Italian dressing.

Loved this mix! Italian dressing is the best marinade for tempeh but I had run out. That being the reason I went for homemade. I usually buy Italian dressing just for this reason (tempeh), not for salads. I really enjoy mixing up a bunch of spices to create an awesome seasoning be it for dressings or tacos or things like that because you can just have it on hand for whenever you need to dip into the spice jar to make these wonderful dishes. Now that I have made this I’ll continue to use homemade. It has all the great flavor without the additives, preservatives and chemicals. Mix up a batch and store it away. It’s a dry mix so you just have to scoop out a tablespoon and add it to the vinegar, oil, and water. You can get about nine or ten batches out of this stored mix.

Italian Dressing

Makes about 9/10 batches. Recipe swiped from

1 T. garlic salt
1 T. onion powder
1 T. sucanat sugar, I use the Rapunzel brand rapadura sugar, I think it’s slightly less refined. Both can be found at Whole Foods Market. Or regular white granulated sugar.
2 T. dried oregano
1 t. ground black pepper
1/4 t. dried thyme
1 t. dried basil
1 T. dried parsley
1/4 t. celery salt
2 T. sea salt
1/4 c. white vinegar
2/3 c. canola oil
2 T. water

Combine dry ingredients, garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and sea salt in a air tight container and give it a good shake. Whenever you want to make a batch just mix one tablespoon of the dry mix with the vinegar, oil and water. It’s better to prepare a good minute before you are going to use so the flavors have time to meld together and the dry ingredients can soften up.

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