The Ospidillo Cafe Italian Salad Dressing

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I always offer two dressings on the table here at The Ospidillo Cafe; The Stone Pipe Inn Salad The Stone Pipe Inn Salad and this one. When I place salads on the table, my guests typically query, "Where's that good salad dressing that you make?" I just point to the two carafes and about half take one and half take the other; they taste nothing alike.

Ingredients Nutrition


  1. Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
  2. Refrigerate for at least 30 minutes before serving.
  3. When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
  4. Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
  5. For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
  6. 2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.
Most Helpful

I have enjoyed this dressing not only on salads but also as a marinade for grilled salmon. It is very tasty. I would like to note that olive oil has a chemistry to it that causes it to become bitter or unpleasant-tasting when mechanically blended on high speeds, so I usually wait until the last minute to add olive oil in dressings or hummus, and only blend it until it is well combined. (Besides, it seemed like 20 minutes seemed a bit excessive in my opinion.) I just blended the ingredients until it became smooth. Otherwise, I followed the directions as stated, and I very much love this recipe!

GlutenFreeInDixie December 31, 2015

This is delicious! I did sub one ingredient and that was the white wine vinegar for apple cider vinegar. I don't think that it changed the recipe and it is yummy! I could see using this for a basting sauce while grilling chicken. This makes alot and that is fine with me. I will make this again and again and again. Thank you pat for this tastey salad dressing. 1/1/10: edit to add made this again with my new immersion blender and added blue cheese oh yummy! Shirl

:)Shirl(: January 01, 2010

I tweaked the recipe just a bit based on other reviews; uping the vinegar just a tad and lowering the oil just a tad. I used Delallo's Rosemary & Garlic Dipping spices instead of preparing the mixture described, and used Splenda in place of the sugar. I blended, instead of mixed and did not run it for the entire 20 minutes. I made a salad of romaine, red peppers, shredded fontinella, shredded mozzarella, crumbled bacon and croutons and topped with this dressing. Quite fabulous and easy to throw together. I am interested to see how it tastes tomorrow after all the flavors have blended. Thanks for a nice, home-made dressing.

Cook4_6 January 10, 2008