Pulcinellas Italian Dressing Food

ITALIAN DRESSING

Italian Dressing image

This is my husband's favorite italian dressing. It is a recipe from a friend. The longer it sets the better it gets.

Provided by happynana

Categories Salad Dressings

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 teaspoons salt
2 1/2 teaspoons dry mustard
1/3 cup mazola corn oil (best if you use this oil)
1/3 cup red wine vinegar
6 garlic cloves, quartered

Steps:

Mix all ingredients and let stand at least one hour in refrigerator (better if overnight). You will want to use container for salad dressing so the garlic does not fall out.
Sprinkle salads with garlic powder before using dressing.

Nutrition Facts : Calories 70.9, Fat 7.5, SaturatedFat 0.9, Sodium 349.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 0.2

EASY ITALIAN DRESSING

Easy Italian Dressing image

I L.O.V.E using Italian dressing, but the store bought kind can be a little salty. I found this on another website, and it is so good... you'll want to put it on everything. You can very the dry ingredients, I use whatever I think smells good and whatever I have. Instead of a fancy bottle, I use a left-over dressing bottle to store it... double the "mixing" recipe and it works fine. The dry should last you a long time.

Provided by MamaMount

Categories Salad Dressings

Time 5m

Yield 8 ounces, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon garlic salt
1 tablespoon onion powder (tastes fine without it)
2 tablespoons white sugar
2 tablespoons dried oregano
1 teaspoon ground black pepper
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt or 1/4 teaspoon celery seed
2 teaspoons salt
1/4 cup white vinegar
2/3 cup canola oil
2 tablespoons water

Steps:

1. In a small bowl, mix all the dry ingredients and set aside.
2. To prepare dressing, whisk together the remaining wet ingredients and 2 tablespoons of the dry.
3. Store your remaining dry ingredients in an air tight container, in your spice cabinet and use whenever you need a refill.
I double the recipe which makes 16 oz. or a regular dressing bottle full. No need to refrigerate, you can use it right away but will taste better tomorrow.
If you want to opt out of the fancy bottle, use a left over dressing bottle, and I write the wet ingredient list right on the bottle -- saves me having to save the recipe!

Nutrition Facts : Calories 90.5, Fat 9.1, SaturatedFat 0.7, Sodium 291.6, Carbohydrate 2.4, Fiber 0.3, Sugar 1.8, Protein 0.1

LIGHT ITALIAN DRESSING

Light Italian Dressing image

This recipe starts with grating a tomato so I can't wait to try it. I'm putting it here for safekeeping. I got this from Food Network magazine.

Provided by Margie99

Categories Salad Dressings

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 12

Ingredients

1 medium tomatoes, halved
1/4 cup water
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 pinch sugar
2 tablespoons extra virgin olive oil
1/2 minced garlic clove
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/4 teaspoon salt
pepper

Steps:

Over a bowl, rub the cut sides of the tomato against the biggest holes of a grater. Discard the skins.
Whisk the rest of the ingredients into the tomato.

Nutrition Facts : Calories 34.5, Fat 3.5, SaturatedFat 0.5, Sodium 88.1, Carbohydrate 0.9, Fiber 0.2, Sugar 0.5, Protein 0.2