Comments on: Oil-Free Italian Dressing

By: Susan Voisin

Susan Voisin — Fri, 15 Sep 2017 14:05:19 +0000

I would use it within 2 weeks.

By: Kaitlin

Kaitlin — Fri, 15 Sep 2017 13:01:23 +0000

How long will this last in the fridge?

By: Steve

Steve — Wed, 03 Feb 2016 20:43:41 +0000

Mark, there is no reason to leave such a mean-spirited comment about Alison’s entry.

By: Jenny

Jenny — Sun, 18 Oct 2015 01:20:22 +0000

I am going to try this but it came to me that I can use xantham gum instead of cornstarch and avoid the cooking step.

If you don’t want store bought dijon, there are Paleo recipes on the web you can use.

Also you can use a salt substitute if you do not want to use salt.

By: Mary P

Mary P — Tue, 19 May 2015 00:42:55 +0000

This was really good! I used it in a pasta salad, worked perfectly.

By: Rhubarbtriangle

Rhubarbtriangle — Wed, 29 Apr 2015 13:57:27 +0000

I made this, adding ‘Italian Style Herbs’ to the no-oil part. Then I made as directed, but subbed garlic powder for cloves.
Wonderful, so much better than the costly slimy gloop sold in stores.
I added it to a potluck mixed bean salad and it went down a treat. Someone even asked me for the recipe for ‘that delicious fresh dressing’.
Thank you.

By: Racey

Racey — Sat, 18 May 2013 18:18:24 +0000

This was very good! I have the recipe on the fridge!

By: clara

clara — Mon, 08 Apr 2013 23:15:28 +0000

I used apple cider vinegar, no salt or sugar and it turned out great. (now in my everyday use recp box)

By: emilie

emilie — Sun, 23 Dec 2012 03:00:00 +0000

How would this be with lemon juice instead of vinegar do you think?

By: Carly

Carly — Thu, 20 Dec 2012 05:01:53 +0000

Rolanda, what you can do is to first dissolve the cornstarch in a small amount of liquid (may be water or broth) in order to make a slurry. Then you can pour in the slurry to the entire liquid of your saucepan. That will make the whole process of thickening (clearing) your dressing.