Keto Vinaigrette Salad Dressing Recipe: Easy, Delicious, and Healthy Homemade Options

Salads don't have to be sad and plain meals that you have to force yourself to eat! Life is too short for boring salads! Conventional salad dressings are loaded with unhealthy carbs and calories. Many store-bought salad dressings have hidden sugar, chemicals, and inflammatory oils such as soybean oil. Why buy prepared low carb dressing when it's so easy to make your own? I personally love making my own salad dressing at home. I can source the freshest ingredients with the boldest flavors and control how much of them I use.

This article explores a variety of keto vinaigrette salad dressing recipes, emphasizing ease of preparation, healthy ingredients, and delicious flavor. We will cover Italian vinaigrette, balsamic vinaigrette, lemon dressing, and apple cider vinaigrette, providing you with all the information you need to create flavorful and keto-friendly salads.

Why Make Homemade Keto Salad Dressing?

Making your own salad dressing offers several advantages:

• Control over Ingredients: You can avoid hidden sugars, chemicals, and inflammatory oils found in many store-bought dressings.
• Freshness: Homemade dressings allow you to use the freshest ingredients for the boldest flavors.
• Customization: You can adjust the ingredients to suit your taste preferences.
• Health Benefits: Keto-friendly dressings are low in carbs and often high in healthy fats.

Italian Vinaigrette Recipe

This Italian Vinaigrette Recipe is a very simple, quick and easy salad dressing recipe made with olive oil, lemon juice, and a blend of seasonings. Well over 30 years ago now I attended a church camp meeting where a class on healthy, vegan recipes was held. It was a week long class and is one I remember clearly. Never buy the bottled stuff again!

Ingredients:

• Olive oil
• Lemon juice
• Salt
• Basil
• Oregano
• Cumin

Instructions:

1. In a small container with a lid, combine the olive oil, lemon juice, salt, basil, oregano, and cumin.
2. Tighten the lid on the container and shake well to combine.
3. Store unused vinaigrette in the refrigerator up to 1 week. Use a small airtight jar to store the Italian Vinaigrette recipe in.

Keto Balsamic Vinaigrette Recipe

This keto balsamic vinaigrette is not only delicious but requires minimal ingredients and can be mixed together in just 1 minute. This keto balsamic vinaigrette recipe is by far my most-made recipe. It takes a normal salad to an amazing salad in no time flat. You are going to love this garlicky Keto Balsamic Vinaigrette. This easy-to-make dressing will have you craving salads. This Keto Balsamic Vinaigrette is sure to leave your taste buds doing a little happy dance. Not only does this Keto Balsamic Dressing make for a crazy-good salad, it is also fabulous to use as a marinade for meat.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• ⅔ cup Avocado Oil (or extra light-tasting olive oil)
• ⅓ cup Balsamic Vinegar
• 1 tablespoon Dijon Mustard
• ¼ teaspoon Sea Salt
• ¼ tsp. Garlic Powder
• ¼ tsp. Onion Powder

Instructions:

1. In a small mixing bowl, combine the balsamic vinegar, dijon mustard, sea salt, garlic powder, and onion powder.
2. Add the avocado oil and whisk until emulsified.
3. Store in a jar fitted with a tight lid in the fridge for 2 to 3 weeks.

Tips for the Best Keto Balsamic Vinaigrette:

• Avocado Oil: I recommend using avocado oil. It's a neutral-tasting oil full of antioxidants and healthy fats. While the benefits of extra virgin olive oil are widely known, I've found that it can lend a bitter taste to salad dressings, so this is one incidence where I steer clear of it. If you prefer to use olive oil, you'll need to use the extra light-tasting variety for its neutral flavor.
• Balsamic Vinegar: Use the best quality balsamic that you can. Make sure you read the labels - they can vary in carb count pretty substantially. Look out for added sugars.According to DOP (Denominazione d' Origine Protetta) codes, only two regions can produce Aceto Balsamico Tradizionale - Modena and Reggio Emilia. These are undoubtedly delicious because traditional balsamic vinegar is aged for 12 years, and because of this can be very expensive.There are plenty of no-DOP balsamic vinegars available, some of them quite lovely. Although you don’t need to spend a fortune, opt for the best quality you can. Look for one that is thick, tart, and intense.
• Dijon Mustard: Emulsifies the oil and vinegar, which means it helps blend the oil and vinegar. If they are separated, the dressing won't have the correct flavor, there will be oily spots and overly tart spots - so don't skip it!
• Oil to Vinegar Ratio: The oil to vinegar ratio isn't set in stone! Feel free to add more balsamic vinegar for a bolder taste or less for a milder taste. Traditional vinaigrettes have a ratio of 3:1. However, this is not set in stone!

Serving Suggestions:

• Drizzled on top of a large salad with sunflower seeds, chopped nuts, feta, and maybe a few low-carb berries.
• Add some grilled chicken to make it a complete meal.
• Use as a marinade for steak, chicken, and pork. Let your steak, chicken, and pork marinate overnight for a really juicy flavor.
• This keto-friendly balsamic vinaigrette makes a surprisingly good marinade for mushrooms.

Is Balsamic Vinaigrette Keto-Friendly?

Yes, this recipe is keto-friendly, but you do want to make sure to read the label on your balsamic vinegar to make sure you aren’t choosing a high-sugar option. While balsamic vinegar itself is on the higher side, having 3 carbs per Tablespoon, when made into a vinaigrette it is usually pretty low in carbs and can easily fit into a keto diet. However, you'll need to always check the labels for hidden sugars! This recipe does not have any added sugar. It's a straight vinegar and oil dressing along with some dijon mustard and added spices. I’ve blended the balsamic vinegar with red wine vinegar and then given the option to add a keto-friendly sweetener. This keeps the carbohydrate count down while maintaining the sweetness traditionally associated with Balsamic Vinegar Dressing.

Storing Homemade Balsamic Vinaigrette:

This dressing can be stored, tightly covered, in the fridge for several months. The oil and vinegar may separate when stored, so be sure to stir or shake well before serving. The best way to store this homemade 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.

Keto Lemon Dressing (Vinaigrette) Recipe

This easy keto lemon dressing, (or vinaigrette if you want to get fancy about it) is a staple in my kitchen. Bright and flavorful, a good keto lemon dressing is your secret weapon to elevating all sorts of low carb recipes. It goes without saying that this lemon dressing is an easy go-to for any low carb salad, but it’s also amazing over steamed asparagus, grilled chicken or fish, as a dipping sauce for roasted shrimp, I mean I could go on and on.

Ingredients:

• Lemon juice
• Extra virgin olive oil or avocado oil
• Dijon mustard
• Sea salt
• Black pepper

Instructions:

1. In a mixing bowl, whisk together all the dressing ingredients until combined.
2. Pour over your favorite salad or store away to use later.
3. Alternatively, you can place the ingredients in a bowl and whisk them together with a balloon whisk or fork.
4. Simply put everything in your emulsion beaker, put the blender in and blend for a few seconds, just until everything is blended.Transfer to a jar with a tight lid and use as desired. Be sure to shake it up before serving, as it will tend to separate over time. Something I really enjoy about this dressing is how the flavors intensify with time.

Tips and Variations:

• Herbs: To change up the flavor, add 1 teaspoon of chopped fresh herbs like basil, parsley, cilantro, tarragon, dill, or thyme. For best results I recommend fresh herbs rather than dried for this recipe.
• Garlic: Lemon and garlic are always a classic pairing, so you can add 1/2 teaspoon minced garlic to this keto lemon dressing recipe if desired.
• Lime: Limes can be substituted for the lemons in this recipe.

Storing Keto Lemon Dressing:

This keto lemon dressing will keep in the refrigerator for up to a week. Any longer than that and it won’t necessarily go bad, but the flavor will suffer. It’s so easy to make that I recommend making it often as needed, rather than making one huge batch and storing it for a long period of time.

Serving Suggestions:

• Peppery arugula is the perfect leafy green for this keto lemon dressing!
• Use over steamed asparagus, grilled chicken, or fish.
• Serve as a dipping sauce for roasted shrimp.

Low-Carb Apple Cider Vinaigrette Dressing Recipe

Give your go-to dressing a tasty upgrade with my Apple Cider Vinaigrette Dressing! This zesty mix of apple cider vinegar, olive oil, and Dijon mustard adds flavor without extra carbs. This recipe is a total game-changer for making amazing salads in a jiffy. It’s particularly good to drizzle over my Kale Crunch Salad! The flavors of the crunchy nuts, juicy blueberries, and soft kale just come alive when you add this super tangy and rich apple cider vinaigrette dressing. This apple cider vinaigrette is perfect for anyone rockin’ a keto diet! Thanks to that extra-virgin olive oil, it’s loaded with healthy fats while keeping carbs super low. You get all the flavor from apple cider vinegar, garlic, and Dijon mustard without worrying about any carb overload. Plus, using sugar-free maple syrup keeps it sweet and keto-friendly!

Read also: Keto Calorie Counting: A Detailed Guide

Ingredients:

• Apple cider vinegar
• Extra-virgin olive oil
• Dijon mustard
• Garlic
• Onion powder
• Sea salt
• Lemon zest
• Black pepper
• Sugar-free maple syrup or honey(optional)

Instructions:

1. In a bowl or jar, whisk together the apple cider vinegar, maple syrup (or honey), minced garlic, onion powder, Dijon mustard, sea salt, lemon zest, and a few grinds of black pepper until well combined.
2. Slowly drizzle in the extra-virgin olive oil while continuously whisking to create an emulsion. This will help the dressing become smooth and well-blended. I prefer to use an emulsion blender.
3. Taste the dressing and adjust the seasoning if needed. You can add more salt, pepper, sweetener, or lemon zest to suit your taste preferences.
4. Use the dressing immediately, or store it in an airtight container in the refrigerator for up to 1 week.

Tips for the Best Apple Cider Vinaigrette:

• Choose the Right Apple Cider Vinegar: Here’s the deal-if you want this vinaigrette to really shine, don’t just grab any old apple cider vinegar. Go for organic and unfiltered, especially with the “mother” (you know, all that good-for-you stuff!).
• Choose a Good Extra Virgin Olive Oil: Don’t skimp on the olive oil, either!
• Use Half and Half: Don’t like the strong taste of olive oil? No worries! Use half olive oil and swap in a neutral oil like avocado oil for the rest.
• Whisk it Good: If you don’t have an emulsion blender (which, by the way, is life-changing!), whisk the olive oil and apple cider vinegar really well.
• Let It Sit: Sure, you can dive right in and use it immediately, but if you let it sit for about 30 minutes, the flavors will come together for some extra yum.

Variations:

• Infuse It With Herbs: This low-carb vinaigrette recipe can accommodate herbs!
• Are you a fan of blue cheese? Add a few crumbles.
• You can add a dollop of mayonnaise or Greek yogurt to the dressing.
• I haven’t tried it, but I did some digging and found that this recipe can still work if you use balsamic or white wine vinegar.

Storing Apple Cider Vinaigrette:

Making this low-carb vinaigrette ahead of time? No problem! Don’t freak out if it looks a little solid after sitting in the fridge for a few days-mine does that, too! That’s just the olive oil doing its thing.

General Tips for Making Keto Vinaigrette Dressings

• Olive Oil Quality: Before you purchase the cheapest olive oil in the store or even splurge on an expensive imported bottle to make this balsamic vinaigrette recipe, please refer to these tips. Not all olive oil is made the same way! When I buy a bottle of olive oil, I look for one that comes in a dark bottle. The problem with clear bottles is that they allow light to spoil the oil. Time, light, heat, and oxygen are dietary oil's greatest enemies. I also prefer bottles to cans, even though cans are good at preventing light and air in. This is because cans are most often very large. Don't get fooled into thinking Italian olive oils are the best. I used to think that Italy and Greece had the best extra virgin in the world. Walk in to any supermarket. Pick up a bottle of extra virgin from Italy. Does it have the harvest date? If the harvest date was 2016, the oil is probably past mature and therefore on the verge of becoming rancid. Chances are, it won't. And, if it doesn't, you're throwing your money away on very poor quality oil. Which, at the end of the day, defeats the purpose of using this balsamic vinaigrette recipe to make a healthy salad dressing. Does the bottle cost under ten bucks? And does it just say "imported from Italy" and that's all the information divulged? Does the bottle say that the olives come from several countries? And, if you live near a Trader Joe's, you're in luck. Now, it might not be the best EVOO on the planet. If you want the best quality olive oil, see if you can buy what's called olio nuovo EVOO. Olio nuovo is the cream of the crop so to speak of the first pressing. Olio nuovo is so fresh, it contains sediment. That's why most olive oil gets stored for a couple months or so, in order to let the sediment settle.
• Balsamic Vinegar Quality: Before I share my balsamic vinaigrette recipe, just let me add a quick note about balsamic vinegar. Buying the best vinegar will dramatically improve the taste and quality of your salad dressing. Most balsamic vinegar contains wine vinegar as the primary ingredient. You also want to make sure you are buying balsamic vinegar that is thicker and more syrupy. This is going to have the richest flavor for your salad dressing!
• Flavor Intensification: Something I really enjoy about this dressing is how the flavors intensify with time.
• Separation: Be sure to shake it up before serving, as it will tend to separate over time.
• Storage: Salad dressing should be stored in the refrigerator in an airtight container for up to 2 weeks. TO FREEZE: Place leftover dressing in a shallow container and store it in the freezer for up to 6 months. Let it thaw completely before whisking and using.

Additional Keto Salad Dressing Ideas

• Keto Italian dressing
• Keto Caesar dressing
• Keto blue cheese dressing
• Keto Thousand Island dressing
• Keto Russian dressing
• Keto French dressing
• Tex Mex Dressing has just a handful of ingredients and is a deliciously easy salad dressing.
• Keto Blue Cheese Dressing is a particular favorite of mine.
• Whether you are using it for dipping or enjoying a salad, this Keto Ranch Dressing will keep your taste buds happy.

Common Questions about Keto Salad Dressings

• Is Vinaigrette Dressing Low Carb? The kind you buy in the store probably isn't low carb. Most jarred salad dressings have lots of added sugars. Always read the labels before you buy them and look for sugar as the main ingredient.
• Does vinegar affect ketosis? No, vinegar does not impact ketosis because it is free of carbs.
• Can you have store-bought salad dressing on a keto diet? Unfortunately, most salad dressings are unsuitable for a keto diet due to excess carbs. The exception would be sugar-free salad dressings or simple vinaigrettes. Luckily, I have you covered with my foolproof recipes.

Read also: Magnesium Supplements for Keto

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