Alicia Wolf

Italian Dressing

Preparation info
  • Makes about

    1¼ cups

    • Difficulty

      Easy

Appears in
The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips
The Dizzy Cook

By Alicia Wolf

Published 2020

  • About

I’m a huge fan of any dressing with lots of fresh herbs, and this one hits the spot. I make a big batch of this on Sunday and use it on side salads throughout the week. It’s especially tasty on butter lettuce or romaine with some chopped carrots and cucumber.

Ingredients

  • ¾ cup extra-virgin olive oil
  • ¼ cup distilled white vinegar
  • 1 cup

Method

In a food processor, combine the olive oil, vinegar, parsley, basil, garlic, honey, salt, oregano, and pepper. Process until smooth. Use right away or transfer to a storage container and refrigerate until ready to use (within 3 to 4 days).