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Italian Vinaigrette Recipe

Italian Vinaigrette Recipe

What are all those specks and spices in your Italian dressing? You probably have them in your pantry. Create your own signature blend to toss with pasta, greens and fresh spring vegetables. —Lorraine Caland, Thunder Bay, Ontario
TOTAL TIME: Prep/Total Time: 15 min. YIELD:12 servings


  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, halved
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon paprika
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried thyme
  • 3/4 cup olive oil


  • 1. Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers. Yield: 1-1/2 cups.

Nutritional Facts

2 tablespoons: 126 calories, 14g fat (2g saturated fat), 0 cholesterol, 148mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2-1/2 fat.

Reviews for Italian Vinaigrette

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Katherine User ID: 9056667 260414
Reviewed Jan. 28, 2017

"This is by far the best homemade dressing I have tried yet. However, I need to ask how long it last in the refrigerator? I also had an issue when I went to use it again, it had gotten all clumpy, is that normal, or is it unusable at this point?"

pols005 User ID: 2996794 194701
Reviewed Nov. 17, 2013

"Yummy!!!! I would definitely make this again!"

mwilliams70 User ID: 6733693 212436
Reviewed Jun. 12, 2012

"I really like this recipe. It is very refreshing and the best of all of the salad dressings I have had, ever."

ahmom User ID: 3426126 123568
Reviewed May. 6, 2012

"This was pretty good."

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