Ditch the store-bought stuff and add this salad dressing into your list of refrigerator essentials. It’s easy to make, delicious, sugar-free, and perfect for salad topping, marinating, and roasting veggies!
While I can remember baking a bazillion cookies when I was younger, the first savory dish I claimed as my own in the kitchen was salad (big shocker…right?).
My dad taught me early on how to make a wonderful homemade Italian dressing. Typically, I make the dressing AS I’m making the salad. It’s always been the type of recipe where I throw in a bit of this and a bit of that…taste, taste, taste until it’s just right, then serve the salad.
While that works just fine when I’m making the salads, I decided it was time we had something on hand so that anyone (Brian…) could make a salad with delicious non-bottled dressing.
I’m all about reading ingredient and nutrition labels, and I don’t know if you’ve turned your bottle of dressing around recently but last time I checked most bottled dressings have some crazy ingredients including added sugar. Yikes!
This dressing is FULL of herbs to give it plenty of flavor, contains ZERO preservatives, and no added sugar.
While the dressing tastes wonderful on top of your favorite salad, it can also be used to marinade your favorite protein, you can toss veggies in it before roasting, or do anything you would do with your favorite bottled dressing.
I hope you enjoy this dressing and add it to your refrigerator staples!
Ditch the store-bought stuff and add this salad dressing into your list of refrigerator essentials. It’s easy to make, delicious, sugar-free, and perfect for salad topping, marinating, and roasting veggies!
Ingredients
Scale
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 Tbsp dried chives
1 Tbsp dried parsley
2 tsp fresh lemon juice
1 tsp dried basil
1 tsp dried oregano
1 tsp sea salt
1/4 tsp black pepper
Instructions
Combine all ingredients in a jar or container with a tight-fitting lid. Shake until combined and season to taste.
Store the dressing in the fridge, and shake or stir before using.
Notes
This dressing hardens a bit in the fridge, so run it under warm water or allow it to sit on the counter for a few minutes before using.
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
Genius! I love Italian dressing, but you are right, the store-bought items contain far too much sugar for my liking. I usually just make an olive oil dressing with herbes de provence, red pepper flakes, garlic, lemon juice, salt, and pepper. I’ll have to give this a try.
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[…] from top left: Herby Italian Salad Dressing from Treble in the Kitchen, Blender Alfredo Sauce from Lauren Lives Healthy, Creamy Cashew Cheese […]
Italian salad dressing is my fav but the store-bought has so many preservatices! Thanks for sharing!
So glad you think this sounds good!! 🙂
Genius! I love Italian dressing, but you are right, the store-bought items contain far too much sugar for my liking. I usually just make an olive oil dressing with herbes de provence, red pepper flakes, garlic, lemon juice, salt, and pepper. I’ll have to give this a try.
I think you will love this, but your combo sounds super tasty too!
I’m always telling my mom to make her own…but she just keeps buying terrible bottled ones :/ She never listens! Haha!
Maybe someday she will listen! 🙂
Thanks so much for this recipe! I love Italian dressing but haven’t made my own before. I can’t wait to give this a try.
This is so simple! You will totally love it.