2. Simple Italian Recipe
Italian salad dressing is one of the most versatile dressings made up of 3/4 part oil and 1/4 part vinegar, and then seasoned to your liking with Italian herbs.
TIPS:
- If your dressing is made from ingredients that do not need to be refrigerated (such as dried herbs instead of fresh), then you can leave the dressing at room temperature for a few weeks. If refrigerating, sometimes the oil in the bottle turns a little solid (olive oil seems to solidify the most), so let it sit out on the counter for about 10 minutes before using it, and then shake well.
- Add more or less vinegar depending on your preference. I actually prefer a 50% oil and 50% vinegar ratio, but most people find this to be a little too tart. I’m definitely a vinegar lover!
- If you plan on using fresh herbs, double the amount.
- A sweetener like honey or sugar helps off-set the vinegar a bit, making it more palatable for some people.
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***Blend all of these recipes together with a whisk, or by simply shaking them in a jar or bottle. I use these squeeze bottles for most of my dressings and sauces, and this amazing salad dressing shaker for the balsamic vinaigrette I always have on hand.***
Images Below Link To The Full Instructions
