Reviewed: May 10, 2013

the only addition i made was additional garlic. excellent on chicken pasta salad.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Apr. 12, 2013

I loved this dressing! I usually don't like dressings with mayo, but this one is amazing!

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Reviewer:

Lauren042224

Reviewed: Apr. 9, 2013

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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Reviewer:

BERMYROSE

Cooking Level: Expert

Living In: Manhattan, New York, USA

Reviewed: Mar. 9, 2013

Amazing! added 1 extra clove of garlic, and fresh basil, no sugar

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Reviewer:

anser

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 28, 2013

Delicious! The only salad dressing my daughter has ever eaten for the first time and loved. She actually didn't eat my chili supper and asked for salad seconds! My 7 yr old even remarked, "You never hear that!" So thanks for posting. (PS I ran out of mayo so filled it out a bit with some half and half cream - worked well). I used my Magic Bullet to mix it. It kind of emulsified beautifully giving it a bit of "grab" on the salad.

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Reviewer:

Pam

Reviewed: Jan. 23, 2013

I am so impressed with this yummy dressing! I love the idea of making my own dressing at home without preservatives! Highly recommend - thanks!

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Reviewer:

Tugba Emily Madaus

Cooking Level: Expert

Home Town: Vernon Hills, Illinois, USA

Living In: Middleton, Wisconsin, USA

Reviewed: Sep. 17, 2012

I'm giving this 5 stars after using it for several years as an excellent base for other creamy dressings. As written, it is a mild tasting creamy garlic dressing or dip. You really must let it sit for at least four hours for the flavors to develop fully! To make a creamy Italian as the original poster intended, I like to add more vinegar and an Italian blend for the herbs. However, you can add other ingredients as well, to taste. Parmesan cheese; a little tomato paste or ketchup; fresh ground peppercorns; different vinegars (try tarragon infused white wine vinegar and change the herbs to tarragon); buttermilk; use your imagination!

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