Creamy Pepper Parmesan Salad Dressing Recipes

CREAMY GARLIC PEPPER PARMESAN SALAD DRESSING

Creamy Garlic Pepper Parmesan Salad Dressing image

Inspired by a old newspaper clipping recipe for the house salad dressing from the Changing Scenes restaurant in Rochester, this creamy garlic parmesan salad dressing is super easy to make, and absolutely delicious!

Provided by Jennifer Morrisey

Categories Homemade Seasonings and Mixes

Time 15m

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
1/4 cup milk
1 tablespoon white wine vinegar
4 tablespoons parmesan cheese
2 cloves garlic, finely chopped
2 teaspoons freshly ground black pepper
1 tsp Worcestershire sauce
1 teaspoon dijon mustard
juice of half a lemon
salt to taste

Steps:

Place all ingredients into a food processor or blender and pulse until creamy and no chunks.
Serve immediately or refrigerate until ready to use.

Nutrition Facts : Calories 147 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 238 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CREAMY PARMESAN PEPPERCORN DRESSING

Creamy Parmesan Peppercorn Dressing image

This Creamy Parmesan Peppercorn Dressing has a kick from freshly cracked peppercorns that play against the savory parmesan cheese! It's a quick, easy dressing that is wonderful on a green salad or with crunchy, cold vegetables as a dip!

Provided by Amy Nash

Categories Salad

Time 5m

Number Of Ingredients 8

Ingredients

1/2 cup sour cream
1/2 cup real mayo
1-2 Tablespoons freshly cracked peppercorns (depending on how spicy you like it)
1/2 cup freshly grated Parmesan cheese
2 Tablespoons white wine vinegar
2 cloves garlic (minced)
1/2 teaspoon Kosher salt
1/4 cup buttermilk + more to thin to your liking

Steps:

Roughly crack the peppercorns by placing in a heavy duty zip tight back, sealing, then hitting with a rolling pin or meat mallet to break them up into coarse pieces.
Combine all of the ingredients in a medium bowl and whisk together well.
Chill in the fridge for at least 30 minutes for the flavors to combine.

Nutrition Facts : Calories 1276 kcal, Carbohydrate 17 g, Protein 26 g, Fat 123 g, SaturatedFat 36 g, Cholesterol 157 mg, Sodium 2799 mg, Sugar 9 g, TransFat 1 g, Fiber 3 g, UnsaturatedFat 81 g, ServingSize 1 serving

PEPPER PARMESAN SALAD DRESSING

Pepper Parmesan Salad Dressing image

I have been making this dressing for almost 10 years now. It is incredible and very easily tailored to everyone's liking. You can add more of certain ingredients and omit the ones you don't want or don't have available. My measurements are somewhat approximate as I have gotten used to just shaking the spice bottles over the mixing bowl and adding more of certain ingredients to get it to my taste. So by all means, use the mayo/milk as a base for your special dressing and run with it!

Provided by Mom2Rose

Categories Salad Dressings

Time 5m

Yield 1 1/3 cups

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
1/4 cup milk (or more if needed to thin dressing)
1/4 cup grated parmesan cheese (freshly grated, not stuff in green can)
1 tablespoon cracked pepper
2 tablespoons red wine vinegar
1 teaspoon onion powder
1/2 tablespoon garlic salt
1/2 tablespoon paprika
1 tablespoon dill weed
1/4 teaspoon lemon juice
1 dash Worcestershire sauce
1 dash hot pepper sauce (optional)

Steps:

In a medium bowl, combine all the ingredients listed above.
Cover and store in refrigerator for 2 hours or overnight for best flavor.
TO Serve: Serve with your favorite salad. I make a salad of mixed greens, drained can of corn and red onion plus croutons!

Nutrition Facts : Calories 840.6, Fat 66.5, SaturatedFat 13.1, Cholesterol 68.7, Sodium 1572.6, Carbohydrate 54, Fiber 2.8, Sugar 12, Protein 12

CREAMY PEPPER-PARMESAN SALAD DRESSING

Creamy Pepper-Parmesan Salad Dressing image

This is a very peppery dressing with a kick! The better the Parmesan used here, the better your dressing will be! You can also substitute Romano cheese. This recipe, which makes about a cup, is courtesy of Teresa Burns' "VERY Salad Dressing" (I know, weird, huh?). You can use full-fat mayo and milk, but I'm trying to lighten things up these days, so I've indicated/defaulted to low-fat.

Provided by Sandi From CA

Categories Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 11

Ingredients

1/4 cup low-fat mayonnaise
1/4 cup low-fat milk
2 tablespoons freshly grated parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 tablespoon water
2 teaspoons minced onions
1 teaspoon fresh ground pepper
1 dash Tabasco sauce
1 dash Worcestershire sauce
salt (to taste)

Steps:

Combine all ingredients in a bowl or jar, adding salt to taste. Stir or shake well to combine.
Cover and chill the dressing until you are ready to use it.
Let stand at room temperature for 5 minutes before mixing again and serving.
Dressing will keep for up to 4 days in an airtight container in the refrigerator.

Nutrition Facts : Calories 87, Fat 3.6, SaturatedFat 2.2, Cholesterol 11.8, Sodium 186.5, Carbohydrate 7.8, Fiber 0.8, Sugar 4.4, Protein 6.3

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD

Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Lettuce Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 heaping tablespoons mayonnaise
1 lemon, zested and juiced
1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano
Pinch salt
3 hearts romaine lettuce, chopped

Steps:

Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

CREAMY LEMONY PEPPER PARMESAN DRESSING OVER ROMAINE

Creamy Lemony Pepper Parmesan Dressing over Romaine image

This was recommended to me by MTDavids-it's so good I'm passing it along to you! From Rachael Ray on 30 Minute Meals. New England, Mid Atlantic regions, Italy.

Provided by Sharon123

Categories Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons mayonnaise, heaping
1 lemon, juice and zest of
1 teaspoon coarse black pepper
3 tablespoons extra virgin olive oil
1/2 cup parmesan cheese, grated
1 pinch salt
3 romaine lettuce hearts, chopped

Steps:

To make the dressing:.
Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. Add pepper and whisk the dressing and pour in the extra-virgin olive oil slowly while you whisk. Once the oil is combined with the the lemon juice and the mayonnaise, switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing, and serve. Enjoy!

CREAMY PEPPERCORN DRESSING

Creamy Peppercorn Dressing image

The home economists in our Test Kitchen tossed together some simple ingredients to create this creamy salad dressing. It conveniently keeps in the refrigerator for 2 weeks.

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 2-1/2 cups.

Number Of Ingredients 8

Ingredients

1 cup mayonnaise
1 cup sour cream
1/3 cup grated Parmesan cheese
1/4 cup milk
3 tablespoons lemon juice
1-1/2 to 2 teaspoons coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Steps:

In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.

Nutrition Facts : Calories 112 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 137mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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

Ingredients

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.

CRACKED PEPPER SALAD DRESSING

Cracked Pepper Salad Dressing image

The pepper is bold but not too sharp in this creamy dressing that will complement your favorite salad ingredients. It's easy to mix up and great to have on hand.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 10

Ingredients

2 cups mayonnaise
1/4 cup water
1/4 cup 2% milk
1/4 cup buttermilk
2 tablespoons grated Parmesan cheese
1 tablespoon coarsely ground pepper
2 teaspoons finely chopped green onion
1 teaspoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder

Steps:

In a small bowl, whisk all the ingredients. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 167 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 179mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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