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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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 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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