Rating: 4.5 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My family prefers the store brand of Italian dressing to any of the name brands. They all pretty much taste the same and have the same ingredients. This is a copycat of their dressing using mostly ingredients from the cabinet most people keep on hand or can find easily. The water makes it stretch a little further for those on a tight budget, but you might also like it without.

Recipe Summary test

prep:
5 mins
cook:
12 mins
additional:
10 mins
total:
27 mins
Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.

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  • Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.

  • Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

Cook's Notes:

Store in the refrigerator overnight for best taste, although usable immediately if needed. Shake well before using.

Nutrition Facts

98 calories; protein 0.1g; carbohydrates 2g; fat 10.2g; sodium 54.9mg. Full Nutrition
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