Sweet Italian Dressing Food

CREAMY ITALIAN DRESSING

Steps:

• Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, oregano, sugar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the parsley, parmesan and pecorino. Season with more salt and pepper. (The dressing will keep, refrigerated, up to 1 week.)

LIGHT ITALIAN DRESSING

Steps:

• Rub the cut sides of the tomato along the coarse holes of a grater into a bowl; discard the skins.
• Whisk in 1/4 cup water, the vinegar, lemon juice, dijon mustard, sugar, olive oil, garlic, oregano, basil, 1/4 teaspoon salt, and pepper to taste.

CREAMY ITALIAN DRESSING I

Steps:

• In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

CREAMY ITALIAN DRESSING II

Steps:

• In a small bowl, whisk together the mayonnaise, vinegar, lemon juice, oil, water, Worcestershire sauce, oregano, sugar and garlic until evenly combined. Chill before serving.

SWEET ITALIAN DRESSING

Steps:

• Combine all ingredients.
• Shake vigorously.
• Store in container with tight fitting lid.
• To maintain freshness refrigerate leftovers up to 4 weeks.

SWEET N SOUR ITALIAN DRESSING

Steps:

• Ina a saucepan, bring vinegar to a boil. Remove from heat. Add sugar and stir until dissolved.
• Add dressing mix, then ice. Stir until the ice melts, then add oil.
• Store in a covered container in the refrigerator.
• Shake well before serving.

SWEET ITALIAN HOUSE DRESSING

Steps:

• Place vinegar, garlic, sugar, oregano, salt and pepper in a blender or food processor.
• While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified.
• Store in an airtight container in refrigerator for up to two weeks.

FRESH ITALIAN DRESSING

Steps:

• Whisk garlic, sugar, mustard, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, the red pepper flakes, and vinegar in a medium bowl. Whisk together oils; add to vinegar mixture in a slow, steady stream, whisking until emulsified. Whisk in herbs; season with salt and pepper. Refrigerate in an airtight container up to 1 week.

GARBAGE SALAD WITH SWEET ITALIAN VINAIGRETTE

Steps:

• For the pancetta: Heat a medium skillet over low-medium heat and add the pancetta in a single layer. Cook, stirring occasionally, until crispy, 10 to 15 minutes. Remove to a paper towel-lined plate in a single layer until ready to top.
• For the sweet Italian vinaigrette: Put the parsley and thyme in a medium bowl and add the vinegar. Let stand for a few minutes, then whisk in some salt and pepper. Whisk in the garlic, oregano, mustard and honey. While whisking, slowly add the olive oil and whisk until combined.
• For the salad: Place the iceberg and romaine in a large bowl. Top with the red cabbage, mushrooms, carrots, tomatoes, Gorgonzola and pancetta. Before serving, pour in a healthy amount of dressing and mix well. Top with black pepper if desired.

CREAMY GARLIC ITALIAN DRESSING

Steps:

• In a 1 quart container combine the corn oil, garlic and sugar. Shake well. Add vinegar and shake well again.
• Fill the container the rest of the way with Italian dressing, leaving just enough room to add one egg. Add the egg, and blend with a blender or hand-held blender for about 2 minutes.

ITALIAN DRESSING

Steps:

• Place the first 10 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.