(Keto, Low-Carb, Grain-Free, Gluten-Free & Dairy-Free)
Jump to RecipeWhen I started making my own salad dressings many years ago, this was the first one that I started making regularly. Although I still purchased some store-bought brands, this was my all-time favorite salad dressing! And, to this day, it is still my favorite!
There is something about the balsamic vinegar mixed with extra virgin olive oil that I love. And when blended with an immersion blender, it creates a creamy texture that I can’t resist.
Not only does this salad dressing have a hint of sweetness, but it offers a healthy dose of good fats that enable the body to utilize the nutrients from the raw salad ingredients, that might otherwise be locked away.
Why Do We Need Healthy Fats?
Many people erroneously avoid fat like the plague, thinking that eating fat will make them fat. And for some forms of fat, this is entirely true. But this is definitely not the case for all fats.
In fact, if we do not eat enough of the right kinds of fats, we will deprive our bodies of essential nutrients that are vital, causing us to be malnourished! In addition to providing our bodies with energy, we need healthy fats to:
- Absorb certain fat-soluble vitamins, such as A, D, E and K
- Balance hormones
- Boost your metabolism
- Help keep inflammation low
- Increase satiety, by adding richness to foods
- Maintain the health of cells
- Regulate immunity
Good Fats vs. Bad Fats
Most salad dressings found on the market are full of unhealthy fats, or rather fats from highly processed vegetable oils and other polyunsaturated fats, which are high in Omega 6 fats.
These unhealthy fats, known as the “hateful eight” seed oils, are sunflower oil, safflower oil, canola oil, corn oil, cottonseed oil, grapeseed oil, rice bran oil, and soy or soybean oil.
The average American is estimated as getting 80% of their fat calories from these oils, which is a huge factor in their health. These oils are responsible for causing inflammation in the body, leading to heart disease, metabolic syndrome, diabetes, arthritis, Alzheimer’s and many types of cancer.
A healthy ratio of Omega-6 to Omega-3 fats in our diet is 1:1. In order to achieve this ratio, it is paramount that we focus on eating fats that occur naturally in food or have been minimally processed.
Foods containing these types of good fats include wild saltwater fish (like salmon), flaxseeds, chia seeds, walnuts, avocados and avocado oil, olives and olive oil, coconut oil and grass-fed or pasture-raised animal products.
These foods are naturally higher in Omega 3 fats and are anti-inflammatory. If you need more information on how to incorporate more good fats into your diet, see this great article on Healthy Fats on a Keto or Low-Carb Diet.
How Do I Make Sicilian Salad Dressing?
Homemade salad dressing is one of the easiest things you can make. In most cases, it’s a matter of combining all the ingredients together and stirring them well before serving. This dressing is no exception!
To make this recipe, you’ll need the following 7 common ingredients:
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Water
- Dried Oregano
- Garlic Powder
- Himalayan Pink Salt
- Raw & Unfiltered Honey (or Powdered Monk Fruit Sweetener)
The only thing I’ll add is that this dressing, if simply stirred to combine, tends to separate after a while. I like to use an immersion blender to blend the ingredients together. This results in a creamier dressing that holds together more permanently. However, it is advised to always shake the dressing before adding to any salad.
Uses for Sicilian Salad Dressing
Although most salad dressings are generally used just for topping leafy green salads, they don’t have to be. Here are a few more ideas to spice up your meals.
- Salad Dressing – Top your favorite leafy green or caprese salad with this dressing.
- Meat – Top baked chicken or pork with a tablespoon or two for added fat and flavor.
- Vegetables – Top vegetables (whether they be baked, roasted, grilled, fried or steamed) with a tablespoon or two for added fat and flavor, too!
How Long Will It Last?
This Sicilian salad dressing is so yummy, it might become one of your family favorites. At least, it is one of ours! I usually make four to six 8-ounce bottles at a time. I have stored the dressings in my refrigerator for up to 4 months and have never had a batch go bad on me.
To be safe, I’d probably use it within three months. However, with all of the seasonings included in the dressing acting as a preservative, such as the salt, it would probably even be safe to use beyond 3 months, assuming you prepared the dressing with fresh ingredients.
Be sure to store the dressing in a container that has a tight fitting seal. I often repurpose old salad dressing bottles. But you can also buy 8 to 10 ounce glass bottles to store dressings in, if you don’t have any old bottles available.
Once you start making your own homemade salad dressings, it’ll be a game changer. Not only are homemade dressings tastier, they are so much healthier. Over time, you’ll notice that you feel better, just by replacing unhealthy fats with more healthy fats. And you will never want to buy another store-bought bottle again!
Shamelessly Delicious Sicilian Salad Dressing (Keto, Low-Carb, Grain-Free, Gluten-Free & Dairy-Free)
Equipment
- Measuring Cups
- Measuring Spoons
- Immersion Blender (Optional)
Ingredients
- 1 Cup Extra Virgin Olive Oil
- ⅔ Cups Balsamic Vinegar
- 6 Tbsp Water
- 1 Tbsp Dried Oregano
- 1 Tsp Garlic Powder
- ½ Tsp Himalayan Pink Salt
- ⅛ Tsp Raw & Unfiltered Honey
Instructions
- Combine all ingredients in a medium bowl.
- Stir to combine, or use an immersion blender.
- Store in a salad cruet in the refrigerator. Shake well before each use.
Notes
- Calories 133.1
- Total Fat 14.0 g
- Saturated Fat 2.0 g
- Polyunsaturated Fat 0.0 g
- Monounsaturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 9.1 mg
- Potassium 1.9 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.1 g
- Sugars 1.4 g
- Protein 0.1 g
Have you tried making your own salad dressing? What kind did you make? Please share below.
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- Fresh Italian Caprese Salad
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