Creamy Parmesan Vinaigrette
"From another mom. Splurge for freshly grated Parmesan (check the refrigerated case at most supermarkets)--the kind in a canister just doesn't taste as good."
photo by PaulaG
- Ready In:
- 3mins
- Ingredients:
- 6
- Yields:
-
2 T
- Serves:
- 16
ingredients
- 1 cup canola oil (or a mixture of both) or 1 cup olive oil (or a mixture of both)
- 1 cup freshly grated parmesan cheese or 1 cup shredded sharp cheddar cheese
- 2 tablespoons white wine vinegar
- 1⁄2 cup low-fat plain yogurt
- 1 tablespoon Dijon mustard
- salt and pepper, to taste
directions
- Combine all the ingredients in a blender until creamy and smooth.
- Pour into a bowl, cover and store in the refrigerator. Makes about 2 cups.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is very good! It is very creamy and delicious. Thanks for sharing. Made for Gimme 5 tag. -
I made a simple side salad for supper and we loved this dressing. DH grated a cup of parmesan cheese that I added to the blender along with everything but the oil. Slowly added the canola oil and it came together perfectly. I did add one large clove of garlic and some salt and pepper. Thank you hon for posting this recipe! Made and reviewed for the kid friendly recipe tag in the Cooking for Kids forum. -
This is very nice and creamy. It is very good. I kept thinking while eating the salad that this would be really good with garlic. I think next time, I might give that a try. Very easy to put together and it was equally as good tonight as last night. -
.JPG)
This had a nice flavor to it but I had a hard time getting it to mix well. It kept trying to separate. Had a nice flavor to it though. -
This is wonderful! I used Olio Santo Extra Virgin Olive Oil, Italian Pecorino Romano freshly grated cheese, and fat-free sour cream (didn't have the yogurt). I blended the dressing for about 1 minute in my Magic Bullet. This dressing is creamy and tart--just the way we like it. Thanks so much, WI Cheesehead for another wonderful recipe!
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
