Italian Vinaigrette

I really like to experiment with making my own salad dressings and my sister and nieces are always ready to taste and rate them! Here is one we all like so much I decided I should actually measure and write down the ingredients.  My faithful little sis stood by my side and down every ingredient, so here it is.


Salt – 1/8 teaspoon

Sugar – 1 teaspoon

Cracked Black Pepper – 1/2 teaspoon

Dried Oregano – 1 teaspoon (Litehouse brand has the best flavor, we think)

Garlic Powder – 1/8 teaspoon

Dijon Mustard – 2 teaspoons

Red Wine Vinegar – 4 teaspoons

Lite Olive Oil – 3 Tablespoons

Extra Virgin Olive Oil – 3 Tablespoons


Mix the salt, sugar, pepper, oregano and garlic powder in a small bowl.  Add the dijon mustard and mix well.  Whisk in the vinegar, blending well.  Whisk in the oils, blending well.  

I usually make small quantities of dressing at a time, and this makes not quite 1/2 cup of dressing.  If you’re trying to determine how much you need, this amount dresses 3 to 4 salads for my husband and I.  It is flavorful and goes a long way in dressing a salad.  Also very good drizzled on garden fresh sliced tomatoes! Refrigerate leftovers.  (Note:  The dressing may solidify slightly in the refrigerator (it is the oil doing this), but if you take it out approximately 10 minutes before you are ready to use it, and stir it, it will be ready to go.


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