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Nutrition Facts
Serving Size 1 (29g) Recipe makes 12 servings The following items or measurements are not included below: 1/2 teaspoon celery salt
Calories 164
Calories from Fat 163		(99%)
Amount Per Serving		%DV
	Total Fat 18.2g	27%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 9.9g
	Trans Fat 0.1g
Cholesterol 0mg		0%
Sodium 98mg		4%
Potassium 8mg		0%
Total Carbohydrate 0.6g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.4g
Protein 0.0g		0%
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Italian Salad Dressing

Recipe #204998 | 5 min | 5 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Leggy Peggy
Jan 12, 2007

There is no need to buy salad dressing when it is so easy to make your own. This is my all-purpose Italian dressing. Because it doesn't need to be refrigerated, there is always a bottle on our dining room table. It keeps for ages.

SERVES 12 , 12 2-tablespoon servings (change servings and units)

Ingredients

1 cup vegetable oil (most other oils also work)
1/2 cup white vinegar (or slightly less if you don't like sour)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon dry English-style mustard (hot)
1 garlic clove, crushed
6 dashes Tabasco sauce, be generous. You can use cayenne instead of Tabasco (see below)
1/8 teaspoon cayenne (optional)

Directions

1
Combine all ingredients in a salad dressing bottle that will hold at least 1 1/2 cups.
2
Shake well and enjoy.

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Featured Reviews for This Recipe

From: Slatts

On Jun 23, 2008

Great tasting and easy to make. This makes a lot of dressing!

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From: CraftScout

On Jun 15, 2008

This is a great recipe to keep for those emergency "I need Italian salad dressing for a recipe" moments. I know because I had one yesterday! It's very basic, tasty, has enough zing to say Italian without a bunch of competing flavor to mess up your recipe. AND it doesn't have a bunch of weird chemicals like the bottled kind. Thank you so much for posting, this is definitely a keeper. Made for ZWT4.

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