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Low Carb Italian Vinaigrette

Low Carb Italian Vinaigrette Recipe

This Italian Vinaigrette is lower in calorie because it uses zero-calorie pancake syrup as a substitute for honey, sugar or maple syrup. You can also omit the sweetener if you like your Italian vinaigrette super tangy.

This 5-minute Italian vinaigrette is great for both pastas and salads, making it a really versatile home-made dressing.

Check out the step-by-step photos on the previous page.


  • 1/4 cup (50 ml) extra-virgin olive oil
  • 1 tbsp red wine vinegar (or apple cider vinegar) to taste; build up 1 tsp at a time if needed
  • 1 tsp zero-calorie pancake syrup (or honey/maple syrup/fine sugar) to taste; omit if you like it super tangy
  • 1/2 tsp dried Italian seasoning
  • salt & black pepper to taste; optional


  1. Method 1: Shake. Add the ingredients in a mason or a recycled glass food jar. Cover the lid tightly and shake until the dressing is combined.
  2. Method 2: Whisk. Add the ingredients in a large bowl or measuring cup. Combine using a hand whisk or a milk frother to emulsify all the ingredients.
  3. Serving suggestion. This salad & pasta dressing keeps well in the fridge for a week. To serve, measure out the desired amount of dressing, and shake or whisk the dressing well just before drizzling over the salad or pasta.

Cooking Note(s):

  1. This recipe builds up well so you can freely double or triple the ingredients to make more dressing at a go to keep in the fridge.
  2. Most Italian vinaigrette recipes call for the ratio of 1: 2 vinegar: olive oil. I personally think that’s too much vinegar, and I prefer to build up the vinegar to taste gradually.
  3. You can salt the dressing first (I recommend about 1/8 tsp or less), or season with salt separately when making the dish.
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One comment on “Low Carb Italian Vinaigrette”

  1. I love red wine vinegar. Homemade dressing is way to go…easy peasy and so fresh and tasty too.

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