Homemade Italian Vinaigrette

I am also a big fan of salads, and Italian dressing has always been my favorite–again, some of the ingredients in an average bottle of salad dressing sometimes turn my salad-eating fiestas into guilt fests (there is high fructose corn syrup in many brands of salad dressing *gasp*) what’s the point of eating a salad if you’re just going to smother it in “not-so-good-for-you sauce?”  Organic salad dressings are delicious but sometimes a little too expensive for my taste.  Here is my solution!  This dressing was surprisingly light and tasty with a bit of sweetness that regular Italian dressing does not provide.  The honey can be omitted to make this recipe *Vegan certified.* =)  Enjoy!


1 cup olive oil

1/2 cup Apple cider vinegar
(This 1/2 cup includes a few tsps of water to dilute it with)

2 tsp. honey

1 tsp. salt

1/4 tsp. black pepper

1 small clove of garlic, minced

1 tsp. of each
(Fresh Basil, Oregano, Rosemary & Thyme
or 3-4 tsp Italian seasonings)


Whisk together all ingredients in a small bowl (or use a food processor or blender–I have a very small blender specifically for the purpose of making marinades and vinaigrettes). Transfer mixture to jar or container–keep refrigerated, and shake well before each use (the oil, vinegar, and water will separate and look a little funky after a while–don’t be alarmed.  Shake it up, and you’re good to go!)


2 responses to “Homemade Italian Vinaigrette

  1. Pingback: Tuna Pasta Salad | ilikemyfoodgreen

  2. Pingback: Fresh Roasted Carrot Salad | ilikemyfoodgreen

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