It’s always been a struggle for me to truly enjoy eating salads – I’ll admit it. But growing up, drenching some lettuce in this sweet Italian dressing was a sure-fire way to get me to partake in some veggies. This is the primary salad topper I remember my mom making as a kid and it is still one of my go-to recipes today, because it is quick and delicious. Just throw all the ingredients in the food processor and you’re done!
1 cup vegetable oil
1/4 cup white vinegar
1/4 cup red wine vinegar
1/2 cup sugar
3/4 tsp salt
1 1/2 tsp garlic powder
3/4 tsp smoked paprika
1/4 tsp black pepper
Handful fresh parsley (about 1/4 c. unchopped)
Pinch crushed red pepper
Combine all ingredients in food processor or blender. Pulse until well-blended and parsley is no longer in large pieces. Store leftovers in the fridge for up to 1 week.
Drizzle the finished dressing on your favorite greens for salad. Toss in some toasted walnuts, bacon, shredded mozzarella, and diced tomatoes for an easy side for any meal.
This dressing is great just on spinach or romaine lettuce, but I have also used it as a marinade for chicken, and it turned out wonderfully juicy and flavorful. Alternatively, try it as a the base for a potato or pasta salad recipe, or toss broccoli or asparagus in it before roasting them in the oven.
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- 1 cup vegetable oil
- ¼ cup white vinegar
- ¼ cup red wine vinegar
- ½ cup sugar
- ¾ tsp salt
- 1½ tsp garlic powder
- ¾ tsp smoked paprika
- ¼ tsp black pepper
- Handful fresh parsley (about ¼ c. unchopped)
- Pinch crushed red pepper
- Combine all ingredients in food processor or blender.
- Pulse until well-blended and parsley is no longer in large pieces.
- Drizzle the finished dressing on your favorite greens for salad.
- Toss in some toasted walnuts, bacon, shredded mozzarella, and diced tomatoes for an easy side for any meal.