“This salad dressing recipe is similar to one that is served at a popular Italian restaurant chain.” - by Barb
Ingredients
Adjust Servings
Original recipe yields 1 1/2 cups
Directions
- In a blender, combine the vinegar, water, oil, corn syrup, cheese, pectin, salt, lemon juice, garlic, parsley, red pepper flakes and oregano. Blend for 30 seconds and refrigerate for at least 1 hour.
Nutrition
Amount Per Serving (6 total)
- Calories
- 156 cal
- 8%
- Fat
- 12.9 g
- 20%
- Carbs
- 10.3 g
- 3%
Based on a 2,000 calorie diet
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Reviews (27)
Rate This Recipe
"I LOVE, LOVE, LOVE THIS DRESSING!! I forgot to pick up the pectin, so that got exempted. I just blended the oil alone for about 45 seconds, and added the other ingredients (so that it wouldn't seper..." See moreate). Don't let the corn syrup scare you, as I almost didn't try this because I thought that ingredient was odd. Thanks Barb!!"
COOKSWIFE
"I haven't tried this recipe yet, but I have a suggestion for all those who's dressing came out watery. Try mixing all but the oil together, then slowly pour the oil in as the blender is running. I h..." See moreave made good season's Italian dressing in the blender this way for many years and have never had to shake the jar again, even after being refrigerated for a couple of days."
KRAMER21629
"This is a beautiful recipe! Even my husband loved it and he's a devoted Ranch Dressing fan! I chose to use olive oil and took the advise of another review and blended the oil alone for a while and the..." See moren added the other ingredients. It was so tangy and tickled the tongue! I have lots of company coming this month and I'm making it for everyone of them. Thank you so much!"
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