Best Oil Free Italian Vinaigrette Recipes

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NO SALT VINAIGRETTE



No Salt Vinaigrette image

I get raves when I bring tossed salads to dinner parties because I also make my own dressing. This vinaigrette is quite easy, using staples from your pantry and doesn't use salt! Bulk up on the lemon juice for extra zing. You can also substitute tarragon vinegar for a different feel. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.

Provided by PHILLYJH

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 8

Number Of Ingredients 6

½ cup red wine vinegar
⅓ cup olive oil
1 teaspoon lemon juice
2 cloves garlic, crushed
1 tablespoon Italian seasoning
⅛ teaspoon white pepper

Steps:

  • Whisk together the red wine vinegar, olive oil, lemon juice, garlic, Italian seasoning, and white pepper in a small bowl. Let stand for at least 15 minutes before serving.

Nutrition Facts : Calories 87 calories, Carbohydrate 1.8 g, Fat 9.1 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 1.3 g, Sodium 0.4 mg

OIL-FREE ITALIAN VINAIGRETTE



Oil-Free Italian Vinaigrette image

Make and share this Oil-Free Italian Vinaigrette recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 15m

Yield 10 serving(s)

Number Of Ingredients 11

1/2 cup water
2 tablespoons powdered fruit pectin
1 tablespoon grated parmesan cheese
4 teaspoons white wine vinegar or 4 teaspoons vinegar
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1 teaspoon sugar
1/4 teaspoon celery seed
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1 dash paprika
1 clove garlic, minced

Steps:

  • Combine water, powdered fruit pectin, parmesan cheese, white wine vinegar or vinegar, oregano, sugar, celery seed, dry mustard, pepper, paprika, garlic, and dash salt in a screw-top jar.
  • Cover and shake well (be sure all pectin is dissolved).
  • Chill several hours.
  • To store remaining dressing, cover and store in the refrigerator up to 3 days.
  • Shake before serving.

Nutrition Facts : Calories 5.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.4, Sodium 8.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 0.3

ITALIAN VINAIGRETTE



Italian Vinaigrette image

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield about 3/4 cup dresssing

Number Of Ingredients 7

1/4 cup red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon dried oregano
1 small clove garlic, minced
Pinch of sugar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

Steps:

  • Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)

ITALIAN VINAIGRETTE



Italian Vinaigrette image

What are all those specks and spices in your Italian dressing? You probably have them in your pantry. Create your own signature blend to toss with pasta, greens and fresh spring vegetables. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 12

1/4 cup water
1/4 cup lemon juice
1/4 cup red wine vinegar
2 garlic cloves, halved
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
3/4 cup olive oil

Steps:

  • Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Nutrition Facts : Calories 126 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

ITALIAN VINAIGRETTE



Italian Vinaigrette image

Categories     Condiment/Spread     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Summer     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 4

2 tablespoons red-wine vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons extra-virgin olive oil

Steps:

  • Whisk together vinegar, salt, and pepper in a bowl, then add oil in a slow stream, whisking until emulsified.

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