The Ospidillo Cafe Italian Salad Dressing

From: Cooks4_6

On Jan 10, 2008

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.

From: Chadley25

On Dec 12, 2007

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.

From: CIndytc

On Jan 21, 2007

Great salad dressing...I made this for our sunday dinner..I served this on Mam Rose's Pepperoni Pizza Salad #204704...I was wonderful

From: Sweet Baboo

On Jan 15, 2007

This dressing was very good. Like CheeyBear, I substituted white balsamic vinegar, and Equal with excellent results. I think the dressing actually improves with time in the fridge, so making ahead is not just an option, but is to be recommended. I also used the Italian Spice Blend that Bone Man suggested, and the bonus is that I have two new recipes that will go into my "best of the best" file. Thank you Bone Man. Kathy