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    You are in: Home / Recipes / The Ospidillo Cafe Italian Salad Dressing Recipe
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    The Ospidillo Cafe Italian Salad Dressing

    The Ospidillo Cafe Italian Salad Dressing. Photo by Sharon123

    1/1 Photo of The Ospidillo Cafe Italian Salad Dressing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Bone Man's Note:

    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.

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    Units: US | Metric


    1. 1
      Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
    2. 2
      Refrigerate for at least 30 minutes before serving.
    3. 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. 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. 5
      For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Italian Blend Spice Mix. Here it is:
    6. 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.

    Ratings & Reviews:

    • on January 01, 2010


      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

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    • on January 10, 2008


      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.

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    • on December 12, 2007


      Despite being a dietary nightmare with the huge amount of oil (nearly a 4:1 ratio of oils to vinegar!), along with mayonnaise, sugar, and honey, this is a dressing I had wanted to try for awhile. Like another reviewer, when I made it as directed, I found it to be lacking in flavor, incredibly oily, and a bit too much on the sweet side. It did emulsify pretty well. After tweaking it a fair bit, adding more spices, more salt, and a few extra splashes of vinegar, it was alright, especially on a spinach salad. Giving it time in the fridge is definitely a must.

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    Read All Reviews (21)


    Nutritional Facts for The Ospidillo Cafe Italian Salad Dressing

    Serving Size: 1 (776 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1198.4
    Calories from Fat 1166
    Total Fat 129.6 g
    Saturated Fat 15.5 g
    Cholesterol 2.5 mg
    Sodium 945.9 mg
    Total Carbohydrate 13.5 g
    Dietary Fiber 0.1 g
    Sugars 10.9 g
    Protein 0.2 g

    The following items or measurements are not included:

    white wine vinegar

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