Zesty Italian Vinaigrette Dressing
A quick, zippy Italian-style vinaigrette you can whisk together in minutes. It’s tangy, savory, and just a little sweet. It's great on salads, drizzled over roasted vegetables, or tossed with pasta. Keep leftovers refrigerated for up to a week, then bring to room temperature and whisk again before serving.
Servings: 24 tablespoons
Ingredients
- 1 cup extra virgin olive oil
- ½ cup white wine vinegar
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add all dressing ingredients to a small bowl and whisk until well combined.Optionally, add everything to a jar with a tight-fitting lid and shake vigorously until blended.
- Use right away, or refrigerate in a covered container for up to 1 week. If chilled, bring to room temperature and whisk or shake again before serving.
Notes
The dressing will separate: That’s normal. Whisk or shake again before serving.
Taste and tweak: Want it sweeter? add a touch more honey. Too sharp? add a little more oil.
Garlic strength changes: Fresh garlic gets stronger as it sits. If you want a milder dressing, use a little less.
Best stored cold: Keep refrigerated in a tightly covered container and use within about a week.
Makes about 1½ cups: That’s roughly 24 tablespoons.
Nutrition
Serving: 1 serving | Calories: 85kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 59mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.2mg
