This post may contain affiliate links. Please see my disclosure policy.
This is a family go to for salads. It has sweetness from the sugar and then a hint of warmth from the chopped parsley and small amount of hot sauce. You can always swap extra virgin olive oil for the vegetable oil but it will add a different taste. Or, sometimes I do ½ vegetable oil, ½ olive oil.
Frequently Asked Questions
Can I store this in the fridge?
Yes! I keep dressing for about one week. Whisk before serving as the oil could separate.
Can I use dried parsley?
I enjoy the fresh and herby flavor the Italian flat leaf parsley brings to the dressing, but you can use dried parsley. I usually have parsley in my vege drawer because I use i often in Italian cooking. Every year I keep saying I’m going to have an herb garden in my backyard. It has yet to happen.
Aunt Sandy’s Italian Salad Dressing & Simple Salad
Ingredients
For the dressing:
- 2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1 cup vegetable oil
- 4 dashes hot sauce
- 2 Tbsp. Italian flat leaf parsley, chopped
For the salad:
- 1 bunch romaine lettuce, washed dried and cut into pieces
- 1 pint cherry tomatoes, halved
- 1/2 red onion, sliced into rings
- 1/2 cup slivered almonds
- 1/2 Parmesan Reggiano wedge, cut into small chunks or thick shavings, about 4 oz.
Instructions
- For the dressing- Combine all ingredients except the oil and parsley. Slowly whisk in the oil. Stir in the parsley. Place in the fridge until ready to use.
- For the salad: Chop up romaine and place in a large salad bowl. Add tomatoes, onions, almonds, and cheese. Drizzle dressing over salad and toss.