The Ospidillo Cafe Italian Salad Dressing

"I always offer two dressings on the table here at The Ospidillo Cafe; The Stone Pipe Inn Salad Recipe #136181 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."
photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
1hr 20mins
3 cups




  • 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.

Questions & Replies

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  1. Spoonless Kitchen
    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!
  2. Shirl
    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
  3. Cook4_6
    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.
  4. Chadley25
    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.
  5. Boopster
    I'm sorry. I tweaked and tweaked this dressing and still couldn't get the flavor where I wanted it to be. It was just alright, not enough flavor, too oily. Made as recipe states, then started adding ingredients.


  1. CheekyBear
    This dressing is soooo awesome! The only thing I did differently was to substitute balsamic vinegar for the white wine vinegar and splenda for the sugar. Perfect!


<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br /></p>
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