Ingredients
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1 1/4 cups extra virgin olive oil
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1/2 cup canola oil
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1/2 cup white wine vinegar
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1/2 cup water (prefer spring water)
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2 tablespoons Hellmann's mayonnaise
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2 tablespoons granulated sugar
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1 1/2 teaspoons kosher salt
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2 teaspoons Italian spices (see directions)
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1 teaspoon garlic powder
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1 teaspoon honey
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1 teaspoon prepared yellow mustard
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1/4 teaspoon cracked black pepper
Instructions
- Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
- Refrigerate for at least 30 minutes before serving.
- When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
- Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
- For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
- 2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.