After searching high and low for a flavorful Italian vinaigrette style homemade salad dressing, we finally found a winner. This search was the result of a dressing we had on vacation in Cabo San Lucas at Senor Greenberg. We couldn't stop talking about it - so wonderful.

This dressing is full of garlic and has a bright vinegar flavor, not oily at all. The original recipe called for less pepper and less cheese, we found this proportion perfect for our tastes.

3/4 cup light olive oil
1/4 cup cider vinegar
2 tablespoons water
1 clove of garlic, pressed
2 teaspoons of sugar
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
3 teaspoons of grated Parmesan cheese

Combine vinegar, water, sugar, salt, pepper first. Add oil, garlic and cheese - shake to blend. Allow flavors to blend an hour or so. Will be more flavorful the following day. Be sure to refrigerate any leftovers.

Makes about 1 cup.

Wow....sounds great. A good base dressing too. I make various flavors of dressings using a base by adding jams to the base. I make an awesome Fig Dressing....sometimes at the last minute I'll add a hint of cream to tone it down and it's fabulous! People are always asking for the recipe. It's great on fruit as well as salads....which goes for most sweet dressings. A good base is the secret.
thanks for sharing...


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I'd switch out the water and put lemon juice instead - for some reason lemon juice really helps to combine the oil and vinegar. You could also add a bit of ginger for a twist.

Contessa, I'd never have thought to add jam, what a great idea - I know Apricot jam is essential for good rib sauce just never thought to add to salad dressing!

And the recipe for your fig dressing? Pretty please? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Not brain surgery, here. Merely add some Fig Jam (sometimes add some chopped dried figs) which isn't always easy to find but, shhhhh.....TJMaxx has some pretty good fig jam (w/the gourmet foods)...PLUS....the containers are glasses which make great 'rocks' glasses.
Also, they have Apricot jams which are pretty good.
Here's a hint: cooking should be fun and experimental. If you find a base of anything....use that and build from that. I've been doing that for almost 1/2 Century and have been quite successful. Well...ok...nobody has died from my cooking!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> In fact, quite the opposite. So, if you like a flavor(s) stick w/them and build. My hubby loves my salad dressings....he has no clue how easy they are and if you tell him I'll have my Uncle Guido call you....just for a chat, of course! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
Anymore questions don't hesitate to P.M. me....always available.
Mangia!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Thanks for the inspiration, Contessa! I always have intentions of whipping up my own salad dressings, but don't often follow through.