If you’ve been following a keto diet for any length of time, I’m sure you know that sugar is hiding in pretty much everything! While it’s possible to find clean salad dressings out there, they’re few and far between and often expensive. But making them yourself is so easy! This recipe for keto Italian dressing comes together in just five minutes and is better than stuff you can find in the store!
Sugar isn’t the only thing to avoid when it comes to store-bought dressings. The majority of salad dressing on grocery shelves are made with vegetable oils like canola or soybean oils. These are highly processed oils that are unstable and easily oxidized. That’s why many people who eat a keto, paleo, or whole foods diet eschew these oils in favor of olive, avocado, and coconut oils, as well as animal fats.
For more on whether vegetable oils are healthy for you, check out this article on DietDoctor.
Keto Italian Dressing
This dressing is made with simple ingredients you probably already have on hand. And it doesn’t require any special techniques or cooking skills.
For this recipe, we use extra virgin olive oil, red wine vinegar, fresh lemon juice, finely grated parmesan cheese, and a mixture of Italian spices, salt, and pepper.
I also add an optional smidge of low carb sweetener here. It’s not necessary, so if you’d prefer to leave it out you can. I just think it balances out the flavor a bit.
As far as the ingredients go, the higher quality your ingredients, the better your dressing will taste. So get the best ones available for you in your budget.
I always recommend grating your own parmesan cheese whenever possible, as the flavor is vastly superior than the pre-grated kind.
If you need to keep this dairy-free, you can leave out the parmesan all together and still get a very flavorful dressing.
You can also easily substitute white wine vinegar for the red if that’s your preference.
Ok, are you ready for the super complicated method for making this dressing?
First, put every single ingredient in a jar that has a tight-fitting lid.
Next, shake to combine.
Yep, that’s it. You’re done.
It’s all ready to use with your favorite veggies for a lovely, robust salad.
Because it doesn’t have any fillers or gums in it, you’ll need to shake it up right before you use it. It’s good to use right away, but even better if you leave it in the fridge for a day.
It also makes an amazing marinade. Check back soon for more on that!
- 3/4 cup (177mL) extra virgin olive oil
- 1/4 cup (60mL) red wine vinegar
- 2 Tbsp fresh lemon juice
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper
- 1/4 cup finely grated parmesan cheese
- 1 1/2 tsp powdered low carb sweetener (optional)
- Place all ingredients in a jar with a tight-fitting lid. Shake to combine.
- Pour on your favorite salad ingredients!
You can leave out the parmesan cheese to make this dairy-free, vegan, and compliant for paleo and Whole30 diets.
Nutrition Information:Yield: 16 Serving Size: 1 Tablespoon
Amount Per Serving: Calories: 98Total Fat: 10.5gSaturated Fat: 1.6gSodium: 131mgCarbohydrates: 0.6gNet Carbohydrates: 0.4gFiber: 0.1gSugar: 0.1gProtein: 0.6g