This low-sodium salad dressing is easy to make with staples from your pantry and doesn’t use salt. I get raves when I bring tossed salads to dinner parties because I make this dressing. Bulk up on the lemon juice for extra zing. You can also substitute tarragon vinegar for a different feel. Serve over a tossed salad and antipasto, or use it as a quick marinade for beef, chicken, or pork.
Ingredients
- ½ cup red wine vinegar
- 1/3 cup olive oil
- 1 tablespoon Italian seasoning
- 2 cloves garlic, crushed
- 1 teaspoon lemon juice
- 1/8 teaspoon white pepper
Directions
Step 1
Whisk together red wine vinegar, olive oil, Italian seasoning, garlic, lemon juice, and white pepper in a small bowl until well combined. Let stand for at least 15 minutes before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 87 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat1g | 7% |
Sodium0mg | 0% |
Total Carbohydrate2g | 1% |
Dietary Fiber0g | 1% |
Protein0g | |
Vitamin C1mg | 4% |
Calcium11mg | 1% |
Iron0mg | 2% |
Potassium29mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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