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Copycat Italian Salad Dressing Recipe

Recipe by: NWMama

"My family prefers the store brand of Italian dressing to any of the name brands. They all pretty much taste the same and have the same ingredients. This is a copycat of their dressing using mostly ingredients from the cabinet most people keep on hand or can find easily. The water makes it stretch a little further for those on a tight budget, but you might also like it without."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook12 m
  • Ready In27 m
  • 1Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
  • 2Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
  • 3Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.
Footnotes
  • Cook's Notes:
  • Store in the refrigerator overnight for best taste, although usable immediately if needed. Shake well before using.
Ingredients
  • 32 servings
  • 98 cals
  • 1/2 red bell pepper
  • 1 1/2 cups vegetable oil
  • 3/4 cup water
  • 3/4 cup white vinegar
  • 1/4 cup white sugar
  • 2 tablespoons dried basil
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons dried minced onion
  • 3/4 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    98
    5%
  • Fat:
    10.2
    16%
  • Carbs:
    2
    < 1%
  • Protein:
    0.1
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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