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.