Reminiscent of Italian Pizzeria’s, this dressing is as close to the bottled salad dressing that we grew up with; only it has a much better olive oil, so a much better taste. It mixes up in minutes with dried herbs and no sugar as often found in pre packaged dressings. Use the dressing on salad or for a quick marinade before chicken hits the grill!
Italian Salad Dressing (and Salad)
If you have the time, it’s important the red onions marinate in the dressing before tossing with the salad. A couple hours is best, but a minimum of 40 minutes will take the bite out of the onions.
Ingredients
- ¼ cup olive oil 0 CHO
- 2 TBSP Red Wine Vinegar 0 CHO
- ½ tsp. Dijon mustard 0 CHO
- ¼ tsp. oregano dried 0 CHO
- ¼ tsp. basil dried 0 CHO
- ¼ tsp. parsley dried 0 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- Salad:
- 6 cups washed and chopped Romaine lettuce 0 CHO
- ¼ cup (30 gr) red onion, thinly sliced 3 CHO
- ½ cup (15) Kalamata olives (1 CHO/3 olives) 5 CHO
- 3 (114 gr) cocktail tomatoes 3 CHO
TOTAL CHO 13 CHO
- 4 SERVINGS 13 CHO DIVIDED BY 4 3.25 CHO/SERVING
Instructions
- Thinly slice onions with a knife or mandolin. Place in a flat pasta style dish.
- Mix all dressing ingredients in a small mason jar and shake until mustard incorporates.
- Add dressing to the onions and let rest at room temperature for up to 2 hours.
- Wash and chop lettuce, drain Kalamata olives and slice tomatoes into quarters just prior to serving.
- Add the onion and dressing to the lettuce. Top with olives and tomatoes.
- Toss and serve immediately.
