Recipe by Ellaellaola
"I found this years ago in a recipe book made by a local church auxiliary. I make it and use it as a dressing for pasta salad or tomato and cucumber Greek salad. I usually mix a day ahead and the flavors taste 100 times better!"
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ground black pepper
I also used extra virgin olive oil instead of vegetable oil and I chose to use balsamic vinegar instead of plain vinegar. Because I am watching my sugar intake, I substituted one packet Truvia for the white sugar. I thought this was good but the spices (parsley, basil, celery seed, marjoram, pepper) needed to be doubled.
This is a good, solid salad dressing! I did use olive oil rather than the vegetable oil, and my vinegar was white balsamic--a nice complement to the flavors of herbs. I used my garlic press rather than mincing. I like that the herbs used are what I always have on hand! Thanks for the good measurements!
Loved this-I made with apple cider vinegar and didn't have the marjoram so I just omitted it. Squirt of honey in place of white sugar. Turned out delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Herb and Garlic Dressing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 248
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