I love salads. Actually, the salad dressing, which covers my salad is what I love. I rarely use bottled salad dressing—99% of the time I make my own dressing.
Here’s a simple one that I use that is lower in calories than most of my other salad dressing recipes. The recipe can be modified to taste, such as using Italian seasoning blend instead of basil or using cayenne pepper instead of red-pepper flakes.
¾ cup white wine vinegar (or plain white vinegar)
¼ cup olive oil (I only use cold-pressed)
1 tsp dry mustard
¼ tsp basil
1 clove garlic finely chopped
1½ tsp salt
¼ tsp ground black pepper
1½ tsp sugar (or to taste)
1/8 tsp red pepper flakes (or to taste)
1 Tbsp grated Parmesan cheese
- Put all of the ingredients in a jar and shake.
- ¾ C White Wine vinegar (If you don’t have, use plain white vinegar)
- ¼ C olive oil –I only use cold press olive oil
- 1 tsp dry mustard
- ¼ tsp basil (if you prefer use Italian seasoning blend or oregano)
- 1 clove garlic finely chopped
- 1 -1/2 tsp salt
- ¼ tsp ground black pepper
- 1-1/2 T sugar (decrease if you like less sweet)
- 1/8 tsp red pepper flakes (increase if you like)
- 1 T grated Parmesan cheese
- Put all ingredients in a jar and shake.