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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (47g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar 1/2 teaspoon celery salt 1/2 teaspoon italian seasoning |
||
| Calories 326 | ||
| Calories from Fat 325 | (99%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.2g | 55% | |
| Saturated Fat 5.0g | 25% | |
| Monounsaturated Fat 26.3g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 22mg | 0% | |
| Total Carbohydrate 1.5g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.5g | ||
| Protein 0.2g | 0% | |
House Italian Dressing
By: Mille® ™
Nov 26, 2001
Quick, easy, healthy dressing that lasts extremely well in the fridge. Serve on a crisp green salad and top with croutons.
SERVES 6 , 12 ounces
Ingredients
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 1 teaspoon minced garlic
- 1 clove garlic, whole
- 3/4 teaspoon sesame seed
- 3/4 teaspoon parsley flakes
- 1/2 teaspoon celery salt
- 1/2 teaspoon italian seasoning
- 1/2 teaspoon minced onion
- 1/4 teaspoon onion powder
- 1 small white pearl onion or cocktail onion, whole
Directions
1
Combine all ingredients EXCEPT the whole garlic clove and whole onion and blend thoroughly.2
Test a sample, and adjust or add seasonings to taste.3
Place the clove and onion in the cruet or container that you plan to keep this dressing in.4
Refrigerate, and shake well before serving.
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- Course > Salads > Salad dressings
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States > Western > Californian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Refrigerator
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Picnic
- Dietary > Diabetic
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Chef floWer
On Mar 6, 2008
I needed Italian Dressing for Tabouli Salad 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)
From: Jeanie Trask
On Jul 19, 2006
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.
From: sugarpea
On May 24, 2006
Great seasoning. I just prefer a higher ratio of vinegar to oil. Easy enough to fix.
From: Jill77
On Feb 27, 2003
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.
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