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pouring balsamic vinaigrette dressing onto salad

Olive Oil and Balsamic Vinegar Salad Dressing

Course: Condiment
Cuisine: Italian
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 8 people
Calories: 171
Author: Lisa MarcAurele
Why buy prepared low carb dressing when it's so easy to make your own? Here's a simple recipe or olive oil and vinegar salad dressing that can be made in a couple minutes.
Print Recipe
US Customary - Metric

Ingredients

  • ⅓ cup balsamic vinegar
  • 2 cloves garlic minced
  • ⅛ teaspoon black pepper add more to taste (omit for AIP)
  • ½ teaspoon salt add more to taste
  • 1 tablespoon dijon mustard (omit for AIP)
  • ⅔ cup olive oil

Instructions

  • Add balsamic vinegar to a jar with lid.
  • Add garlic, pepper, and salt.
  • Put lid on mason jar and shake to mix dressing.
  • Place Dijon in next and shake again to mix.
  • Lastly add the olive oil.
  • Allow to sit for around an hour so flavors meld together.

Video

Notes

The best way to store this dressing is in an airtight container with a lid. I like to use mason jars with screw-top lids. This dressing will stay fresh for up to a month in the refrigerator.
The dressing is great for drizzling on raw veggies, topping a salad, or using as a marinade.

Nutrition

Serving: 2tablespoons | Calories: 171 | Carbohydrates: 2g | Protein: 0g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 460mg | Potassium: 16mg | Fiber: 0g | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.2mg

Additional Info

Net Carbs: 2 g | % Carbs: 4.7 % | % Protein: 0 % | % Fat: 95.3 % | SmartPoints: 6
Values 
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    [serving_size] => 2
    [calories] => 171
    [carbohydrates] => 2
    [protein] => 0
    [fat] => 18
    [saturated_fat] => 2
    [cholesterol] => 0
    [sodium] => 460
    [potassium] => 16
    [fiber] => 0
    [sugar] => 1
    [vitamin_c] => 0.2
    [calcium] => 6
    [iron] => 0.2
    [serving_unit] => tablespoons
)

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