Italian salad dressing ( #salad-dressing-Sunday )

Italian salad dressing: Chef in disguise.

I do my best to eat a salad at least once a day, to keep that resolution , I need the process to be enjoyable and easy.  One of the tricks I use to keep me on track is that I prepare a variety of salad dressings over the weekend and store them in the fridge. Having the dressings ready means that all I have to do is get my greens ready or chop a few vegetables and I am ready for a bowl of goodness.

As I was preparing the salad dressing series, this was my favorite new addition to my salad dressing recipe list. If you have never tried an Italian salad dressing, it is a beautiful balance between the tang of vinegar, the zing of garlic and green onions, the earthy tones of herbs , the smooky red pepper and the hint of sweetness from the honey. It can easily transform a bowl of greens from boring to irresistible (I usually struggle trying to get my kids to eat their greens in their raw form but now baby spinach drizzled with this Italian seasoning has become their official favorite salad).

The recipe is adapted from the kitchn but I played with it a little.I used olive oil instead of canola oil because olive oil is healthier. You see, canola oil is manufactured at high temperatures, using a mechanical process that often involves toxic chemicals, like hexane. Canola oil is degummed, deodorized, bleached and further refined at high temperatures. These high temperatures can change the omega-3 content of the oil and can significantly raise the oil’s concentrations of trans fatty acids and saturated fats.

I also used apple cider vinegar instead of the white and red wine vinegar because I do not use wine vinegar and again because of its health benefits, I also doubled the garlic, mustard and herbs to amplify the flavor punch.

Enjoy this dressing drizzled over your favorite greens and let me know what you think of it 🙂

Italian salad dressing

1/2 cup olive oil
3 tablespoons apple cider vinegar
1 garlic clove, pressed
1 tablespoon finely chopped green onions
1 tablespoon finely chopped red bell pepper
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon salt, plus more to taste
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
Black pepper to taste

Combine all of the ingredients in a jar with a tight fitting lid.

Shake vigorously until the mixture is thickened and well-combined.

You can also combine the ingredients in a bowl and whisk until combined.
The best way to taste the dressing is to use a lettuce leaf and then you can adjust the seasoning.