Simple to make, totally customizable to your tastes and pantry supplies, and not too, too shabby on a salad – why wouldn’t you make your own dressing?
I’ve been working on this blend for a while, still am, if you must know; but this blend is pretty darned close to my ultimate Italian-style salad dressing blend. I still love me my Tante Marie’s and that old classic Sanford House; and of course Thousand Island and Roasted Garlic… hmmm, I begin to think I may have a problem.
•1 tbsp garlic powder
•1 tsp dried shallots
•1 tsp dried onion
•1/2 tsp dried red and green bell pepper
•1 tbsp white sugar
•2 tbsp dried oregano
•1 tsp ground black pepper
•1/4 tsp dried thyme
•1 tsp dried basil
•1 tbsp dried parsley
•1/4 tsp celery salt
•1 tbsp seasoned salt
•1/4 cup vinegar
•2 tbsp water
•5/8 cup oil
•2 tbsp Seasoning Blend
Stir the Seasoning Blend together and stash in a tightly covered jar until needed.
To make the dressing, choose your oil and vinegar – for everyday dressing, I use Salad Vinegar and canola oil – and combine with the water and 2 tablespoons of the Seasoning Blend in a tightly lidded jar.
Shake to combine and you’re good to go.
If you have an immersion blender handy, pop all the dressing ingredients in a tall beaker and whizzz away!
Even more better!
Nicely emulsified, almost creamy looking; and it’ll stay that way for a while before separating again, always a bonus.
Fine and dandy on a salad, and just imagine drizzled over some lightly grilled or toasted crusty bread.
BTW – if you happen to have a Good Seasons type cruet at home, fill to the lines with oil, vinegar, and water, then add the 2 tablespoons of Seasoning Blend. Nice, but I’d still give it all a good whizzz.