Low Carb Italian Salad Dressing
Most store-bought Italian salad dressings contain inflammatory vegetable oils such a soybean or canola oil as well as added sugar. All of which can contribute to health issues. Our homemade recipe uses extra virgin olive oil as a base, an oil rich in healthy monounsaturated fats and a great source of antioxidants, which are compounds that help fight inflammation and chronic disease.
Ingredients
- 1 cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
Method
- Place ingredients into a jar with a lid. Shake vigorously and then use as a salad dressing.
- Can be stored in the fridge for 7 days.
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