Low Sodium Greek Vinaigrette
Elevate your salads and dishes with this flavorful Low Sodium Greek Vinaigrette, a heart-healthy twist on a classic Mediterranean dressing. Packed with vibrant ingredients like extra virgin olive oil, red wine vinegar, fresh lemon juice, and a touch of honey for balance, this recipe delivers bold, zesty flavors without the need for excess salt. Aromatic dried oregano and basil, coupled with minced garlic and black pepper, give this vinaigrette its authentic Greek-inspired essence. The easy 10-minute preparation ensures you’ll have a fresh, homemade dressing ready to drizzle over crisp salads, roasted vegetables, or even as a marinade. Perfect for those seeking a low sodium option without compromising on taste, this versatile vinaigrette is sure to become a staple in your fridge!
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Recipe Information
Ingredients
- 0.5 cup Extra virgin olive oil
- 0.25 cup Red wine vinegar
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried basil
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Onion powder
- 2 tablespoons Water
Instructions
In a medium-sized bowl, whisk together the red wine vinegar, fresh lemon juice, Dijon mustard, and honey until well combined.
Add the minced garlic, dried oregano, dried basil, black pepper, and onion powder to the mixture. Whisk thoroughly to integrate the spices and flavors.
Slowly stream in the extra virgin olive oil while continuing to whisk the mixture vigorously. This will help to emulsify the dressing and create a smooth texture.
Once the olive oil is fully incorporated, add the water to slightly thin the vinaigrette, ensuring it's perfect for drizzling. Whisk again to combine.
Taste the vinaigrette and adjust the seasoning to your liking, keeping in mind that this recipe is intended to be low sodium.
Transfer the vinaigrette to a jar or bottle with a tight-fitting lid for storage. Shake well before each use to ensure all ingredients are well mixed.
Store the vinaigrette in the refrigerator for up to 2 weeks. Enjoy it over salads, grilled vegetables, or as a marinade for proteins.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 6.5 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
