I love how easy this dressing is to whip up. The best part is that there are no added chemicals/additives that you would normally find in store bought dressing. You can make a batch and keep it in the fridge until needed. It tastes great as a dip for veggies and chips too!
Ingredients:
2 tablespoons mayo (you can use vegan free or homemade mayo)
2 tsp of Dijon mustard
2 tablespoons of chopped garlic
1 cup of extra light virgin olive oil
1/4 cup of lemon juice
1/2 cup of shredded Parmesan cheese
1/2 tsp of salt
1/2 tsp of pepper
2 tablespoons mayo (you can use vegan free or homemade mayo)
2 tsp of Dijon mustard
2 tablespoons of chopped garlic
1 cup of extra light virgin olive oil
1/4 cup of lemon juice
1/2 cup of shredded Parmesan cheese
1/2 tsp of salt
1/2 tsp of pepper
1) In food processor add mayo, mustard, garlic, lemon juice, salt and pepper.
2) Pulse/blend until smooth.
3) Add olive oil slowly while processor is still blending. If you can't then add a bit and then blend and repeat until you've used up all the olive oil.
4) Add Parmesan cheese and blend until smooth.
2) Pulse/blend until smooth.
3) Add olive oil slowly while processor is still blending. If you can't then add a bit and then blend and repeat until you've used up all the olive oil.
4) Add Parmesan cheese and blend until smooth.
Makes approx: 1.5 cups
Calories per 1/8 cup: 188, Fat:21g, Carbs: 1g, Protein: 2g, Fiber: 0g, Sugar: 0g, Sodium: 158mg
Calories per 1/8 cup: 188, Fat:21g, Carbs: 1g, Protein: 2g, Fiber: 0g, Sugar: 0g, Sodium: 158mg
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