Sweet Italian salad dressing with garlic and a hint of spice. This was given to me by a restaurant.
Well, I've never eaten at the "Double Nickel" but their dressing is pretty good. I don't think I'd qualify this as a "sweet Italian" vinaigrette, but more of a "sweet mustard" vinaigrette with a bit of a kick from the red pepper flakes. I cut the recipe in half and knew right away that 1/2 cup of sugar was going to be waaaay to sweet so I used 1/4 cup (2 Tbsp. of Splenda). I upped the red pepper flakes a bit and used white wine vinegar. I didn't have corn oil so I used olive oil and half that amount - 1/2 cup. I put everything into my mini-food processor and gave let it go. Since it was a bit on the thin side I added 1 & 1/2 tsp. of dijon mustard. Next time I will most likely cut back even more on the sugar....but overall the sweet and spicy can be adjusted to one's personal taste. Very good over mixed greens. - 29 Mar 2011 (Review from Allrecipes US | Canada)
When I mixed this up (and it was a snap in the food processor, 1 star for that!), I tasted it and thought waaaay too sweet! Since it makes a lot, I went ahead and tossed the salad with it and everyone liked it, a lot. It has just the right heat to go with the sweet and it works. Different from the usual, but good. I know I will try this again, but recommend the recipe be cut in half for first time users as it makes a lot and the sweet/hot combination might not be to your liking. The only substitution I made was red wine vinegar for white vinegar. - 01 Mar 2006 (Review from Allrecipes US | Canada)
I've actually eaten at the Double Nickel!! This dressing was great, but I did as others suggested and cut back on the amount of sugar, heaped the tablespoons of ground mustard, and used white wine vinegar. Will definitely use again. Thanks for the recipe!! - 21 Apr 2008 (Review from Allrecipes US | Canada)