I'm not sure exactly where my Mom, Evelyn, first found this recipe. However, what I do know, is that she would prepare this often and it is undoubtedly The Best Italian Salad Dressing that I have ever made and eaten.
While she used it mainly for entertaining, I keep this dressing on hand in my refrigerator and use it as a marinade for chicken or shrimp as well as a salad dressing.
My Mom passed away three years ago but this easy salad dressing stands the test of time. You make it using either a blender or food processor so it's quick and simple. We still call it the best Italian salad dressing ever!
Instructions For The Salad Dressing
Through the years, as it often happens, I have changed it just a bit. I don't eat as much sugar as I used to and I have substituted olive oil for canola oil. Anything to stay a bit healthier, at least in my own mind!
In fact, I have actually omitted the sugar, reduced the amount of sugar, or I have used honey as a substitute. It is all about your tastes so feel free to play around with this. It's delicious and as I said above, I think it is one of the best Italian salad dressings I have created.
Combine all of the ingredients in either a food processor or a blender. It should yield around 2 cups worth of dressing. Store the dressing in an airtight container in the refrigerator for up to two weeks.
The Best Salad Dressing
- ½ medium sweet onion
- 1 ½ garlic cloves peeled
- 1 ½ t salt
- ⅛ t paprika
- ⅛ t ground mustard
- 1 tablespoon sugar
- 1 pinch white pepper
- 1 t parsley chopped
- 1 t celery chopped
- ⅜ cup apple cider vinegar
- 1 cup olive oil
- ⅛ cup water
- Place all of the ingredients into a blender or food processor. Blend until smooth. Store in an air tight container within the refrigerator for up to two weeks.