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Mason Jar Italian Salad Dressing Recipe

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June 24, 2015 by ©Rachel Arsenault 4 Comments

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Skip the store bought bottles and shake up your own homemade Italian salad dressing using fresh ingredients.

Skip the store bought bottles and shake up your own homemade Italian salad dressing using fresh ingredients. This Italian salad dressing tastes great on leafy salad, adds a zesty zing to pasta salad, and is a delicious marinade for grilled meats.

Growing up in an Italian household meant that there was only one salad dressing on the dinner table. It was a simple mix of oil, vinegar, and various Italian spices. The original formula is long gone but after experimenting over the years, I have nailed down a basic recipe that tastes similar, using fresh ingredients.

Most vinaigrette can be whipped up moments before serving, but this Italian Salad Dressing benefits from some additional time to allow the flavors to blend.

I have some food issues from childhood that persist to this very day. One of those issues is chunks of onions or shallots. I love the flavor, but hate crunching down on chopped onions in food. My mother’s solution was to grate the onions so the flavor was there without the texture that I hated. In this recipe, grating the garlic, onions or shallots allows the flavor to infuse into the salad dressing.

I am using freshly harvested herbs because they are available from the garden this time of the year, but dried herbs can be substituted. Since dried herbs have a more concentrated flavor, use a third less than fresh. It doesn’t have to be exact. Adjust to your taste.

Skip the store bought bottles and shake up your own homemade Italian salad dressing using fresh ingredients. This Italian salad dressing tastes great on leafy salad, adds a zesty zing to pasta salad, and is a delicious marinade for grilled meats.

Make your own Homemade Italian Salad Dressing with simple ingredients you already have in your kitchen and some fresh herbs.
Print
Mason Jar Italian Salad Dressing Recipe
Prep Time
10 mins
Total Time
10 mins
 

Skip the store bought bottles and shake up your own homemade Italian salad dressing using fresh ingredients.

Course: Salad
Cuisine: Italian
Servings: 2 tablespoons
Calories: 175 kcal
Author: Grow a Good Life
Ingredients
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons red wine vinegar
  • 1 clove large garlic grated
  • 1 tablespoon shallots or onion grated
  • 1 tablespoon red bell pepper finely chopped
  • 1 teaspoons Dijon mustard
  • 1/2 teaspoon honey
  • 1 teaspoon fresh oregano chopped
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh parsley chopped
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper to taste
Instructions
  1. Place all the ingredients in a mason jar and shake vigorously until emulsified. Taste the dressing by dipping a lettuce leaf. Adjust seasoning if needed. Serve immediately or refrigerate. Makes 1 cup.
  2. Store any leftovers in the refrigerator for up to a week. Just remember to remove from the refrigerator 10-minutes before serving to allow the oil to warm to liquid form. Shake well before pouring on your salad.

This Italian salad dressing tastes great on leafy salad, adds a zesty zing to pasta salad, and is a delicious marinade for grilled meats.

You May Also Like:

  • Mason Jar Chive Vinaigrette Recipe
  • Chive Blossom Vinegar Infusion
  • Fresh Strawberry Vinaigrette Salad Dressing

Good planning is key to a successful vegetable garden.

Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.

Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year.

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Filed Under: ohrecipes, Recipes

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Reader Interactions

Comments

  1. Linda

    September 8, 2015 at 1:05 am

    This is a very good Italian dressing. I used it for pasta salad and it is so much better than any store bought dressing for sure! Thank you for the recipe.

    Reply
    • ©Rachel Arsenault

      September 8, 2015 at 3:46 pm

      Linda, I am glad you tried it and liked it. Now I have a craving for pasta salad 🙂

      Reply
  2. daphnegould

    June 24, 2015 at 11:28 am

    That looks very good. I’ve been making the creamy salad dressings lately with a base of yogurt and buttermilk. I wonder how the Italian spice mixture would go with my creamy base. Probably pretty good.

    Reply
  3. Margaret

    June 24, 2015 at 10:07 am

    Looks delicious. I also grew up on a simple olive oil vinaigrette and to this day that is the type of dressing that I prefer and use most often. I’ve never added herbs to it thought, so I may give that a try this summer.

    Reply

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Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. For many of us who experience long winters, planning the garden helps us look forward to warmer days and connecting with nature once again.

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