Recipe by Bone Man
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.
Top Review by GlutenFreeInDixie
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!
- 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
Directions See How It's Made
- 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.