By Egg-free Cook on August 24, 2012
I have been making this dressing for years. It is good, easy and very allergy friendly! I adapted it from a recipe I found on the Food Network by Emeril Lagasse. I reduced the oil and salt and used garlic powder in place of fresh garlic. Using garlic powder makes me think I can keep it in my refrigerator longer and get more use out of it. We were invited over to our friends' house for pizza night this week. To go with our pizza, I tossed up a yummy Italian salad made with romaine lettuce, cherry tomatoes, seedless cucumber, mini sweet bell pepper, pepperoni and a mozzarella/provolone cheese blend. (I forgot the black olives but they would have been a nice addition). I hope you enjoy this dressing on your favorite salad!
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