Keto Salad Dressing Recipes Vinaigrette Food
KETO RASPBERRY VINAIGRETTE
This keto raspberry vinaigrette is a salad dressing that is both sweet and tart. Not to mention, low in carbs. It only has 2g net carbs in each serving!
Provided by Lisa MarcAurele
Categories Condiment
Time 10m
Number Of Ingredients 7
Steps:
- Place all of the ingredients together into a blender or food processor. Blend until smooth and creamy.
- Serve over your favorite salad greens.
Nutrition Facts : Calories 82 kcal, Carbohydrate 4 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
VINAIGRETTE DRESSING
Make and share this Vinaigrette Dressing recipe from Food.com.
Provided by CookingONTheSide
Categories Salad Dressings
Time 15m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Whisk all ingredients together until completely blended and serve.
- This will make 32 servings, 2 T each.
Nutrition Facts : Calories 135, Fat 13.5, SaturatedFat 1.9, Sodium 10.5, Carbohydrate 2.1, Sugar 1.7, Protein 0.1
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- Add all ingredients to a tall glass jar. Use an immersion blender to blend together until the dressing is smooth and the oil completely emulsified. Alternatively, you may use a standard blender.
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- Blend on low speed for 30 seconds. Increase to high speed and blend for additional 30 seconds. If hand whisking, make sure ingredients are blended well before moving on to the next step.
- With food processor or blender on high, slowly drizzle in olive oil into the vinegar mixture. This should take between 60 to 90 seconds. Continue blending on high for additional 30 seconds. If hand-whisking, slowly drizzle in the oil with brisk and continuous movements until oil is well-incorporated.
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- Cut lemons in half and squeeze them through a mesh strainer. Better yet, use a citrus reamer or press to quickly squeeze the lemon juice from the lemons. Then pour the lemon juice through the mesh strainer to remove the pulp. It is ok if some pulp gets into the juice. In fact, the pulp is very tasty so if you like pulp add some to the lemon juice.
- In a liquid measuring cup, measuring the lemon juice to ½ cup. Then add the extra virgin olive oil to it. Pour the ingredients into a quart-sized deli container with a lid.
- Add 1 tsp apple cider vinegar (or 1 teaspoon of any other vinegar here for flavor contrast). I like apple cider vinegar for its butyric acid content.
- Using a deli container is helpful for storing the dressing and makes it easy to shake with a lid. Next, add the kosher salt.
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From driveceladon.com
From driveceladon.com
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From hungrysquirrel.com
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From drberg.com
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