Old-School Style Creamy Italian Salad Dressing | Julie's Kitchenette

Julie’s Old-School Creamy Italian Dressing

  • Author: Julie Hasson
  • Yield: 1 cup 1x


This dressing is so good, and you will want to put it on everything, from mixed green salads to roasted beets!



  • 1/2 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic
  • 1/4 cup water
  • 1/2 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 tablespoon Instant Clearjel or EZ Gel


In a blender jar, combine the vinegar, oil, water, garlic, and salt and blend until smooth. Add the oregano and blend again. With the blender running on low, add the Instant Clearjel or EZ Gel through the top of the blender. Blend until smooth and creamy. Wait 5 minutes and blend again briefly until smooth. This is because the gels can take about 5 minutes to completely thicken, and if you blend again after 5 minutes you will have a super smooth and creamy dressing. The dressing will last for 1 to 2 weeks in your refrigerator.

*Sometimes I’ll add a splash or two of Bragg Liquid Aminos into the dressing to give it a bit of umami. It’s also delish with 1 to 2 tablespoons nutritional yeast flakes added too. This is a great blueprint recipe!

  • Category: Salad