A quick and easy low carb blue cheese vinaigrette dressing recipe made with balsamic vinegar. It adds an extra special touch to a plain tossed salad.
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I’ve been lightening up my meals by eating tossed greens with raw veggies. But, it gets a bit boring so I’ve was looking for some ways to change it up.
My favorite salad dressings are creamy blue cheese and balsamic vinaigrette. So, I decided to combine the two and make my own low carb salad dressing.
This low carb blue cheese vinaigrette dressing recipe is a mix between the two. I usually sprinkle additional blue cheese on the salad because I just love it!
It’s tough for me to not add cheese to a salad, even when there’s some in the dressing. There isn’t a lot of good low carb salad dressings out there.
And, the ones that are available sometimes have ingredients I’d like to avoid. If I do find a good one, it’s usually pretty expensive.
How to make a cheesy salad dressing
Making your own salad dressing is simple and there’s less carbs in the dressing. Plus it will save you money over buying the bottled salad dressing in the stores.
I used oil, vinegar, seasonings, and blue cheese in this easy balsamic vinaigrette. All you do is add the ingredients to a small container with a tight light.
You only need a few minutes to shake all the ingredients together. The result is a delicious and wholesome homemade salad topping that adds fat and flavor to an ordinary lettuce mix.
Tips on Making the Balsamic Vinaigrette
Be sure to use a high quality oil like avocado oil or olive. I don’t recommend using seed oils or vegetable oils. Avocado oil is my personal favorite.
Balsamic vinegar gives the best flavor for this blue cheese vinaigrette dressing. But, you can use a red wine vinegar if you’d like. It may not be as sweet, though. If needed, you can always add a touch of stevia to taste.
You’ll want to store any leftovers in the refrigerator. The dressing should last at least several weeks if not more. Olive oil does tend to harden in colder temperature so you may want to warm it up in a little hot water or let it sit out a bit before using.
I’m a big salad eater in the hotter summer months. So, I can go through a lot of low carb salad dressing. You can always make your dressing in smaller or larger portions if you’d like.
How many carbs in the salad dressing?
You should get two good sized servings of dressing with this recipe. Sometimes, I cut it in half to make just enough for a single serving salad.
Each serving has about 1 gram total carb with dietary fiber being around 0.7g. So, the carbs in this dressing are very close to zero.
Other ways to top off a salad
If you like the regular creamy blue cheese dressing, I also have a recipe for that. You can find the creamy salad dressing here.
It’s just as easy to make that one! As always, feel free to change up this basic salad dressing recipe to suit your own tastes.
You may want to change up the spices or alter the ratio of vinegar to oil. It’s totally up to you when you make it at home.
Since I’m a big salad eater in the warmer weather, I also put together a collection of low carb salad recipes. Easy low carb salads are perfect for taking along to a outdoor party or picnic!
What do you use to top off a low carb garden salad? Do you prefer a creamy dressing or one made with oil and vinegar?
Balsamic Blue Cheese Vinaigrette Recipe
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Balsamic Blue Cheese Vinaigrette Dressing
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Ingredients
- 2 Tablespoons avocado oil
- 2 Tablespoons olive oil
- 1 1/2 Tablespoons balsamic vinegar
- 1/4 tsp dried oregano
- dash salt
- dash pepper
- 2 Tablespoons blue cheese , crumbled
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Combine all ingredients in a small container with cover.
- Place cover on tightly and shake.
- Chill at least one hour. Shake before serving.
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Emily Kemp says
This sounds absolutely delicious, can’t wait to try it!