Janet B wrote in rec.food.cooking:

> On Sat, 04 Jun 2016 16:59:02 -0700, sf > wrote:
>
> > On Sat, 04 Jun 2016 17:39:19 -0600, Janet B >
> > wrote:
> >
> >>
> >> There's a recipe that I want to try. It calls for Italian
> dressing. >> I've always just done vinegar and oil here at home --
> it's been >> decades since I bought any bottled dressing.
> >> What is a good bottled Italian dressing to buy or even a recipe
> from >> you would do. Because I'm confused. I thought the Italian
> dressing >> was the orange stuff. When I look for Italian dressing
> recipes on the >> 'Net, there are no two that are alike.
> >> Help!!!
> >> Janet US
> >
> > I used to do oil and wine vinegar, now I use lemon (Meyer lemon) -
> > if I'm short on lemon or want a sharper dressing, I'll use both. I
> > put garlic powder/granules, pepper and Italian seasoning in it + a
> > tiny pinch of salt if I think it's necessary. Smooth Dijon mustard
> > (to help it stay emulsified) is an option, but I usually don't
> > bother. Oh, yes - sometimes I add a dab of honey, just because I
> > want to.
>
> thanks for the tip sf. I have Italian seasoning, I just never put the
> two together in my mind. Any particular oil that you think works well
> with this approach?
> Janet US

I use excusively olive oil for this but not because it is nessecarily
the right one, it's more like what I have in quantity here.

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