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“Shaken” Italian Dressing

Shake, store and use! The dijon helps emulsify a little, yet a simple and flavorful red wine & oil dressing. The perfect addition to many salads, fish, poultry and vegetables when you need a little “zest”.

This Zesty Italian Dressing pairs perfectly with my Panzanella Salad



1 tablespoon red onion, (or shallots) peeled and minced

1 teaspoon dijon mustard

1 teaspoon fresh garlic, peeled and minced

1 teaspoon italian seasoning, crushed with your fingers

¾ teaspoon sea salt

¾ teaspoon sugar

⅛ teaspoon cracked black pepper

⅓ cup red wine vinegar

⅔ cup neutral oil* (such as safflower), part olive oil if you prefer

2 teaspoons dried parsley, see note



Add the first six ingredients to a 12 ounce glass jar.


Cover well and shake to mix ingredients. Uncover and leave on your counter to macerate.


After 15 minutes, add the cracked pepper. Measure the oil in a measuring cup. Add 1/3 of the oil to the jar, cover and shake briefly to combine. Add the oil in 2 more additions, covering and shaking after each addition.


Add the parsley, refrigerate until ready to use. Will last up to three weeks.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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