Low Sodium House Vinaigrette
Elevate your salads and vegetables with the vibrant flavor of this Low Sodium House Vinaigrette, a heart-healthy twist on a classic dressing. Crafted with extra virgin olive oil, red wine vinegar, and a touch of Dijon mustard for creamy emulsification, this recipe balances tangy citrus notes from fresh lemon juice with a hint of sweetness from honey. A medley of dried herbs like oregano, basil, and parsley adds robust flavor without relying on salt, while freshly minced garlic and black pepper provide just the right amount of zest. Perfectly complementing dishes while adhering to low sodium guidelines, this quick-to-prepare vinaigrette comes together in a mere 10 minutes and can be stored in the fridge for up to two weeks. Shake well and drizzle over your favorite greens for a satisfying, guilt-free addition to any meal.
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Recipe Information
Ingredients
- 0.5 cup Extra virgin olive oil
- 0.25 cup Red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 1 tablespoon Lemon juice
- 0.25 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Basil, dried
- 0.25 teaspoon Parsley, dried
- 2 tablespoons Water
Instructions
In a medium-sized mixing bowl, combine red wine vinegar and Dijon mustard. Whisk them together until fully mixed.
Gradually add the extra virgin olive oil to the vinegar and mustard mixture while whisking continuously. This will help emulsify the vinaigrette.
Add honey, minced garlic, and freshly squeezed lemon juice to the mixture. Continue whisking until the ingredients are thoroughly incorporated.
Sprinkle in the freshly ground black pepper, dried oregano, basil, and parsley. Stir well to ensure the herbs are evenly distributed in the dressing.
Finally, add the water to dilute the dressing slightly, whisking until smooth and glossy.
Taste and adjust the seasoning if needed, keeping in mind the low sodium requirement. Add more lemon juice or herbs if additional zest or flavor is needed.
Transfer the vinaigrette to a sealable container or bottle. Shake well before serving to re-emulsify, as the oil and vinegar may separate over time.
Store in the refrigerator for up to two weeks. Always shake before using.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 6.2 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 94 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.
