Name: 5 Minute Gluten-Free Salad Dressing for Green Salad
Prep time: 5 min
Ingredients: ¼ c red wine vinegar; 2-3 tsp agave or other sweetener; 1 tsp dried oregano; ½ tsp Dijon mustard; ½ tsp dried basil; ¼ tsp onion powder; ⅛ tsp salt; ½ c oil - avocado, canola, sunflower or other neutral flavored vegetable oil; ¼ c extra virgin olive oil

No ratings yet

Janet Harlow

Gluten-Free Salad Dressing

The ingredients in salad dressings are usually gluten-free. However, if you are concerned about cross-contamination or a random, hidden gluten-free ingredient, a homemade dressing is your best option. I prefer to make my own dressings because most bottled dressings are way too salty or sweet for my taste.

Overhead view of glass jar with homemade gluten-free Italian salad dressing. Spoon above jar with dressing. White bowl with green salad in upper left.

Gluten-Free Spices

Spices on their own are naturally gluten-free. However cross-contamination can occur during manufacturing and packaging. Also, spice and seasoning mixes sometimes contain gluten. So I prefer to use spices that are certified gluten-free. Simply Organic spices and herbs are excellent quality, certified gf and come in glass bottles with metal lids – no plastic!

No Bowl, No Utensils Needed

I am always looking for ways to make kitchen clean-up as fast as possible. None of the ingredients in this vinaigrette recipe require cutting or chopping. Really, all this gf salad dressing needs is a good shake, so why not do it in a jar? You’ll simply put all of the ingredients in the jar and shake. The only clean-up will be a measuring cup and measuring spoons.

Important Note: I do not recommend using a mason jar. The lids they come with react with the acid in the vinegar and rust. I don’t consider this food-safe. Either use the stainless steel mason jar lids linked in the recipe card below or reuse a jar like a marinara, mustard, salsa or pickle jar.

White serving bowl with green salad. Small glass pitcher above pouring gluten-free italian salad dressing.

Ingredients

This recipe combines extra virgin olive oil and a neutral oil like canola, avocado or vegetable oil. I prefer this combination because I find that olive oils can be a little bitter. The neutral oil makes the flavor of the dressing more balanced.

I recommend a good quality extra virgin olive oil like California Olive Ranch Oils. The flavor really comes through in a vinaigrette so it’s important to use a a good one.

My preferred vinegar for salad dressing is red wine vinegar. But white wine vinegar, white balsamic or champagne vinegar will all work in this recipe.

Dijon mustard adds another tart and salty element to vinaigrettes. It also helps to keep the oil and vinegar from separating.

Onion powder, also know as granulated onion, adds another layer of savory sweetness and helps a bit with keeping the oil and vinegar from separating.

Dried oregano and dried basil are traditional Italian flavors and are a quick way to flavor this salad dressing.

With tart vinegar and salty, tart Dijon mustard, this dressing needs flavor balancing in the form of a sweetener. I prefer agave syrup because it incorporates easily. Honey, maple syrup or plain old sugar can be used too.

Finally salt and pepper bring all the other flavors together by balancing the bitter, sweet and sour ingredients.

Glass jar with gluten free Italian salad dressing on wood board. White serving bowl with green salad on left.

5 Minute Gluten-Free Salad Dressing for Green Salad

Author: Janet Harlow

Course: Salads, Sauces and Dressings

Cuisine: American/Italian

Servings: servings (3 Tbsp each)

This gluten-free Italian salad dressing is a versatile vinaigrette for your favorite green salad. Simple ingredients and five minutes is all you need. Clean-up will be a snap because the recipe is mixed up directly in the jar – no bowl or mixing utensils are needed.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Ingredients

¼ c red wine vinegar
2-3 tsp agave or other sweetener
1 tsp dried oregano
½ tsp Dijon mustard
½ tsp dried basil
¼ tsp onion powder
⅛ tsp salt
½ c oil – avocado, canola, sunflower or other neutral flavored vegetable oil
¼ c extra virgin olive oil

Instructions

This recipe does not need any mixing utensils. Just measuring cups, measuring spoons and a jar with a tight fitting lid are all you need.
Note: I do not recommend using mason jars. The metal lids they come with, react with the acidic vinegar and rust. I don't consider this food-safe. The stainless steel mason jar lids linked above can be used instead. Otherwise a pickle, salsa or marinara jar is a good option.
Place all of the ingredients (start with 2 tsp sweetener) in a jar or other container with a tight fitting lid.
Screw on the lid and make sure it's secure.
Shake vigorously for 20-30 seconds until the mixture turns cloudy.
Taste! The flavor will vary depending on the olive oil used (some are quite bitter) and the acidity of the vinegar. Here are some tips for adjusting the flavor:
Is it too bitter? Add ¼-½ teaspoon sweetener and 1-2 pinches of salt.
Is it too sour? Add 1 tablespoon of oil and ¼-½ teaspoon of sweetener.
Do you prefer it more sour? Add 2-3 teaspoons of vinegar.
This dressing can remain at room temperature for at least one week.