View Full Version : Alissa's creamy Italian dressing
08-15-2007, 06:43 PM
Has anyone made this with very little olive oil? I made half a batch with about 3/4 a cup oil but it seems like a lot of calories if I eat the salad dressing a couple of times a day ... I was wondering if I could use like 1/4 of a cup and still have a good dressing, like is the oil just for the consistency?
08-15-2007, 09:06 PM
When I made it, I felt there was too much olive oil too, so I reduced the amount, and upped the ACV a little.....yeah, it didn't turn out too well. All the herbs and oil settled at the top, and when I shook it up to redistribute the ingredients, well, it just got chunky and gross. I don't know why, but it made me not want to make it again.....or at least if I DO make it again, I'll just follow the recipe! I think that's the key.....the oil definitely plays an important role!
08-15-2007, 09:22 PM
oh I'm sorry you made it and it turned out bad, I thought it was a very good dressing the way I made it ... I followed all the directions (halved everything) but I only put 3/4 cup of oil instead of 1 cup and it came out fine ... I was just surprised at how much I ate today ... I made like 3 salads and used the dressing each time (it was the only raw one I made) and the oil really packs on the calories ... I guess tomorrow I'll just have one salad with the raw dressing maybe a couple tablespoons not a generous amount, or I'll use the salad dressing as more of a dip for veggies and then use balsamic vinegar with my salads even though it's not raw!
Thanks for the tip!
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