Creamy Lemon Parmesan Salad Dressing Recipes
CREAMY LEMON-PARMESAN SALAD DRESSING
Years ago in Florida, I came across an Italian restaurant with a delightful salad dressing. I've never been able to find a substitute so I tried to replicate the dressing. For best results, use homemade mayonnaise. Serve with salad greens.
Provided by thedailygourmet
Categories Salad Dressings
Time 5m
Yield 10
Number Of Ingredients 8
Steps:
- Combine mayonnaise, olive oil, lemon juice, Parmesan cheese, milk, lemon zest, pepper, and salt in a glass mason jar. Secure lid and shake until dressing is well combined. Store in the refrigerator.
Nutrition Facts : Calories 80.1 calories, Carbohydrate 0.6 g, Cholesterol 5.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 162.5 mg
CREAMY LEMON DRESSING
This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.
Provided by Ava Flavah!
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
- Refrigerate 15 minutes to overnight.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 2.3 g, Cholesterol 6.3 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 112.2 mg, Sugar 0.3 g
CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
- Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.
LEMON PARMESAN VINAIGRETTE
This makes about 1 cup and is the perfect alternative to creamy Caesar dressings. I use this on my Recipe #484939 but it also makes a great bread dipper.
Provided by YummySmellsca
Categories Salad Dressings
Time 15m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all ingredients except for oil until well combined.
- Slowly drizzle in the oil, whisking constantly until the mixture is combined.
- Store dressing in a covered container in the refrigerator for up to 3 weeks.
Nutrition Facts : Calories 40.6, Fat 3.8, SaturatedFat 0.7, Cholesterol 1.4, Sodium 60.4, Carbohydrate 1.2, Sugar 0.9, Protein 0.6
LEMON PARMESAN SALAD DRESSING
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a jar combine all ingredients. Shake well to combine.
CREAMY PARMESAN DRESSING
A great salad dressing with a nice tangy flavor. The taste compliments lasagne, spaghetti, and other similar Italian dishes. Tonight I tried some leftover sauce on a salad of baby spinach and romaine with crumbled albacore tuna--it was fabulous. I at least double the recipe every time I make it because 1/3 cup just isn't enough. From Cuisine at Home.
Provided by SharleneW
Categories Salad Dressings
Time 5m
Yield 1/3 cup
Number Of Ingredients 7
Steps:
- Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, and Worcestershire sauce.
- Season to taste with salt and freshly ground black pepper.
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