Italian Dressing
This homemade Italian dressing is my go-to weeknight salad dressing. It's fresh, flavorful, easy to make, and tastes much better than anything you can buy in the store.
Servings: 8 servings
Calories: 127kcal
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1/4 cup lemon juice
- 2 tsp. honey
- 1 tsp. Dijon mustard
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1/2 tsp. sea salt
Instructions
- Whisk. Add the white wine vinegar, lemon juice, honey, mustard, basil, oregano, parsley, and salt to a medium bowl and whisk to combine. While whisking, drizzle the oil in very slowly. Continue whisking until the oil is incorporated. If the dressing is emulsified, the oil and acid should stay mixed together for a while.
- Season. Taste and adjust the flavor as needed, adding more salt for saltiness, lemon juice for acidity, honey for sweetness, and mustard for tang.
- Store. Leftover dressing keeps well in an airtight container in the refrigerator for up to 5 days. The dressing will separate while it sits, so shake it vigorously before using.
Notes
*Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 8 | Calories: 127kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 13g | Fiber: 1g | Sugar: 1g