Homemade Italian Salad Dressing

Easy to make Homemade Italian Salad Dressing. Perfect dressing for salads and dipping veggies & bread. Gluten free, Dairy free, Sugar free, Low Carb, THM-S

Homemade Italian Salad Dressing - Easy to Make - Gluten free, Dairy free, Sugar free (THM-S) - MamaShire.com

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Homemade Italian Salad Dressing - Easy to Make - Gluten free, Dairy free, Sugar free (THM-S) - MamaShire.com

This is best homemade Italian Salad Dressing, hands down, that we’ve had. Everyone in our family agrees, this one’s a winner. I have tried different recipes to make my own dressing before, but they never hit that sweet spot like this recipe does.

If you haven’t tried nutritional yeast in anything yet, now’s the time. The combination of nutritional yeast’s cheesy flavor and the spices make this dressing so flavorful.  You could use Italian seasoning in place of the basil and oregano, if that is what you have on hand, but I think the combination of those two herbs are just right in this recipe.

It’s so easy to make – just put all of your ingredients in a Ball jar, put on a lid and shake. Measure your liquids right into the jar using the measurement marks on the side and you won’t have any extra measuring cups to wash.

I have listed Himalayan salt in my recipe, but use any sea or mineral salt that you have. I recently ran out of my grey sea salt that I had been using for the past couple of years and switched over to the Sherpa Pink Himalayan Salt from San Francisco Salt Co. I usually buy my salt in bulk so the switch was kind of a big deal for me, plus it’s so pretty. ha.

If you are following Trim Healthy Mama, this recipe is an S.


Homemade Italian Salad Dressing

Homemade Italian Salad Dressing - Easy to Make - Gluten free, Dairy free, Sugar free (THM-S) - MamaShire.com
  • Author: MamaShire
  • Yield: 1 cup
  • Category: Salads



  1. Pour olive oil into small Ball jar up to the 4 oz. mark. Add apple cider vinegar to the 8 oz. mark. Add in the rest of ingredients. Put lid on jar and shake until combined.
  2. Be sure to stir before adding to your salad.
  3. Store in refrigerator, but be sure to take it out about a half an hour before using so it will mix well.

See my Recipe Index for more THM recipes.

Homemade Italian Salad Dressing - Gluten-free, Sugar-free, Low-carb






  1. Jan Johnson

    I’m assuming that is “1/2 CUP” of ACV? It just says “1/2 ACV”. This looks good – I’m going to try it as I will only eat ranch, and I need to find something lighter.

    • Jan Johnson

      Nevermind, now I read the directions, and it is clear that it is 1/2 cup!

      • MamaShire (Author)

        Jan, thanks! I always need more eyes to check things. It’s corrected. 🙂

  2. Rhonda Devine

    Love making my own salad dressings–will try this one too–thanks:)

  3. Donna Medlin

    Have you ever tried using stevia as a substitute for the erythritol or xylitol? I have that on hand and will give it a try, but am wondering how much to use. A little stevia extract goes a long way!

    • MamaShire (Author)

      Hi Donna, I would think the stevia would work. Just start with a pinch and see how it goes. It just needs a little sweetness to combat the tartness of the apple cider vinegar and make it all yummy.

  4. Sandi

    What can be subsituted for the 3 tablespoons nutritional yeast? I just ordered it, but would like to made this for dinner tonight.

    • MamaShire (Author)

      Hi Sandi, I’m not really sure what you could use as a substitute. It gives a nice cheesy flavor. It might be fine to leave it out until it arrives.

  5. Jessica

    About how long will this keep in the fridge?

    • MamaShire (Author)

      I think about two weeks is the longest I have left it in the fridge. It normally doesn’t last that long though. 🙂


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