Time 10m Yield 12 Number Of Ingredients 8 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.
Time 10m Yield about 3/4 cup dresssing Number Of Ingredients 11 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.)
Time 10m Yield 24 Number Of Ingredients 6 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.
Time 5m Yield 1 cup Number Of Ingredients 11 Steps:
Into a food processor all ingredients go-whirl till smooth.
Time 15m Yield 1-1/2 cups. Number Of Ingredients 8 Steps:
In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.
Time 5m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In jar with tight fitting lid; combine all ingredients. Shake well.
Time 30m Yield 16 servings Number Of Ingredients 8 Steps:
Add garlic, oregano, parsley, basil, salt, pepper, white wine vinegar, and olive oil into a mason jar and secure lid tightly. Shake vigorously until ingredients are mixed thoroughly. Store dressing in the fridge and use within 1-2 weeks. You may need to shake up the ingredients again before each use. Enjoy!
Time 30m Yield 1-1/3 cups. Number Of Ingredients 7 Steps:
In a blender or food processor, combine the first six ingredients. Cover and process until smooth. Pour into a jar or bowl; chill for 20 minutes before serving. Serve over salad greens. Store in the refrigerator.
