Creamy Italian Dressing
If you love creamy Italian dressing, try making your own healthier version! Zesty and flavorful, it's perfect on a garden salad topped with Parmesan cheese.
Servings: 8
Ingredients
- ½ cup plain Greek yogurt (can use mayonnaise if you prefer)
- ¼ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 teaspoons honey or granulated sugar, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- pinch red pepper flakes (use more if you like a zesty dressing)
Instructions
- Combine all ingredients in a small jar or bowl; shake or whisk until combined.½ cup plain Greek yogurt, ¼ cup extra virgin olive oil , ¼ cup white wine vinegar, 2 teaspoons honey or granulated sugar, or to taste, 1 teaspoon garlic powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon kosher salt, pinch red pepper flakes
- The dressing can be served immediately but if possible, refrigerate for 30 minutes to hydrate dried herbs. Whisk or shake well before serving.
Video
Notes
- Storage: Refrigerate in a tightly covered container or jar for up to a week. Shake well before using.
- Double the recipe. Since this recipe can be stored for a week, make a double batch (2X) if you're serving a lot of salads.
- Make it cheesy. Add 2 tablespoons of grated Parmesan to the dressing, if you like.
Nutrition
Serving: 2tablespoons | Calories: 78kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 296mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.3mg
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