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Mary's Italian Dressing (and Cucumber Salad)


This is my "go-to" salad dressing. It is good for tossed salad, tomato salad, or cucumber salad as pictured here. All measurements can be adjusted to your liking.

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  • 1/4 cup White Balsamic Vinegar
  • 3 tbsp Water
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tbsp Lemon Juice (Juice from 1/2 Fresh Lemon)
  • 1 tsp Honey Mustard
  • 1 tbsp Honey
  • 1/8 tsp Salt
  • 1/8 tsp Cracked Black Pepper
  • 1/8 tsp Onion Powder (optional)
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • Pinch of Ground Coriander
  • Note: If you happen to have "Italian Seasoning Blend" on hand, you can add that in, too. You can also add sugar to taste, in place of the honey.


Servings 5
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

1. Add all ingredients except for dry seasonings to cruet. Exception: If using a bowl instead of a cruet, add oil last while whisking to emulsify.
2. Add dry ingredients to cruet. You don't have to follow my exact measurements. You can shake-in each seasoning to your liking, using the above measurements as a guide.
3. Shake cruet to blend all ingredients or whisk all together in bowl.
4. Stays for several days in refrigerator, in cruet.
Note: Remove from refrigerator in advance of using to bring oil back to room temperature fluidity. Shake well or stir well before each use.
*Salad is 2 cucumbers, seeded, with black olives added (optional) and this dressing. Tastes better if allowed to marinate in fridge for a few hours before serving.*


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