Italian Salad Dressing

Making homemade Italian salad dressing might sounds like a waste of time when you can easily pick up a bottle at the store. When you make it yourself though you can control what flavours are more prominent and what will go into the dressing.

Italian salad dressing can be ready in less then 5 minutes and is perfect for topping a delicious garden salad. This dressing is versatile, easy, tangy and delicious. Italian salad dressing is technically a vinaigrette made from and oil and white wine vinegar base.

Ingredients:

• 1/2 cup olive oil
• 1/2 cup white wine vinegar or red wine vinegar
• 1 tablespoon honey
• 2 tablespoons parmesan cheese
• 3/4 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes

Tips & Tricks:

• Parmesan: Use the kind of parmesan you would put on top of pasta. Don’t add grated parmesan as it will not mix with the liquids.
• Oil: Pick a high quality olive oil to use since it will be the base of the flavour.
• Mixing: Make sure to mix your dressing well enough that the oil and vinegar are not separated when you go to use it.
• Storage: Keep in an air tight container for up to a week in the fridge. If you start to notice the dressing solidify in the fridge just leave it out to warm up again before using.

This recipe is gluten free and vegan. Though always check your specific ingredients.

Uses for Italian Salad Dressing:

• Salads
• Pasta
• Marinating chicken
• Dip fresh bread in it
• Pasta salad

Italian Salad Dressing

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Course: SaladsCuisine: ItalianDifficulty: Easy

Cook Mode

Keep the screen of your device on

Servings

6

servings

Prep time

5

minutes

Calories

177

kcal

Ingredients

• 1/2 cup olive oil

• 1/2 cup white wine vinegar or red wine vinegar

• 1 tablespoon honey

• 2 tablespoons parmesan cheese

• 3/4 teaspoon salt

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• 1/4 teaspoon black pepper

• 1/4 teaspoon dried thyme

• 1/2 teaspoon red pepper flakes

Directions

• Add olive oil, vinegar, honey, parmesan, salt, garlic powder, onion powder, oregano, basil, pepper, thyme, and red pepper flakes into a mason jar.
• Seal and shake until well combined.
• Taste and re-season if necessary.
• Use immediately.
• Store leftovers in a sealed airtight container in the fridge for up to a week. Let come to room temperature before serving.

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