Zesty Italian Dressinade. It’s a Italian dressing that also doubles as a marinade.

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If you have my cookbook, this phrase doesn’t faze you.  For those who are like ‘what-the-what?’ it’s basically a dressinade that’s dual functioning. Dressing + Marinade = Dressinade.

Drizzle it over salad or soak chicken or beef in it to tenderize and flavor-ize.

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This zesty Italian dressinade can replace the store bought stuff easily.

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TO Make This Zesty Italian Dressinade You Will Need:

  • garlic
  • italian seasoning and olive oil. Zippy from mustard, red wine vinegar and red pepper flakes.  SO good!

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Begin with adding 2 teaspoons of mustard, 1 grated clove of garlic, 1 teaspoon Italian seasoning, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a generous pinch or two of red pepper flakes into a glass jar or container with a tight-fitting lid.

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Pour in 1/2 cup of red wine vinegar and 3/4 cup of good olive oil.

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That’s it! I told you it was easy.

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Secure the lid and shake to combine. Let this stand for 30 minutes or longer to really allow the vinegar to permeate the dried herbs to flavor the dressinade.

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I recently used this as a marinade (Skillet Frajitas!) and it was utterly fantastic. SO flavorful and EASY.

If you using as a dressing and find it the to be too zippy, try adding a little bit of water to cut through it. Otherwise proceed with salad dressing and meat marinating.

For More Dressing Recipes Click Here!

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Zesty Italian Dressinade

This zesty Italian dressinade will change your life! A deliciously simple dressing that doubles as a marinade! Great on salads or marinating chicken or beef.
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 2 teaspoons yellow mustard
  • 1 large clove garlic, grated (about 1 teaspoon)
  • 1 teaspoon italian seasoning
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup red wine vinegar
  • 3/4 cup olive oil

Equipment

Instructions 

  • Add all ingredients into a jar or container with a tight fitting lid. Shake to combine and allow to sit for a few hours so the flavors meld.
  • Refrigerate after using.
Serving: 1recipe, Calories: 1474kcal, Carbohydrates: 4g, Protein: 1g, Fat: 163g, Saturated Fat: 22g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 118g, Sodium: 1880mg, Potassium: 116mg, Fiber: 2g, Sugar: 1g, Vitamin A: 192IU, Vitamin C: 2mg, Calcium: 57mg, Iron: 3mg
Author: Laurie McNamara
Course: Kitchen Basics
Cuisine: American