The Ospidillo Cafe Italian Salad Dressing
Ready In: 1 hr 20 mins
Yields: 3 cups
Ingredients
- 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
- 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.
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