Reviewed: Sep. 23, 2009

mine turned out bitter

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 17, 2009

Wow, this salad dressing is fantastic, just love it! To cut on fat, I only used 2 Tbsps of organic light mayo and was perfect. As the recipe submitter suggested, I reduced the water to 1/3 cup. You must add fresh garlic, it does give an incredible flavor.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

Yup! Very good. I used about 3 TBS parmesan instead of 2, and a biggish garlic clove instead of small, but otherwise kept to the recipe, including using the submitter's correction for water. Low fat mayo worked fine. Used an immersion blender for easy cleanup and that also worked fine. It sat overnight before using/tasting and num! I'll do it exactly the same next time. Yay another dressing for my arsenal. Thanks!

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 23, 2009

Good stuff! I made this exactly as written with the submitters correction on the water and including the garlic. I would likely even up the oil/water percentages next time, as I really like the texture olive oil brings to the party, but we enjoyed the flavor very much - and look forward to having it again. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 17, 2009

Great recipe for homemade italian dressing! I used light mayo and balsamic vinegar. I also used 1/3 c. of water a little more parmesan and garlic and added 1/2 tsp. of white sugar. I let it sit overnight and it went perfect over mixed greens, tomatoes, cucumbers, and thin sliced red onion.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jun. 28, 2009

Fantastic recipe! I used light mayo (all I had), and balsamic vinegar, also used garlic powder. Thanks Baricat! I will update tomorrow when I serve it with a salad! I can already tell its great though!

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Jun. 25, 2009

It's okay ... I probably won't make again, tho' ....

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DOLLCHIQUE

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Cleveland, Georgia, USA

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Reviewed: Jun. 24, 2009

Any time I attempt to make home-made Italian dressing, it never turns out. However not only did this dressing turn out, it was perfect! I used 1/8 tsp. garlic powder and a combo of balsamic vinegar and apple cider vinegar. Tastes great on top of a Greek Salad!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jun. 20, 2009

I am the submitter of this recipe. I have tried, unsuccessfully so far, to have it corrected. The water should be 1/3 cup, NOT 1/2 cup. The longer you let it mellow, the thicker it gets, also. So if you like your dressing to be thick, make it 24 hours before and allow it to rest in the fridge before use. Another way to make it thicker that I can recommend is to put 1 Tb tomato paste in the blender with the rest of the ingredients. The paste not only makes it thicker, it rounds out the taste and imparts a lovely blush. Feel free to add more Parmesan if you like it, which will also lend additional body to the dressing. The flavor is best if you avoid garlic powder (which no self-respecting Italian would ever have in his/her kitchen) and stick with fresh garlic. If raw garlic is too sharp for your taste, brown it lightly in a touch of olive oil before incorporating it. It's well worth the time to do this.

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Baricat

Cooking Level: Professional

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Reviewed: Jun. 19, 2009

The flavor in this dressing is excellent and it is not real thick once it's blended, but I loved it! Next time I will add less liquid as others suggested.

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~Jamison's Mommy~

Cooking Level: Intermediate

Living In: Paradise, California, USA

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Reviewed: May 23, 2009

Really good and fresh tasting. The only change I made was only adding about half the water. Don't bother buying store bought---so much tastier. It was even better 2 or 3 days later.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: May 19, 2009

This was excellent. Even my picky kids liked it. As I was preparing dinner, my daughter was dipping the salad veggies in it and snacking! The only change I made was that I used half balsamic vinegar and half apple cider vinegar because that was all I had. No more store-bought Italian dressing for us! This is going to be a regular on our dinner table. Thanks for submitting it.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

We love this dressing! I did use less water than stated. I also love parmesan & garlic so I added those to my liking. You can do so many different variations depending on your preferences. It's a great mix of flavors. Next I will try it with a good balsamic or a mix of vinegars! Thanks so much for the recipe!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

this was good, but not one of our favorites or something i'll make again.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Apr. 5, 2009

We loved this. It reminds us of Olive Garden's salad dressing, only a bit creamier. It was just the right tartness for our palates. I let it whirl in the blender for about 2-3 minutes or so. If it's too tart, you could always back off a bit on the vinegar, or use balsamic, which will give smoothness to the taste. But all I can say is in this house, we LOVED it and I keep a cruet of it in the fridge all the time for dipping baby carrots and impromptu salads. Yum!

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