Dijon Vinaigrette (Keto Salad Dressing And Marinade)

By Paola Westbeek Jump to Recipe

Nothing dresses up a salad or a plate of greens like a proper vinaigrette. And if it doubles as a marinade, all the better!

I am a huge fan of salads. Whether as a side dish or light main, salads give me the chance to fill my plate with nutritious ingredients that are fresh, vibrant, and reflect the seasons. In summer, for example, I love mixing berries with tender leafy greens, chopped nuts, and cheese. When the colder months roll around, it’s hearty kale salads topped with sautéed root vegetables like parsnips that grace my plate. But whatever the season and whatever the salad, one constant remains the same: a proper vinaigrette. From comforting and creamy to zingy and zesty, nothing makes a salad sing like a well-made vinaigrette.

Unfortunately, most store-bought salad dressings and marinades (convenient as they may be) are often filled with low-quality oils, preservatives, and sugars. Making a homemade vinaigrette, however, is incredibly easy and gives you control over what goes into the bottle. Plus, it’s usually way more affordable.

With its perfect balance of sweet and tangy flavors courtesy of the Dijon mustard and maple syrup, this vinaigrette is wonderful over salads but also does an excellent job at dressing up grilled veggies such as eggplant, peppers, zucchini, and mushrooms. What’s more, it even doubles as a marinade! Give it a try on chicken breasts, pork loin, or white fish fillets.

Make it your own

The great thing about this recipe is that you can pretty much tweak it to suit your tastes or use whatever you have on hand. No avocado oil, for example? Olive oil works just as well and is also an excellent source of healthy fats.  Personally, I love having an array of flavored vinegars in my pantry and have had great results with walnut vinegar, raspberry vinegar, and lemon vinegar. You can also experiment with different types of mustard, such as whole-grain mustard (for a little texture) or spicy brown mustard (if you crave a touch of heat). Don’t limit yourself to parsley either when it comes to fresh herbs. Finely chopped dill, chervil, and chives will also add brightness to the vinaigrette.

How do I store leftovers?

Store the vinaigrette in the fridge in an airtight container such as a mason jar for up to 2 weeks. Bear in mind that it will separate, so give it a good shake before using.

Similar recipes to try

A bowl of greens without a good dressing can be pretty boring. Luckily, we have a few delicious recipes for you to try. This Garlic And Lemon Low-Carb Salad Dressing is amazing on Mediterranean-style salads with ingredients such as tomatoes, olives, and feta cheese. If you’re looking for something creamier to dress up a more substantial salad, try this Keto Ranch Dressing Recipe. You’ll love it over this Shaved Brussels Sprouts Salad (leave out the dressing in the recipe).

Dijon Vinaigrette (Keto Salad Dressing and Marinade)

Paola Westbeek

Nothing dresses up a salad or a plate of greens like a proper vinaigrette. And if it doubles as a marinade, all the better!

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Sauces, Marinades, Dressings

Cuisine American

Servings 8

Calories 85 kcal

Ingredients

  

1x2x3x

• 1/4 cup avocado oil
• 1 tablespoon Dijon mustard
• 4 teaspoons balsamic vinegar
• 3 tablespoons sugar-free maple syrup
• 1 garlic clove
• 1 tablespoon freshly chopped parsley
• Pinch of salt
• Pinch of pepper
• 2 tablespoons water

Instructions

 

• Add all ingredients to a glass bowl. Use an immersion blender to blend together until the vinaigrette is smooth and emulsified.
  
• Store in a jar with a lid in the refrigerator up to 2 weeks.
  

Nutrition

Calories: 85kcalCarbohydrates: 6gProtein: 0.1gFat: 7gSaturated Fat: 1gSodium: 22mgFiber: 0.1g

Keyword dijon vinaigrette, homemade salad dressing, keto marinade, keto salad dressing

Tried this recipe?Let us know how it was!