Italian Dressing And Marinade Recipe

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Italian Dressing and Marinade

Michelle Bates-Phipps


My husband loves to take salads to work for lunch, but doesn't always love the store bought dressings. I searched the internet and various recipe sites to find a recipe that sounded good and then changed it just a bit to fit his tastes.

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15 Min


2 Hr


No-Cook or Other


1 c
olive oil, extra virgin
1/4 c
lemon juice
1/4 c
white vinegar
1 tsp
1 tsp
oregano, dried
1/2 tsp
dry mustard
1/2 tsp
1 Tbsp
red onion
3 clove

Directions Step-By-Step

peel and chop onion and garlic. To get 1 Tablespoon of red onion, I just chopped a very small onion but you can add as little or as much as you like. Make sure you chop both of these pretty small or you will be getting big bites of them in your food.
add all ingredients to a jar or bowl that seals tightly. I used an old salad dressing bottle that I cleaned out and rinsed with very hot water after removing the label. Using a funnel to pour the liquids into the bottle will help keep the mess down.
shake everything to mix well. Refrigerate a minimum of 2 hours but overnight is better because it gives the flavors a chance to mix together more.
Make sure you shake this before every use because the oil and vinegar will separate between uses.

About this Recipe

Course/Dish: Dressings
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy