Recipe by Lillian
"A refreshing, light dressing made from scratch that is great on any tossed salad or pasta salad!"
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apple cider vinegar
extra virgin olive oil
3 fluid ounces
ground black pepper
Basic dressing. I did not use the corn oil only because I did not have any. I ended up using this as a base recipe once I tried it and added more spices and some fresh minced garlic. This would be good for any kind of salad you'd want to make, just add spices to match your meal (ex: basil, red pepper flake for italian dressing or rice wine vinegar, green onion, fresh ginger, sesame seeds for asian dressing......).
Blaaaah! A total waste of ingrediants.
Light and refreshing - just as the submitter states! Very easy to put together and tastes great. I didn't have corn oil, so I subbed a little veg. oil and added a bit of dried basil as well. Perfect over mixed greens and fresh tomatoes! Thanks for a great recipe Lillian!
I left out the corn oil and sugar. I always refrigerate it. Just take it out about 1/2 hr. before serving and it'll pour again.
Just a side note...Do not refrigerate this dressing because it will become too thick to pour. The dressing can be kept at room temperature and will keep for up to 2 weeks.
Fantastic! I normally don't rate/review recipes unless I try them as is, and I did have to make one substitution (I didn't have corn oil, so I used canola oil)... but it was so great I had to review it anyway. Thanks for sharing!
I like a bit more taste to my salad dressing. Next time I'll add some fresh pressed garlic.
This recipe saved the day! A Saturday at the shore in the summer is not the time to hit the supermarket. I was caught without any Italian dressing for the pasta salad I was making. When I saw this was Lillian's recipe I knew the day was saved! Thanks Lillian for such a terrific recipe, it's SUPER!
* Percent Daily Values are based on a 2,000 calorie diet.
Lite Italian Salad Dressing
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 202
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