Yield: 1 pint (2 cups)

Zesty Italian Salad Dressing

Zesty Italian Salad Dressing

Ingredients

  • 1/4 cup + 1/8 cup apple cider vinegar
  • 1/8 cup red wine vinegar
  • 1 Tbl. water, optional (*for consistency)
  • 2 Tbl. finely chopped red onion
  • 1 tsp. garlic powder
  • 1 1/2 Tbl. sugar, or to taste
  • 1 tsp. regular yellow table mustard
  • 3/4 tsp. salt
  • 1/2 tsp. coarse ground black pepper
  • 1/4 tsp. white pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1/2 tsp. dried basil
  • 1/2 tsp. Italian seasoning
  • 1 jarred pickled peperoncini pepper, (stem, seeds and membrane removed), chopped
  • 3 Tbl. finely grated parmesan or romano cheese
  • 1 1/2 cups canola or vegetable oil, (an 1/8 to a 1/4 cup more for less zesty - to taste)

Instructions

  • Add all ingredients into blender except oil. Blend on Low until chopped and mixed.
  • With motor running on Low, slowly stream in oil.
  • Pour into pint jar and let chill for several hours or overnight to let flavors marry.
  • Shake well before serving.
  • Keep leftovers refrigerated.
  • Notes

    *The water is optional. I add just 1 tablespoon of it to thin the dressing to the consistency that we prefer. If you like your dressing slightly thicker, just omit it.