Italian Dressing Recipe

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3 votes | 4007 views

I have not found many bottled salad dressings I like. This lead me to search out something I can make myself and this is what I put together from various sources.

I like my dressings tart so I normally don't add any sugar. If I am serving this to company, and want to tone down the acidity, I add a little bit of sugar.

This is a great recipe to play around with. You're bound to come up with something you will like.

IMPORTANT NOTE: The dry ingredients make approximately 3-4 batches of dressing. DO NOT use all dry ingredients in a single batch unless you increase the liquids accordingly.

Prep time:


Cost per recipe $4.44 view details


  1. Mix together the onion powder, oregano, parsley, garlic salt, garlic powder, onion powder, black pepper, basil, pepper, thyme, and celery salt. Store in a tightly sealed container. Pour the vinegar into a blender, with the blender running, add 2 Tb of the dry mixture, then slowly drizzle in the extra virgin olive oil. Pour the blended dressing into a jar or bottle with a tight top for storage in the refrigerator (before use you may need to let the dressing warm up a bit as the olive oil may solidify). If the oil and vinegar separate, shake to re-mix before use. Experiment..... vary the amounts of herbs, salt, and type of vinegar, try adding some grated Parmesan or Romano cheese, use fresh herbs, use this as a marinade for chicken or as a pasta salad dressing.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 245g
Calories 1521  
Calories from Fat 1438 95%
Total Fat 162.66g 203%
Saturated Fat 22.51g 90%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 41mg 2%
Potassium 400mg 11%
Total Carbs 17.33g 5%
Dietary Fiber 4.3g 14%
Sugars 5.2g 3%
Protein 3.31g 5%
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