Click here for the printable recipe

So you’re eating all the healthy things: ridiculously ginormous salads, loaded with all the leafy dark green things as well as the rest of the rainbow, organic, local, fresh.

But hold on there, friend. What are you putting on it? Don’t get me wrong, olive oil, fresh squeeze of lemon juice, a bit of apple cider vinegar are all great.

But sometimes you want something with more flavor. And the store bought brands are just not quite clean enough. Most are filled with preservatives, starches, fillers, gluten and yes, even sugar! Yup. It’s true. Go ahead, go grab your fave out of your fridge and read the label. I’ll wait.

Told ya. But the good news is, it is SO EASY to whip up your own! Trust me, it will only take a few minutes, last you awhile and taste better! Really!

The other good news: you already have pretty much everything you need to make this up! So no special grocery trip. No weirdo, hard to find ingredients.

I. Got. You.

So here it is.

Ingredients:

• 3/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1 tablespoon Italian seasoning blend
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Himalayan Pink sea salt
• 2 tablespoons nutritional yeast (optional)

Instructions:

Blend all ingredients together in an air-tight container, preferably a glass or plastic bottle.
Store at room temperature.
Mix well just prior to use.

Now, I’m gonna share a secret. The nutritional yeast I have listed as an optional ingredient? If you want your dressing to taste just like that magical stuff Olive Garden puts on their salads…add the nutritional yeast to your dressing and you’ll have it.

I also highly recommend that you taste and tweak your mixture. If you like your dressing more tangy, increase the vinegar. If you like more garlic or onion flavor, add more of those. You get the idea. This is another great plus to making your own: you can truly make it your own!

Finally, I’m going to share another secret. Mix this half and half with my Ranch Dip Recipe (grab that here) You can thank me later!

So there you have it…told ya, easy peasy. Another little tip: you can scale this recipe up and repurpose those vinegar and olive oil bottles as dressing vessels once they’re nearly empty. Which you will, because you will use this all the time! I sometime use it to sautee chicken breasts to give them a zippy little flavor profile.

Give it a try, and let me hear all the things! Did you like it? Did you tweak it? Did you find another way to use it?