I'm still in the experimenting stage when it comes to finding new foods that I'll actually eat during this Whole30 month of detox!
I found this recipe at http://www.antihousewife.com/2012/01/the-og-ish-italian-salad-dressing/
and I really like it! It's kid-tested, mother-approved :) My daughter had it to dip veggies in yesterday & liked it too! It's supposed to be a similar taste to the Olive Garden's dressing... So if you're looking for a dressing, try this one out- It made 2 mason jars full, so you might want to half it!
The OG-ish Italian Dressing
The Ingredients
- 1 tbsp oregano
- 1 tbsp sea salt
- 1 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp parsley
- 1 tsp marjoram
- 1/4 tsp pepper
- 1/8 tsp celery salt
- 2 eggs, beaten
- The juice of one small lemon (between 1 to 2 tbsp)
- 3/4 cup white wine vinegar
- 1 and 3/4 cups extra virgin olive oil
- 1/2 cup water
The Hardware
- Large bowl
- A stick blender
- A wire whisk (balloon shape if you have a choice)
OR
AND
- Measuring spoons and cups
- Something to store the finished product in
The Instructions
If you are using the blender:
1. Combine all of the ingredients in the blender and run it for about 30 seconds, until everything is combined.
2. Pour into your final container, cover and refrigerate until ready to serve.
3. Stir or shake before serving.
If you are using the stick blender:
1.Whisk the eggs to scramble them, and then add all of the ingredients except for the oil.
2. Use the stick blender, and pulse it to combine everything. Then add
the oil in a medium flow stream while pulsing the stick blender. This
will create an emulsion, and the dressing won’t break while in the
refrigerator.
3. Pour into your final container, cover and refrigerate until ready to serve.
4. Stir or shake before serving, just in case.
Just for your peace of mind, between the white wine vinegar and the
lemon juice there is more than enough acid in this to kill any possible
microbes in the raw eggs, so there is no reason to use pasteurized eggs
or to leave the eggs out. The eggs are the reason this dressing doesn’t
break in the fridge like most oil-and-vinegar dressings do, so I
suggest you leave them in. Plus, they give just a little thickness that
I think works well to coat veggies and lettuce.