Eosinophilic Esophagitis Friendly Herb & Garlic Italian Dressing

Total time10 min

Prep time10 min

Cook time0 min

Eosinophilic Esophagitis Friendly Herb & Garlic Italian Dressing

Homemade salad dressing is one of those small kitchen wins that makes every meal feel a little more intentional, and this herb-forward vinaigrette delivers serious flavor with a clean, simple ingredient list. For anyone managing eosinophilic esophagitis, store-bought Italian dressings can be a minefield of hidden triggers, preservatives, and hard-to-identify additives — making a from-scratch version like this one genuinely worth the extra two minutes. Extra-virgin olive oil forms the rich, smooth base, while apple cider vinegar and fresh lemon juice bring a bright, tangy lift that keeps things lively without being harsh. Dried oregano, basil, thyme, and rosemary layer in that classic Italian profile, and a touch of honey rounds out the acidity beautifully. Ground ginger and turmeric add a subtle warmth and a quiet anti-inflammatory bonus that feels right at home in a diet-conscious kitchen. Whisking the oil in slowly creates a dressing that actually clings to your greens instead of pooling at the bottom of the bowl. Make a jar at the start of the week and you've got a versatile, safe drizzle ready for salads, grain bowls, or roasted vegetables all week long.

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Ingredients

8 servings

½ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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3 tbsp apple cider vinegar
1 tbsp fresh lemon juice
2 cloves garlic, finely minced
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
½ tsp dried rosemary, crumbled
½ tsp ground ginger
¼ tsp ground turmeric
½ tsp fine sea salt
1 tsp honey

Instructions

1
Combine the apple cider vinegar, lemon juice, minced garlic, dried oregano, dried basil, dried thyme, crumbled rosemary, ground ginger, turmeric, salt, and honey in a small bowl or jar and whisk together until the salt and honey are fully dissolved.
2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, about 1 minute.

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