I wanted to keep this recipe very simple. I thought I could just add some basic Italian herb and be done with it. But that’s not how it worked out.
Italian herb is an herb mix you can pick up in the spice aisle at your local grocery store. Most stores carry it, and it makes life a little easier. I use it for a lot of recipes and it’s always a delicious blend.
I had hoped to use just that herb blend in this dressing but in the end, I added a little extra basil and a few other ingredients as well. I left the honey as an optional ingredient because I know a lot of folks watching their carbs and sugars read this blog. But it does add a nice flavor if you want it.
If kept in the fridge, this dressing will last quite a while, but you’ll want to let it sit out on the counter a bit before using it just so you can shake it up well before putting it on your salad.
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Clean Eating Italian Dressing
(Makes about 2 1/4 cups)
Ingredients:
- 1 cup apple cider vinegar
- 1 1/4 cup extra virgin olive oil
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. Italian herb
- 1 tsp. dijon mustard, no sugar added
- 1 tsp. dried basil
- 1/2 tsp. ground black pepper
- 1/4 tsp. sea salt
- 1 tsp. honey (optional)
Directions:
- Combine all ingredients together in a blender and blend well to combine.
- Transfer the dressing to a storage container and keep in refrigerator for up to about 2 months.
- Note that it is best to let this sit for 24 hours before using for the first time. This gives the herbs time to infuse into the oil. Shake well before every use. The oil will solidify in the fridge. Simply let it sit out for an hour or so before shaking to use again.
That looks like the dressing I usually make, give or take what I have on hand. Not a fan of garlic or onion powder, so I don’t use them. Lemon juice instead of vinegar goes well with some of the tangy greens in my salads. My Italian grandmother always added a pinch of sugar to her oil and vinegar dressing. She also cut up a piece of garlic and let it infuse into the oil. Freshly sliced onion is a healthy salad addition and can always be left behind if one doesn’t like them. Fresh parsley is always good too. I wouldn’t add it to the bottle of dressing though. You could add dried.
Jane – It’s certainly a versatile dressing. I’m sure those adjustments would be delicious! 🙂
I wouldn’t add processed sugar to anything. Raw honey is much healthier if you can’t go without the sweets
This looks amazing! I’m sure it will be a new favorite. I have a dumb question though, is Italian herb the same thing as Italian seasoning? Thanks!!
Stacey – I believe so. It’s something you find in with all the other spices at the store. Not the packaged seasoning mixes, but the actual herbs.
I have the same question about the Italian herb. I don’t know what it is. So, it’s a herb that will be in produce?
Sharon – It’s a mix of herbs. Basically, basil, oregano, marjoram, etc. I’ve never seen it in the produce section, but I guess it’s all how your local store is arranged. Wherever they sell their spices (the dried herbs like basil and parsley in the jars) is where you will find it.
This is fantastic Italian dressing! I was in a rut of using only olive oil and vinegar on my salads (no herbs or spices) and forgot how flavorful a dressing could be. And simple – which is very important to me!
Jacqui – Wonderful! I’m so glad you enjoyed it! 🙂
We loved this! Finally found the Italian herb
Sharon – Fantastic!!! So glad you enjoyed it! 🙂
How long does this dressing usually keep? And should it be stored in the fridge or counter?
Tess – It states that information in the recipe.
Just tried this and it is BETTER than store bought! Thanks for sharing!
Heather – My pleasure! So glad you enjoyed it!
I made the dressing and it is AMAZING. I followed it exactly and it is congealing (sp?) in the fridge. When I take it out and let it sit it returns to normal. Is it safe to just leave it out?
Meghan – It will last longer in the fridge, but I always set it out a in the morning if I know I will be having it for dinner.
Hi I am not meant to eat garlic or onions, is there anything I could substitute these for, or would it make a big difference if I didn’t use them at all? Many thanks
Georgia
Georgia – You could try it, but yes, it would change the flavor a lot.
I have already commented on here how much I love this recipe, but now I have to share more. I made this Easter Sunday and everyone loved it. My uncle was dipping EVERYTHING into it. He ended up taking the leftover dressing home! I was told that this now needs to be a staple at all our dinners.
Heather – Thanks so much! I’m so happy everyone enjoyed it! 😀
This is so delicious. Made this three times already. I keep a jar in my office since I eat salads pretty much every day. I had guests and I made about a quart for them thinking I would have some left over for the house. It was such a big hit that they ate the whole thing and the next day I had nothing left for the house. I even had one asking me for the bit that was left over to take home. So I made a third one for the house. I mixed the ingredients and buzzed it up with my submersible stick blender. The blender emulsified it so it doesn’t separate so quickly. I think it will make a great marinade so I plan to marinate some chicken in it and grill it. It should be delicious. It is so easy to make also which means you can throw it together last minute if you forgot to make it ahead.
Denise – Thank you! I might try blending it next time and see what happens. Glad everyone enjoyed it! 😀
Hi,
When making the italian clean dressing and when you say you use “italian herb”; what is that exactly please?
Thanks Ranell
Ranell – It’s an herbal mix you can buy in most spice aisles at the store. It’s right in there with the Basil and Parsley. I also have a recipe for it here on my blog if you’d rather make it.
I just made this recipe two nights ago and I’ve used it on my salads the past two days. I find the vinegar to be overpowering. Is there anything I can add to tame that? I followed the recipe except cut it in half for a smaller amount. I didn’t add the honey, as it was optional. Suggestions?
Margaret – You can certainly add more oil. The honey does offset the vinegar a bit as well, so you may want to give it a shot.
I made this recipe and left it in the refrigerator for 24 hours. It congealed! Any idea what would have caused that?
Vanessa – Yep! It’s gets a bit solid in the fridge. Just let it sit out on the counter for a bit, then shake. It’s perfectly normal. 🙂
Hi Tiffany! What is Italian herb?
Vanessa – It’s a purely herbal mix. You can find it in the spice aisle with the parsley and basil.
This is delicious!! In an effort to eat better and to adapt a lot of the clean eating principles, I found this recipe and decided to give it a try. This is definitely a keeper.
Ayanna – I’m so happy you enjoyed it! 🙂
1 1/4 cup of olive oil had almost 2500 calories. Is there something you can replace that with.
Gary – But you don’t use the entire bottle of dressing on your salad. A tablespoon or two at most. It’s an oil and vinegar based dressing, so there isn’t anything you can replace it with. You could make a dairy based dressing though. I have a clean ranch dressing.