Easy to make Homemade Italian Salad Dressing. My go to dressing for salads and dipping veggies & bread. (Gluten free, Dairy free, Sugar-free, Low Carb, THM-S, Weight Watchers 2 Smart Points)
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This is best homemade Italian Salad Dressing, hands down, that we’ve had. Everyone in our family agrees, this one’s a winner. I’ve tried different recipes to make my own dressing before, but they never hit that sweet spot like this recipe does.
Let’s Make Homemade Italian Salad Dressing!
Contents of This Post
Nutritional yeast gives this salad dressing an extra boost in flavor with it’s cheesy flavor. If you haven’t tried nutritional yeast in yet, now’s the time. 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.
Weight Watchers – 2 Smart Points per tablespoon
If you are following Trim Healthy Mama, this recipe is an S.
PrintHomemade Italian Salad Dressing
This tasty dressing will quickly become a favorite.
- Yield: 1 cup
- Category: Salads
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup apple cider vinegar, raw
- 3 tablespoons nutritional yeast
- 1 tablespoon erythritol
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon Himalayan salt
Instructions
- 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.
- Be sure to stir before adding to your salad.
- Store in refrigerator, but be sure to take it out about a half an hour before using so it will mix well.
Notes
Weight Watchers – 2 Smart Points per tablespoon
Trim Healthy Mama – S
Nutrition
- Serving Size: 1 tablespoon
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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.
Nevermind, now I read the directions, and it is clear that it is 1/2 cup!
Jan, thanks! I always need more eyes to check things. It’s corrected. 🙂
Love making my own salad dressings–will try this one too–thanks:)
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!
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.
What can be subsituted for the 3 tablespoons nutritional yeast? I just ordered it, but would like to made this for dinner tonight.
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.
About how long will this keep in the fridge?
I think about two weeks is the longest I have left it in the fridge. It normally doesn’t last that long though. 🙂
Would you please update with the nutritional carb breakdown?
I’m planning on adding the nutritional info on my sight during the month of June. Sorry, it isn’t there yet, but it’s on it’s way!
Are you still planning to publish the nutritional info?
I just added the nutritional info to this post!
Could I sub gentle sweet 1:1 for the xylitol?
Yes, I think that would work fine.
I’ve been trying to eat more leafy greens and I needed a good dressing recipe. I just now made this and OH MY WORD. I could eat a whole bag of spinach if this was on it!!! It taste like a pizza-flavored Goldfish!
★★★★★
Do you know how many carbs this dressing would have per serving?
I added the nutritional info to the post.