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Creamy Italian dressing

Recipe by:Timaree Hagenburger
Nutrition Professor, Cosumnes River College, Sacramento


  • 1/3 cup red wine vinegar
    2 scallions or green onions
    1/3 cup water
    1/2 tsp. dried basil
    1/2 tsp. dried oregano
    1 tsp. honey
    4 marinated artichoke hearts (about 8 quarter pieces)
    1 clove garlic, pressed or minced
    Freshly ground pepper, to taste 
  • ¬†


Combine all ingredients except pepper in a blender or food processor and puree until smooth. Season with pepper. Drizzle over your favorite green salad.

Nutrition information (for 2 tbsp.): 42 calories, 2 g fat, 0 mg cholesterol, 4 g carbohydrate, 0 g fiber, 0 g protein, 58 mg sodium.

The Nutrition Professor's Shop Smart, Prep Smart Tips:

  • Unless otherwise noted, when a recipe calls for scallions or green onions, use both the white and green parts.
  • Fresh herbs can be used in place of the dried herbs, but the amount should be doubled.

Recipe adapted from

Serves 4

Califonia Bountiful