Makes 1 cup / Prep time: 4 minutes
Having a foolproof salad dressing recipe you can whip up on a moment’s notice is a cook’s essential. Vinaigrettes are not complicated, but you do need the correct ratios to create emulsification between the acid and oil. Balsamic vinegar adds a pleasing sweetness to this dressing, and since a little goes a long way, you won’t be getting too many carbs from the vinegar.
1 cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons chopped
fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon minced garlic
Freshly ground black pepper
Sea salt
1. Whisk the olive oil and vinegar in a small bowl until emulsified,
about 3 minutes.
2. Whisk in the oregano, basil, and garlic until well combined, about 1 minute.
3. Season the dressing with salt and pepper.
4. Transfer the dressing to an airtight container, and store it in the refrigerator for up to 1 week. Give the dressing a vigorous shake before using it.
PER SERVING (1 TABLESPOON)
Calories: 83; Fat: 9g; Protein: 0g; Carbs: 0g;
Fiber: 0g; Net Carbs: 0g; Fat 100%/Protein 0%/Carbs 0%