This low-sodium salad dressing is easy to make with staples from your pantry and doesn't use salt. I get raves when I bring tossed salads to dinner parties because I make this dressing. Bulk up on the lemon juice for extra zing. You can also substitute tarragon vinegar for a different feel. Serve over a tossed salad and antipasto, or use it as a quick marinade for beef, chicken, or pork.
Ingredients
- 0.5 cups red wine vinegar
- 0.33 cups olive oil
- 1 tablespoon Italian seasoning
- 2 cloves garlic , crushed
- 1 teaspoon lemon juice
- 0.13 teaspoons white pepper
Instructions
-
1
Whisk together red wine vinegar, olive oil, Italian seasoning, garlic, lemon juice, and white pepper in a small bowl until well combined. Let stand for at least 15 minutes before serving.
Nutrition Facts
Per serving
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