Creamy Italian Dressing I Recipes

Steps:

• For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste with a fork. Chop the parsley, chives and basil very finely and add to the garlic.
• In a bowl, combine the garlic mixture, mayonnaise, sour cream, Parmesan, cayenne, paprika and Worcestershire, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving. Thin with a little milk before using if desired.
• For the salad: To assemble, layer chunks of the iceberg lettuce on a platter. In lines, lay on the grated cheese, shredded carrots and cucumber slices, and sprinkle the sunflower seeds over the top. Drizzle on the dressing and serve.

Steps:

• Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, oregano, sugar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the parsley, parmesan and pecorino. Season with more salt and pepper. (The dressing will keep, refrigerated, up to 1 week.)

Steps:

• In a blender or food processor, combine mayonnaise, onion, vinegar, and sugar. Season with Italian seasoning, garlic powder, salt, and pepper. Blend until smooth.

Steps:

• In a 1 quart container combine the corn oil, garlic and sugar. Shake well. Add vinegar and shake well again.
• Fill the container the rest of the way with Italian dressing, leaving just enough room to add one egg. Add the egg, and blend with a blender or hand-held blender for about 2 minutes.

Steps:

• Shake all ingredients in tightly covered container. Shake before serving.