House Italian Dressing

"Quick, easy, healthy dressing that lasts extremely well in the fridge. Serve on a crisp green salad and top with croutons."
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
Ready In:
5mins
Ingredients:
11
Yields:
12 ounces
Serves:
6
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ingredients

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directions

  • Combine all ingredients EXCEPT the whole garlic clove and whole onion and blend thoroughly.
  • Test a sample, and adjust or add seasonings to taste.
  • Place the clove and onion in the cruet or container that you plan to keep this dressing in.
  • Refrigerate, and shake well before serving.

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Reviews

  1. Jill77
    This is an excellent and easy dressing. I put the ingredients through the blender so it would come out kind of frothy which it did. Then transferred to the cruet with the garlic clove and the pearl onion. Served on a bed of baby lettuces, green onion, red cabbage, grape tomatoes, and of course - croutons. I can't wait to whip up another salad at lunch so I can use some more of this tasty dressing. Thanks Miller.
     
  2. Andi Longmeadow Farm
    Mille(r) you must be smiling from above to see all the wonderful recipes reviewed by so many. This is no exception. I needed a dressing that would excel above the measly little vegetables and salad ingredients I had in the bottom of the vegetable bin. A bit of tomato, a quarter of a white onion, a little piece of a carrot, some cucumber in vinegar, and three perfectly good, fantastic olives, coupled with some leftover salad greens from previous salads that went to the table earlier in the week. I boiled an egg, had a crouton or two, so away I went earnestly mixing this dressing up as this was the pinnacle of this salad. Absolutely glorious in taste, flavor, and aromatics, the use of *Sesame seeds* here is an unusual ingredient that really brings the whole dressing together. With the ease and swiftness of an elk in the forest this whipped up so beautifully as I tossed this ever so lightly amongst the salad greens, put on a dash of Parmesan cheese, quartered the egg, and away this salad went right into the hungry stomachs of all the graced the table this eve, filling the void and was equally satisfying as a bee sitting on top of a fresh bloomed tulip. Thanks ever so much, Mille(r).
     
  3. Lindsaybean
    Great dressing! Pretty color too.
     
  4. Chef floWer
    I needed Italian Dressing for Recipe #193983 and this recipe sounded so simple. I adjusted the serving size to make up 1/4 cup of dressing. It was really quick to put it together and tasted very nice. Thank you Mille (RIP)
     
  5. Jeanie Trask
    My whole family loved this recipe. I used white vinegar and omitted the celery salt. I will make this again for sure. Thanks for the great recipe.
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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