Creamy Pepper-Parmesan Salad Dressing |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
|
This is a very peppery dressing with a kick! The better the Parmesan used here, the better your dressing will be! You can also substitute Romano cheese. This recipe, which makes about a cup, is courtesy of Teresa Burns' VERY Salad Dressing (I know, weird, huh?). You can use full-fat mayo and milk, but I'm trying to lighten things up these days, so I've indicated/defaulted to low-fat. Ingredients:
1/4 cup low-fat mayonnaise |
1/4 cup low-fat milk |
2 tablespoons freshly grated parmesan cheese |
2 tablespoons fresh lemon juice |
1 tablespoon cider vinegar |
1 tablespoon water |
2 teaspoons minced onions |
1 teaspoon fresh ground pepper |
1 dash tabasco sauce |
1 dash worcestershire sauce |
salt (to taste) |
Directions:
1. Combine all ingredients in a bowl or jar, adding salt to taste. Stir or shake well to combine.
2. Cover and chill the dressing until you are ready to use it.
3. Let stand at room temperature for 5 minutes before mixing again and serving.
4. Dressing will keep for up to 4 days in an airtight container in the refrigerator.
|
|