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Nutrition Facts
Serving Size 1 cups 364g Recipe makes 1 1/3 cups) The following items or measurements are not included below: red wine vinegar
Calories 823
Calories from Fat 597		(72%)
Amount Per Serving		%DV
	Total Fat 66.4g	102%
	Saturated Fat 13.0g	65%
	Monounsaturated Fat 18.0g
	Polyunsaturated Fat 32.3g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 1568mg		65%
Potassium 251mg		7%
Total Carbohydrate 51.1g		17%
	Dietary Fiber 2.3g	9%
	Sugars 12.4g
Protein 11.4g		22%
how is this calculated?

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Pepper Parmesan Salad Dressing

Recipe #153063 | 5 min | 5 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Mom2Rose
Jan 23, 2006

I have been making this dressing for almost 10 years now. It is incredible and very easily tailored to everyone's liking. You can add more of certain ingredients and omit the ones you don't want or don't have available. My measurements are somewhat approximate as I have gotten used to just shaking the spice bottles over the mixing bowl and adding more of certain ingredients to get it to my taste. So by all means, use the mayo/milk as a base for your special dressing and run with it!

1 1/3 cups (change servings and units)

Ingredients

1 cup mayonnaise
1/4 cup milk (or more if needed to thin dressing)
1/4 cup grated parmesan cheese (freshly grated, not stuff in green can)
1 tablespoon cracked pepper
2 tablespoons red wine vinegar
1 teaspoon onion powder
1/2 tablespoon garlic salt
1/2 tablespoon paprika
1 tablespoon dill weed
1/4 teaspoon lemon juice
1 dash worcestershire sauce
1 dash hot pepper sauce (optional)

Directions

1
In a medium bowl, combine all the ingredients listed above.
2
Cover and store in refrigerator for 2 hours or overnight for best flavor.
3
TO Serve: Serve with your favorite salad. I make a salad of mixed greens, drained can of corn and red onion plus croutons!

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Featured Reviews for This Recipe

From: Chef Buggsy Mate

On Jul 7, 2009

Sarah, I made a batch of this dressing for dinner tonight. It is very flavorful! I was out of red wine vinegar so I subbed rice wine vinegar. The kids loved it so much that they were spooning it over the last of their noodles at dinner tonight. I'm just thankful they left me a little to top my salad with tomorrow at lunch. I will definitely make this again. Made and reviewed for the 30th AUS/NZ Recipe Swap.

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From: appleydapply

On Apr 15, 2009

This made a great dressing for a tossed salad. But I cut several of the spices by about 1/3 to 1/2: the pepper, dill, and paprika. Otherwise the spices would have been too strong for our taste. With the changes I made, I would definitely make this again; thanks for sharing your recipe.

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From: Gerry

On Apr 21, 2009

Had soup and salad for lunch today - your Chunky Potato Soup With Dill and a lovely green salad topped with your dressing. A very good dressing - can see endless combinations with this one! We are very fond of parmesan cheese - this gives us one to vary with our Caesar dressing. Had fresh dill which is an excellent addition. Added to my collection of dressings - going to have fun playing with this one! Recipenap for Auz/NZ Swap.

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From: ~Nimz~

On Jan 10, 2009

We really enjoyed this over a simple iceberg lettuce salad. The favors blended very well together. I left out the dill weed for personal preference, but other than that made as directed. Made for a bonus tag in the PotLuck Tag Game.

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