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Simple Sicilian Salad Dressing
March 05, 2003

I enjoyed this dressing, and will surely use this recipe as a base again. I sampled it before putting on a salad, and I did decide to add about 1 teaspoon of sugar and 1 teaspoon of roasted garlic (made by slicing the top off a garlic bulb, drizzling with olive oil and sprinkling with salt, wrapping in foil, and roasting for about 45 minutes at 400 degrees; when cooled, squeeze the soft, caramelized garlic cloves out of the bulb). The dressing was good to begin with, but just perfect for my taste after the additions. As petty as it may seem, I didn't care for the color it turned the salad: a brownish color. It looked like spoiled lettuce, despite the good taste. I believe firmly in the importance of presentation, so this was a turn off to me. I think when I use it again, I will try white wine vinegar instead of balsamic to alleviate the problem. Surprisingly, the dressing was enough for a salad that served 4, one more than the recipe says. Altogether a good recipe-- glad I found it!

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