Friday, August 27, 2010

Tangy Parmesan Dressing


I love making my own dressings and dips. So, when I saw this recipe at Mindikamoments I knew I had to try it.

 I followed her recipe, but when I tasted it, I wasn't totally lovin' it, so I made some changes. This dressing is great on a simple salad of romaine lettuce, maybe some tomatoes and croutons.  I served this dressing last weekend when friends came over, alongside lasagna. It was a great, tangy dressing!

Tangy Parmesan Dressing 

1/2 cup sour cream (I upped this amount to cut down on the super tanginess!)
1/4 cup grated Parmesan cheese
2 Tb mayonnaise
2 Tb white wine vinegar
2 Tb minced fresh parsley (1 Tb dried)
1/2 teas Dijon mustard
1/8 teas (or just a few drops) Worcestershire sauce
1/8 teas (or just a few drops) hot sauce
Juice from 1 lime (my addition)
1/2 teas crushed red pepper flakes (my addition- they are optional if you use the hot sauce)
Salt & Pepper to taste

Romaine lettuce, tomatoes, croutons

Whisk together all of the ingredients. Taste dressing, and adjust seasonings as needed.  Let your dressing sit for 4-8 hours in the fridge.

Toss with the lettuce right before serving, or let diners serve themselves!

Enjoy!

3 comments:

  1. sounds yummy! I will definitely give this a try!

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  2. I just made this and love it. I followed the recipe but omitted the lime juice. Not only will I continue to make this as a salad dressing, but will also serve it as a dip for my vegetable platters.

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