Kens Italian Dressing Recipe (I Love it with Salad)

Ken’s Italian Dressing recipe is one of those simple little things that makes every salad, sub, and weeknight veggie tray taste extra good.

My niece once gifted me a big pack of Ken’s dressings for my birthday. That’s when I really noticed this one. It was sharp, garlicky, smooth, and somehow made plain lettuce taste like a restaurant salad.

But instead of always buying a bottle or waiting on an online order, I started mixing my own version in the kitchen.

Now, every time you whip up this homemade Ken’s Italian Dressing, you get that same bold flavor on your terms.

It’s simple: neutral oil, bright vinegar, garlic and onion powder, plus a smart touch of umami that makes everything pop. You just shake, chill, and pour.

Today, I’m making Kens Italian Dressing Recipe in my kitchen. You can drizzle it over a big green salad, splash it on your Italian sub, toss it with pasta, or use it as a quick marinade for chicken or veggies.

One small jar, a handful of easy ingredients, and you’ve got that classic “Ken’s-style” taste ready any time you open your fridge.

Secret Behind Ken’s Italian Dressing Flavor

Most homemade Italian dressings are just oil, vinegar, and herbs. Good, but not quite Ken’s. The secret is balance and texture. Ken’s uses a clean, neutral oil, two kinds of vinegar for sharp and smooth acidity, and dried spices that blend instead of float.

A touch of umami, like MSG, adds depth without tasting meaty. The slight thickness? That’s from stabilizers that keep oil and vinegar together so it clings perfectly to greens or subs. It’s that smooth, restaurant-style dressing you actually crave.

Kens Italian Dressing Perfect For

• Weeknight salads when you want real flavor without store runs
• Backyard BBQs where pasta salad needs a bold kick
• Sandwich night when plain mayo just won’t do
• Lazy Sundays with a veggie tray and good company
• Marinating chicken before tossing it on the grill

Ken’s Italian Dressing Ingredients

• 10 oz canola oil — Neutral-flavored oil gives the signature smooth body. Use canola for a clean taste; substitute light olive oil if you want a faint fruity note (avoid extra-virgin — it’s too strong here). If you prefer non-GMO or organic, choose brands you trust.
• 3.5 oz white vinegar — The bright, sharp backbone. Distilled white vinegar keeps the flavor clean. You can reduce to 3 oz if you prefer milder tang. Avoid malt vinegar — it changes the profile.
• 1.5 oz apple cider vinegar — Adds a gentle fruity warmth. This rounds the vinegar profile. Use raw or pasteurized ACV; both work. If you don’t have ACV, add 1/2 teaspoon sugar to white vinegar to add sweetness.
• 7.36 g salt (about 1 ¼ tsp) — Seasoning and flavor enhancer. Use fine sea salt or table salt; if using kosher salt, weigh it or add a bit more (kosher is less dense). Taste and adjust after resting.
• A pinch of garlic powder — Convenient garlic flavor without texture. If you prefer fresh, swap for 1/8 teaspoon garlic paste or a small clove, finely grated. Dried garlic keeps shelf life longer.
• A pinch of onion powder — Subtle savory background note. Dried onion powder is recommended; fresh shallot would change texture.
• A pinch of MSG (monosodium glutamate) — Optional but authentic umami boost. Adds that savory lift restaurants often use. Skip if you avoid MSG; add a small extra pinch of salt instead.
• A pinch of xanthan gum — Secret for silky texture and cling. A very small pinch (less than 1/16 teaspoon) thickens and stabilizes the emulsion. If you don’t have xanthan gum, you can use 1/4 teaspoon of Dijon mustard as a mild emulsifier — texture will differ slightly.

How To Make Ken’s Italian Dressing

Step 1 | Mix the Base

In a medium mixing bowl or a mason jar, pour in the 10 oz canola oil, 3.5 oz white vinegar, and 1.5 oz apple cider vinegar. These three form the core of Ken’s signature Italian — smooth, tangy, and slightly fruity. If using a bowl, use a whisk; if using a jar, you’ll shake.

Step 2 | Add the Seasoning

Sprinkle in the salt, garlic powder, onion powder, and MSG. The salt enhances the sharpness of the vinegar while the MSG adds that subtle umami punch found in restaurant-style dressings. Stir or blend until the salt begins to dissolve.

Step 3 | Thicken and Emulsify

Add a pinch of xanthan gum. This is the secret ingredient that gives Ken’s dressing its silky, cling-to-the-lettuce texture. Whisk vigorously or blend for about 30–45 seconds. The mixture should thicken slightly and turn opaque.

Step 4 | Rest and Marinate

Transfer the dressing into a clean glass jar or bottle. Seal it tightly and refrigerate for at least 2 hours before using. This resting time allows the flavors to blend and mellow out the vinegar bite.

Step 5 | Shake and Serve

Before serving, give the dressing a good shake to re-emulsify the oil and vinegar. Drizzle over your favorite salad mix, pasta salad, or use it as a quick marinade for chicken or veggies.

Recipe Perfection Tips

• Use fresh, neutral oil — old or rancid oil ruins the profile.
• Measure salt precisely the first time; adjust after the resting step.
• If you skip MSG, boost umami with a tiny pinch of sugar and a dash of soy sauce in small recipes.
• Xanthan gum: start with the smallest pinch. You can always add more, but you can’t remove it once mixed.
• Make a small test batch first (half quantities) if you’re fine-tuning acidity.
• Label the jar with date made — freshness matters.

What to Serve With This Kens Italian Dressing

This Ken’s-style Italian dressing is wildly versatile—way beyond “just salad.” Here’s how to make it shine:

• Classic side salad: Toss with crisp iceberg or romaine, red onion slivers, pepperoncini, tomatoes, black olives, and garlicky croutons. It instantly feels like your favorite neighborhood pizza joint.
• Chopped salads: It clings beautifully to chopped lettuce, salami, provolone, chickpeas, cucumbers, and tomatoes—perfect for hearty Italian-style chopped salads.
• Pasta salad: Use it to dress cooled rotini or penne with bell peppers, olives, mozzarella, and salami. Let it marinate; the umami and acidity soak in perfectly.
• Sub and hoagie drizzle: Spoon or squirt over Italian subs loaded with ham, salami, provolone, lettuce, onion, and tomatoes. It’s the “shop flavor” you’ve been missing.
• Antipasto platter: Drizzle lightly over marinated veggies, artichokes, and fresh greens tucked beside cured meats and cheeses.
• Grilled vegetables or grilled chicken: Brush on grilled zucchini, peppers, mushrooms, or chicken while warm; the acids brighten and the oil adds shine.

How to Store & Reuse

Store Ken’s Italian Dressing in a tightly sealed glass jar in the refrigerator. It stays fresh for up to 2 weeks. Always shake or briefly blend before serving, as the oil and vinegar may naturally separate.

Do not freeze, as the texture will break. For meal prep, make a larger batch and keep one bottle unopened until needed.

If using fresh garlic, aim to consume within a week for best flavor and safety. This dressing is simple to reuse on salads, pasta, or as a marinade.

FAQs about Kens Italian Dressing Recipe

Can I make this without MSG or disodium inosinate/guanylate?
Absolutely. You can omit them and still have a tasty Italian dressing. However, those ingredients are what give this recipe its deep, restaurant-style “Ken’s” savoriness. If skipping, consider adding a tiny pinch of grated Parmesan or nutritional yeast for a softer umami boost.

Can I use olive oil instead of canola oil?
You can, but choose a light or “pure” olive oil, not a strong extra-virgin. Robust EVOO will shift the flavor away from the classic Ken’s profile and make it taste more rustic than bottled-style. A blend of canola plus a little light olive oil works nicely.

Why is xanthan gum necessary, and can I skip it?
Xanthan gum gives the dressing that smooth, slightly thick, clingy body and helps prevent separation—just like commercial dressings. You can skip it, but then treat this as a traditional vinaigrette: it will separate faster, and you’ll need to shake well before each use.

My dressing turned too thick. How do I fix it?
No problem. Whisk in cold water, 1 teaspoon at a time, until it loosens to your preferred pourable consistency. Go slowly—tiny adjustments make a big difference.

How long should I let the dressing rest before serving?
Minimum 2 hours in the fridge. If you can plan ahead, 4–12 hours is ideal. That resting time is when the powdered aromatics fully hydrate and the flavors come into harmony.

Can I double or triple this recipe?
Yes! Just scale all ingredients proportionally. When making a larger batch, whisk even more thoroughly and add the xanthan gum and oil slowly to maintain a smooth emulsion. Store in multiple smaller bottles so you only open what you’ll use in a few days.

Making Ken’s Italian Dressing Recipe at home is easier than you might think, and the results are just as bright, tangy, and flavorful as the restaurant version.

With simple pantry ingredients and a few easy steps, you can enjoy that signature taste anytime — on salads, pasta, or even as a quick marinade.

Homemade Ken’s Italian Dressing lets you control freshness, seasoning, and texture while keeping all the classic flavor you love.