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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I L. E using Italian dressing, but the store bought kind can be a little salty. you'll want to put it on everything. You can very the dry ingredients, I use whatever I think smells good and whatever I have. Instead of a fancy bottle, I use a left-over dressing bottle to store it. double the mixing recipe and it works fine. The dry should last you a long time. Ingredients:
1 tablespoon garlic salt |
1 tablespoon onion powder (tastes fine without it) |
2 tablespoons white sugar |
2 tablespoons dried oregano |
1 teaspoon ground black pepper |
1 teaspoon dried basil |
1 tablespoon dried parsley |
1/4 teaspoon celery salt or 1/4 teaspoon celery seed |
2 teaspoons salt |
1/4 cup white vinegar |
2/3 cup canola oil |
2 tablespoons water |
Directions:
1. 1. In a small bowl, mix all the dry ingredients and set aside.
2. 2. To prepare dressing, whisk together the remaining wet ingredients and 2 tablespoons of the dry.
3. 3. Store your remaining dry ingredients in an air tight container, in your spice cabinet and use whenever you need a refill.
4. I double the recipe which makes 16 oz. or a regular dressing bottle full. No need to refrigerate, you can use it right away but will taste better tomorrow.
5. If you want to opt out of the fancy bottle, use a left over dressing bottle, and I write the wet ingredient list right on the bottle - saves me having to save the recipe!
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