Italian Oil and Vinegar Dressing - S
3/4 cup of Extra Virgin Olive Oil
1/4 cup of White Wine Vinegar*
1/2 tsp of Minced Fresh Garlic
1/2 tsp Dried Oregano
1 Tbsp Chopped Parsley
Salt and Pepper, to taste
1/2 tsp Glucomannan**
This recipe works best if you can put all the ingredients into a blender or Magic Bullet type cup. Blend for about a minute to help it to emulsify.
This needs to be kept refrigerated due to the olive oil/garlic combo.
Pull out of the refrigerator about five minutes before you're ready to use and shake well.
In place of the oregano and parsley, you can just add 1 Tbsp of Italian Seasoning.
* We have also tried Red Wine Vinegar and that works as well. The Wine Vinegar seems to help give it a little 'zing'.
** The glucomannan is optional, but it makes it just a little thicker and it stays on the salad better.
Hope you enjoy!