Today I’m sharing the third and final post in a three-part series on my favorite homemade salad dressings. If you missed the first two, be sure to check out the Ranch and Strawberry Vinaigrette recipes in my previous posts. This last recipe is for an Italian vinaigrette. In its unmodified form, this dressing is dairy-free and complies with the Whole30, Keto, and Paleo diets. This is my go-to pick for a light, healthy salad and pairs well with a nice variety of toppings. It also works great as a marinade for grilled chicken. At the bottom of this post, you’ll find a free link to download the jar labels shown in the photos. Don’t want to print your own? These labels are also part of my Dressings & Vinegars Label Collection on Etsy.
Prep Time: 5 mins | Total Time: 5 MINS
Yield: 1 Cup
TAGS: Dressings | Condiments | Spring | Paleo | Whole30 | Keto | Salad
This recipe yields one cup. I typically use 2-3 ounces for a 4-serving salad or one to two tablespoons per serving. Any leftover dressing will keep in the fridge for a few weeks, but keep in mind, the olive oil will solidify when refrigerated. To restore normal consistency, simply set it out at room temperature for a little while before serving or microwave for a few seconds and give it a good shake.
Ingredients
- 2/3 c extra virgin olive oil
- 1/4 c white balsamic vinegar (or white wine vinegar)
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1 tbsp Italian herb blend (or mix together a few of the following: oregano, basil, rosemary, thyme, sage, parsley, or marjoram)
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp salt (more or less to taste)
Instructions
- Add all ingredients to a jar or bottle and shake well to combine.
My Favorite Italian Lettuce Salad
The following serves four:
- 6 cups romaine lettuce or mixed baby greens
- 10 slices pepperoni or hard salami, cut into ribbons
- 1-2 tablespoons diced, roasted red peppers
- 1-2 tablespoons hot, pickled peppers (such as banana peppers or Hungarian wax peppers)
- 1/4 cup red onions, sliced into thin ribbons
- 1/4 cup shaved parmesan cheese, omit for Whole30 compliance
- 2-3 ounces Italian Vinaigrette
If you enjoy these flavors you might also like my Pasta-less Italian “Pasta” Salad.
Recipe Card
Italian Vinaigrette & Lettuce Salad
Ingredients
For the Dressing
- 2/3 c extra virgin olive oil
- 1/4 c white balsamic vinegar or white wine vinegar
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1 tbsp Italian herb blend or mix together a few of the following: oregano, basil, rosemary, thyme, sage, parsley, or marjoram
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp salt more or less to taste
For the Salad
- 6 cups romaine lettuce or mixed baby greens
- 10 slices pepperoni or hard salami cut into ribbons
- 1-2 tablespoons diced roasted red peppers
- 1-2 tablespoons hot pickled peppers such as banana peppers or Hungarian wax peppers
- 1/4 cup red onions sliced into thin ribbons
- 1/4 cup shaved parmesan cheese omit for Whole30 compliance
- 2-3 ounces Italian Vinaigrette
Instructions
For the Dressing
-
Add all ingredients to a jar or bottle and shake well to combine.
For the Salad
-
Combine salad ingredients in large bowl and toss with dressing.
Downloadable Labels
Package your homemade dressing in style with these downloadable labels. The template is set up for these 2-inch round stickers. You can also use these full-page white labels and cut them into squares.
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