Prep 5 mins
Cook 0 mins
Quick, easy, healthy dressing that lasts extremely well in the fridge. Serve on a crisp green salad and top with croutons.
- 1 cup olive oil
- 1⁄2 cup red wine vinegar
- 1 teaspoon minced garlic
- 1 clove garlic, whole
- 3⁄4 teaspoon sesame seeds
- 3⁄4 teaspoon parsley flakes
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon italian seasoning
- 1⁄2 teaspoon minced onion
- 1⁄4 teaspoon onion powder
- 1 small white pearl onions or 1 small cocktail onion, whole
- Combine all ingredients EXCEPT the whole garlic clove and whole onion and blend thoroughly.
- Test a sample, and adjust or add seasonings to taste.
- Place the clove and onion in the cruet or container that you plan to keep this dressing in.
- Refrigerate, and shake well before serving.
This is an excellent and easy dressing. I put the ingredients through the blender so it would come out kind of frothy which it did. Then transferred to the cruet with the garlic clove and the pearl onion. Served on a bed of baby lettuces, green onion, red cabbage, grape tomatoes, and of course - croutons. I can't wait to whip up another salad at lunch so I can use some more of this tasty dressing. Thanks Miller.
Mille(r) you must be smiling from above to see all the wonderful recipes reviewed by so many. This is no exception. I needed a dressing that would excel above the measly little vegetables and salad ingredients I had in the bottom of the vegetable bin. A bit of tomato, a quarter of a white onion, a little piece of a carrot, some cucumber in vinegar, and three perfectly good, fantastic olives, coupled with some leftover salad greens from previous salads that went to the table earlier in the week. I boiled an egg, had a crouton or two, so away I went earnestly mixing this dressing up as this was the pinnacle of this salad. Absolutely glorious in taste, flavor, and aromatics, the use of *Sesame seeds* here is an unusual ingredient that really brings the whole dressing together. With the ease and swiftness of an elk in the forest this whipped up so beautifully as I tossed this ever so lightly amongst the salad greens, put on a dash of Parmesan cheese, quartered the egg, and away this salad went right into the hungry stomachs of all the graced the table this eve, filling the void and was equally satisfying as a bee sitting on top of a fresh bloomed tulip. Thanks ever so much, Mille(r).
Great dressing! Pretty color too.