Light and refreshing, this Low FODMAP Lemon Vinaigrette is a delicious way to dress any summer (or any time of the year) salad!
This Low FODMAP Lemon Vinaigrette is one delightful way to dress a salad! It’s light and refreshing and just reminds me of summer, but it can be enjoyed at any time of the year!
Shopping list
To make this easy low FODMAP salad dressing, add these ingredients to your shopping list:
- Garlic-infused oil – ⅓ cup
- Lemon – about 1 medium (to yield 3 tablespoons juice)
- Red wine vinegar – 1 tablespoon
- Dijon mustard – 1 teaspoon
- Dried oregano – ½ teaspoon
Low FODMAP notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Dijon Mustard is low FODMAP in servings of 1 tablespoon or 23 grams.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.
Lemon juice is low FODMAP in servings up to a ½ cup or 125 grams.
Red wine vinegar is low FODMAP in servings of 2 tablespoons or 42 grams.
Serve this with
I think this vinaigrette is especially delicious tossed with romaine, diced tomatoes, cucumber, kalamata olives, and grilled salmon or chicken.
A yummy grilled chicken option for this salad suggestion is my Low FODMAP Moroccan Chicken. Yum!
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Low FODMAP Lemon Vinaigrette
- Total Time: 5 minutes
- Yield: 4 1x
- Diet: Low Lactose
Description
Light and refreshing, this Low FODMAP Lemon Vinaigrette is a delicious way to dress any summer (or any time of the year) salad!
Ingredients
- ⅓ cup garlic-infused olive oil
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Whisk together all ingredients in a small bowl. Or, shake in a sealed mason jar.
- Serve or store.
Storage: Refrigerate in an airtight container for use within 1 week. Whisk or shake to re-emulsify before use.
Notes
Low FODMAP Serving: One serving (about 2 tablespoons) of this recipe contains low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: No Cook
- Cuisine: American
Keywords: low FODMAP dressing, low FODMAP salad dressing,
Lisa says
I just found out I have to go on low FODMAP diet. I have many GI my doctor told me to eat a big salad everyday. This dressing is wonderful I was wondering if you have other recipies as I will be eating big salads for quite a while. Thank you for posting.
Tracy R. says
Really delicious! We used it on a green salad with a little feta, and it paired perfectly with the feta! 🙂
★★★★★
Elisha says
Oh, PS, I was out of mustard so I subbed dry mustard powder! Still tasted great!