Italian salad dressing


2 cups real mayonnaise,
2 tbsp. red wine vinegar,
1/4 cup cold water,
1-2 garlic cloves, depending on taste,
1 tsp. Italian herbs seasoning mix,
1 tbsp. grated Parmesan cheese,
1 tsp. sugar,
2 tbsp. extra virgin olive oil,
3-4 leaves fresh basil,
sea salt and pepper to taste.


1. Combine all the ingredients, except the mayonnaise, in a blender and blend until smooth.

2. Pour the mixture in the mayonnaise and mix well.

3. Dip a piece of salad lettuce in the dressing and taste it.

4. Adjust the seasoning if needed.

The Italian dressing will remain fresh for well over a week if properly stored in a refrigerator.

For a lighter version of the Italian dressing, substitute the mayo with low-fat mayonnaise.

This recipe is for Creamy Italian Dressing, not vinaigrette.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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