Low Carb Italian Salad Dressing

Most store-bought Italian salad dressings contain inflammatory vegetable oils such a soybean or canola oil as well as added sugar. All of which can contribute to health issues. Our homemade recipe uses extra virgin olive oil as a base, an oil rich in healthy monounsaturated fats and a great source of antioxidants, which are compounds that help fight inflammation and chronic disease.

Ingredients

• 1 cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon salt

Method

1. Place ingredients into a jar with a lid. Shake vigorously and then use as a salad dressing.
2. Can be stored in the fridge for 7 days.