THM-S, Low Carb
This Low Carb Creamy Italian Dressing is such a pungently, flavored sauce that it will “dress up'” the simplest of salads. Try it on romaine lettuce, onion, and radishes. Add tomatoes, avocados or cucumbers to this delicious combination for an exceptional salad. Keep this dressing handy and you’ll be ready for a delightful salad anytime.
Although this dressing is a healthy blend of herbs and spices none of them are special ingredients and most can be found in your kitchen cabinets at all times. So hurry and make this one, you won’t be sorry you did!
This unique homemade salad dressing joins these other “House Dressings” from my kitchen to yours:
My Best Ranch Dressing Ever is so popular at my house and many of yours that I also posted a Seasoning Mix so it comes together in snap!
I created the Chipotle Ranch Dressing by tweaking my ranch dressing and adding just a little chipotle powder while posting about one of my favorite sandwiches the Low Carb California Flat Bread.
This low carb Thousand Island Dressing was and still is my husband’s favorite salad dressing, before and after it’s healthy conversion.
Zesty Tomato Vinaigrette dressing uses fresh tomatoes to make a fantastic salad dressing that reminds us of the house dressing at our favorite mom and pop Italian restaurant.
I hope you get a chance to try them all soon and keep your fridge stocked and ready for great, on plan, salad dressings.
To get this recipe for Low Carb Creamy Italian Dressing – THM-S creamy you’ll need an appliance with blades. This “machine” can be as simple as an immersion blender (which I use often), as handy as the little Cuisinart Mini Food Processor that I find to be invaluable in my THM kitchen or as high powered as a next generation, low profile container Vitamix. I’ve owned my Vitamix for 19 years and it is still going strong but if I bought a new machine it would be the one I’ve linked!
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Low Carb Creamy Italian Dressing
Ingredients
1 cup organic olive oil*
1/4 cup coconut oil, naturally refined* - check out this link for a fantastic deal on this
1/4 cup red wine vinegar*
1/4 cup apple cider vinegar*
1/4 cup water
3 T freshly grated parmesan cheese (regular grated in the green top can works too)
1/2 tablespoon gentle sweet or 3/4 tsp pyure or truvia
1 tablespoon dried parsley flakes
1 tablespoon yellow mustard or stoneground mustard
1 tsp mineral salt
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried oregano
1/4 tsp black pepper
Instructions
- Pour the olive oil into a blender or mini processor and add the rest of the ingredients. Turn the machine on low for 30 seconds. Continue to blend until smooth and creamy and it will not separate.
- Turn the machine on low for 30 seconds. Continue to blend until smooth and creamy and it will not separate.
- This dressing will turn solid in the fridge, but just setting it out at room temp before you begin to prepare the meal will normally get it back to a liquid state.
Notes
1 1/4 cups olive oil may be used and the refined coconut oil omitted but I like the combination of high quality refined (no flavor) coconut oil and olive oil better.
All red wine vinegar may be used but again, I like the flavors of the red wine combined with the acv best.
Low Carb Creamy Italian Dressing
Ingredients
- 1 cup organic olive oil*
- 1/4 cup coconut oil, naturally refined* - check out this link for a fantastic deal on this
- 1/4 cup red wine vinegar*
- 1/4 cup apple cider vinegar*
- 1/4 cup water
- 3 T freshly grated parmesan cheese (regular grated in the green top can works too)
- 1/2 tablespoon gentle sweet or 3/4 tsp pyure or truvia
- 1 tablespoon dried parsley flakes
- 1 tablespoon yellow mustard or stoneground mustard
- 1 tsp mineral salt
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried oregano
- 1/4 tsp black pepper
Instructions
- Pour the olive oil into a blender or mini processor and add the rest of the ingredients. Turn the machine on low for 30 seconds. Continue to blend until smooth and creamy and it will not separate.
- Turn the machine on low for 30 seconds. Continue to blend until smooth and creamy and it will not separate.
- This dressing will turn solid in the fridge, but just setting it out at room temp before you begin to prepare the meal will normally get it back to a liquid state.
Notes
1 1/4 cups olive oil may be used and the refined coconut oil omitted but I like the combination of high quality refined (no flavor) coconut oil and olive oil better.
All red wine vinegar may be used but again, I like the flavors of the red wine combined with the acv best.
Nutrition Information:
Yield:
8Serving Size:
1/3 cupAmount Per Serving: Calories: 314Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 2mgSodium: 356mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
How long should this dressing be stored in the refrigerator?
Since it is a vinegar based dressing with low protein, if any, I’d say that it will store very well. Just keep it in a tightly covered container in the fridge. I’ve kept it in there for two weeks with no problems at all.
Do you happen to have the macros for this recipe?
I’ve added them Cathy, and here you go. NUTRITION INFORMATION: YIELD: 8 SERVING SIZE: 1/3 cup
Amount Per Serving: CALORIES: 314 TOTAL FAT: 34g SATURATED FAT: 10g TRANS FAT: 0g UNSATURATED FAT: 23g CHOLESTEROL: 2mg SODIUM: 356mg CARBOHYDRATES: 1g FIBER: 0g SUGAR: 0g PROTEIN: 1g
This is so good! Even my bottled-dressing husband preferred it, and I may have to keep it in the fridge at all times.
Thanks for sharing this Kim! We feel exactly the same I’m planning to start making a dry mix for it. 🙂