Creamy Italian Dressing Recipe
A light and delicious, homemade Italian dressing recipe that is a great addition to any salad recipe!
Ingredients
- ⅓ cup extra virgin olive oil sub avocado oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove
- 2 ¼ teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried basil
- ¾ teaspoon kosher salt
- ¼ teaspoon lemon zest more to taste
- ¼ cup parmesan cheese grated
- 2 tablespoons mayo more as needed
Instructions
- Combine: In a small food processor or blender, add ⅓ cup extra virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, 1 garlic clove, 2 ¼ teaspoons dried oregano, 2 teaspoons dried parsley, 1 ½ teaspoons dried thyme, 1 ½ teaspoons dried basil, ¾ teaspoon kosher salt, and ¼ teaspoon lemon zest. Blend on high for 1-2 minutes or until fully combined.
- Parm + Mayo: Add ¼ cup parmesan cheese and 2 tablespoons mayo; blend again for 1 minute. Taste and add additional salt, vinegar or herbs, as desired.
- Serve: Enjoy 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.
- Love Italian Dressing: try our Hearty Italian Dressing for more of a vinaigrette (not creamy) option!
Nutrition
Calories: 120kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 291mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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