Creamy Parmesan Vinaigrette Food

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CREAMY PARMESAN DRESSING



Creamy Parmesan Dressing image

A great salad dressing with a nice tangy flavor. The taste compliments lasagne, spaghetti, and other similar Italian dishes. Tonight I tried some leftover sauce on a salad of baby spinach and romaine with crumbled albacore tuna--it was fabulous. I at least double the recipe every time I make it because 1/3 cup just isn't enough. From Cuisine at Home.

Provided by SharleneW

Categories     Salad Dressings

Time 5m

Yield 1/3 cup

Number Of Ingredients 7

3 tablespoons mayonnaise
2 tablespoons parmesan cheese, grated
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce
salt & freshly ground black pepper

Steps:

  • Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, and Worcestershire sauce.
  • Season to taste with salt and freshly ground black pepper.

CREAMY VINAIGRETTE



Creamy Vinaigrette image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 2 servings

Number Of Ingredients 8

1/2 cup good olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
4 ounces (5 cups) mesclun mix

Steps:

  • In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
  • Toss the greens with enough dressing to moisten and serve immediately.

MESCLUN WITH CREAMY LEMON VINAIGRETTE



Mesclun with Creamy Lemon Vinaigrette image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

8 cups assorted baby greens, such as escarole, radicchio, endive and mache
1 shallot, minced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1 lemon, zested and juiced
Pinch cayenne pepper
1/3 cup extra-virgin olive oil
1/2 cup sour cream
Salt and pepper

Steps:

  • Combine the baby greens in a salad bowl. In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE



Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

Steps:

  • Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

CREAMY PARMESAN VINAIGRETTE



Creamy Parmesan Vinaigrette image

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.

Provided by WI Cheesehead

Categories     Salad Dressings

Time 3m

Yield 2 T, 16 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 155.8, Fat 15.5, SaturatedFat 2.1, Cholesterol 5.8, Sodium 110.5, Carbohydrate 1.8, Sugar 1.5, Protein 2.8

PARMESAN VINAIGRETTE



Parmesan Vinaigrette image

Make and share this Parmesan Vinaigrette recipe from Food.com.

Provided by Messiejessie625

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons extra virgin olive oil
1/2 teaspoon finely chopped garlic
2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1/3 cup freshly grated parmesan cheese

Steps:

  • Whisk together Parmesan, oil, vinegar, garlic and mustard. Season with salt and freshly ground pepper. Toss with salad greens.

Nutrition Facts : Calories 126.3, Fat 12.5, SaturatedFat 2.8, Cholesterol 7.3, Sodium 134.6, Carbohydrate 0.5, Sugar 0.1, Protein 3.2

CREAMY VINAIGRETTE



Creamy Vinaigrette image

Here is an easy vinaigrette that comes together in your blender in about five minutes. Use good olive oil and good vinegar, and follow your own taste when adding the seasoning.

Provided by Mark Bittman

Categories     easy, condiments

Time 5m

Yield About 2/3 cup

Number Of Ingredients 7

1/3 cup extra virgin olive oil
3 tablespoons or more good white wine vinegar
3 tablespoons sour cream, yogurt or mayonnaise
1 teaspoon Dijon mustard
1 small shallot cut into chunks
Salt
freshly ground black pepper

Steps:

  • Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.
  • Add shallot and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust the seasoning and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 47 grams, Carbohydrate 6 grams, Fat 59 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 11 grams, Sodium 346 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON PARMESAN VINAIGRETTE



Lemon Parmesan Vinaigrette image

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

1/4 cup fresh lemon juice
1 teaspoon lemon zest
2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar
1/4 cup finely grated parmesan cheese
1/4 cup extra virgin olive oil

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

PARMESAN BALSAMIC VINAIGRETTE



Parmesan Balsamic Vinaigrette image

Categories     No-Cook     Salad Dressing     Vinegar     Parmesan     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 8

1 garlic clove
1/2 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
3 tablespoons minced fresh basil
1/2 oz parmesan, finely grated (1/4 cup)
1/4 teaspoon black pepper
1/2 cup olive oil

Steps:

  • Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper.
  • Add oil in a slow stream, whisking until well blended.

CREAMY VINAIGRETTE



Creamy Vinaigrette image

A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Yield 8

Number Of Ingredients 5

¼ cup rice wine vinegar or lemon juice
2 tablespoons Dijon mustard or mayonnaise
1 large garlic clove, minced
Salt and freshly ground black pepper
⅔ cup olive oil

Steps:

  • Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 0.9 g, Fat 18 g, SaturatedFat 2.5 g, Sodium 239.5 mg

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