This KETO SALAD DRESSING RECIPE is quick to whip up and I love that you know exactly what goes in it! No hidden sugars, carbs, or other funky stuff. It’s made with simple every day ingredients and works perfectly on salad or as a marinade for grilled chicken or veggies.
It’s true that I’m a total sucker for a good keto ranch dressing (and it’s no secret that our recipe is the best!), but I grew up on Italian salad dressing and I still love it!
There’s just something about a nice, tangy dressing that makes a salad really pop and if it’s keto? Even better!
We eat salads pretty regularly in my house. Let’s be honest: they’re easy, healthy, and almost always a hit. Whether it’s a salad with mixed greens or something like our broccoli cauliflower salad, it’s just a nice, healthy side dish to serve up.
I also love to grill chicken or veggies that have been marinated in this Italian salad dressing. Simple and delicious!
This dressing is also perfect on my cauliflower salad!
Ingredient Notes:
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Olive Oil – The essential base ingredient for making a good Italian dressing! Use a good extra virgin olive oil here.
Lemon Juice – Fresh squeezed lemon juice adds a nice tangy flavor to the dressing and really helps brighten it up.
Seasoning – Classic Italian seasonings like basil, rosemary, and oregano along with fresh minced garlic! Use fresh herbs if you can find them but the dried stuff will work.
FAQs:
Store bought Italian salad dressing can be full of hidden sugars and other funky ingredients. This homemade Italian salad dressing is a great choice for a keto diet, though!
This low carb Italian salad dressing contains just 1 carb per two tablespoon serving.
This homemade salad dressing will last for up to 2 weeks when stored tightly closed in the refrigerator. I recommend using a mason jar to keep your salad dressing. They’re cheap and easy to find with so many uses.
It’s both! Technically a vinaigrette is made by mixing oil with something acidic, like lemon juice or vinegar. So this is definitely an Italian vinaigrette recipe, but dressing is sort of a catch-all term that includes vinaigrettes. And I think it’s easier to say dressing!
You’ll want to use the best extra virgin olive oil you can find when making a dressing. It has the most flavor and is what is most commonly used in dressings/vinaigrettes.
More low carb salad recipes:
Greek Chicken Salad: Made with a tzatziki dressing!
Thousand Island Dressing: Perfect on salads or burgers!
Sugar Free French Dressing: Looks amazing!
Avocado Chicken Salad: The ultimate lunch!
Big Mac Salad: A family favorite and so flavorful!
Homemade Italian Dressing
Ingredients
- 3/4 cup olive oil
- 1 lemon juiced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
Instructions
- Add all of the ingredients to a mason jar and close the lid tightly.
- Shake until well combined.
- Serve immediately or store in the refrigerator for up to 2 weeks.
Webb says
Wheres the vinegar ?
Karly Campbell says
We used lemon for the acid.
Lori says
I just made it and it’s the best! I don’t know why so many recipes for this have sweetener but it’s not necessary. Thank you so much.
JUDY says
I can’t wait to try this- I very much want to rid my diet of all processed seed oils (canola, sunflower, soybean etc!), and replace them with avocado or olive oils- but making salad dressing everyday is a bridge too far. One week or so shelf life in the fridge sounds great to me! Thank you
Karly Campbell says
Hope you love it!
Robin haynes says
Do you think fresh herbs would work, vs dried? I have a ton of rosemary and oregano.
Karly Campbell says
Yes, for sure! Just add to taste. 🙂
Stephanie Melchione says
Italian Dressing is my ABSOLUTE favorite, it’s what I always order at restaurants and I LOVE this homemade version, it’s a keeper!
Deb Dye says
Do you have a low carb honey mustard dressing? I love your other dressing recipes but would love to find that one
Karly Campbell says
Not yet, but I’ll work on one! 🙂