This is a great salad dressing. I accidentally added too much mustard, so I compensated by adding in more oil & vinegar. I also did not measure the cheese. All in all, I used the same basic recipe and it game out wonderfully. I put it over fresh field greens (spring mix) and added red onion, tomato wedges, sliced kalamata olives & hearts of palm. Everyone went back for seconds & dinner wasn't even served yet! I will definitely make this again.
Greens with Parmesan Vinaigrette
From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)
Make a simple vinaigrette more interesting with freshly grated Parmesan.
5 Reviews for Greens with Parmesan Vinaigrette
This dressing is the perfect level of creaminess without using mayo (which I do not like). I did not read the reviews before I made it, but I would agree that you could cut down on the amount of cheese to cut down on fat/cals. Instead of raw garlic, I used the pre-minced roasted garlic, which was a perfect compliment to the other ingredients. I ended up adding some water and blending to thin it out and make it a bit more smooth. Overall, wonderful natural recipe!
This is great! It's very easy to adjust the ingredients to suit your taste.
I like more mustard, and I use less oil and cheese to keep the calories down. With 1/4 cheese, 2 tbs oil and more vinegar, the per serving calories (including greens) come out to about 100 calories instead of 150. If you're trying to stick to a 500 calorie dinner, this can make a big difference. If you're not a salad lover, this dressing might change your opinion.
This was seriously one of the best dressings I've ever had. I tossed it with a spring salad mix topped with grape tomatoes and red onion. I served the salad alongside the Eating Well Sausage, Mushroom, & Spinach lasagna (http://www.eatingwell.com/recipes/sausage_mushroom_spinach_lasagna.html). Dinner was excellent that night.