How can you make Italian dressing thicker?

If I want a thicker or creamier consistency, I add more Dijon mustard or reduce the amount of oil. Another easy option is to whisk in a small amount of Greek yogurt or mayonnaise. Shake or whisk the dressing well before serving to help re-emulsify the ingredients.

What types of salad dressing are suitable for pancreatitis or low-FODMAP diets?

For pancreatitis, I recommend using lower-fat dressings, so use less oil or choose a light vinaigrette. For a low-FODMAP option, I stick with simple ingredients like olive oil, lemon juice, and vinegar, and skip the garlic.

What is the best oil-to-vinegar ratio for Italian dressing?

A classic ratio I follow is about 3 parts oil to 1 part vinegar. This ratio creates a well-balanced dressing that isn’t too sharp or too heavy. This recipe is slightly more tangy, thanks to the addition of lemon juice. But it's easy to adjust it to taste by adding a bit more oil or vinegar, depending on preference.

How can I add more flavor to my Italian salad dressing recipe?

Feel free to adjust the ingredients, including extra dried herbs, fresh herbs, spices, or mix-ins. Tasty additions are more ground black pepper, dried oregano, dried thyme, or crushed red pepper flakes. Or maybe a dash of garlic powder, onion powder, more minced fresh garlic, fresh parsley, or sea salt. Or even some grated Parmesan cheese.

Homemade Italian Dressing

Servings: Makes 3/4 cup 1x

Scale

Ingredients

½ cup extra-virgin olive oil
3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 ½ teaspoons dried Italian seasoning
½ teaspoon pure honey
½ teaspoon fine salt
¼ teaspoon black pepper

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Instructions

In a small bowl or jar, combine the oil, vinegar, lemon juice, mustard, garlic, Italian seasoning, and the ½ teaspoon honey. Add the salt and black pepper.
Whisk well to combine the ingredients (or, if using a jar, secure the lid tightly and shake). Taste and add more salt, if needed.
Store in an airtight container (or directly in the jar) in the refrigerator for up to 1 week.

Notes

For vegan Italian dressing, use maple syrup in place of the honey.

Nutrition Information

Serving Size: 2 tablespoons
Calories: 164
Fat: 18 g
(Sat Fat: 3 g)
Sodium: 209 mg
Carbohydrate: 1 g
(Fiber: 0 g
Sugar: 0 g)
Protein: 0 g
Cholesterol: 0 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Vegetarian

Recipe By: Stacie Hassing