Italian Vinaigrette

One of my first challenges in transitioning to whole foods were condiments, especially salad dressing. Between the MSG or soybean oil, it’s difficult to find a dressing at the store that fits our needs.

Italian Vinaigrette

So, I just started playing with recipes. This one has become a standard here. I change the spices up when I feel like I need something different. However, everyone loves this one so I go on auto pilot when I make it.

I like to use apple cider vinegar because of all the wonderful health benefits. I also use olive oil for the oil. If you and your family are not used to the flavor of a virgin pressed olive, I recommend trying some light olive oil. The health benefits aren’t going to be the same but it won’t be toxic to your system.

I also use powdered spices, I like them from Mountain Rose Herbs and order in bulk. Buying the small jars of organic spices from the health food store are not cost effect. I used to use fresh garlic and onions but it was too strong, the powders make for a better, consistent flavor.

I usually add a touch of sweetener as well. If you are a Trim Healthy Mama stevia is great. To make it Autoimmune protocol friendly use a dash of honey.

5.0 from 1 reviews
Italian Vinaigrette
A quick to throw together dressing without all the unwanted chemicals!
  • ⅓ cup Apple Cider Vinegar
  • 2 tbsp. Water
  • ⅔ cup Olive Oil
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. oregano
  • ½ tsp. basil
  • Optional: Sweetener to taste
  • 1 tbsp. parsley
  • 1 tsp. sea salt
  • ½ tsp black pepper
  1. Add all ingredients in a measuring cup and whisk together.
  2. Pour into a jar that you will be able to stir or shake.

Recipe linked at Gwen’s Nest for Trim Healthy Tuesday, Phoenix Helix for Paleo AIP Recipe, the Real Food Forager for Fat Tuesdays,  Roundtable, and Purposeful Nutrition for Healing with Food.

*For the record, my thoughts and advice are only my experiences or what others have allowed me to share. We don’t claim to diagnose, treat or cure.*


  1. Yvonne says

    Do you store it in the fridge? If so, does it get thick and need time to warm up? How long do you think it would be edible? I know some natural varieties use vitamin E as a preservative. I’m never sure how long things like this are good to consume, so I usually just make a small amount for one meal at a time.

    • says

      Good questions! Yes, I store it in the the refrigerator and just take it out an hour or so before dinner. Or if I forget, run the bottle under warm water for a few minutes.

      I’m not sure about shelf life but I have had for over a month and be fine. It usually is used before then.


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