There’s no better way to bump up your salad game than with this Classic Italian Salad Dressing. So easy to prepare and it tastes phenomenal!
I love making my own dressings and condiments. I say, the more the merrier! I’m a very sauce-driven person. A few of my favorites include my Tangy Alabama White Sauce, Roasted Red Pepper Sauce with Basil and my take on an In-n-out Burger Sauce.
If you’re looking for some more salad inspo, I’m sure you’ll love my California-Inspired Chickpea Avocado Salad, Grilled Salmon Salad with Citrus Vinaigrette and Autumn Chicken Cobb Salad with Dill Vinaigrette (video below).
INGREDIENTS TO MAKE ITALIAN SALAD DRESSING:
I love utilizing my food processor for whipping this creamy dressing together. Drizzle it over a big-ol-bowl of mixed greens, grilled protein, tons of veggies and hard-boiled eggs. Oh wait, did I just describe one of my favorite salads, THE COBB? I think so! 😉
- Herbs: You can use fresh or dried herbs in this recipe (or both, like I did!). As a rule of thumb, one tablespoon of fresh herbs is equivalent to one teaspoon of dried herbs.
- Lemon: I like to utilize both the juice and the zest in this recipe. Lemon zest is a tasty way to get some extra lemony goodness.
- White Wine Vinegar: This is one of my favorite vinegars to use in salad dressings. It’s light and gives the recipe a little zip.
- Olive Oil: Make sure to grab a quality EVOO (extra virgin olive oil), you really can taste the difference.
- Mayonnaise: This is what makes the dressing creamy. You can substitute Greek Yogurt if you’d like.
- Garlic: Love me some garlic! If you don’t have any fresh garlic on hand, you can also use a few dashes of garlic powder.
- Raw Honey: I try to buy local honey as much as possible. You don’t need much in this recipe, just a teaspoon or so to balance the acidity.
- Salt + Pepper: This is measured to taste.
MY KITCHEN SINK COBB SALAD:
Per the usual, I change things up, depending on what I have on hand. Photographed here is a lovely mix of rotisserie chicken, bell peppers, avocado, hard boiled eggs, cherry tomatoes, radish, Persian cucumber, bacon, red onion and zucchini over a bed of butter lettuce.
- 5 Fresh Basil Leaves (about 1 tbsp. when chopped)
- 1 tbsp. Chopped Fresh Italian Parsley
- ½ tsp. Dried Oregano
- ½ tsp. Dried Thyme
- Juice of 1 Lemon + Zest
- ¼ cup White Wine Vinegar
- ½ cup Olive Oil
- ½ cup Mayonnaise
- 2 Garlic Cloves
- 1 – 2 tsp. Raw Honey, to taste
- Salt and Pepper, to taste
- Add all ingredients to a food processor and pulse together until well combined.
- Serve immediately drizzled over your salad of choice.
- Store any leftover dressing in the refrigerator, covered, for up to 4 days.
NOTES ON THIS RECIPE:
- If you prefer a vinegar-based salad dressing instead of creamy, simply omit the mayonnaise and add an extra 1/4 cup of olive oil. Make sure to always shake it up before serving, as the oil will separate.
- Fresh parmesan is a wonderful addition to this recipe. About 1/4 cup should do the trick!
- In addition to salads, this dressing tastes delicious drizzled over Air Fryer Potato Wedges or as a dunking dip for BLT Flatbread Pizzas and Pepperoni Pizza Garlic Knots.
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