Homemade Italian Dressing
Enjoy homemade zesty Italian dressing on lettuce salads, pasta salads, sandwiches and more. Make your own in five minutes, with no artificial ingredients.
Servings: 6
Ingredients
- ½ cup olive oil (canola or grapeseed oil is fine, too)
- ¼ cup white wine vinegar (or red wine vinegar)
- 2 teaspoons honey (or granulated sugar)
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- pinch red pepper flakes, more to taste (or omit)
- 1 teaspoon Dijon mustard, if desired (see step 2)
Instructions
- Combine all ingredients in a small jar or bowl; shake or whisk until combined.
- If dressing doesn’t emulsify, add a teaspoon of Dijon mustard, shake or whisk again. (Sometimes the oil and vinegar stubbornly stay separated.)
- Store in the refrigerator in a tightly covered container or jar for up to a week. Shake well before using. If dressing solidifies slightly, allow to come to room temperature.
Video
Notes
- Creamy Italian dressing: Whisk in ¼ cup mayonnaise.
- Cheesy Italian dressing: Add ¼ cup grated Parmesan cheese.
- Lemony Italian vinaigrette: Substitute freshly squeezed lemon juice for the vinegar, and add the zest of one lemon.
- Use fresh herbs instead of dried, and double the amount called for.
- Marinade for meat: Make recipe as directed, reducing oil to ¼ cup.
Nutrition
Serving: 2tablespoons | Calories: 172kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 399mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.5mg
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