Keto Salad Dressing Recipe

This keto salad dressing is a quick oil-and-vinegar dressing with MCT oil, olive oil, apple cider vinegar, allulose, salt, and black pepper.

Whisk it right before serving, then drizzle over greens, avocado, cucumber, or a simple chopped salad.

Recipe Snapshot

Ingredients

• 1/2 cup Micro Ingredients Organic MCT Oil
• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 teaspoon Micro Ingredients Allulose Sweetener
• 1/2 teaspoon mineral salt
• 1/4 teaspoon black pepper

Directions

1. Add MCT oil, olive oil, apple cider vinegar, allulose, salt, and black pepper to a small bowl or jar.
2. Whisk or shake until the dressing is well combined.
3. Taste and adjust salt, pepper, or vinegar as desired.
4. Drizzle over salad and toss to coat evenly.
5. Shake again before each use if the dressing separates.

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Tips

• Use a jar with a lid if you want easy shaking and storage.
• Add herbs, garlic powder, or mustard if you want a stronger dressing flavor.
• Because this is an oil-based dressing, a little goes a long way.

Serving and Storage

Store covered in the refrigerator for up to 5 days. If the oil thickens when chilled, let the dressing sit at room temperature briefly and shake before serving.

Estimated Nutrition Per Serving

Nutrition information is approximate and may vary based on the exact product serving size, milk choice, sweetener amount, toppings, and final serving size.

FAQ

Can I make this dressing without allulose?

Yes. Leave it out for a sharper vinaigrette, or replace it with your preferred keto-friendly sweetener.

Why does the dressing separate?

Oil and vinegar naturally separate. Shake or whisk the dressing again before serving.

Can I use this as a marinade?

Yes. It can work as a quick marinade for vegetables or proteins, though the flavor is designed first as a salad dressing.