Description
A light and delicious, homemade Italian dressing recipe that is a great addition to any salad recipe!
Ingredients
Scale
- 1/3 cup extra virgin olive oil (sub avocado oil)
- 2 tablespoons white wine vinegar
- 3/4 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon lemon zest, more to taste
- 1 small garlic clove
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon dried thyme
- 2 1/4 teaspoon dried oregano
- 2 teaspoons dried parsley
- 1/4 cup parmesan cheese, grated
- 2 tablespoons high quality mayo, more as needed
Instructions
- Place all ingredients, except the parmesan cheese and mayo, in a small food processor or blender. Blend on high for 1-2 minutes or until fully combined.
- Add parmesan and mayo; blend again for 1 minute.
- Taste and add additional salt, vinegar or herbs, as desired.
- Serve immediately – we love it on a classic House Salad!
- Or store in an airtight container in the refrigerator to use later. Dressing will separate naturally, simply re-whisk prior to use.
Notes
- Storage: keep in the fridge for up to 1 week.
- Dairy-Free: to make this creamy salad dressing dairy-free, use a dairy-free parmesan cheese and mayo or use a plain dairy-free yogurt.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 104
- Sugar: 0.1 g
- Sodium: 184.3 mg
- Fat: 11.2 g
- Carbohydrates: 0.9 g
- Protein: 1 g
- Cholesterol: 4.3 mg