I am BIG fan of salads but not a big fan of store bought salad dressings primarily because they use highly processed vegetable or soy oil and almost always have added sugar usually in the form of high fructose corn syrup so I always make my own. I have a few tried and true favourites but there are times when I get tired of them and before you know it I look like a food scientist with my assortment of oils, vinegar, herbs and spices spread out all over the counter top and jars of half made (and soon to be discarded) attempts at concocting the perfect, in this case creamy Italian dressing. The problem was achieving the right consistency along with just the right amount of tang from the right vinegar.
After only a few attempts (four maybe five) I finally came up with a version that tasted the way I wanted it to. Some might say it is a reasonable facsimile to the Olive Gardens Italian dressing. Maybe, but I know that mine is definitely more nutritious and as much, if not more delicious!
Author: Cassie Elliott
Prep time: 5 minutes
Assembly time: 1 minute
Creamy Italian Dressing:
- 1/4 cup avocado oil
- 3 tablespoons homemade mayo
- 2 tablespoons red wine vinegar
- 2 tablespoons grated Parmesan cheese
- 1/8 teaspoon thyme
- 1/8 teaspoon rosemary
- 1/8 teaspoon oregano
- pinch of pink Himalayan sea salt
- Add all ingredients to a jar and mix using an immersion blender.
- Serve over your favourite salad, with vegetable crudites, hot wings, etc.