When I was a kid, I hated sandwiches… especially ham & cheese – but I loved salads… especially with lots of creamy Italian dressing. My mom would pack my lunchtime salad in a Tupperware container, then put the bottled creamy Italian dressing in a plastic baggie. All I had to do was cut the corner off the bag and squeeze out the dressing. Pretty genius, right?
Now I mostly dress our salads with a vinaigrette made from EVOO, vinegar, garlic, a dab of mustard, salt, and pepper… easy-peasy. But then one night, the homemade mayo caught my eye as I reached into the fridge for the vinegar.
The mayo is made from olive oil, I thought. What if I replace the EVOO with mayo?
I love when I have thoughts like that. Enjoy!
Creamy Italian Dressing
Makes enough for two side salads or one entree-sized salad
2 tablespoons homemade mayo
1 tablespoon vinegar: balsamic, wine, or cider (I like pomegranate balsamic!)
1 clove garlic, crushed
1/8 teaspoon Italian herb blend (or pick one: dried oregano, rosemary, or basil)
salt & pepper, to taste
1. Crush the dried herbs with your fingers, then add to mayo, along with garlic. Blend well with a fork.
2. Mix in the vinegar, then taste and season with salt and pepper. If your dressing is too thick, add either vinegar or water – a 1/4 teaspoon at a time – until it’s the right consistency. Keep in mind that it will get slightly more liquidy as you toss it with your salad ingredients.
NOTE: I’ve given instructions for making the dressing “to order.” I don’t recommend making a big batch in advance because I think the texture will suffer. Plus, it really takes no time at all to blend together. Your tastebuds will thank you.
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