Wednesday, July 2, 2008

Italian Salad Dressing

I found this one in a Better Homes & Garden book a friend of mine gave me. And since I prefer to make things from scratch and not come out of a box or bottle, this one suited me just fine.

1 cup vegetable oil(Use what you have but it should be a light oil)
1/4 lemon juice
1/4 cup white vinegar
1t salt
1t sugar
1/2t dried oregano
1/2t dried mustard
1/2t onion powder
1/2t paprika
1/8t ground thyme
2 cloves crushed garlic
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Shake all ingredients in tightly covered jar. Refrigerate at least 2 hours.
Yield: 1&1/2 cups(24 Tablespoons)

1 comment:

Permission to Mother said...

I used a cup of olive oil to 1/4 cup vinegar (like your recipe). My husband thought it was too oily--but he could use kraft ranch?

Our recipes are very similar. Most of the spices you use were listed under variations in my recipe. I was wondering if I had the oil/vinegar ratio right. I guess I did!