Prep 5 mins
Cook 0 mins
Throw away the bottled dressing and try this twist on Italian dressing. You'll be glad you did.
- 1⁄2 cup olive oil
- 1⁄4 cup white wine vinegar
- 1 teaspoon dried Italian spices
- 1 teaspoon salt
- black pepper
- 1 teaspoon sugar
- 1⁄2 teaspoon garlic powder
- 1 tablespoon mayonnaise
- 3 tablespoons water
- Combine all ingredients in a blender on high until combined, about 30 seconds.
- Pour into small bowl and cover and refrigerate until ready to serve.
- Stir before serving.
This dressing exceeded my expectations! (And I've tried several of Marie's recipes, so they were pretty high to begin with. :)) I made it on Thursday, following the recipe exactly, to serve the next night. As several have mentioned, it definitely tasted too salty even though I'd used the kosher type. But I stuck it in the fridge thinking I'd give the flavors time to meld a little before adjusting. By Friday, it had completely mellowed out and was perfectly seasoned -- no tweaking necessary! If you plan to use it within a few hours, I'd recommend that you cut the salt approximately in half. But if made a day in advance, we thought it was pretty close to perfect as is. I served it over a salad with several different kinds of greens, cherry tomatoes, cucumber, red onion and pepperoncini. Thanks for a fabulous start to our Italian dinner, Marie!
i didn't have all the exact ingredients on hand so i subbed:
italian herb seasoned red wine vinegar
pizza seasonings ground from grinder
pinch of sea salt
doubled the recipe and used on a pasta salad...yummy...tfs this one
very tasty - a bit tart but once I added a bit more oil, it was great! Thanks so much!