Italian Dressing and Marinade
★★★★★ 1 vote5
1 colive oil, extra virgin
1/4 clemon juice
1/4 cwhite vinegar
1 tsporegano, dried
1/2 tspdry mustard
1 Tbspred onion
How to Make Italian Dressing and Marinade
- 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.