When it comes to eating low-carb, the salad dressing and vinaigrette can be a tricky territory. Unfortunately, just because a dressing is creamy and fatty doesn’t mean it’s carb-free. Case in point? Ranch dressing.
Commercially prepared ranch dressings can have up to 2 grams of carbohydrates per serving. That may not sound like a lot, but when you’re trying to stick to eating between 25 and 50 grams of carbs per day, a few extra carbs here and there can add up quickly.
It’s healthier—not to mention tastier—to make your own dressing. The following low-carb high-fat garlic salad dressing is super simple to throw together. What’s more, you don’t need fancy ingredients. Make a big batch and store it in the fridge and you’ll have a yummy vinaigrette on hand for all your salad needs!
|Prep Time||15 minutes|
- 4-6 cloves garlic
- 1/2 cup apple cider vinegar
- 1/3 cup water
- 1-2 tbsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/3 cup fresh herbs parsley, dill, or cilantro
- 1 cup olive oil
- Add the garlic to a food processor and pulse. Start with four cloves of garlic; you can always add more later if the taste isn’t strong enough for your liking.
- Add the apple cider vinegar, water, Dijon, salt, freshly ground pepper, and herbs to the food processor and blend.
- Slowly pour in the olive oil as you blend. The mixture should emulsify.
- Taste and adjust salt, pepper, and garlic accordingly.
- Transfer the mixture to a container with a lid, such as a jar—ideally something you can shake. Shake before serving.
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