This is a recipe from fellow viewer; her favorite restaurant is located in Altoona, PA. I hope you enjoy this favorite as well. This Italian style dressing that tastes just the same.
Woodies and Luigetta’s Salad dressing
Woodies and Luigetta’s Salad Dressing
You can make your own fresh Woodies and Luigetta’s Salad Dressing at home.
Print Pin Rate Add to CollectionPrep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 30kcal
Ingredients
- 1 cup oil
- 1/2 cup vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon beef base
- 1 teaspoon soy sauce
- 1/8 teaspoon dry mustard
- 1/8 teaspoon garlic powder
- 1/8 tsp. onion powder
- 1 teaspoon pepperchinnie juice
- salt and pepper to taste
Instructions
- In a bowl blend all ingredients together well. You can allow this to sit overnight before serving. Mix with salad putting pepperchinnies on top and cheese.
Nutrition
Calories: 30kcal | Carbohydrates: 0g | Protein: 0g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 112mg | Sugar: 0g
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!
Maureen Del Grosso says
No not totally like it but close.
Stephanie says
Thank you for letting me know.
Noname says
I worked at the one in Hollidaysburg about 20 years or so ago and I was the one who made the dressing and the meatballs
No name says
I worked at the one in Hollidaysburg about 20 years or so ago and I was the one who made the dressing and the meatballs
Cissy says
My gram also worked at the Altoona location decades ago & gave me the recipe for the dressing & this is NOT EVEN CLOSE!! I no longer have the recipe but I do remember it wasn’t nearly this complicated. I had swapped au lis base for the beef base…I just always done what gram said to do.
Cissy says
Au jus…
Jerm says
Close but not exact
Doc Miles says
Im from Altoona and have my grandmother’s copy of the recipe. This is not the recipe for Luigetta’s sub dressing
kathy says
Use malt vinegar instead of cider and balsamic vinegar. I grew up in that area and everyone new the recipe.
Jerm says
NO they didnt
family secret says
this is nowhere near the real way to make it (sigh) and allso to note the new woodies2 does not make it right either
Cm says
Somone who worked there told me its beef base, cider vinegar, water , and mozola corn oil
mscuna62 says
Dressing is good, but not an exact–I think the balsamic takes away from the taste. I have another recipe that I cannot tell the difference between it and the original, however, there is Accent in it. I have also tried it without the Accent and it is still good, just a tad less flavorful.
good ol boy says
Just for the record, who ever made up this recipe is way off……They’re guessing…..I know the real mix and you know it’s a family secret…..
Donna says
The original owners of luigettas have been long gone but I knew the owner that took it over and it wasn’t bad then but something went arie after they sold it. It was no way as complicated as this recipe. I remember that it had oil, vinager and beef base but not much more if any. And the original site was around kettle street and 5th Ave in Altoona pa. It may still be there still but I know that there is a spin of at Hollidaysburg pa on Allegheny st. ( not sure of the street but think so)
Jodi says
How well do you know the recipe? I’ve been trying various recipes, but yet can’t get it precisely.
Jodi says
*precise
Dene says
What is beef base
Stephanie says
It’s like beef bouillon but comes in a paste. It is sold in the same section of the grocery store as bouillon.
Altoona resident too says
Just for the record, its “Luigetta’s in Altoona, Pennsylvania….
Tmich says
Holidaysburg! Not Altoona
Anne says
There is one in Altoona and one in Hollidaysburg.
myristica says
Just for the record, it’s “Pennsylvania.”
Altoona Resident says
Just for the record its Lugetta’s… the recipe is almost accurate :). It definitely tastes the best after you let the dressing wilt the salad for a while. It is also great on hoagies and over french fries.
Francine says
I’ve lived in Altoona all my life and the recipe came from Charlie and Catherine’s. It was in the 50’s. Then it became Luigettas. The recipe does have accent and beef base in it but I don’t know of anyone that has the exact recipe.