Italian Salad Dressing

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  • 2/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons finely grated parmesan
  • 1 tablespoon fresh minced parsley OR 2 teaspoons dried parsley
  • 1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 1 tablespoon fresh minced basil OR 2 teaspoons dried basil
  • 1 tablespoon fresh minced oregano OR 2 teaspoons dried oregano
  • 1 clove garlic, finely minced OR 1 teaspoon garlic powder
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Cooking method:

  1. Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
  2. Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.

Notes:

  • You can swap out the olive oil for any other mild-flavored oil (I like avocado oil!).
  • If you’re using unseasoned rice vinegar or low sodium soy sauce, check for seasoning and then add more salt to taste.

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15 unusual vegetable salads
Daikon salad with cucumber, egg and cheese

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