3-Minute Italian Dressing
Quick and easy Italian vinaigrette that is THE BEST marinade ever for grilled chicken or vegetables
Servings
Ingredients
- ¼ cup white vinegar
- ¼ cup lemon juice
- 2 teaspoons sugar
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes this really doesn't add much heat; it's better with it!
- ¼ teaspoon black pepper
- 4 cloves garlic
- 1 cup neutral oil or extra-virgin olive oil
- ⅓ cup Parmesan cheese either fresh or from a can
- ¾ tsp. Italian seasoning add more if needed
Instructions
- Place vinegar, lemon juice, sugar, mustard, salt, red pepper flakes, black pepper, and garlic in the jar of a blender and blend until smooth. While the blender is running, add the oil in a steady stream. Remove the blender jar from the blender and mix in the cheese and Italian seasoning by hand. Transfer to a storage or serving container and refrigerate for at least 1 hour before serving.
Notes
You can use any neutral-flavored oil you want (read: I think coconut oil would be a bad idea for a lot of reasons, but if you want to use it more power to you, just be forewarned that if you come and tell me how gross it was with coconut oil, I will be prepared with a hearty, “Don’t say I didn’t warn you.”)
Nutrition
Calories: 114kcal, Carbohydrates: 11g, Protein: 7g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 11mg, Sodium: 1441mg, Potassium: 116mg, Fiber: 1g, Sugar: 5g, Vitamin A: 314IU, Vitamin C: 14mg, Calcium: 248mg, Iron: 1mg
Calories: 114kcal
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