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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
It’s the classic green salad dressing starring tarragon and parsley.
See how to make a tangy cranberry and mustard-based vinaigrette.
Raspberry wine vinegar and Dijon mustard make an irresistible salad dressing.