diabetes and insulin resistance, reduces inflammation, and helps lower blood pressure.

    Extra Virgin Olive Oil is the healthiest fat on earth (see healthline article regarding olive oil). One tablespoon is 120 calories with 14 grams of fat with 10 grams of that fat being monounsaturated. It is naturally carbohydrate free making this an excellent oil for low carb keto diets!

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Tips and Recommendations 

    • Use a small airtight jar to store the Italian Vinaigrette recipe in. I like to use these vintage 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.
    ingredients for salad dressing in a glass measuring cup before mixing

    Other Low Carb/Keto Friendly Condiments To Try

    Caramelized Onions with Root Beer Glaze

    Chipotle Salad Dressing

    Green Enchilada Sauce

    Homemade Basil Pesto

    Homemade Taco Sauce

    Roasted Strawberry Chipotle Sauce

    Homemade Ranch Dressing

    Homemade Cocktail Sauce

    Sugar-Free Strawberry Rhubarb Sauce

    Tartar Sauce

    Thousand Island Dressing Recipe

    Italian Vinaigrette Recipe in a glass jar

    *If you made this Italian Vinaigrette Recipe, please give it a star rating*

    Homemade Italian Dressing in a glass jar.

    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 Go to Collections
    Prep Time 5 mins
    Total Time 5 mins
    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.
      ingredients in measuring cup
    • Tighten the lid on the container and shake well to combine. Store unused vinaigrette in the refrigerator up to 1 week.
      pouring ingredients into jar

    Video

    Notes

    Tips and Recommendations 

    • Use a small airtight jar to store the Italian Vinaigrette recipe in. I like to use these vintage 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!

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    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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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    41 shares