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5 from 1 vote

Italian Vinaigrette

Bright, herbal, and tangy, with a bit of garlic this vinaigrette is full of classic Italian flavors and wonderful on salads.
Course condiment
Cuisine Italian
Keyword condiment, dairy-free, dressing, easy, egg-free, fast, italian, nightshade-free, no-cook, nut-free, salad, vinagrette
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 139kcal
Author Jenny Ross

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons parmesan optional, omit or use nutritional yeast for dairy-free
  • 2 tablespoons white wine vinegar red, or even balsamic work here as well
  • 1 tablespoon lemon juice fresh squeezed
  • 1 tablespoon parsley fresh, minced, or 1 teaspoon dried
  • 1 large garlic clove minced
  • 1 teaspoon monk fruit granulated or 1 drop stevia
  • 1/2 teaspoon dijon
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried crushed red pepper omit for nightshade-free
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper fresh ground

Instructions

  • Combine all ingredients in a bowl and whisk to combine. Alternatively, combine all ingredients in a mason jar, close the lid and shake to combine. Will keep for one week in the refrigerator.

Notes

Makes 1/2 cup, serving size: 2 tablespoons

Nutrition

Calories: 139kcal | Carbohydrates: 1g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 214mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg