This creamy Italian salad dressing really hit the spot for me. It has a good dose of garlic. There’s a bit of the nuttiness from Parmesan. And just the right amount of Italian seasoning. I’m a big fan of creamy dressings. They are my weakness, for sure. I put a lot more on my salad than I should, I’m sure.
Thin or Thick, It’s Your Call
The original recipe for this creamy Italian salad dressing stated to just up and add 2 tablespoons of water to the mix before you blend it. I found that the dressing was too thin when I did this. I recommend that you blend the dressing without any water first. If you find it to be too thick, add a bit of water (maybe half a tablespoon at a time) and blend again. The dressing will get a bit thicker as it rests in the fridge, but not a lot thicker. You can’t take the water back out, so I would be light with it.
On the off-chance that you do make the dressing too thin by adding too much water, you can add a bit more mayonnaise and blend again. This will help thicken it up some.
Also try my roasted garlic Dijon salad dressing.
Creamy Italian Salad Dressing
Equipment
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 clove garlic minced
- 2 teaspoons sugar
- 1/4 cup Parmesan cheese grated
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 0-2 tablespoons water see instructions
Instructions
- Place all ingredients EXCEPT the water in a small food processor or blender and process until blended.
- Check the dressing for consistency. If you like it thicker you're probably done, but if you like it thinner, add a bit of water and process again. Repeat until you get it just like you like it. The dressing will get a little thicker as it sets.
- Refrigerate until ready to serve, at least 12 hours.
- Stir before serving.
Notes
Nutrition
Nutritional values are approximate.
