Low FODMAP Italian Dressing (Keto, Paleo, Whole30)

Ingredients

• 1/4 cup garlic-infused olive oil
• 3 tablespoons extra virgin olive oil
• 3 tablespoons white wine vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 2 teaspoons Low FODMAP Italian Seasoning (homemade or store-bought, divided*)
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon red pepper flakes*
• 1/4 teaspoon nutritional yeast (optional)
• 1/4 teaspoon liquid stevia or 1/2 teaspoon honey, or your preferred sweetener to taste (optional, see notes)*

Instructions

1. 1

   Immersion blender method (preferred): add all ingredients except for 1 teaspoon of the Italian Seasoning to a wide mouthed jar. Using an immersion blender, blend on low for 20-30 seconds or until blended. Add remaining 1 teaspoon of Italian seasoning. Add lid to the jar, tighten, and shake vigorously to further blend the seasoning into the dressing. Taste and adjust seasonings, vinegar, lemon juice, and sweetener (if using) as desired. Shake again directly prior to pouring on salad or using as a meat marinade like for my Low FODMAP Italian-Marinated Grilled Chicken Thighs. Alternatively, if you prefer not to keep the herbs whole, you can blend all the seasoning with the dressing.

2. 2

   No-blender method: add all ingredients to a jar. Screw lid onto the jar and shake vigorously until blended. Taste and adjust seasonings, vinegar, lemon juice, and sweetener (if using) as desired. Shake again prior to pouring on salad or marinating meat.

3. 3

   Storage: Store in an airtight container in the refrigerator for up to 7-10 days. The olive oil may solidify in the fridge but should liquefy once brought to room temperature. Shake well before reserving.