Make Italian Vinaigrette with Dried Herbs using heart-healthy olive oil and apple cider vinegar. Plus, you can control the amount of sugar (if you add any).
Featured Ingredients
Olive oil is consistently linked with health benefits, including reducing cardiovascular disease risk (both heart disease and stroke), Alzheimer’s risk, and cancer risk, improving blood sugar regulation and insulin sensitivity, reducing likelihood of weight gain (and maybe even aid in weight loss), reducing joint pain and swelling in rheumatoid arthritis, and generally reduce markers of inflammation.
Apple cider vinegar is full of beneficial compounds, including acetic acid, which helps regulates appetite, energy expenditure and insulin sensitivity, with overall anti-obesogenic and antidiabetic effects. Thanks to an abundance of phenolic compounds, ACV rivals other superfoods for its antioxidant capacity – about the same as a super high quality black tea and about 32X higher than dark chocolate!
Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.
Italian Vinaigrette with Dried Herbs
Ingredients
- 6 tablespoons olive oil
- 1/4 cup apple cider vinegar
- 1/4 teaspoon marjoram dried
- 1/4 teaspoon oregano dried
- 1/4 teaspoon rosemary dried
- 1/4 teaspoon savory dried
- 1/4 teaspoon thyme dried
- 1 clove garlic crushed to a coarse paste
- 1 pinch salt
- 1 pinch pepper
Instructions
- Combine the ingredients in a blender or mason jar.
- Mix in a blender or shake in mason jar until thoroughly combined.
- Pour the salad dressing into a bottle or jar to serve or place the bottle in the fridge until salad dressing is ready to use. Allow the salad dressing to warm to room temperature before serving (take the bottle out of the fridge about 30 minutes before meal time). Will keep for about a month in a fridge.
- Shake the salad dressing before serving.
