"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Italian Vinnaigrette

Published by: Sarah

  • Jun
  • 26

Here’s a little tip: Store your dressing in a jar with a screw top lit. Shake vigorously before serving. 

¼ c. Water
¼ c. Lemon Juice
¼ c. Red Wine Vinegar
2 cloves Garlic
1 tsp. Sugar
¾ tsp. Salt
¾ tsp. Paprika
¾ tsp. dried Oregano
½ tsp. Onion Powder
½ tsp. Ground Mustard
1½ tsp.  Fresh Thyme Leaves
¾ c. Olive Oil

Place all ingredients in a blender except oil.
Process until pureed.
With the blender running, gradually stream in the oil.
Serve over salad greens.
Refrigerate any leftovers.


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