Ingredients
Scale
- 1/3 cup avocado oil or extra-light olive oil
- 1/4 cup red wine vinegar
- 1/4 cup allulose or less to taste *
- 1 teaspoon dried mustard
- 1/2 tbsp poppy seeds
- salt and pepper to taste
Instructions
- In a small pan, add the poppy seeds and toast on medium heat for 1-2 minutes or until the seeds become fragrant.
- In the bowl of an immersion blender, add the red wine vinegar, allulose, dried mustard, poppy seeds, oil and salt to taste (I like to start with 1/4 teaspoon).
- Place the immersion blender into the jar, making sure that it is all the way to the bottom of the container. Turn the immersion blender on, keeping the bottom of the blender touching the bottom of the jar. Slowly lift the immersion blender to emulsify the oil into the mixture.
- Taste the mixture and add additional salt, pepper, or sweetener.
- Allow the flavors to blend at room temperature until ready to use.
Notes
- if you are using a liquid sweetener, add a couple of drops at a time and then stir and taste the salad dressing. Keep adding sweetener until desired sweetness is reached. Be careful as liquid monk fruit is much sweetener than allulose.
- you can also whisk this salad dressing together in a bowl or use a mason jar with a tight fitting lid and shake the jar until the ingredients have been incorporated
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: No-Bake
- Cuisine: Keto, Sugar-Free, Gluten-free, Summer
Nutrition
- Serving Size: 2 tbsp
- Calories: 127
- Sugar: 0.1
- Fat: 14
- Carbohydrates: 0.3
- Fiber: 0.1
- Protein: 0.1
