Daring Cooks: Dressings/Vinaigrettes- Italian Style Vinaigrette

I joined Daring Cooks several months back, but for some reason I couldn’t bring myself to participate in any of the challenges.  When this month’s challenge was announced, creating homemade dressings/vinaigrettes, I was ready and raring for action!  I love salads, and I used to eat at least one everyday, but lately I’ve been putting it off.  I guess with the day-to-day craziness that I have going on, I’ve just been too lazy to want to peel, chop, and wash vegetables for a salad.

For those of you who aren’t familiar, Daring Cooks is similar to Daring Bakers, which is a group of bloggers and non-bloggers who are assigned a “secret” challenge on the 17th of each month.  The 14th of each month is the “reveal” day, in which those who blog can write about their experiences and recipes for the challenge.

For March’s Daring Cooks’ Challenge, Ruth, Shelley, and Sawsan asked us to totally veg out! We made salads and dressings, letting the sky be the limit as we created new flavors and combinations that reflect our own unique tastes.  I decided to start the month by whipping up homemade buttermilk ranch dressing.  The dressing was definitely easy to make, but something about the taste just wasn’t right.  I decided to try again, and I made this delicious homemade Italian Style Vinaigrette.  Needless to say, I’ve been back on track with salads at home (although now I cheat and buy premixed salads from the grocery store.  Sshhh! It’s our little secret 😉 )

I’m so excited that now I’m on the hunt for a reliable ranch and ceasar dressing! Wish me luck! 🙂




Italian Style Vinaigrette

Yield:  1 Cup


  • ¾ cup vegetable oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon grated parmesan cheese
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper


Combine all ingredients together in a bowl or bottle.  Whisk/shake well to combine.  Allow the dressing to sit for a few hours before serving so that the flavors have some time to blend.

Refrigerate leftovers.


14 responses

    • The consistency of it was right, but the fresh garlic just gave it too much of a pungent bite. I think next time I’m going to give it a shot with powdered. Hopefully I’ll be able to nail it because we go through ranch here like no other! 🙂

  1. What a great idea to make salad dressings at home!! I’ve been trying to eat healthier lately…first I’m trying to cut back on the sweets and stop eating dessert. I want to work salads into my diet too. I’m definitely going to give this a try…I think I have all the ingredients except the parm.

    Love the bowl in the background holding the salad!

    • I think salads can get boring, so it’s good to try to keep them exciting. I didn’t know how easy dressings can be to make at home! It’s seriously way easier to make it at home than running to the grocery store 🙂

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