The Ospidillo Cafe Italian Salad Dressing Food

THE OSPIDILLO CAFE ITALIAN SALAD DRESSING

The Ospidillo Cafe Italian Salad Dressing image

I always offer two dressings on the table here at The Ospidillo Cafe; The Stone Pipe Inn Salad Recipe #136181 and this one. When I place salads on the table, my guests typically query, "Where's that good salad dressing that you make?" I just point to the two carafes and about half take one and half take the other; they taste nothing alike.

Provided by Bone Man

Categories Salad Dressings

Time 1h20m

Yield 3 cups

Number Of Ingredients 12

Ingredients

1 1/4 cups extra virgin olive oil
1/2 cup canola oil
1/2 cup white wine vinegar
1/2 cup water (prefer spring water)
2 tablespoons Hellmann's mayonnaise
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
2 teaspoons Italian spices (see directions)
1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon prepared yellow mustard
1/4 teaspoon cracked black pepper

Steps:

Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
Refrigerate for at least 30 minutes before serving.
When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.

Nutrition Facts : Calories 1198.5, Fat 129.6, SaturatedFat 15.6, Cholesterol 2.5, Sodium 946, Carbohydrate 13.5, Fiber 0.1, Sugar 10.9, Protein 0.3

QUICK ITALIAN SALAD

Quick Italian Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup grated Parmesan (pre-grated in a pack from the store)
1/4 cup minced fresh parsley
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 clove garlic, pressed
Juice of 1 lemon
1 head romaine lettuce, roughly chopped
1/2 head iceberg lettuce, chunked
6 whole pepperoncini
1/2 cup whole black olives
1/2 cup whole red cherry tomatoes
1/2 small red onion, very thinly sliced into circles
1/3 cup grated Parmesan

Steps:

For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

ITALIAN SALAD DRESSING RECIPE BY TASTY

Italian Salad Dressing Recipe by Tasty image

Here's what you need: garlic, fresh oregano, fresh parsley, fresh basil, salt, freshly ground black pepper, white wine vinegar, extra virgin olive oil

Provided by Matthew Johnson

Time 30m

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 tablespoon garlic, minced
1 tablespoon fresh oregano, minced
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, minced
salt, to taste
freshly ground black pepper, to taste
1 cup white wine vinegar
1 cup extra virgin olive oil

Steps:

Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
The dressing can remain in the fridge for 1-2 weeks.
Pour over your favorite salad ingredients and enjoy!

Nutrition Facts : Calories 119 calories, Carbohydrate 0 grams, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

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