This recipe was good, except that it had an odd type of tanginess due to the lemon juice. I've never tasted that in an Italian dressing before, and I didn't care much for it, so I made a 2nd batch. I left out the lemon juice, and added 2T romano cheese, 1/2t dried Italian seasoning blend in place of the 1/4t of plain oregano, and used olive oil instead of vegetable oil (now that's Italian!) and it tasted a lot better. The added water, in my opinion, should be adjusted (I left it out) depending on how thick you like your dressing, so you may want to add that last.
This is a decent 'base' dressing that allows for some creativity, but didn't hold up too well on its own as is.
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This recipe was good, except that it had an odd type of tanginess due to the lemon juice. I've...