Homemade Italian Dressing
I couldn't live in a world without a good homemade Italian Dressing Recipe. This one is quick, easy, and works delicious magic on anything from baby greens to a plate of homegrown tomatoes.
Servings 8 servings (2 tbsp each)
Calories 140kcal
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice (see note 1)
- 2 teaspoons honey
- 1 teaspoon Dijon mustard (see note 2)
- 1 teaspoon dried basil (see note 3)
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon garlic powder or 1 clove minced fresh garlic
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
Instructions
- In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, basil, oregano, parsley, and garlic powder. Stir in Parmesan cheese.
- Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Store covered in the refrigerator.
Notes
- Lemon juice: To add fresh lemon zest, zest the lemons before cutting in half to squeeze for juice.
- Mustard: Dijon mustard adds flavor and aids in emulsification. Or substitute 1/4 tsp. ground mustard powder.
- Herbs: I like a mixture of dried basil, dried oregano, and dried parsley. Or, substitute 1 1/2 tsp. of Italian seasoning. To substitute fresh herbs, use 1 Tbsp. of each.
- Yield: This Italian salad dressing recipe makes about 1 c. of dressing, enough for 8 servings, 2 Tbsp. each.
- Storage: Store leftover vinaigrette covered in the refrigerator for up to 4 days.
Nutrition
Serving: 2 tbsp | Calories: 140kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 58mg | Fiber: 1g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg