This Low Carb Salad Dressing Recipe is a zesty and versatile recipe, which features extra virgin olive oil and Dijon mustard. It’s the perfect finishing touch, ready in about 2 minutes.
Low Carb Salad Dressing Recipe Ingredients
The Base Keto Vinaigrette
- 3 tablespoons olive oil (extra virgin for best flavor)
- 2 tablespoons vinegar (white wine, apple cider, or balsamic)
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard (acts as the emulsifier)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Popular Variation Add-ins:
- For Creamy Caesar: 1/2 cup mayonnaise, 1/4 cup grated parmesan, 1 clove garlic (minced), 1 tsp anchovy paste (optional).
- For Keto Ranch/Blue Cheese: 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup blue cheese crumbles (optional), fresh herbs.
- For Sweet French/Russian: 2 tablespoons sugar-free ketchup, 1/2 teaspoon powdered keto sweetener.
How To Make Low Carb Salad Dressing Recipe
- Choose your base: Decide if you want a vinaigrette (oil-based) or a creamy dressing (mayonnaise-based). For the vinaigrette, place the olive oil, vinegar, lemon juice, and Dijon mustard in a small mixing bowl or a mason jar.
- Add flavorings: Add the salt, pepper, and any specific herbs or spices for your chosen variation (e.g., garlic and parmesan for Caesar, or dried oregano and basil for Italian).
- Emulsify:
- Bowl Method: Whisk the ingredients vigorously for 30-60 seconds. The Dijon mustard helps the oil and vinegar bind together so they don’t separate immediately.
- Jar Method: Screw the lid on tight and shake the jar violently for 20 seconds until the mixture is cloudy and thickened.
- Adjust consistency: If you prefer a thicker dressing (especially for the creamy versions), refrigerate it for 30 minutes before serving. If it is too thick, whisk in 1 tablespoon of water or unsweetened almond milk to thin it out.
- Serve or Store: Pour immediately over your favorite low-carb salad greens or store in the refrigerator.
Recipe Tips
- The Emulsifier: Do not skip the Dijon mustard in the vinaigrette. Oil and vinegar naturally want to separate; the mustard acts as a surfactant to hold them together in a creamy suspension.
- Oil Choice: Since this is a raw preparation, the flavor of the oil matters. Use a high-quality Extra Virgin Olive Oil for vinaigrettes. For creamy dressings like Ranch or Blue Cheese, you might prefer a lighter tasting olive oil or avocado oil so it doesn’t overpower the herbs.
- Sweetener: For dressings that are traditionally sweet (like French, Thousand Island, or Russian), use a powdered keto sweetener (like powdered Erythritol or Allulose). Granular sweeteners may remain crunchy in cold dressing.
- Fresh vs. Dried Herbs: Dried herbs are more potent and shelf-stable. If you use fresh herbs, the dressing will taste brighter but will only last about 3-4 days in the fridge before the herbs wilt and spoil.
- Vinegar Carbs: Be careful with Balsamic vinegar. While delicious, it is higher in sugar than white wine vinegar or apple cider vinegar. Use it sparingly or mix it with red wine vinegar to lower the carb count.
What To Serve With Low Carb Salad Dressing Recipe
A good dressing makes eating veggies a joy rather than a chore.
- Classic Cobb Salad: Use the Blue Cheese variation.
- Grilled Chicken Caesar: Use the Caesar variation.
- Simple Side Salad: The Base Vinaigrette goes with everything.
- Marinade: The Italian variation makes an excellent marinade for chicken breasts or shrimp before grilling.
How To Store Low Carb Salad Dressing Recipe
- Refrigerate: Store the dressing in a mason jar or airtight container in the refrigerator for up to 2 weeks. (Note: Dressings with fresh garlic or fresh herbs should be used within 1 week).
- Solidification: Olive oil solidifies in the fridge. If your vinaigrette turns solid, let it sit on the counter for 10-15 minutes to liquefy, then give it a good shake before using.
- Freeze: You can freeze leftover vinaigrette in ice cube trays for up to 6 months. Thaw completely before whisking and using. Creamy (mayo/dairy) dressings do not freeze well; they will separate.
Low Carb Salad Dressing Recipe Nutrition Facts
- Calories: 98
- Total Fat: 11g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 334mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugar: 0g
- Protein: 0g
- Net Carbs: 1g
Nutrition information is estimated per serving (approx 2 tablespoons of the base vinaigrette).
FAQs
Why is my dressing bitter?
If using olive oil, blending it in a high-speed blender can sometimes release bitter compounds from the olives. It is better to whisk olive oil by hand. Also, check that your oil hasn’t gone rancid.
Can I use MCT oil?
Yes! You can swap half of the olive oil for MCT oil to boost your ketone production, but keep some olive oil or avocado oil for flavor.
Is store-bought mayo keto?
Most are, but check the label. Many contain soybean oil (inflammatory for some) or added sugar. Look for mayonnaise made with avocado oil or olive oil for the healthiest option.
Low Carb Salad Dressing Recipe
Description
A master recipe for a classic 2-minute keto vinaigrette, plus instructions for 6 restaurant-style variations like Caesar, Italian, and Blue Cheese.
Ingredients
Instructions
- Place ingredients in a bowl or jar.
- Whisk or shake vigorously until emulsified.
- Taste and adjust salt/pepper.
- Pour over salad immediately or refrigerate.
Notes
- All dressing flavors are around 1/4 cup per serving.
- If you prefer thicker dressings, refrigerate them for 30 minutes prior to using them.
- If you prefer thinner dressings, add 1-2 tablespoons of water.
- Salad dressing should be stored in the refrigerator in an airtight container for up to 2 weeks. Give it a gentle whisk first before drizzling over your salad.
Low Carb Salad Dressing Recipe
