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Saturday, June 18, 2011

Italian Dressing

I can hardly express how many unusual circumstances that contributed to the making of this dressing. But alas, I'll attempt it, since I have a food blog and all. The first order of business is to assure you that I've eaten salad only once in the past four (or more) years. So you can imagine how very strange it is indeed that I made or ate salad for dinner.

I've spent the last 9 months cooped up inside, studying my life away. My escape was pumpkin muffins, which means that escaping came with a few unfortunately side-effects. One point for the "you should have a salad" motion.

I also had hot dogs and cheetos for lunch yesterday. Make that two points for the salad.

I miss my mom, and this is the recipe she always made growing up. It's from a cookbook of hers that falls open to this page--Joy of Cooking if memory serves me correctly. I hardly ever ate salad as a kid, but she also used this on pasta salad, which I ate PLENTY of. Sentimental value definitely warrants a third point.
I've been crazy busy the past few weeks, and will continue to be right up until next Friday morning, when my husband and I will hop in our car and drive across the country and move back to my hometown. I needed something simple and fast and that didn't require any special dishes or kitchen tools. At the moment all of our things are boxed up in our trailer, and we're just borrowing essentials until we leave.

The answer to all of my problems: a big chunk of iceberg lettuce (because I'm apparently afraid of vegetables that actually have vitamins in them) with Mom's Italian dressing drizzled over it!

But don't worry, I also pulled out some chicken breasts strips that I'd baked yesterday and dipped those in the dressing too! Ah, such a well-rounded meal. Someone please get me a nutritionist.

Italian Dressing
1 1/3 cups vegetable oil (or other oil, but don't refrigerate the dressing if you use olive)
1/2 cup vinegar
1/4 cup grated Parmesan cheese
1 tbsp sugar
2 tsp salt
1 tsp celery salt
1/2 tsp dry mustard
1/2 tsp pepper
1/4 tsp paprika
1/4 tsp garlic powder

Combine all ingredients in a container with a tight-fitting lid, so you can shake it vigorously before use. Commercially-made dressings must have some sort of added ingredient that help everything stay mixed longer, because this stuff separates almost faster than you can pour it out. So shake well!

And please remember that dressing is mainly oil, so you probably don't want to drown your attempt at a healthy dinner in the stuff. 

1 comment:

  1. I'm having a salad with this dressing right now! Yum yum yum! And it is great on everything- salad, pasta, chicken, steak... maybe potatoes?