I’ve been working on a hybrid pineapple upside-down cake for a while now. I use coconut, honey, and crushed pineapple in instead of pineapple rings. It is crucial to allow the butter and brown sugar mixture to cool before adding the remaining ingredients to avoid the layer of pineapple and cake mix mingling too soon. produces a single 9×13 baking pan.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 serving |
Ingredients
- ½ cup mayonnaise
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 ½ teaspoons Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon white sugar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon ground thyme
- ¼ teaspoon dried basil
Instructions
- Beat mayonnaise, olive oil, vinegar, mustard, garlic, sugar, salt, pepper, oregano, thyme, and basil together in a bowl with a whisk until smooth.
- Keep refrigerated until needed if not used immediately upon making.
- If using fresh basil, use a full teaspoon in place of the 1/4 teaspoon dried basil.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 4 g |
| Sodium | 247 mg |
| Sugars | 1 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I love all the flavours in this dressing. I never measure, always add to taste. Thank you and want to mention that there was no discoloration.
This is a great classic creamy dressing recipe! I did substitute white wine vinegar for the red based on the comments about the colour. Was a hit on my end. Thanks for posting.
This dressing is fantastic. My family loves it. Definitely my go to for the summer. The only change I made was just a drizzle of oil. I’m sure it’s fine with all the oil just my preference. Enjoy!
Delicious!!
I substituted a citrus flavored Rice Wine vinegar, omitting the mustard because I had none. This dressing was delicious!
I found that there was way too much vinegar in this dressing- the second time I made it I only put a tablespoon and a half in and it was perfect (to my tastes). Other than that, it is creamy and flavourful! 🙂
I love every Greek/Italian so the tangy acidity was wonderful! It hit the spot perfectly! I’m a huge fan of anything antipasto and if you are too, you will love it.
My oh my, I sure didn’t have a good eye on this one today, despite the fact I’ve been cooking since the dinosaurs roamed the earth and should recognize a recipe I’m not going to like when I see one. I usually do, but not this time. Where to begin? First, as I mixed this up it took on a horrible color. Given the ingredients, red wine vinegar, a yellow-greenish olive oil, and a brownish-yellowish Dijon mustard, I should have known the dressing would look, well, sort of brownish. Very unappealing, and I wondered how it would make the pasta salad look overall. We eat first with our eyes, after all. I should at least taste it first. When I did, that clinched it for me. WAY too tangy, WAY too bold, at least for my taste buds. I gave up at that point, not even wanting to imagine the damage the addition of three types of dried herbs would do to an already bold, overly acrid/tangy dressing. Perhaps others may still want to give this a try despite this poor review. Some things could just simply be subjective, a matter of personal preference or one’s own palate. This just didn’t work for me.