Italian Vinaigrette

4.4 Stars (288 Reviews)

Yield: 10 servings

prep time: 15

total time: 15

This is one of my family's favorite vinaigrettes. It's fresh and flavorful with an extra dose of garlic, plus red wine vinegar and lemon juice acidity. It reminds me a bit of the dressing at Olive Garden...although I'd say this Italian vinaigrette recipe is even better!

Ingredients

4 medium cloves garlic, minced
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons dried oregano
1 tablespoon Dijon mustard
1½ teaspoons Morton kosher salt
1 teaspoon granulated sugar
¼ teaspoon freshly ground black pepper

Instructions

Place all ingredients in a small bowl or tall jar. Use an immersion blender to combine and emulsify. If you don't have an immersion blender, cover jar tightly and shake ingredients vigorously (just know that the vinaigrette will not be as smooth). Yield: about ⅔ cup of vinaigrette.
You can make this recipe a day or two prior to serving. Store in the refrigerator, in a container with a tight-fitting lid. Remove from refrigerator 30 minutes prior to serving, to let oil come to room temperature. Shake vigorously to combine.
This vinaigrette is excellent with my Italian Chopped Salad!

Notes

adapted from The Mozza Cookbook by Nancy Silverton

Nutrition Information:

Serving: 1 Calories: 56kcal Carbohydrates: 2g Fat: 6g Saturated Fat: 1g Polyunsaturated Fat: 5g Sodium: 391mg Sugar: 1g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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