Total Time
5mins
Prep 5 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

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