Prep 2 mins
Cook 0 mins
Adjust all ingredients to taste, you can add in a small amount of fresh garlic if desired. Plan ahead this must be chilled for 24 hours before serving.
- 3⁄4 cup bottled Italian salad dressing
- 2 tablespoons grated parmesan cheese
- 1 tablespoon sugar
- 1⁄3 cup mayonnaise
- 1 teaspoon anchovy paste (or to taste, or use soy sauce in place of anchovy paste)
- salt and pepper
- In a processor blend all ingredients.
- Cover and chill overnight.
I made this for my two picky granddaughters. They loved it! I used soy sauce and a splash of worchestershire sauce instead of anchovy paste as I didn't have any. I did not have time to chill it for 24 hrs, but did chill it for 6 and we all enjoyed it. Thanks, Kittencal! Carole in Orlando
Very simple dressing using ingredients I almost always have on hand. The additions definitely improve the flavor of the bottled dressing. I used splenda and low-fat mayo to help with the calories. My DD#2 (9 ys. old) loves salad and gave this dressing a thumbs up!
I made a big mistake when making this dressing...I only made half a recipe! It was drizzled over 4 salads and then my guests kept asking what was in the dressing that made it taste so good, less "bitter" than most Italian dressings. I sent them home with the leftovers and the recipe, so now I'm faced with making another batch for myself...and I will. I didn't need a food processor, but simply put my ingredients in a handy jar and shook it all up until it was blended. This is not the healthiest dressing I make, but it's truly delicious on a salad of romaine, tomatoes, fennel and olives. Thanks once again Kits for making me look like a good cook.