I had a life changing event in May 2020. Without boring you all with the details, I found out that I need to watch my sugar intake.
This is how this recipe started.
A lot of the recipes online were great, but they had sugar in them. I haven’t been to Italy, yet, but I’m pretty sure they don’t use sugar either.
And a lot of recipes called for Canola Oil, but I wanted to use some good Extra Virgin Olive Oil. Even some grocery store quality olive oil! (Shocking, I know!)
And, I like my vinegar pretty forward, so feel free to use less.
Print
Zesty Italian Salad Dressing
Description
T-A-N-G-Y!!!!
I’m not shy with the red wine vinegar. I prefer this over most balsamic vinegars, which I use for desserts.
Ingredients
Dry ingredients:
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp. dried oregano
- 1 1/2 tsp. dried parsley
- 1 tsp. dried basil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/8 tsp. celery salt
- 1/8 tsp. dried thyme (optional)
Wet ingredients:
- 3/4 cup (6 oz) red wine vinegar (add first)
- 1 cup extra virgin olive oil
Instructions
Makes one pint.
Into a tightly lidded container, add dry ingredients, then red wine vinegar, and lastly extra virgin olive oil.
Shake well before using.
Note: This doesn’t have an emulsifier, so shaking is a must before dressing each salad. But, it’s worth it!
