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Herb and Garlic Dressing

Herb and Garlic Dressing

  • Prep

    10 m
  • Ready In

    10 m
Ellaellaola

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.
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Reviews

Sarah Jo
20

Sarah Jo

5/23/2012

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.

Marianne
12

Marianne

4/16/2012

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!

miprip
1

miprip

4/13/2013

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!

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