Italian Salad Dressing
Makes 3/4 cup
If you like bottled Italian salad dressing, you will love this recipe. It is quick, easy and will keep in the refrigerator just like the store-bought varieties. There are no preservatives or artificial ingredients, and you get to control all of the flavors, adding more herbs, reducing the salt, even changing the ratio of oil to vinegar, using more of the latter and less of the oil, for a tangier, lower fat version.
Since the recipe can be made in any amount, make extra to use on your salads for several days.
- 2 to 3 tablespoons red wine vinegar
- Fresh minced garlic or garlic powder to taste
- Fresh chopped or dried basil and/or oregano to taste
- Salt and pepper to taste
- 4 to 6 tablespoons olive oil
Mix together first 3 ingredients. Add salt and pepper. Gradually add olive oil, whisking until thickened. Serve immediately or refrigerate for up to 5 days, whisking or shaking to recombine.