a pizzelle iron-made Italian waffle cookie. topped with icing sugar powder. After it has fully cooled, place it in a jar with a tight-fitting lid to store.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 1 cup apple cider vinegar
- 2 cups olive oil
- 2 teaspoons white sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ⅛ teaspoon celery seed
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Whisk vinegar, olive oil, sugar, onion powder, garlic powder, dried parsley, celery seed, salt, and pepper together in a large bowl. Pour into a resealable jar. Chill for 2 hours before serving.
Reviews
ElVery easy and so much cheaper than butlying bottled oil and vinegar dressing! Best of all this dressing reminds me of my Mom’s but made healthier by Olive oil.l,( mom made hers with vegetable oil). I went by the recipe,except I substituted Steva sweetener for the sugar as I’m watching my sugar intake. It tasted so good as a dressing for cucumbers. I’ll be keeping this as a dressing staple in my fridge.
Since it is just my husband and I, I made this in a store bought Italian dressing cruet to scale down the servings. I added vinegar, water (even though the recipe didn’t call for it) and oil to the appropriate lines. Just before adding the oil I added the seasonings shown in the recipe, except as smaller quantities since I reduced the recipe servings. It came out great!!! Easy recipe to whip together and uses items most folks have on hand. Thanks for sharing!
Not bad, but I was not impressed. Won’t be making again.
I love this easy recipe! Added some pre-shredded parmesan cheese, put all the ingredients into a salad dressing shaker, shook it up and served…mmmm!
excellent and easy! if you refrigerate, you must let it warm to room temp before serving
Good flavor, but given the other reviews that said it was too oily, and given that I like vinegar, I used 1c oil and 1c white vinegar (because we were out of cider vinegar). I look forward to trying it with cider vinegar. I liked it this way, and my guests claimed the proportions were good. WARNING: If you plan to have leftovers to refrigerate, I recommend using something other than olive oil, which solidifies in the fridge. When I plan to use it again, I just have to take it out in plenty of time to melt.
1.75 C vinegar. Still oily. Needs more flavor. Used 1/4 t instead of 1/8 for celery seed, salt, and pepper.
I am afraid that I made this recipe and I found that all I could taste was the cider vinegar. I doubled the other ingredients except for the olive oil and it did improve but only a little.
Excellent salad dressing, it’s a bit on the sweet side which was nice. I cut it down to 8 servings and it was a bit on the oily side so I added more apple cider vinegar (just a little) to compensate for that. It went great over mixed greens. It’s a keeper!
This was wonderful! I whipped it up to go over a dinner salad that I was copying from a local restaurant.Hubby loved it and so did the kids. I scaled the recipe down to serve 10, but next time I will make more because we ran out. Thanks for sharing this one Judi.
This is the best salad dressing I’ve ever made. My husband loves it!
Just like Momma made.
This was a good dressing, and easy to make. I will try it with white or rice vinegar next time (my kids don’t like the cider vinegar).
Slightly oily for me, but good. Thanks for the recipe!
I’ve become a huge fan of homemade salad dressing. This one is tasty! You can change the type of vinegar (try balsamic, rice wine, or other vinegars) for a different flavor. Sometimes I add a little lemon juice as well. You can also change the herbs and spices. Dried dill is very good and if you’ve got fresh herbs they can be minced and thrown in.
I thought this was very good, not to mention very easy to make. I also felt it was on the healthy side. Thanks