Creamy Italian Dressing

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Basil, dried
  • 1/4 tsp Garlic powder
  • 1/4 cup Neutral oil like vegetable
  • 1/4 tsp Oregano, dried

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1 tbsp Mayonnaise
  • 1/2 tsp Mustard (brown or dijon
  • 1 tsp Sugar or honey

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt
  • 1/8 tsp Red pepper flakes

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 3 tbsp White wine vinegar

• Dairy

  • 3 tbsp Parmesan cheese

Found on theyummylife.com

Description

Ingredients

• 3 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice (may omit and substitute an additional tablespoon of white wine vinegar)
• 1 tablespoon mayonnaise
• 1/2 teaspoon mustard (brown or Dijon)
• 3 tablespoons finely grated Parmesan cheese (not shredded--it should have a sand consistency)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1 teaspoon sugar or honey
• 1/4 cup olive oil
• 1/4 cup neutral oil like vegetable, canola or grapeseed oil

Directions

• BLENDER or FOOD PROCESSOR METHOD:To a blender or food processor, add all ingredients except oils. Blend until well combined. With motor running, add oils through lid opening in a thin stream; continue blending until well mixed.BOWL & WHISK METHOD:To a medium bowl, add all ingredients except oils. Whisk until combined. Continue whisking rapidly while adding oils to mixture in a thin stream; keep whisking until uniformly mixed.STORAGE TIPS: Store the dressing in a mason jar, shaker bottle, or squeeze bottle in the fridge for up to 1 month. (Check your mayonnaise to be sure its expiration date is at least 1 month away, if you want your dressing to hold that long.)SERVING TIP: If its too thick out of the fridge, let it rest at room temperature for 15 minutes or so, give it a good shake or stir, and it should be ready to serve.Recipe may be doubled.NUTRITIONAL INFORMATION (per tablespoon): 69 calories, 7.3g fat, 97mg sodium, .7g carbs, .6g protein, 0 fiber & sugars (not enough to be measurable); Weight Watchers SmartPoints: 2Based on recipe by Monicas mom, Pat.