Sauces

Italian Herb Dressing

Red wine vinegar and dried Italian herbs with mustard to hold the dressing together.

SaucesVinaigretteItalianHeat: NoneNo-Cook

How to Use This Sauce

Primary use: Salad dressing
Best with: Green salads, Pasta salads
Other ways to use it: Chicken marinade, Sandwich drizzle, Vegetables
Suggested amount: 2 tablespoons per salad serving
Flavor: Herbaceous · Tangy
Texture: Pourable; separates on standing
Batch yield: About 214 g prepared (8 servings of 2 tablespoons (about 30 g))
Serving size: 2 tablespoons (about 30 g) · 8 servings per batch

Allergens: Mustard. Always check the labels of the products you buy.

Nutrition is shown for the listed serving of prepared sauce. The amount absorbed during marinating can vary.

Use This Sauce With

5 min Serves 2 Vinaigrette · Italian

SaucessaucecomponentSalad DressingsVinaigretteItalianHerbaceousTangySaladMarinadeChickenSandwiches & WrapsVegetablesmarinadeNo cooking requiredUnder 15 minLower sodiumVegetarian

Full recipe: About 214 g prepared (8 servings of 2 tablespoons (about 30 g))
Serving size: 2 tablespoons (about 30 g)
Servings per batch: 8

Servings to prepare changes how much you cook; it never changes the size of one serving. My portion (in My Week) changes your planned nutrition.

Contains: Mustard

Ingredients

Prepare 2

Preparing: 2 servings

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Sweetness choices — tap to lower sugar

Use the listed ingredients and amounts. Nutrition, saved shopping and meal planning remain based on this version.

Preparation guidance only. When a supported swap is chosen, Nutrition per serving below shows the adjusted values; filters, sugar screening, exports, Shopping and My Week stay based on the written recipe. A different sweetener does not establish diabetes suitability; total carbs, portion and verified sugars still matter.

Sugar alcohols may cause digestive symptoms; keep xylitol away from dogs. Aspartame must be avoided with PKU. No substitute is universally the healthiest choice.

Product conversion chart FDA sweetener guidance

Instructions

Nutrition per serving

Estimated nutrition per serving — 2 tablespoons (about 30 g)

Calories	93
Total fat	10 g
Saturated fat	1.4 gKeep low
Sodium	10 mgLow
Total carbohydrate	0.6 g
Fiber	0.2 g
Total sugars	0 g
Added sugars	Not available
Protein	0.1 g

Estimates based on the listed ingredients; actual values vary by brand. Nutrition is per one stated serving and does not change when you make more or fewer batches or servings.

Nutrition incomplete

Why this result?

Added sugar not verified; source and serving review required
Added sugar not verified
Set your carbohydrate targets to check meal-plan fit

This portion only — the rest of the meal and day are not checked.

Diabetes Meal Planning

Use selected screens

Calculation basis & sources

Per-serving estimates from every weighed ingredient divided by 8 servings of 2 tablespoons (about 30 g). Vinegar, red wine: 70 g; https://fdc.nal.usda.gov/food-details/172240/nutrients; Oil, olive, salad or cooking: 80 g; https://fdc.nal.usda.gov/food-details/171413/nutrients; Beverages, water, tap, drinking: 50 g; https://fdc.nal.usda.gov/food-details/173647/nutrients; Garlic, raw: 4 g; https://fdc.nal.usda.gov/food-details/169230/nutrients; Spices, oregano, dried: 1.5 g; https://fdc.nal.usda.gov/food-details/171328/nutrients; Spices, basil, dried: 1 g; https://fdc.nal.usda.gov/food-details/171317/nutrients; Spices, onion powder: 1 g; https://fdc.nal.usda.gov/food-details/171327/nutrients; Mustard, prepared, yellow: 6 g; https://fdc.nal.usda.gov/food-details/172234/nutrients; Spices, pepper, black: 0.5 g; https://fdc.nal.usda.gov/food-details/170931/nutrients. Cholesterol, potassium and added sugars are not calculated. Not laboratory verified; no diabetes, heart-health or weight-loss claim is made.

USDA SR Legacy weighed ingredient estimates

Source data checked 2026-10-29; no professional review documented.

Lower sodium: 300 mg sodium or less per stated serving. This is a site guideline, not the FDA "low sodium" label claim.

Heart-healthy tips

Use about 2 tablespoons per salad serving. Nutrition below is for 2 tablespoons (about 30 g), not the whole batch.
Nutrition is shown for the listed serving of prepared sauce. The amount absorbed during marinating can vary.
Set aside the portion you plan to serve before adding raw meat or fish. Discard used marinade, or bring it to a rolling boil for at least 1 minute before serving.
Includes a prepared product (such as soy sauce, mustard, broth or mayonnaise) whose added sugars are not reported separately; check your product label.

Storage & Meal Prep Tips

Applies to: Homemade dressing, after mixing. Times assume safe preparation, prompt cooling when needed, a refrigerator at 40°F / 4°C or below, and a freezer at 0°F / -18°C or below.

Refrigerator: Homemade dressings with fresh garlic, herbs or citrus: refrigerate in a sealed jar and use within 4 days.

Freezer: Does not freeze well. Emulsified dressings separate and turn grainy when frozen — a quality limit, not a safety one.

To reheat or serve: Serve cold or at room temperature.

Meal prep tip: Oil and vinegar separate on standing — shake hard before each use. Olive oil may firm up when cold; let stand 10 minutes.

Storage guidance sources

Category guidance matched to this recipe's preparation state; sources checked 2026-10-24. This is not a laboratory shelf-life test of the exact recipe.