This dressing is delicious. I had to substitute some other vinegars once and it was still really yummy. Homemade dressing is so much better! If you leave the parsley out, up to about 7.
I hope you enjoy! Hi Debra, the garlic will start to spoil before some of the other ingredients. I personally like to play it safe and use homemade dressings within a week.
I made this for Thanksgiving this year, only because I forgot to buy Italian Dressing. I am so glad I did. What most of us know as Italian dressing is the bottled product featuring some of these flavors, albeit packed with emulsifiers and stabilizers that extend its shelf-life. By making a delicious fresh version of Italian dressing, you can control the quality of what goes in it and adjust the flavor to suit your palate.
Our homemade fresh-tasting recipe is easily customizable and free of preservatives and additives. This Italian salad dressing recipe is a simple combination of oil, vinegar, mustard, and seasonings and uses a very easy "shake" method that results in a perfectly emulsified vinaigrette. The tiny dash of Dijon keeps the oil and vinegar mixed together for restaurant-quality results.
Green salads are without a doubt the most common use for Italian dressing, but the blend also makes a terrific marinade for steaks , grilled chicken, pork chops, and firm white fish. Mix it into ground beef for a flavor-boosted burger or drizzle on the bread before grilling some panini. If you can, refrigerate overnight before using so the flavors can blend and intensify.
Store for up to 3 weeks in the refrigerator and shake before serving. Combine all of the ingredients in a glass jar with a screw-on lid or another container with a tight-fitting lid. Tighten the lid and shake vigorously for 1 minute.
Serve immediately or refrigerate. Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data. This dressing is great for turning mixed greens, steamed broccoli or asparagus spears into a delicious salad. Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. How would you rate Basic Italian Salad Dressing? Leave a Review.
I didn't have fresh parsley so I used 2 TBL dried parsley flakes and the dressing turned into a think green sludge. How do you figure out what quantity is in a serving? I get that I can divide 4 into the nutritional info.. This dressing turned out great. I did vear away from the original recipe a little bit.
I used all fresh herbs since I had them in my garden. I only used one clove of garlic and like another reviewer suggested, I added quarter teaspoon sugar and quarter teaspoon salt. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print.
Full Nutrition. Reviews Read More Reviews. Most helpful positive review Taco Cat. Rating: 5 stars. This is a delicious and light-tasting Italian dressing! Per other reviewers, I eliminated the 2 tablespoons of salt and it was just right without it.
I doubled this recipe to fill a 16 oz bottle. I used balsamic vinegar which makes this extra special. It seemed like the amount of oregano was excessive but really it is perfect once mixed and poured on the salad. This dressing mixes and tastes best when the ingredients are allowed to "marry" overnight in the refrigerator.
Finally a wonderful salad dressing that tastes as good as any in an Italian restaurant - we loved it! Update - Since I doubled the recipe, I used 1 tablespoon garlic salt and one tablespoon garlic powder which really gives this dressing a smooth taste with less saltiness.
After making this quite a few times, adding a bit more sugar will temper down the acidic taste. I've also been adventurous and added dried, minced onion bits. Read More.
Most helpful critical review Dianne. Rating: 2 stars. I had problems with this recipe, but I was able to make it work for me. First, it is too salty. Use garlic powder instead of garlic salt and cut the salt way back 1 tsp.
Second, I had problems with both the dry and liquid ingredients separating. It's hard to combine the flakes with the granules. The liquid ingredients wouldn't stay mixed together, so I used an emulsifier that I read about a couple of months ago in Cooks Illustrated.
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