About this recipe:This very light, fresh dressing works equally well on mixed greens, spinach or romaine, or just drizzled over sliced, fresh, ripe summer tomatoes and fresh Italian basil leaves. Quick and easy to make fresh, but stores well for up to 3 months in the refrigerator. It's a family recipe brought over from the old country by my nonna (grandma.)
3 tablespoons mayonnaise
1/3 cup (80ml) red wine vinegar
1/2 cup (125ml) water
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 small clove garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried Italian basil
1/8 teaspoon ground black pepper, or to taste
Directions Prep:5min › Extra time:1hr chilling › Ready in:1hr5min
Place the mayonnaise, vinegar, water, lemon juice, Parmesan cheese, olive oil, garlic, oregano, basil, and black pepper into a blender. Blend for 2 minutes, then pour into a salad dressing container, and refrigerate at least 1 hour. Shake well before using.
White vinegar may be used, but the taste will be sharper. Balsamic gives a smoother flavor. If you feel the vinegar is too sharp for your taste, blend in 1 tablespoon light corn syrup.