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.
- 1 1⁄4 cups extra virgin olive oil
- 1⁄2 cup canola oil
- 1⁄2 cup white wine vinegar
- 1⁄2 cup water (prefer spring water)
- 2 tablespoons Hellmann's mayonnaise
- 2 tablespoons granulated sugar
- 1 1⁄2 teaspoons kosher salt
- 2 teaspoons Italian spices (see directions)
- 1 teaspoon garlic powder
- 1 teaspoon honey
- 1 teaspoon prepared yellow mustard
- 1⁄4 teaspoon cracked black pepper
- Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
- Refrigerate for at least 30 minutes before serving.
- 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.
- Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
- For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
- 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.
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
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.
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.