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Parmesan Vinaigrette
Ingredients
-
1/3
cup salad oil
-
1/3
cup white wine vinegar or vinegar
-
1
tablespoon sugar (optional)
-
2
teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
-
1/2
teaspoon paprika
-
1/4
teaspoon dry mustard or 1 teaspoon Dijon-style mustard
-
1/8
teaspoon pepper
-
2
tablespoons grated Parmesan cheese
-
1/4
teaspoon celery seed
-
1
clove garlic, minced
Directions
1. In screw-top jar combine oil, vinegar, sugar (if desired), oregano, paprika, mustard, and pepper. Cover; shake well.
2. Stir in Parmesan cheese, celery seed, and garlic. Serve immediately. Makes about 3/4 cup (12, 1-tablespoon servings).
From the Test Kitchen
- Make Ahead Tip Prepare as directed above. Cover and store in refrigerator for up to 2 weeks. Shake before serving.
Nutrition Facts
(Parmesan Vinaigrette)
- Servings Per Recipe 12,
- Calories 54,
- Carbohydrate (gm) 1,
- Fat, total (gm) 6,
- Saturated fat (gm) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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