Italian Vinaigrette Dressing Recipe
Italian Vinaigrette is a classic dressing that adds a burst of flavor to any dish. This versatile condiment is made with a simple combination of red wine, Italian seasoning, and Parmesan cheese, creating a tangy and savory taste. Perfect for salads, basting meats and vegetables on the grill, or marinating your favorite meats.
Servings: 4 - 6
Calories: 135kcal
Equipment
- Salad Dressing Cruet
Ingredients
- ¼ cup olive oil
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon dried oregano
- 1 teaspoon dried Italian herbs
- 2 tablespoon Parmesan cheese finely grated
- salt to taste
- black pepper to taste
Instructions
- Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried Italian herbs, finely grated Parmesan cheese, salt, and pepper until well combined.¼ cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove garlic minced, ½ tsp dried oregano, 1 tsp dried Italian herbs, 2 tbsp Parmesan cheese, salt to taste, black pepper to taste
- Transfer to a Mason jar, salad dressing cruet, or other storage container. Seal tightly and store in the refrigerator for up to 4 weeks.
To Use as a Salad Dressing
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
To Use as a Marinade
- Dredge meat in a shallow container of the vinaigrette. Cover and store in the refrigerator for 30 minutes to overnight. Especially great for lamb!
For Grilling
- Baste meats or vegetables with the vinaigrette while roasting on the grill.
Notes
- Whisk the dressing vigorously to ensure the oil and vinegar are mixed well.
- For best flavor, chill for at least 30 minutes before using.
Nutrition
Calories: 135kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 59mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 0.4mg
