Make this Low Sodium Italian Dressing in minutes with just a few pantry staples. It’s great on salads and a fantastic marinade.
Store-bought salad dressing is likely on your no-go list if you live a low sodium lifestyle. One 2-tablespoon serving of Wish-Bone Italian Salad Dressing contains 350 mg sodium. (There are lower sodium options available – check out my list of The Best Low Sodium Salad Dressing You Can Buy to see if any of your favorites made the cut.)
This homemade Italian dressing gives full flavor with a fraction of the sodium. One 2-tablespoon serving contains only 21 mg of sodium, so you can load up your salads without breaking your daily sodium limit.
The best part? It’s easy to shake a batch up in mere minutes if you have an airtight jar or container to mix it in. It’ll be the tastiest, no-fuss item in your fridge!
Vinegar – I love the flavor of mixing equal parts red wine vinegar and white wine vinegar. You can use all of one or the other for equally delicious results.
Dijon Mustard – Choose the lowest sodium Dijon mustard you can find. The mustard helps emulsify the dressing, making it easier for the oil and vinegar to blend. Without it, your dressing will have an oily consistency.
Honey – Honey’s mild sweetness perfectly balances the vinegar’s acidity.
Spices – Dried parsley, basil, oregano, garlic powder, your favorite salt-free seasoning, red pepper flakes, and pepper shine in this recipe. They give the vinaigrette the flavor we all love. Make sure all of your spices are sodium-free!
Olive Oil – Olive oil rounds out the flavor in this dressing without overpowering the recipe’s true stars – all of the spices and seasonings.
How to Make Low Sodium Italian Dressing
You can shake this dressing up in minutes with a few pantry staples.
- Combine all ingredients EXCEPT OLIVE OIL in a small jar or container. Use a fork to stir them together to break down the honey and mustard, making it easier for them to blend with the other ingredients.
- Add the olive oil to the jar. Place the lid on tightly and shake vigorously until the dressing emulsifies.
You can also make this dressing by combining all ingredients, except the olive oil, in a small bowl. Gradually add the olive oil in a slow stream while whisking constantly until the vinaigrette emulsifies.
Variations on a Delicious Theme
Salad dressings are easy to customize to suit your tastes, and this Italian dressing is no exception! Switching up the dried spices is the easiest way to vary the flavor. One tablespoon of salt-free Italian seasoning can replace the spices in this recipe, and you can add more crushed red pepper flakes for a spicier version. Keep in mind the heat from the crushed red pepper flakes will intensify the longer it sits.
This dressing also makes a delicious marinade for chicken and fish. You can add it to your pasta salads or roasted vegetables. (See my Low Sodium Roasted Vegetable Platter for inspiration!)
Low Sodium Italian Dressing FAQs
How much sodium is in this dressing?
One 2-tablespoon serving of this dressing contains 21 mg of sodium, most of which comes from the Dijon mustard. If you find a no-salt-added Dijon mustard, you can reduce the sodium even more.
How do I store this dressing?
Store this dressing in an airtight container in your fridge for up to two weeks. It will likely thicken and separate as it sits in the fridge. Give it a vigorous shake before using.
What else can I use this dressing for?
I love using this dressing as a marinade for chicken, steak, and seafood. If you have time, a four-hour soak in this dressing yields the most flavor, but even a short marinating time of 30 minutes will give you delicious results. Be careful when marinating fish and shrimp. The acid in the vinegar can start to cook the seafood if left to marinate for too long.
This dressing adds a zesty flavor to pasta salads, and a drizzle over your favorite grains turns them into a fantastic and tasty side dish.