Red Wine Vinaigrette (Paleo, Whole30, Keto)
One of my favorite go-to vinaigrettes is this tangy, lemony, earthy, red wine vinaigrette that is so good with a chopped Greek salad, or as a quick delicious marinade for chicken, vegetables, or fish. It only take a few minutes to make this easy vinaigrette and one of the best parts is that you can control the flavors and the ingredients! By using no sugar added ingredients, this simple dressing is Paleo, Whole30 and keto friendly, and honestly tastes better than anything you’ll find in the stores!
Why Oregano is So Good For You!
Oregano is a mildly spicy, earthy herb that is commonly found in Greek, Italian and Mediterranean dishes. It originated in the Mediterranean and was brought to the US after WWII and is one of my favorite herbs to add to dressings and sauces, and it has many health benefits as well!
Vitamins and Minerals
- Vitamin A, C, E, and K, as well as calcium, magnesium, and potassium.
Antioxidants
- Carvacrol: One of the most prominent compounds in oregano that has powerful antioxidant properties.
- Thymol: A powerful antioxidant that also has antimicrobial properties.
- Rosmarinic Acid: A potent antioxidant that has been studied for its anti-inflammatory and immunomodulatory effects, also found in rosemary and sage.
- Limonene and Pinene: Terpenes that have strong antioxidant properties.
- Vitamin E: A fat-soluble antioxidant that supports skin health, reduces oxidative stress, and can support immune function.
- Flavonoids: Oregano contains several flavonoids, which are known for their antioxidant properties.
Other Benefits
- Oregano has traditionally been used to aid in digestion as it can help address symptoms such as bloating and gas.
- Some studies have shown that oregano extracts can inhibit the growth of certain cancer cells.
- Due to its antimicrobial and anti-inflammatory properties, oregano can help support the immune system.
- Oregano is also a source of omega-3 fatty acids which can have beneficial effects on inflammation.
- Some studies have shown that oregano can help to lower LDL (bad) cholesterol.
Why I Choose EVOO and Avocado Oil
Two of the fats that I use the most in my cooking are EVOO and avocado oil. Be sure that when you are choosing an EVOO or avocado oil, look for an extra-virgin, cold-pressed version to guarantee the quality, purity, and health benefits, and if you can find it, I love the earthy grassy flavor of an unrefined Italian EVOO.
Extra Virgin Olive Oil (EVOO):
- Monounsaturated Fats (MUFAs): EVOO is rich in monounsaturated fats, especially oleic acid, which can help lower LDL (bad) cholesterol and may support insulin sensitivity [1].
- Antioxidants: EVOO contains a variety of antioxidants like vitamin E and polyphenols like hydroxytyrosol and oleuropein [2]. These compounds help to neutralize free radicals, reducing oxidative stress.
- Anti-Inflammatory: Compounds in EVOO, like oleocanthal, have anti-inflammatory properties that are akin to those found in ibuprofen. Chronic inflammation is linked to many diseases, so consuming anti-inflammatory foods can be beneficial to your health [3,4].
Avocado Oil:
- Monounsaturated Fats: Avocado oil is rich in monounsaturated fats, which can help lower LDL (bad) cholesterol levels and may support insulin sensitivity [5].
- Enhances Nutrient Absorption: Adding avocado oil to salads, salsas or vegetables can increase the absorption of fat-soluble vitamins (A, D, E, and K) and other nutrients from the food [6].
- Stable Cooking Oil: Due to its high smoke point, avocado oil can be used for higher temperature cooking like grilling and sautéing without breaking down into carcinogenic compounds.
Red Wine Vinaigrette Ingredients:
1-2 Cloves Garlic, finely minced
1/2 cup Red Wine Vinegar
1/3-1/2 cup EVOO
1 Tbsp Fresh Oregano, minced
2 Tbsp Fresh Lemon Juice
1 tsp No Sugar Added Dijon Mustard* opt
1/4 tsp Fine Real Salt
1/8 tsp Ground Black Pepper
*Be sure to check your dijon mustard for sugar
Red Wine Vinaigrette (Paleo, Whole30, Keto)
Ingredients
- 1-2 cloves Garlic finely minced
- 1/2 cup Red Wine vinegar
- 1/3-1/2 cup EVOO
- 1 Tbsp Fresh Oregano finely minced
- 2 Tbsp Fresh Lemon juice
- 1 tsp No Sugar Added Dijon Mustard* opt
- 1/4 tsp Fine Real Salt
- 1/8 tsp Ground Black Pepper
Instructions
- Chop the oregano, mince the garlic, and juice the lemon.
- Add all of the ingredients to a 16oz mason jar and cover with a lid, shake well and serve!
Notes
Nutrition
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FAQs
Like this Video? Subscribe to my YouTube cooking channel for healthy, whole food recipes! Want to be notified when I post a new video? Click on the bell icon and you’ll get a notification when new recipes are uploaded! Happy Healthy Eating!!
FAQs
Q: How long will red wine vinaigrette keep?
A: Store it sealed in the jar in the refrigerator and use within 3-4 days, and don’t forget it’s a fantastic marinade for chicken and fish!
Q: I don’t have any fresh oregano, how much dried oregano should I use?
A: I would add about 1/2 tsp of dried oregano for one recipe, and be sure to allow it to sit for a few hours for the flavors to meld.
Q: Can I use a whole grain mustard in place of the dijon when making red wine vinaigrette?
A: Yes, just be sure to check for an added sugars if you are trying to keep the vinaigrette Paleo and Whole30 friendly.
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I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.
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