Italian Salad Dressing

Dips + Sauces

You’ll want to eat your salad with dressing on top with this Cannabis-infused Italian Dressing.

May 28, 2006
0 m
prep time
0 m
cook time
20 m
ready in


1 egg white
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
3/4 cup CannaOil, divided
1/4 cup red wine vinegar
1 lemon, juiced
2 tablespoons Worcestershire sauce
2 cloves garlic peeled
1/4- 1/2 cup Parmesan cheese, grated
2 tablespoons Dijon mustard


  1. In a blender, beat egg white, salt, pepper and sugar until frothy (about 20-30 seconds.)
  2. While the blender is still on, open the hole in the blender lid and slowly drizzle in 1/2 of the CannaOil (mixture will thicken). With blender still on slowly add the rest of the ingredients (except remaining CannaOil). Blend until smooth.
  3. Again, slowly drizzle remaining CannaOil while blender is on. The dressing will become thicker again. Pour dressing into a glass jar with a tight fitting lid.
  4. Refrigerate for up to 1 week.