BRUSCHETTA SALAD DRESSING (BY SALLYE)
By
sallye bates
@grandedame
1
I bought some Wish Bone Bruschetta Italian dressing and my DIL absolutely fell in love with it. It was marked down on the clearance rack, and of course I couldn't find any more when I went back for more. So through trial and error, I made this, which is close enough to please my DIL. I hope you'll like it.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
yields about 16 ounces
Prep:
20 Min
Method:
No-Cook or Other
Ingredients
-
1-1/2 cextra virgin olive oil
-
1/8 cred wine vinegar
-
1/8 cgarlic rice vinegar
-
1 can(s)hunts fire roasted petite diced tomatoes
-
2 Tbspitalian seasoning
-
2 Tbspfresh basil leaves, chopped fine
-
1 mediumonion, chopped fine
-
1 Tbspgarlic powder
-
1 tspsea salt
-
1 tspsugar
-
1/4 tspdried mustard
-
1/4 tsppaprika
-
2 ozcrumbled feta cheese (or grated parmesan if you prefer)
How to Make BRUSCHETTA SALAD DRESSING (BY SALLYE)
- Place olive oil and vinegar in mixing bowl
Pulse basil leaves, tomatoes and onion in food processor until minced fine.
Add to oil and vinegar mixture
Whisk until well blended - Add all other ingredients to oil mixture and continue whisking until dressing is smooth and well blended, making sure sugar and salt are fully dissolved.
Optional: Place whole garlic clove in bottom of glass container before pouring dressing in. - Store in refrigerator in covered glass container at least an hour before serving (better if overnight)
Will last 2-3 weeks in fridge.
