Low carb dressings are sooo easy to make. This one is delicious and kept friendly. I created this recipe years ago and make this low carb nectar at least three nights a week.
When I first made it I wasn’t concerned about sugar. I used to use regular mayo and sugar. I’ve since traded those ingredients out for the healthy low glycemic options.
The good news is it tastes great on everything. But pouring over my Crunchy Chopped Salad is to die for!!! It’s so good, I eat about five cups of it at dinner time.
No lie. My husband is amazed that i can eat that much in one sitting. I hope you like this as much as I do.
Make it tonight and tweak it to your taste. I’d love your feedback on this low carb dressing – test it on your friends and family and see what they think.
- Balsamic vinegar
- White vinegar
- Avocado oil
- Keto friendly Mayonnaise
- 1 egg yolk
- Spicy deli mustard
- Liquid stevia
- Garlic powder
- Onion powder
Put all ingredients in a 16 oz mason jar. Shake it up until it’s frothy. You could put it in a blender, but I prefer it shaken.
Pour all of it – yup, all of it – over you big bowl of Crunchy Chopped Salad or a salad of your choice and toss until coated.
I found letting it rest for about 15 minutes before eating allows the variety of greens in the chopped salad to marinate and share their flavors before you eat it.
If you’re a keto girl like me, keep in mind, this is a shameless salad. It’s high in fiber and loaded with good fat. All you need is a side of high quality, good fat protein source like salmon You’ll have a compete low carb feast that tastes better than what you’d order at a five star restaurant.
Let me know if you adapt this recipe to your taste or if you tried it over one of your own favorite salads. I’d love to get your twist on this low carb dressing, so leave your comments below.
Nothing makes my happier than sharing and gathering new ideas to spice thing up in the kitchen, especially for low carb salads.