KCB 11.12: Italian Salad Dressing
Italian Salad Dressing
Use this Italian-style herbed dressing on crisp green salads. This recipe makes a large quantity of dressing. It can be bottled and used as required.
• PREPARATION TIME: A few minutes
• YIELD: 2 1/2 cups (625 ml)
• YIELD: 2 1/2 cups (625 ml)
• 1 cup (250 ml) olive oil
• 1 cup (250 ml) safflower oil
• 1 1/2 cups (375 ml) fresh lemon juice
• 1 teaspoon (5 ml) each of the following: dried oregano, dried basil, freshly milled black pepper,
dried sage, dried dill. (If fresh herbs are available use 1 tablespoon (20 ml) of each.)
• 2 teaspoons (10 ml) salt
• 2 teaspoons (10 ml) paprika
• 3 tablespoons (60 ml) honey (optional)
• 1 cup (250 ml) safflower oil
• 1 1/2 cups (375 ml) fresh lemon juice
• 1 teaspoon (5 ml) each of the following: dried oregano, dried basil, freshly milled black pepper,
dried sage, dried dill. (If fresh herbs are available use 1 tablespoon (20 ml) of each.)
• 2 teaspoons (10 ml) salt
• 2 teaspoons (10 ml) paprika
• 3 tablespoons (60 ml) honey (optional)
1. Process all the ingredients in a food processor or blender until thick and smooth. Pour the dressing into a bottle or jar which can be sealed. Refrigerate.
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