Infused Italian Dressing Recipe
Prep Time: 10 minutes
Makes: About 1 cup dressing
Storage: Up to 2 weeks refrigerated
Dressing Ingredients
- ½ cup Canna Butter
- ⅓ cup red wine vinegar
- ¼ cup Romano cheese, grated
- ¾ tablespoon sugar
- 1 teaspoon dried basil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
Dressing Instructions
- Melt the Canna Butter on the stovetop or in the microwave until smooth.
- Combine all ingredients in a mason jar.
- Close the lid tightly and shake vigorously for about 15 seconds until fully mixed.
- Serve immediately or store in the refrigerator for up to 2 weeks.
Always shake before serving; the butter will solidify slightly when chilled, but a quick shake brings it right back to life.
Serving Ideas
- Drizzle over a fresh salad with cherry tomatoes, cucumbers, and shaved Parmesan.
- Toss with warm pasta for a quick, infused side.
- Use as a marinade for chicken or roasted veggies.
- Or (hear us out), dip your pizza crust in it.
Because when you’re baking in new traditions, there are no rules, only delicious experiments.
Dosing Reminder
If you’re new to cooking with infused ingredients, remember potency depends on how strong your canna butter is.
Start small (just a teaspoon or two of dressing) and wait 1–2 hours before enjoying more.
Next Week: Infused Garlic Mashed Potatoes
We’re keeping the Italian vibes rolling with a comfort food classic that never misses: Infused Garlic Mashed Potatoes made with your leftover canna butter.
Stay tuned and keep baking in new traditions, one infused recipe at a time.
