Keto Italian vinaigrette

Keto Italian vinaigrette

Dress up even the most ordinary salad with a fresh homemade blend. This oil and vinegar combo, seasoned with herbs and mustard, is tasty enough to use every day. So shake it up and banish sugar, sketchy oils, and expensive store-bought dressings from your life!

Keto Italian vinaigrette

Dress up even the most ordinary salad with a fresh homemade blend. This oil and vinegar combo, seasoned with herbs and mustard, is tasty enough to use every day. So shake it up and banish sugar, sketchy oils, and expensive store-bought dressings from your life!
USMetric
10 servingservings

Ingredients

Vinaigrette
  • 1 tbsp 1 tbsp Italian seasoning
  • 1 cup 240 ml light olive oil
  • ¼ cup 60 ml red wine vinegar
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 1 tbsp 1 tbsp Dijon mustard
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Instructions

Instructions are for 10 servings. Please modify as needed.

  1. Pour all ingredients in a beaker with a lid, or a dressing bottle with a large opening.
  2. Shake vigorously and let sit for 30 minutes or longer to let the flavors develop.
  3. Keep in the refrigerator up to 7 days.

Italian seasoning

  1. Mix together the spices well and pour into a jar with a tight-fitting lid.
  2. Remember that spices should be kept in a dark, dry, cool place, so consider using small tin containers for storage.
  3. Make a batch that you will use up in about six months. Thereafter, the spices will lose some of their bite, flavor and color. (But they will still be safe to eat.)

Tip!

Add a smaller amount of vinegar if you like your dressing less sour. For a creamier vinaigrette, add some mayo or sour cream.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

24 comments

  1. Celine
    Why this recipe is calling for light olive oil? Can I just use extra virgin olive oil instead?
    Replies: #3, #16, #17
  2. Deedee
    This is the best italian dressing I've ever had - love it and so does my husband.
  3. Wendy
    Celine, you can use regular evoo. They probably recommended light because it has less flavor so that the other ingredients shine.
  4. Michelle
    Why would i t only last 7 days?
  5. BobM
    I love this stuff. I think it doesn't last more than 7 days because you use it before then. ;-) J use regular extra virgin olive oil. I've been using 4 tablespoons of red wine vinegar and 2 tablespoons of apple cider vinegar, as I like more vinegar. I also add two anchovies and use a hand mixer to mix everything. Slightly more mustard helps to keep it mixed up.
  6. Kim
    What do u consider a serving? 2 tbsp?
  7. Greg
    This stuff is fantastic, but is anyone else having a problem with it turning mostly solid in the fridge?
    Replies: #8, #15
  8. Sherie
    Add more vinegar to help it solidify less
  9. Robert
    Can I use a classic olive oil and balsamic vinegar dressing?
    Reply: #10
  10. Kristin Parker Team Diet Doctor
    Yes, as long as there is no added sugars or added canola or soybean oils.
  11. John Satchell
    Can I use dry ground mustard instead of prepared Dijon? If so, how much?
    Reply: #12
  12. Kristin Parker Team Diet Doctor

    Can I use dry ground mustard instead of prepared Dijon? If so, how much?

    We have not tested this recipe with dry mustard.

  13. Nadine Harrison-Smith
    Can I use white wine vinegar or Apple cider vinegar instead of red wine vinegar?
    Reply: #14
  14. Kristin Parker Team Diet Doctor

    Can I use white wine vinegar or Apple cider vinegar instead of red wine vinegar?

    Either of those will give a very different taste profile.

  15. Jen
    I discovered that if you blend your oil and vinegar together really well (using a blender/immersion blender) before you add the other ingredients, it stops the oil from solidifying in the fridge!
  16. Audrey

    Why this recipe is calling for light olive oil? Can I just use extra virgin olive oil instead?

    I definitely would use my best strongest EVOO because I love the flavor.

  17. Esmé
    Olive oils are generally classified into three categories, delicate (which is known as light), medium or intense, each one with a different flavour profile. They are all extra virgin olive oils.
  18. Patricia Thomas
    I used avocado oil and braggs vinegar and it was delicious
  19. Emily
    What serving size is this recipe?
    Reply: #20
  20. Kristin Parker Team Diet Doctor

    What serving size is this recipe?

    It is going to be approximately 2-3 tablespoons. Add the volume of the liquid ingredients (there are 16T in 1cup) and then divide by 10. Add in a little extra because of the volume of the dry ingredients.

  21. Ann Palmer
    I make a lovely tasting vinaigarette using a splash of red wine vinegar, olive oil, a clove of garlic and a tsp onion powder.
  22. Christine
    You should include all of the nutritional information - i.e. sodium count - I don't care what kind of food plan you are on - sodium is very important in any healthy diet plan - why is it left out of the nutritional information here? I made this recipe and I love - but now I have to figure out the sodium count on my own. Full nutritional information should be provided with all recipes for people trying to follow a certain eating plan - just my two cents :)
    Reply: #23
  23. Kristin Parker Team Diet Doctor

    You should include all of the nutritional information - i.e. sodium count - I don't care what kind of food plan you are on - sodium is very important in any healthy diet plan - why is it left out of the nutritional information here? I made this recipe and I love - but now I have to figure out the sodium count on my own. Full nutritional information should be provided with all recipes for people trying to follow a certain eating plan - just my two cents :)

    Most people eating a ketogenic diet do not need to track or restrict salt or sodium.
    https://www.dietdoctor.com/low-carb/salt-guide

  24. Gloria Robbi
    Thank you for this recipe. I can't wait to try it

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