Recipe: Crack Italian Dressing

 

Fresh salad dressing is so simple that once you find a recipe you love, you’ll wonder how you ever bought bottled dressing. This recipe is vegan, gluten-free, and everyone loves it. Seriously, it’s been nicknamed my crack dressing. Enjoy!

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Ingredients

1 T garlic salt
1 T onion powder
2 T dried oregano
1 t black pepper
1/4 t dried thyme
1 t dried basil
1 T dried parsley
1/4 t celery salt
2 T sea salt
1/4 c vinegar*
2/3 c oil*
2 T water
1 garlic clove, minced

*For this rendition I used apple cider vinegar and hazelnut oil because it’s what I had on hand. Vinegar ideas: champagne / red wine / white wine vinegar, white vinegar, balsamic vinegar. Oil ideas: olive, canola,  pumpkin. Feel free to be creative with the vinegars and oils you use.

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  1. Mix together garlic salt, onion powder, oregano, black pepper, thyme, basil, parsley, celery salt, and sea salt. Set aside.
  2. Pour vinegar, oil, and water into a jar or dressing shaker.
  3. Add 2 T of dry mix and the minced garlic to liquid mix. Store remainder of dry mix in an airtight container.
  4. Seal and shake dressing until well combined.
  5. Toss desired amount of dressing into salad and keep the remainder in the fridge for up to a week.
  6. Next time you need salad dressing, simply repeat steps 2-5 until dry mix runs out.

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This dressing is fabulous over greens, but it’s also awesome over veggies (raw or cooked) and grains.

Serves 4-6.

Adapted from Italian Dressing Mix.

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