One of the most stress parts of starting a diet is completely figuring out what foods are on/off limits. Â When it comes to a low-carb, ketogenic approach, high-quality fats are stressed and sugar should be non-existent. Fast forward to the grocery store. Â You decide to accompany your (bun-less) bacon cheeseburger with a simple salad and your favorite Italian dressing. Â You get home, unpack everything and start to make dinner. Â You're about to dress your salad when you suddenly notice the ingredients that are listed in the salad dressing. Soybean oil. Sugar. Gluten-based thickeners. Really? For a salad?! I know it seems like a small issue, but it is one that used to strike me all the time. Â It honestly sickens me that so many companies can put out products that aren't sweet, yet laced with sugar and other monstrous additives. At any rate, I knew I had some recipe testing to do. Â I had to createÂ a salad dressing that tasted good and would be suitable for my low-carb, high-fat journey. Â I knew that a creamy Italian dressing would be perfect.
In my recipe, I use a combination of avocado and extra virgin olive oil. Â This dressing can be made with one of these, but I really enjoy the flavors that the two create when combined.
If you do tolerate dairy pretty well, add some grated parmesan cheese to the dressing! It's sooo delicious! For a quick dinner, keep the spice blend mixed together without the liquid and use it to season your favorite meats or whip up a fresh batch of dressing when you need to. Â I personally love to dip raw veggies into it, like cucumbers and carrots. Â The possibilities are endless!
Creamy Italian Dressing
- ⅓ cup extra virgin olive oil
- ⅔ cup avocado oil
- ¼ cup apple cider vinegar
- 2 tablespoons dijon mustard
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 teaspoon rosemary chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Combine all dry ingredients and mix until evenly distributed.
- In a separate bowl, combine olive oil, olive oil and dijon mustard.
- Add dry mixture to the wet and blend with an immersion blender until thick and creamy
- Store covered in refrigerator for up to one week.