This recipe rounds out a meal. It's a delicious dressing that I like to keep on hand for topping a variety of salad greens.—Dan Wright, San Jose, California
- 3/4 cup olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon grated Parmesan or Romano cheese
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- Pinch pepper
- In a jar with a tight-fitting lid, combine all ingredients; shake well. Refrigerate. Shake well again before serving over greens. Yield: 10 servings.
Originally published as Italian Herb Salad Dressing in Taste of Home October/November 1994, p16
Reviews for Italian Herb Salad Dressing
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review