Gluten-free Italian dressing
Is Italian Dressing Gluten-free? This homemade gluten-free Italian dressing recipe is! Made with olive, white wine vinaigrette dressing, dijon mustard, seasoning, and a touch of honey for a delicious zesty Italian vinaigrette, you'll want to put on everything!
Equipment
- 16-ounce mason jar
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 teaspoons Dijon Mustard
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1-3 teaspoons pure melted honey
Instructions
- Add the olive oil, vinegar, mustard, spices, and 1 teaspoon of honey into a mason jar.
- Tightly place the lid on and shake vigorously for a few seconds.
- Give the dressing a taste and add more honey if you want more sweetness.
- Enjoy immediately or store in the refrigerator for up to 3 weeks.
Notes
Serving size it two tablespoons.
* Traditional vinaigrette dressings use a 3:1 oil to vinegar ratio, but it depends on the amount of tang you want. I prefer a tangier Italian dressing, so the ratio I use is 3:2, which equals ½ cup oil and ¼ cup vinegar. If you want a salad dressing with less tang, start with two tablespoons of white wine vinegar and add more until you get the desired taste.
Storage tips
Store the gluten-free Italian dressing in an airtight container for three weeks in the fridge. The dressing will separate and solidify, give it a few shakes and then continue using. You might need to let the dressing sit on the counter for a few minutes to liquefy before using. Or I'll run the jar under warm water and then shake the dressing.
Nutrition
Serving: 1gCalories: 185kcalCarbohydrates: 3gFat: 19gSaturated Fat: 3gSugar: 2g
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