PARMESAN GARLIC SALAD DRESSING
Make and share this Parmesan Garlic Salad Dressing recipe from Food.com.
Provided by Digboo
Categories Salad Dressings
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Chop garlic.
- Blend all ingredients in either a blender or food processor.
Nutrition Facts : Calories 147.9, Fat 15.3, SaturatedFat 3, Cholesterol 5.5, Sodium 96, Carbohydrate 0.7, Sugar 0.1, Protein 2.5
CREAMY GARLIC SALAD DRESSING
Most commercial garlic dressings don't have enough garlic taste for me, but this one always hits the spot. The thick and creamy dressing will jazz up any salad. -Michele Odstrcilek of Lemont, Illinois
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 33 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 235mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY GARLIC PARMESAN CRISPY CHICKEN SALAD RECIPE BY TASTY
Here's what you need: panko breadcrumbs, parmesan cheese, salt, pepper, paprika, garlic powder, chicken breasts, all purpose flour, large eggs, olive oil, sour cream, buttermilk, parmesan cheese, garlic, lemon juice, apple cider vinegar, olive oil, salt, freshly ground black pepper, mixed greens, mixed cherry tomato, red onion
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
- Season the chicken breasts on both sides with pepper and salt to taste.
- Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
- Place the chicken breasts on a baking sheet and drizzle with the olive oil.
- Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
- While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
- To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
- Slice the chicken, then serve on top of the salad and drizzle with more dressing.
- Enjoy!
Nutrition Facts : Calories 709 calories, Carbohydrate 63 grams, Fat 30 grams, Fiber 5 grams, Protein 45 grams, Sugar 11 grams
PARMESAN SALAD DRESSING
Served over your favorite salad greens, this rich and creamy dressing is a real treat. I first sampled it at an area restaurant, and the owners were kind enough to share the recipe. -Lorraine LaVay Danz, New Holland, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Refrigerate, covered, until serving.
Nutrition Facts :
CREAMY GARLIC PARMESAN DRESSING
This stuff is so good and so easy. It makes a big batch and still doesn't last long in my family. I found that the cheap store brand Italian dressing works the best. If the raw garlic is too much for you, you can substitute garlic powder instead.
Provided by Charmie777
Categories Salad Dressings
Time 5m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Mix all together in a large bowl.
- Pour into a jar and refrigerate until ready to use.
ROMAINE SALAD WITH PARMESAN VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
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