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Creamy Italian Dressing

This zesty homemade creamy Italian dressing is quick & simple to make and so much tastier than store-bought!

Creamy Italian Dressing

I found this simple creamy Italian dressing recipe on The Busy Baker and it sounded tasty and easy to make with ingredients I always have on hand. My all had their own obligations recently one evening so I made a simple spinach salad topped with this flavorful creamy Italian dressing and it was a delicious meal.

Creamy Italian Dressing

How to Make a Creamy Italian Dressing

Combine the mayonnaise, olive oil, white wine vinegar, finely grated parmesan cheese, lemon juice, minced garlic, honey, basil, oregano, parsley, thyme, sea salt, and freshly cracked pepper in a small jar. Seal with the lid and shake until very well combined.

Place into the refrigerator for 30-60 minutes to allow flavors time to mingle.

Shake well and drizzle over your green salad. Enjoy.  Side Note: The dressing keeps for up to 5 days in an airtight sealed jar stored in the refrigerator. 

Creamy Italian Dressing

Creamy Italian Dressing

Creamy Italian Dressing

Prep Time: 5 minutes
Refrigerate to allow flavors time to mingle: 30 minutes
Total Time: 35 minutes
Course: Condiment
Cuisine: Italian
Servings: 1 cup +/-
Author: Pam - For the Love of Cooking / Original by The Busy Baker

Equipment

Ingredients

  • ½ cup good mayonnaise
  • cup good olive oil
  • ¼ cup white wine vinegar
  • ¼ cup fresh parmesan, finely grated
  • 1-2 tbsp fresh lemon juice, to taste
  • 2 large cloves of garlic, minced
  • ½-1½ tsp honey, to taste
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • ½ tsp dried thyme
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Combine the mayonnaise, olive oil, white wine vinegar, finely grated parmesan cheese, lemon juice, minced garlic, honey, basil, oregano, parsley, thyme, sea salt, and freshly cracked pepper in a small jar. Seal with the lid and shake until very well combined.
  • Place into the refrigerator for 30-60 minutes to allow flavors time to mingle. 
  • Shake well and drizzle over your green salad. Enjoy.  Side Note: The dressing keeps for up to 5 days in an airtight sealed jar stored in the refrigerator. ¼
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7 Comments

  1. This looks and sounds very good and since I just used my last creamy feta, I’ll make this. I like to give the dried herbs a spin in my spice grinder to wake up the flavors.

    1. Jan,

      You can try using Greek yogurt or sour cream but I’m not sure how it would turn out because I’ve never tried the recipe with them. You can also just leave out the mayo and make a regular Italian vinaigrette, although you’ll want to adjust the vinegar/lime juice & oil ratio to suit your tastes.

      -Pam