Lemon Parmesan Vinaigrette
This dressing is wonderful tossed with romaine lettuce, cherry tomatoes, chopped bacon, and salad croutons
Notes from our test kitchen for a creamy dressing add in 2 tablespoons mayonnaise or to taste
Servings 6
Ingredients:
3 tablespoons lemon juice
2/3 cup olive oil
2 garlic cloves, minced
1/2 teaspoon salt
3-4 tablespoons fresh grated Parmesan cheese
fresh ground black pepper
Instructions:
Blend all ingredients in a food processor until combined.
Chill for a few hours before using.
Drizzle over salad.
Related posts:
- Strawberry Mandarin And Blue Cheese Salad With Balsamic Vinaigrette
Kitten’s Zesty Parmesan Italian Salad Dressing
Kitten’s Buttermilk Ranch Salad Dressing
Greek Chicken and Garbonzo Bean Salad with Lemon Herb Dressing
Kitten’s Italian Parmesan Salad Dressing
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Oh Kitt! This is so delicious! I had made this to go on our salads with meatloaf dinner tonight. The flavors join together beautifully! And it is absolutely low-fat!!! I will make this often. Thank you!
What a wonderful dressing! I served it at a barbecue and all guests asked for the recipe. Thanks, Kitten, for another winner!
A fabulous dressing, Kitten! Summer in a bottle. I’ve been using this on salads for the past few days, but I think my favorite way was drizzled on a simple salad-stuffed pita (lettuce, cucumber, carrots, and feta) – the bread soaked up the dressing, and was soooo good. I really meant to save the last half of the batch and add mayo to it to try the creamy version, but oops! Too busy enjoying it as is – guess I’ll just have to make up another batch soon.