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Italian Dressing
I have not found many bottled salad dressings I like. This lead me to search out something I can make myself and this is what I put together from various sources. I like my dressings tart so I normally don't add any sugar. If I am serving this to company, and want to tone down the acidity, I add a little bit of sugar. This is a great recipe to play around with. You're bound to come up with something you will like. IMPORTANT NOTE: The dry ingredients make approximately 3-4 batches of dressing. DO NOT use all dry ingredients in a single batch unless you increase the liquids accordingly. Ingredients
- 1 Tb onion powder
- 1 Tb dried oregano
- 1 Tb dried parsley
- 1 ½ ts garlic salt
- 1 ½ ts garlic powder
- 1 ts ground black pepper
- 1 ts dried basil
- 1/4 ts dried thyme
- 1/4 teaspoon celery salt
- salt to taste
- Optional: 1 -2 ts white sugar if the dressing is too tart
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- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
Directions
- Mix together the onion powder, oregano, parsley, garlic salt, garlic powder, onion powder, black pepper, basil, pepper, thyme, and celery salt. Store in a tightly sealed container. Pour the vinegar into a blender, with the blender running, add 2 Tb of the dry mixture, then slowly drizzle in the extra virgin olive oil. Pour the blended dressing into a jar or bottle with a tight top for storage in the refrigerator (before use you may need to let the dressing warm up a bit as the olive oil may solidify). If the oil and vinegar separate, shake to re-mix before use. Experiment..... vary the amounts of herbs, salt, and type of vinegar, try adding some grated Parmesan or Romano cheese, use fresh herbs, use this as a marinade for chicken or as a pasta salad dressing.
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