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Authentic Italian Salad Dressing Recipe from Ospidillo Cafe

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Ingredients

Adjust Servings:
1 1/4 cups extra virgin olive oil
1/2 cup canola oil
1/2 cup white wine vinegar
1/2 cup water (prefer spring water)
2 tablespoons hellmann's mayonnaise
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
2 teaspoons italian spices (see directions)
1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon prepared yellow mustard
1/4 teaspoon cracked black pepper

Nutritional information

1198.5
Calories
1166 g
Calories From Fat
129.6 g
Total Fat
15.6 g
Saturated Fat
2.5 mg
Cholesterol
946 mg
Sodium
13.5 g
Carbs
0.1 g
Dietary Fiber
10.9 g
Sugars
0.3 g
Protein
776g
Serving Size

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Authentic Italian Salad Dressing Recipe from Ospidillo Cafe

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    Cuisine:

    I have enjoyed this dressing not only on salads but also as a marinade for grilled salmon. It is very tasty. I would like to note that olive oil has a chemistry to it that causes it to become bitter or unpleasant-tasting when mechanically blended on high speeds, so I usually wait until the last minute to add olive oil in dressings or hummus, and only blend it until it is well combined. (Besides, it seemed like 20 minutes seemed a bit excessive in my opinion.) I just blended the ingredients until it became smooth. Otherwise, I followed the directions as stated, and I very much love this recipe!

    • 100 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    The Ospidillo Cafe Italian Salad Dressing, I always offer two dressings on the table here at The Ospidillo Cafe; The Stone Pipe Inn Salad Recipe #136181 and this one When I place salads on the table, my guests typically query, Where’s that good salad dressing that you make? I just point to the two carafes and about half take one and half take the other; they taste nothing alike , I have enjoyed this dressing not only on salads but also as a marinade for grilled salmon It is very tasty I would like to note that olive oil has a chemistry to it that causes it to become bitter or unpleasant-tasting when mechanically blended on high speeds, so I usually wait until the last minute to add olive oil in dressings or hummus, and only blend it until it is well combined (Besides, it seemed like 20 minutes seemed a bit excessive in my opinion ) I just blended the ingredients until it became smooth Otherwise, I followed the directions as stated, and I very much love this recipe!, This is delicious! I did sub one ingredient and that was the white wine vinegar for apple cider vinegar I don’t think that it changed the recipe and it is yummy! I could see using this for a basting sauce while grilling chicken This makes alot and that is fine with me I will make this again and again and again Thank you pat for this tastey salad dressing 1/1/10: edit to add made this again with my new immersion blender and added blue cheese oh yummy! Shirl


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    Steps

    1
    Done

    Blend All Ingredients in a Mixer For 20 Minutes. (use a Kitchen Aid Mixer on Speed Setting Number 2).

    2
    Done

    Refrigerate For at Least 30 Minutes Before Serving.

    3
    Done

    When Dressing Gets Too Cold It Will Solidify Somewhat, Due to the Olive Oil, So Allow It to Set Out 1/2 Hour or So If This Happens.

    4
    Done

    Also, I Prefer to Use Tupelo Honey When I Have It Available Which Is Much Higher Quality in Flavor Than Regular Clover Honey.

    5
    Done

    For the Italian Spices, use 2 Teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here It Is:

    6
    Done

    2 Tablespoons Basil, 2 Tablespoons Marjoram, 1 Tablespoon Garlic Powder, 1 Tablespoon Oregano, 1 Tablespoon Thyme, 1 Tablespoon Rosemary, 1 Tablespoon Crushed Red Pepper Flakes.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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