Mike's Italian Sub Sandwich Vinegarette Or Salad Dressing

Name: Mike's Italian Sub Sandwich Vinegarette Or Salad Dressing
Total time: 240 s
Cuisine: American
Ingredients: 1.5 Cups Quality Basil Infulived Oil; 1 Cup White Distilled Vinager [more or less if desired]; 1 tbsp Fresh Ground Pepper; 1/2 tsp Dried talian Seasoning; 1/3 Cup Softened Sun Dried Tomatoes; 2 tbsp Minced Fresh Garlic; 1 tbsp Granulated Onion Powder; 1/2 tbsp Red Pepper Flakes; 1/2 tsp Dried Oregano; 1 tbsp Dried Parsley Leaves; 1 tsp Ground Sugar

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This delicious tangy, Italian dressing goes with most any dish. Especially whe drizzled over submarines, lettuce wraps or fresh garden salads.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This delicious tangy, Italian dressing goes with most any dish. Especially whe drizzled over submarines, lettuce wraps or fresh garden salads.

Saved

Ingredients

4 mins

1.5 CupsQuality Basil Infulived Oil
1 CupWhite Distilled Vinager [more or less if desired]
1 tbspFresh Ground Pepper
1/2 tspDried talian Seasoning
1/3 CupSoftened Sun Dried Tomatoes
2 tbspMinced Fresh Garlic
1 tbspGranulated Onion Powder
1/2 tbspRed Pepper Flakes
1/2 tspDried Oregano
1 tbspDried Parsley Leaves
1 tspGround Sugar

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Steps

4 mins

1

Add all ingredients in to your high speed blender. Blend well.
2

If you'd like your dressing to appear more transparent - just run dressing thru a fine straner Repeat this step until satisfied. Shake well before serving. Enjoy!

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MMOBRIEN @cook_2891564

on March 23, 2019 01:16

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!