Creamy Italian Dressing
This creamy Italian dressing recipe is the perfect way to dress up a simple salad. A delicious spin on a traditional Italian vinaigrette, it's quick and easy dressing you can whip up from scratch in the convenience of your own home kitchen!
Servings: 8
Calories: 293kcal
Ingredients
- 1/4 - 1/3 cup white wine vinegar
- 2 tbsp lemon juice
- 1/3 cup extra virgin olive oil
- 1 cup mayonnaise
- 2 1/2 tsp minced garlic
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 2 tsp honey
- 1/4 cup finely grated Parmesan cheese
- salt & pepper to taste
- water to thin (only if necessary for your preference)
Instructions
- Add all of the ingredient to a blender, and blend until smooth and evenly combined.1/4 - 1/3 cup white wine vinegar, 2 tbsp lemon juice, 1/3 cup extra virgin olive oil, 1 cup mayonnaise, 2 1/2 tsp minced garlic, 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp dried parsley, 1/2 tsp dried thyme, 2 tsp honey, 1/4 cup finely grated Parmesan cheese, salt & pepper
- Refrigerate for 2 hours to chill.
- Shake well. If too thick, whisk in a teaspoon or two of water to thin.water
- Serve & enjoy!
Notes
- For more protein and less calories, you can substitute Greek yogurt for the mayonnaise.
- The dressing will be thin when freshly made, but it will thicken as it chills in the refrigerator. You can serve it right away and it will taste just as good, but if you like it on the thicker/creamier side- then plan to allow for a couple hours of chill time before using.
- Don't like mayo? Substitute 1/4 cup canola oil for the mayonnaise- this will yield a more traditional Italian vinaigrette style dressing.
Nutrition
Calories: 293kcal | Carbohydrates: 3g | Protein: 1g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 234mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 0.4mg