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Parmesan Salad Dressing Recipe
Parmesan Salad Dressing Recipe photo by Taste of Home

Parmesan Salad Dressing Recipe

Read Reviews (2)
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Publisher Photo
Served over your favorite salad greens, this rich and creamy dressing is a real treat. I first sampled it at an area restaurant, and the owners were kind enough to share the recipe. -Lorraine LaVay Danz, New Holland, Pennsylvania
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:384 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 384 servings

Ingredients

  • 5 quarts buttermilk
  • 4 quarts mayonnaise
  • 64 ounces sour cream
  • 3 pounds grated Parmesan cheese
  • 1 cup Worcestershire sauce
  • 1 cup minced chives
  • 3 tablespoons ground mustard
  • 3 tablespoons minced garlic
  • 1 tablespoon salt
  • 1 tablespoon pepper

Nutritional Facts

1 serving (2 tablespoons) equals 98 calories, 9 g fat (2 g saturated fat), 10 mg cholesterol, 157 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a several large bowls, combine all ingredients. Transfer to quart- or pint-size jars. Cover and refrigerate. Yield: 3 gallons.
Originally published as Parmesan Salad Dressing in Taste of Home June/July 2003, p39

Nutritional Facts

1 serving (2 tablespoons) equals 98 calories, 9 g fat (2 g saturated fat), 10 mg cholesterol, 157 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

Reviews for Parmesan Salad Dressing(2)

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MY REVIEW
Reviewed Jun. 20, 2011

This was good, a nice change from the traditional dressings. I will reduce the Worcestershire sauce just a bit more.

I did reduce the servings to 24 or about 4 cups.

1 1/2cups buttermilk; 1 cup mayonnaise; 4ounces (1/2cup) sour cream; 3ozs (between 1/3 & 1/2cup) grated Parmesan cheese; 1tablespoon Worcestershire sauce; 1tablespoon minced chives; 1/2teaspoon ground mustard; 1/2teaspoon minced garlic; 1/4teaspoon salt; and 1/4teaspoon pepper.

MY REVIEW
Reviewed Jan. 27, 2011

Any way you can reduce this recipe to a normal size? I Broke it down but did have odd measures such as 1/6. It is fairly thin and I wonder if reducing it that much changes the consistency. It taste great and I will definitely make it again.

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