Homemade Italian Dressing
Zippy, zesty Homemade Italian Dressing is delicious on salads and makes an excellent marinade...plus it's all-natural and easy to make!
Daovetailing Tip: Put aside 2 Tablespoons of this Italian dressing to use day 4 on the Summer Corn Salad.
|1/2 cup||extra-virgin olive oil or neutral vegetable oil, such as canola or safflower|
|1/4 cup||white wine vinegar or red wine vinegar or a combo of the two|
|1 to 2||teaspoons honey|
|1 teaspoon||freshly squeezed lemon juice|
|3 tablespoons||freshly grated parmesan|
|3/4 teaspoon||garlic salt|
|3/4 teaspoon||dried parsley|
|3/4 teaspoon||dried basil|
|1/8 teaspoon||dried oregano|
|pinch of red pepper flakes|
|freshly ground black pepper, to taste|
Measure all ingredients into a jar with a tight-fitting lid. Shake vigorously until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper if necessary. (Alternatively, you may whisk ingredients together in a bowl, process ingredients in a mini food processor, or blend them in a blender.) Store leftovers in a sealed container in the refrigerator; allow to come to room temperature and shake well before using.