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 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 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
ARUGULA SALAD WITH LEMON-PARMESAN DRESSING
Provided by Tori Ritchie
Categories Salad Food Processor Side Vegetarian Quick & Easy Lunch Parmesan Arugula Lemon Juice Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
- Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
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
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
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