Italian dressing for 2

My Italian dressing for two


1/3 cup extra light olive oil

¼ cup red wine vinegar

¼ cup water

1 teaspoon oregano

½ teaspoon basil

½ teaspoon thyme

1 teaspoon dried shallots

1 teaspoon dried garlic flakes

2 tablespoons Kraft’s grated parmesan

½ teaspoon sugar

Pinch of seas salt

Fresh ground pepper to taste


Place all ingredients in a pint mason jar and shake well. Let set for at least 4 hours to blend the flavors.  Most oil vinegar dressings call for 3 oil to 1 vinegar. I don’t like too much oil so mine is usually closer to 1 to 1 ratio. I used dried shallots and garlic for convenience, if you want fresh use fresh.


A lot of cooks do not like the Kraft’s powdered parmesan but I like to use it in dressings; I think it blends in well.