Low Carb Fresh Herb Salad Dressing

Low Carb Fresh Herb Salad Dressing

low-carb-saladSalad doesn't have to be boring - this fresh low carb herb and olive oil dressing will add a zing to any kind of lettuce, without all the carbs and additives of store-bought salad dressing. You can tear the herbs instead of chopping them, to save time, and just use a spoon to crush them against the side of the bowl to release their flavor - the dressing will be delicious either way.


  • 1 tablespoon Chopped fresh basil
  • 1 tablespoon Chopped fresh oregano
  • 1 tablespoon Chopped fresh rosemary
  • 1 teaspoon Garlic Powder (Like Lawrys)
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Dried minced onion
  • 1 Cup Extra Virgin Olive Oil
  • 1/4 Cup White wine vinegar


  • 1/8 Teaspoon Crushed red pepper
  • 1 Tablespoon Chopped fresh flat-leaf parsley


What does flat-leaf parsley look like? There's a picture to the right of this step - don't get cilantro by mistake. Although they do look similar, parsley has pointed ends, while cilantro has rounded edges. If you're still not sure, smell the bunch of herbs. Parsley smells 'green' and cilantro has a very intense smell that may remind you of salsa or guacamole.

In a medium-sized bowl, mix all ingredients together including the olive oil. It's as easy as that.
You can store leftover dressing in the refrigerator, and serve either chilled or at room temperature by drizzling over your favorite salad veggies or tossing in a large bowl.

Add grated cheese to taste.
Less than 1 net carb per serving.
low carb salad dressing
Freeze Leftovers

You can double or triple this recipe, then divide it up into ½ cup portions for freezing. Place the dressing in tightly-sealed freezer bags and freeze. For fast defrosting, simply cut the bag and squeeze dressing into your salad bowl and allow to thaw on the counter for 15 to 30 minutes before adding lettuce and tossing.
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