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17Ingredients
25Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/4 cup apple cider vinegar
- 1/8 cup red wine vinegar
- 1 Tbsp. water (optional, *for consistency)
- 2 Tbsp. red onion (finely chopped)
- 1 tsp. garlic powder
- 1 1/2 Tbsp. sugar (or to taste)
- 1 tsp. mustard (regular yellow table)
- 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 pepper (jarred pickled peperoncini, stem, seeds and membrane removed, chopped)
- 3 Tbsp. grated Parmesan cheese (finely)
- 1 1/2 cups canola oil (an ⅛ to a ¼ cup more for less zesty - to taste)
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Reviews(4)
Rachel 4 years ago
great! I made this dressing to go with a pasta salad. If you don’t have red wine vinegar, white wine vinegar substitutes well, but the apple cider vinegar is key to the flavor.
Holly Wilson 6 years ago
Just what I was looking for in an Italian dressing. Great balance of tastes.
kim 7 years ago
Excellent! I've made several Italian salad dressings before but this one is one of the best I've made. I didn't follow it to the letter I rarely do but I followed the bulk of the recipe.