bjbjqPqP We're in late summer, and my allergies
have hit. So I apologize ahead of time for the way I
sound. Hopefully, I'll get over it real quick. All right. One of the quickest and easiest ways that
you can throw together some kind of supper is to pair a salad with just about anything,
and I have to say my children will eat salad really, really well. We run into problems with the dressing however. I'm not real crazy about bottled dressings. I don't like the way they taste. There's an artificial quality to it and it
kind of overrides whatever you put it on, and then you've got all this stuff like, let's
see, maltodextrin, xanthan gum, autolyzed yeast extract, calcium disodium, EDTA, natural
flavor, which who knows what that is, juice concentrate, caramel color. I don't want that in my kids. I just don't see the purpose, because making
an Italian dressing from scratch is just about the easiest thing you can do, and it takes
moments. Now what I like to do is make it up ahead
of time, and you can stash the mix in your cupboard, and when you're ready, you add the
oil and vinegar and you're good to go. The taste is so much better, and this is how
easy it is. All right. We're going to start with our spices. Now, very easy, what we have is onion powder,
and if your onion powder looks like that, I'm using mine anyway because I was almost
out, squish it up. You don't want the lumps. Garlic powder, that's about a tablespoon,
about a teaspoon and a half of plain white sugar. This is oregano, and I've got a nice fluffy
tablespoon. I've got half a tablespoon of thyme. I've got celery seed, not celery salt, but
celery seed, and that's about a teaspoon of that. And this is a little bit more than a teaspoon
of dried basil. Then I've got just a bit of salt and pepper. Go easy on the salt, and when you're pulling
your spices, be very careful that you're not doing things like, and I've done this, if
you're going to mix garlic powder, make sure it's garlic powder and not garlic salt, because
if you put garlic salt and celery salt and onion salt in there, you're going to have
salt dressing. As much as I love salt, that's too much. And go easy on the salt at this stage because
you've got more control over it at the very end, whenever you get ready to mix it up. In a jar, just like this. Now you can stash this. Keep it in a cool dark place. Don't put your spices over your stove if it's
real hot. They'll go bad faster if you didn't know that. Don't put them in your refrigerator either. You don't want it to be that humid. So just stash it in a cool dark place, and
this is how you turn it into dressing. Okay. So I've got about two tablespoons of just
plain water. I've got red wine vinegar, not quite a third
of a cup. I like dressings more tart than not. So if you want to just start with a fourth
of a cup and then olive oil, between two-thirds and three-quarters of a cup. It's not rocket science. Once you've got it mixed up, before you serve
it, before you put it on your salad or your greens, you're going to taste it and adjust
it for salt and pepper. If you want a little more vinegar to add it,
or if it's too tart add a little more olive oil. All right. Now two tablespoons of your dried mix. Now this is going to go into a smaller container
and go in my cupboard for next time. In theory, you're going to emulsify the water
and the oil and the vinegar, which is just where you kind of get them into suspension
so that they will mix. Tada. Now this is where we taste, if you can work
your Mason jar. It needs just a touch of salt, but that's
just about perfect. So now in less than three minutes, I have
homemade Italian dressing. It's ready to go when I am. If you have leftovers, stash it in the fridge. If you use olive oil and it gets solid, leave
it at room temperature and it will loosen back up. Now instead of a regular salad, I am about
to dress this up on Tennessee caviar, which is just about the most delicious green stuff
on the planet. But Italian dressing, and I'll come back in
another video and show you what to put it on. If you like this video and you want more great
tips, tricks, and techniques, check out the website at ThrillbillyGourmet.com. You can like me on Facebook, under The Thrillbilly
Gourmet, and you can follow me on Twitter under Jan Charles or TheThrillbilly. I'm on Pinterest now too under Jan Charles. I've also got two brand new podcasts, both
of which you can find on iTunes The Thrillbilly Gourmet and The Food City Kitchen, on WVLT
with Chef Walter Lambert and Jan Charles. Now make sure you subscribe and you can ask
a question, you can leave a comment, and I will get back to you as soon as I can. Thanks for visiting. urn:schemas-microsoft-com:office:smarttags
State urn:schemas-microsoft-com:office:smarttags place We're in late summer, and my allergies
have hit so I apologize ahead of time for the way I sound Robin Normal.dot Robin Microsoft
Office Word We're in late summer, and my allergies have hit so I apologize ahead of time for
the way I sound Title Microsoft Office Word Document MSWordDoc Word.Document.8