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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- You can salt the dressing first (I recommend about 1/8 tsp or less), or season with salt separately when making the dish.