10 Reviews of Dijon Parmesan Salad Dressing

From: Shari2

On Sep 15, 2002

This has a very good combination of flavors. I did not add the salt and I have to say it doesn't really need it. It doesn't overpower the veggies on the salad. Thanks for another great recipe Miller.

From: Normaone

On Mar 2, 2003

I have been searching for a really tasty and easy to prepare salad dressing that uses fairly common ingredients and this is it! This particular combination really works well with a tossed salad. Feta cheese is a nice alternative to Parmesan, if you happen to have some on hand. But the recipe as it stands was just what I was looking for. Thanks Miller.

From: LizAnn

On Jun 21, 2006

I'm not going to rate this because I don't want to marr your five-star rating. I made this dressing and my whole family only had one word for it...YUCK! Did I do something wrong?I followed the direstions exactly using red wine vinegar. I used Krafts grated parmesean cheese and extra virgin cold pressed olive oil. Please write me and let me know where I goofed!

From: Caithi Romeo

On Sep 12, 2004

Yummy! I used Balsamic vinegar and it was amazing on a simple lettuce, onion and blanched tomato salad. Beautiful! Thanks for this great dressing!

From: BonnieZ

On Apr 5, 2005

This is a very simple and tasty dressing. I did cut back a bit on the parmesan, and also did not add the optional salt and I must say the dressing didn't suffer in the least because of it. Thank you for sharing Miller.

From: CardaMom

On Feb 19, 2004

Very nice salad dressing, I liked the combination of the Parmesan cheese and the Dijon mustard. Thanks for posting it Miller.

From: Realtor by day, Chef by night

On Feb 24, 2009

WOW this was tart! I used cider vinegar and will try this next time with balsamic. I liked it alot in the end but had to change it a bit. To cut down on fat, I used 1/2 oil and 1/2 water plus I added 1 tablespoon of minced dried onion. When I tasted it at this point, I was blown away by the tartness so I added 1/4 cup water to dilute then chilled for 8 hrs or so. At dinner, I again tasted and found it still too tart so I added another 1/4 cup of water. After that, it was perfect!

From: Axe

On Oct 21, 2009

I made this exactly as described and it was PERFECT! It was so good, I immediately doubled the recipe as this only makes about 1/2 cup. It's a perfect and unique option for those who don't like the standard dressings like Ranch. I used a smooth dijon, but next time, I'm going to try some whole-seed dijon or a mixture of both. Thanks for posting a keeper!

From: amalissya

On May 7, 2006

I just wanted to add that this kept well for a few days in the fridge. I needed to make a quick salad to go with a pizza, and used the leftovers of this dressing with coarsely grated celeriac and carrot to make a version of a celeriac remoulade. Absolutely delicious!

From: Chef #222819

On Aug 19, 2005