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Dana Carpender’s Basic Vinaigrette Low-Carb Salad Dressing Recipe
PrintDana Carpender’s Low-Carb Basic Vinaigrette Salad Dressing
My Low-Carb Basic Vinaigrette Salad Dressing is a snap. This is good not only for salads, but for marinating thawed frozen vegetables, or a steak or chicken breast. I can’t recommend bottled salad dressing. I’m leery of the cheap, omega-6-rich oils in them.
- Yield: 10 servings
- Category: Low-Carb
Ingredients
- 1 cup extra virgin olive oil ⅓-½ cup red or white wine vinegar, depending on how sharp you like your dressing
- 1 tablespoon Dijon or spicy brown mustard
- 2 teaspoons dried oregano
- 1 clove garlic, crushed ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Throw it all in a clean old jar, put the lid on, and shake like mad. That’s it.
- You can store it right in the jar, and just shake it up again the next time.
Notes
Feel free to play with this–use lemon juice or balsamic vinegar (higher carb). Swap ¼ cup of mayonnaise or sour cream for ¼ cup of the oil for a creamy dressing. Add grated Parmesan or crumbled blue cheese to taste. Add more or less garlic or mustard, or a little minced onion or onion powder. I know some folks who use MCT oil, derived from coconut oil, instead of the olive oil, because it’s bland, anti-inflammatory, and highly ketogenic. I also use Spectrum brand expeller-pressed sunflower oil when I want a bland oil.
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