Dairy-free Creamy Italian Dressing
This is my favorite salad dressing. I use it to marinate a mixture of broccoli, cauliflower, onion and tomatoes for an awesome salad. That marinated salad is perfect for taking to a get-together. It will do you proud! Doesn’t it look beautiful?
This dressing takes under 10 minutes to make, it you use a blender. You can use it right away, or wait a few hours for the flavors to blend more. If you use it to marinate the salad above, I usually make that the day before eating. The Salad will last several days in the fridge.
Last year I made a video for my Linda’s Home Services business. But now you can watch it here. The recipe is printed below, so you won’t have to write it down.
This salad dressing is quick, easy, and SO delicious! No cream needed, the blender and vegetables will make it creamy for you. It also makes a great marinade. If you don't have a blender, just shake it in a jar, it just won't be creamy.
- 2 TB red pepper, minced*
- 2 TB shallots (or onion), minced*
- 1 - 2 cloves garlic, minced*
- 1 C Avocado Oil
- 2 TB Red Wine Vinergar
- 1/4 C White Wine Vinegar
- 2 tsp brown mustard, dijon also ok
- 2 tsp honey
- 1 tsp sea salt (pink or grey preferred)
- 1/4 tsp dried oregano (or 1 tsp fresh)
- 1/4 tsp dried marjoram (or 1 tsp fresh
- 1/4 tsp dried basil (or a scant 1 tsp fresh)
- 1/8 tsp ground pepper
- pinch Red pepper flakes
If you are using a blender, estimate the red pepper and shallots (or onions) and place in blender. If you're not making the creamy version, the vegetables will need to be finely minced.
Add the vegetables and the wet ingredients to the blender, but not the seasonings. Blend on high until the oil is fully incorporated and it is totally creamy - about 1-2 minutes.
Stop blender. Add seasonings. Blends just until mixed.
Store refrigerated. It will keep about a week to 10 days.
You can make this without a blender, but it will be standard Italian dressing. Each time you use it, you will need to shake it well to mix the oil and vinegar.