italian vinaigrette salad dressing
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 49.8
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 119.4 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.1 g
- Protein: 0.0 g
View full nutritional breakdown of italian vinaigrette salad dressing calories by ingredient
Introduction
There's this salad at Buca Di Beppo and they use a dressing similar to this on their Apple Gorgonzola Salad. It's not right according to my boyfriend who works there, but i love it anyway. It's always better after a few days in the fridge. (ps, this isn't my recipe, i found in on the internet look for meemoskitchen on google) There's this salad at Buca Di Beppo and they use a dressing similar to this on their Apple Gorgonzola Salad. It's not right according to my boyfriend who works there, but i love it anyway. It's always better after a few days in the fridge. (ps, this isn't my recipe, i found in on the internet look for meemoskitchen on google)Number of Servings: 20
Ingredients
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1/3 C. White (or red) wine vinegar
3/4 tsp. dried oregano
1/2 tsp dry mustard (or dijon?)
1 tsp. salt
1 pinch of black pepper
1/8-1/4 C. Red onion, chopped very fine
1 1/2 tsp. garlic, chopped
1/2-3/4 C. Olive oil
Makes about 1 C. for about 20 servings of 2 tbsp. each.
Directions
The mustard and the olive oil are variations i'm trying. The mustard because some people don't have/use dry mustard. and the olive oil variation because i'm trying to make it healthier. I haven't tried it yet, but i'm going to right now.
From Meemos Kitchen:
"Combine the red wine vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic. Blend together while slowly adding the olive oil. By adding the olive oil slowly it will emulsufly with the other ingredients creating a thicker vinaigrette.Let vinaigrette sit at room temperature for 30 minutes before serving. This is best made shortly before using."
IT'S MY FAV!!
Throw it with some romaine, feta, sliced granny apples, and dried cranberries. MMMMM!!
Number of Servings: 20
Recipe submitted by SparkPeople user MMPIXIE.
From Meemos Kitchen:
"Combine the red wine vinegar, oregano, dry mustard, salt and pepper in a blender. Add the onion and garlic. Blend together while slowly adding the olive oil. By adding the olive oil slowly it will emulsufly with the other ingredients creating a thicker vinaigrette.Let vinaigrette sit at room temperature for 30 minutes before serving. This is best made shortly before using."
IT'S MY FAV!!
Throw it with some romaine, feta, sliced granny apples, and dried cranberries. MMMMM!!
Number of Servings: 20
Recipe submitted by SparkPeople user MMPIXIE.
Member Ratings For This Recipe
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FAV4EVER
It was very oily in my opinion so I halved to oil. I mixed red and white wine vinegar. I also doubled all the spices like oregano and salt and dried mustard. It is very yummy! I would also recommend adding some sugar... It was a little potent for me. But it has amazing flavor!!! It is wonderful!! - 3/26/11
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CD5120087
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GRANNY2
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GAILRUU
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DANAVB