Ready to use your healthy salad dressing? Try it on my shrimp salad, steak salad, or Jennifer Aniston salad. The day I learned how many calories are in salad dressing was a very sad day indeed. Worse yet, do you know how small a two tablespoon serving really is?! Anyway, it’s because of that realization that I knew I had to come up with a low calorie dressing. My recipe is light, tangy, and garlicky, and certainly does NOT taste low calorie!
Why I love this recipe
Fresh, zesty taste. The combination of vinegar, oil, and garlic is so simple but SO good! Easy to make. There’s no blender, food processor, or complicated steps needed. If you have a mason jar with a lid, you’re good to go! Customizable. I started with the base Italian dressing recipe, plus tips on making all the classic dressings (just low calorie). Versatile. Use it as a salad dressing or marinade, or drizzle it over a simply seasoned baked chicken breast. Oil-free. To keep it low fat and low calorie.
Ingredients needed
Red wine vinegar. I tried all different types of vinegar, and by far, red wine vinegar was superior. It’s quite flavorful, but it won’t overpower the other ingredients. Apple cider vinegar and rice vinegar were close seconds. Sugar substitute. Adds essential sweetness to cut the acidity while keeping the calories low. I like using keto brown sugar. Water. My secret hack: use lukewarm water! It whisks into the vinegar more easily and helps emulsify the dressing. Garlic. Freshly minced is best. Salt and black pepper. To taste. Italian seasonings. Optional, but adds a lovely subtle flavor.
How to make low calorie salad dressing
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Combine. In a small bowl or mason jar, add the ingredients and whisk (or shake) until smooth. Step 2- Serve. Pour over your favorite salad or use it as a marinade.
Arman’s recipe tips
Double or triple batch it. This recipe makes enough for a family-sized salad, so if you think you’ll want more, simply double or triple the ingredients. Add oil. As I mentioned, this is an oil-free recipe, but if you want to add body from oil, combine 3 parts dressing with 1 part oil (I prefer extra virgin olive oil). Taste as you go. Give the dressing a taste and add more salt or sweetener as needed. If you’re using it as a marinade, it’s okay if it’s a little heavy on the acid. Make it creamy. Swap half the vinegar for Greek yogurt. It’s not low calorie, per se, but it does add some protein. Add fresh herbs. For a pop of color and fresh flavor.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator and whisk well before serving.
French. Use white vinegar and and 1 tablespoon of olive oil. Lemon vinaigrette. Swap half the vinegar with lemon juice. Balsamic vinaigrette. Omit the seasonings and use balsamic vinegar and maple syrup. Raspberry vinaigrette. Omit the seasonings and add a handful of fresh raspberries. Honey mustard. Omit the seasonings, use apple cider vinegar and honey, and add 1 tablespoon each olive oil and Dijon mustard. Asian. Omit the seasonings, use rice vinegar, swap the salt for a splash of soy sauce, and whisk in minced ginger. Cilantro lime. Omit the seasonings and add ½ teaspoon of coriander, a splash of lime juice, and fresh cilantro.
To freeze: Place the dressing in an airtight container and freeze. Let it thaw in the fridge before using.
Frequently asked questions
More recipes to use this recipe
Healthy pasta salad Oven baked chicken wings Roasted root veggies Air fryer pork tenderloin Sautéed shrimp
Originally published August 2022, updated and republished October 2024
