Description
This zesty Low FODMAP Lemon Vinaigrette is perfect for IBS-friendly meals. Made with garlic-infused olive oil and fresh lemon juice, it’s a gut-friendly dressing that brings flavor back to your salads without digestive discomfort.
Ingredients
1 teaspoon Dijon mustard
⅓ cup garlic-infused olive oil
1 tablespoon rice vinegar
3 tablespoons fresh lemon juice
½ teaspoon dried oregano
¼ teaspoon salt
Instructions
- Whisk the base: In a small bowl, combine lemon juice, rice vinegar, Dijon mustard, oregano, and salt. Whisk until the mustard is fully dissolved.
- Add oil slowly: While whisking constantly, slowly drizzle in the garlic-infused olive oil. This creates a smooth emulsion that won’t separate easily.
Notes
Low FODMAP Serving: This recipe serves 8 (2 tablespoons per serving). According to Monash University guidelines, stick to recommended serving sizes to maintain low FODMAP status.
Storage: Store in the refrigerator for up to one week in a sealed jar or container. Always shake or whisk before using since natural separation is normal. If the vinaigrette breaks, simply re-whisk vigorously or blend for 10 seconds to bring it back together.
- Category: Condiments
- Method: Whisking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 83kcal
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Carbohydrates: 1g