Low Calorie Salad Dressing
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Never settle for boring salad again once you learn how to make my low-calorie salad dressing recipe. Countless flavor options, and you can use it as a dressing OR a marinade!
The day I learned how many calories are in salad dressing was indeed a very sad day. Worse yet, do you know how small a two-tablespoon serving really is?! Anyway, it’s because of that realization that I knew I had to come up with a low calorie dressing.
Oil and fats usually increase the calorie count in dressings, so I set out to develop an oil-free dressing that packs plenty of flavor so you won’t miss it. Through testing, I found that with vinegar, a sweetener, and some fun spices, you’d get a tangy, flavorful dressing that takes a standard salad up a notch.
My low calorie dressing recipes are light, tangy, and taste better than anything bottled or store-bought.
Table of Contents
Why I love this recipe
- Fresh, zesty taste. The combination of vinegar, spices, and garlic is so simple but SO good!
- Easy to make. There’s no blender, food processor, or complicated steps needed. If you have a mason jar with a lid, you’re good to go!
- Customizable. I started with the base Italian dressing recipe, plus 7 of my favorite flavor combinations.
- Versatile. Use it as a salad dressing or marinade, or drizzle it over a simply seasoned baked chicken breast.
What readers are saying
★★★★★ – “VERY easy and tasty dressing. Did not miss the oil at all, was quite good over a green salad.” – Ramona
Ingredients needed
- Red wine vinegar. I tried all different types of vinegar, and by far, red wine vinegar was superior. It’s quite flavorful, but it won’t overpower the other ingredients. Apple cider vinegar and rice vinegar were close seconds.
- Sugar substitute. Adds essential sweetness to cut the acidity while keeping the calories low. I like using keto brown sugar. Allulose is also a great zero-calorie substitute. Of course, table sugar will work, but it will add a few extra calories.
- Water. My secret hack: use lukewarm water! It whisks into the vinegar more easily and helps emulsify the dressing.
- Garlic. Freshly minced is best.
- Seasonings. I’m using salt, black pepper, andItalian seasoning.
- Salt and black pepper. To taste.
How to make low calorie salad dressing
Scroll to the recipe card at the bottom of this post for full measurements.
Step 1- Combine. In a small bowl or mason jar, add the ingredients and whisk (or shake) until smooth.
Step 2- Serve. Pour over your favorite salad or use it as a marinade.
Arman’s recipe tips
- Double or triple batch it. This recipe makes enough for a family-sized salad, so if you think you’ll want more, simply double or triple the ingredients.
- Taste as you go. Give the dressing a taste and add more salt or sweetener as needed. If you’re using it as a marinade, it’s okay if it’s a little heavy on the acid.
- Make it creamy. Swap half the vinegar for Greek yogurt. It will add a few extra calories, plus some protein.
- Add fresh herbs. For a pop of color and fresh flavor.
Flavor variations
My simple, low calorie dressing is more Italian-dressing-inspired. Here’s how I tweak them for more low calorie dressing recipes:
- Lemon vinaigrette. Swap half the vinegar with lemon juice.
- Balsamic vinaigrette. Omit the seasonings and use balsamic vinegar and maple syrup.
- Raspberry vinaigrette. Omit the seasonings and add a handful of fresh raspberries.
- Honey mustard. Omit the seasonings, use apple cider vinegar and honey, and add 1 tablespoon of Dijon mustard.
- Asian. Omit the seasonings, use rice vinegar, swap the salt for a splash of soy sauce, and whisk in minced ginger.
- Cilantro lime. Omit the seasonings and add ½ teaspoon of coriander, a splash of lime juice, and fresh cilantro.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator and whisk well before serving.
To freeze: Place the dressing in an airtight container and freeze. Let it thaw in the fridge before using.
Low Calorie Salad Dressing
Ingredients
- 1/4 cup red wine vinegar
- 1 teaspoon brown sugar substitute
- 1 clove garlic minced
- 1/4 cup water lukewarm
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a small bowl, add the red wine vinegar, brown sugar substitute, garlic, water, Italian seasoning, salt, and pepper, and whisk together until smooth.
- Pour over your favorite salad or use as a marinade.
Notes
Nutrition
✅ Nutrition reviewed
Nutrition information on this page was calculated using weighed ingredients and analyzed by our in-house registered dietitian using standard food composition databases. Values are estimates and may vary depending on ingredient brands, substitutions, and portion sizes. This information is provided as a guide only.
More recipes to use this recipe
- Healthy pasta salad– I like to replace the salad dressing with this one (it’s an equal swap), and the pasta holds it so well.
- Oven baked chicken wings– Add some sweet and savory goodness to standard chicken wings.
- Roasted root veggies– Drizzle about two tablespoons over the freshly roasted veggies.
- Air fryer pork tenderloin– While any pork holds onto this dressing well, I love it with pork tenderloin.
- Sautéed shrimp– A tablespoon or two over the freshly sauteed shrimp takes it up a notch.
Originally published August 2022
I always wanted tk know how to make low calorie dressing. Thanks!
Love to hear that, Mario!
Looks good really. Salad dressings that you can buy in shops are full of sugars. This is better.
I haven’t made the dressing yet, which it looks really good, my question is why does 1 serving/ 1 tablespoon read 2kcal for calories in the nutrition section, if that’s the case I will not make this recipe as I am watching my calorie intake.
Hi Ricci- these are low calorie, as all the ingredients have trace calories 🙂
VERY easy and tasty dressing. Did not miss the oil at all, was quite good over a green salad.
😀 Thanks Ramona!
It was great.
Just curious about the “6 Flavors.”
It’s 7 flavors now- updated the variations section 🙂
I love that I can find recipes all the time when I find something you post. Have tried a few already and they are good
Red wine vinegar can sometimes carry it. I think she’s wanting to swap that for the lemon juice as an avid substitute. 🙂
I am coeliac with other food intolerances – yeast being one. I am trying using lemon juice – is there any problem I should be aware of?
There is no yeast in the dressing.
Just want to tell you how much I appreciate your website and your amazing recipes. I’m a very, very fussy eater and have been doing low carb for about 10 months (lost 33 lbs). I can always find something I like and the recipes are easy and well written. My daughter has now joined me in doing low carb, so I’m experimenting with more of your recipes, because she loves all kind of foods. My issue is trying to get veggies in me. I hate all cooked veggies except for corn , potatoes and sweet potatoes….of course the starchiest ones!🤪I am a dessert person and my absolute fav is your English Toffee….I’ve made some minor changes, like using different chopped nuts and even seeds (including chia) in the nut mix base.