Low-Fat Italian Salad Dressing

You can increase the herbs and spices in this dressing if you’d like; just add them to taste.

Serves: 8Hands-on: 10 minutesTotal: 3 hours 10 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. cornstarch
  • 1⁄2 cup water
  • 2 Tbsp. sugar
  • 1⁄3 cup apple cider vinegar
  • 1⁄2 tsp. dry mustard powder
  • 1 Tbsp. minced fresh basil
  • 1 tsp. minced fresh oregano
  • 1⁄2 tsp. ground paprika
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 2 Tbsp. olive oil


  • In a small microwave-safe bowl, combine cornstarch, water, and sugar. Microwave on high for 1 minute, remove, and stir. Microwave for 30 second intervals, stirring in between each interval, until mixture is thick and smooth, about 1 to 2 minutes.
  • Beat in vinegar and remaining ingredients except olive oil, stirring well with wire whisk or eggbeater. Then slowly beat in the olive oil until blended.
  • Cover and chill for 3 hours before serving. Store covered in refrigerator up to 5 days.