Homemade Tangy Italian Dressing

Mark had always been a die-hard French and Ranch dressing guy until he tried this dressing.  

Now, this is all he’ll eat. 

We love this homemade dressing.  It is creamy, tangy, and amazing!

To make measuring easier, I like to put liquids in a measuring cup and add enough mayo to get the measurement needed to reach 1/3 cup.

Mark had always been a die-hard French and Ranch dressing guy until he tried this dressing.  Now, this is all he’ll eat.  It is that good!

My favorite salad combo for this dressing is Romaine lettuce, red onion, tomatoes, pepperoncini’s, & kalamata olives.

Homemade Tangy Italian Dressing

January 15, 2013

by Julie Gavin

1 2 3 4 5

Rate this recipe

|

0 ratings

Save to BigOven

Category Salads

Persons

16

Serving Size

2 tablespoons

Prep Time

5 minutes

Total Time

5 minutes

Ingredients

• 1/3 cup vinegar
• 1/3 cup mayo
• 1/3 cup olive oil
• 4 tablespoon grated Parmesan (has to be real Parmesan)
• 1/2 teaspoon parsley
• 1/2 teaspoon Good Seasons Italian seasoning
• 1/4 teaspoon salt
• 1 teaspoon garlic

Instructions

1. Place all the ingredients into a skinny bowl or the blender. Blend on high in blender or with an immersion blender.
2. blender-cup-tangy-italian-dressing
3. My stick/immersion blender came with this nifty cup and lid. We keep the dressing in here constantly, as soon as we run out I make more.
4. This dressing can get a little thick once it’s been in the fridge. I scoop the dressing into the main salad bowl, mix, & serve.

Calories

83

3.5%

Fat

8.8 g

13%

Saturated

1.5 g

7.8%

Carbs

0.1 g

0.1%

Protein

0.8 g

Fiber

0.0 g

0.1%

Sugar

0.0 g

Sodium

60 mg

2.5%

Trans fat

0.0 g

Cholesterol

3.4 mg

1.2%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Share on social

Tags

recipe,

Recipes,

salad

© 2021 Copyright The New Lighter Life