Homemade Italian Dressing
This homemade Italian salad dressing is more than just a dressing—it’s a zesty flavor bomb that takes everything from salads to marinades to the next level. Plus, it’s easy to make, and uses common pantry staples.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Mason Jar
Ingredients
- ¼ cup white wine vinegar or white balsamic
- 1 tablespoon Red Wine Vinegar
- ½ tablespoon Dijon Mustard I used Grey Poupon
- 1 clove Fresh Garlic minced or grated
- 1 tablespoon Honey
- 1 teaspoon Lemon Juice
- ¼ teaspoon Crushed Red Pepper Flakes optional
- 1 teaspoon Italian Seasoning
- ½ teaspoon Dried Oregano
- ¼ cup Parmesan Cheese
- ¼ cup Olive Oil extra virgin
- ¼ cup Neutral Oil sunflower, avocado, canola
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper freshly cracked
Instructions
- Mason jar or personal blender method: In a mason jar or personal blender, combine all ingredients and blend or shake well until thoroughly mixed.
- Immersion blender method: Combine all ingredients except the oils, salt, and pepper in a tall container. Use an immersion blender while slowly drizzling in the olive oil until the mixture is creamy and emulsified. Season to taste.
- Storage: Keep leftover dressing in an airtight container in the fridge for up to one week. Shake well before each use.
Nutrition
Serving: 2tablespoonCalories: 128kcalCarbohydrates: 2gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 2mgSodium: 185mgPotassium: 13mgFiber: 0.1gSugar: 2gVitamin A: 41IUVitamin C: 0.4mgCalcium: 37mgIron: 0.2mg
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