This tangy, herbaceous Low Sodium Italian Dressing Recipe is made with olive oil, red wine vinegar, and dried herbs and ready in just 5 minutes. The oil and vinegar emulsify beautifully when shaken, coating every crisp leaf with bright flavor. I love keeping a fresh jar of this ready in the fridge for quick lunches.
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Why This Classic Works
Store-bought dressings are notoriously high in sodium, often hiding hundreds of milligrams in a small pour. I used to buy bottled versions for convenience until I realized how simple it is to build flavor at home. The process takes mere minutes and tastes infinitely fresher.
The secret here is leaning heavily on dried herbs and a good quality vinegar. By skipping the salt, I learned that a splash of sharp acid adds the necessary punch without the extra sodium. It is a simple swap that makes a massive difference in taste.
Low Sodium Italian Dressing Recipe Ingredients
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons water
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
How To Make Low Sodium Italian Dressing Recipe
- Combine ingredients: Add the olive oil, red wine vinegar, water, honey, and all the dried herbs into a glass jar with a tight-fitting lid.
- Shake vigorously: Secure the lid and shake the jar fiercely for about 30 seconds until the dressing becomes slightly thickened and emulsified.
- Let it rest: Allow the dressing to sit at room temperature for at least 15 minutes before serving so the dried herbs can soften.
Recipe Tips
- Use quality oil: Since olive oil makes up the bulk of the recipe, a cold-pressed extra virgin variety will give the best flavor.
- Shake before pouring: The oil and vinegar will naturally separate as it sits, so give it a quick shake before dressing your salad.
- Boost the acid: If you miss the bite of salt, add an extra squeeze of fresh lemon juice right before serving.
What To Serve With Low Sodium Italian Dressing
Pour this over a simple garden salad, toss it with cold pasta and cherry tomatoes, or use it as a marinade for grilled chicken breasts. It also works beautifully drizzled over roasted bell peppers and fresh mozzarella.
How To Store
Store in an airtight jar in the refrigerator for up to two weeks. The olive oil may solidify when cold, so let it sit at room temperature for 10 minutes and shake well before using.
FAQs
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs. However, you will need to triple the amount, and the dressing will only keep for about three days in the fridge.
Why did my dressing solidify in the fridge?
Real olive oil naturally thickens and hardens at cold temperatures. Just let it warm up on the counter briefly before shaking.
Can I use white vinegar instead?
White wine vinegar or apple cider vinegar work perfectly as a substitute for red wine vinegar in this recipe. Standard distilled white vinegar is often too harsh.
Nutrition
- Calories: 105 kcal
- Total Fat: 11g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 2mg
- Total Carbohydrate: 1g
- Protein: 0g
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Low Sodium Italian Dressing Recipe
8
servings5
minutes5
minutesLow Sodium Italian Dressing Recipe packed with herbaceous, tangy flavors using olive oil, red wine vinegar, and classic dried herbs in just 5 minutes. This quick homemade vinaigrette is an excellent healthy staple for weekday salads or simple marinades.
Ingredients
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons water
1 teaspoon honey
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
Directions
- 1. Combine ingredients: Add the olive oil, red wine vinegar, water, honey, and all the dried herbs into a glass jar with a tight-fitting lid.
- 2. Shake vigorously: Secure the lid and shake the jar fiercely for about 30 seconds until the dressing becomes slightly thickened and emulsified.
- 3. Let it rest: Allow the dressing to sit at room temperature for at least 15 minutes before serving so the dried herbs can soften.
