I always have this dressing on hand, since it yields a large jar. Italian salad dressing is versatile and compatible with many combinations of vegetables, so the cook can get creative. —Maxine Johnson Fenton, Michigan
- 1/3 cup sugar
- 1 envelope Italian salad dressing mix
- 3 garlic cloves, minced
- 3/4 cup cider vinegar
- 3/4 cup water
- 3/4 cup vegetable oil
- In a small bowl, combine the sugar, salad dressing mix, garlic, vinegar and water; gradually whisk in oil. Store in the refrigerator. Stir before serving. Yield: 2-1/3 cups.
Originally published as Italian Salad Dressing in Reminisce September/October 2004, p48
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