We love making our own Italian dressing at home, it just tastes so much better. I love knowing precisely what goes into my dressing and this is the ideal mix! Use it as a marinade for Baked Chicken Breasts or flame broiled chicken, to plunge bread or obviously as a dressing for plate of mixed greens and veggies!
I love utilizing this Italian dressing formula to pour a new fresh Italian serving of mixed greens, to dress an ideal Italian Pasta Salad or to plunge large pieces of focaccia bread. It goes so well with pretty much everything.
Italian plate of mixed greens dressing fixings are straightforward. It is a vinaigrette style dressing, comprising of oil, vinegar, and different herbs and flavors. It is imperative to utilize the dijon, this fixing assists with holding the dressing together. In the event that you skip it, your dressing will isolate into oil/vinegar layers.
To make this simple dressing formula, I shake it all in a bricklayer container. I have two or three tops for my artisan jostles that have a pouring spout which I generally use for dressings.
This formula utilizes vegetable oil as olive oil can once in a while be unpleasant. On the off chance that you have a light tasting olive oil, don't hesitate to utilize cream! We do add garlic to this formula sometimes.
- 1/2 cup vegetable oil (or use half olive oil, half vegetable oil)
- 3 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon Italian seasoning
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
- Add all ingredients to a jar with a tight fitting lid.
- Shake well to combine. Refrigerate at least 1 hour before serving.
- Serve over fresh greens. Makes about 2/3 cup.
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