My dad introduced me to this recipe as the version of Italian vinaigrette that was served at my grandparents’ restaurant and said that he liked it better than Olive Garden’s (a high praise from him). He also said, “Whatever you do, don’t share this recipe!”

What I have here is not that recipe, but a version that I’ve tweaked to add more mustard and get rid of the MSG. And while it may no longer be a top-secret restaurant recipe, it’s still pretty tasty on a salad! And, free of the preservatives you get with store-bought dressings. Bonus!

1/2 tsp. garlic powder
1/2 tsp. oregano, crushed
1/2 tsp. parsley
1 tsp. mustard powder
1 1/4 tsp. salt
2 oz. vinegar
1 oz. water
4 oz. olive oil

Use a funnel to pour the ingredients directly into a bottle. Seal, shake, and serve. Isn’t it great to find a dead-simple recipe once in a while?

Store at room temperature; refrigeration will only solidify the olive oil.