Description
This very light, fresh dressing works equally well on mixed greens, spinach or romaine, or just drizzled over sliced, fresh, ripe summer tomatoes and fresh basil leaves. Quick and easy to make fresh, but stores well for up to 3 months in the refrigerator. It’s a family recipe brought over from the old country by my nonna (grandma.)
Ingredients
- 3 tablespoons mayonnaise
- ⅓ cup red wine vinegar
- ½ cup water
- 2 teaspoons lemon juice
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons olive oil
- 1 small clove garlic, minced (Optional)
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ⅛ teaspoon ground black pepper, or to taste
Instructions
- Place the mayonnaise
- vinegar
- water
- lemon juice
- Parmesan cheese
- olive oil
- garlic
- oregano
- basil
- and black pepper into a blender. Blend for 2 minutes
- then pour into a salad dressing container
- and refrigerate at least 1 hour. Shake well before using.
Prep Time: 5 mins
Total Time: 1 hr 5 mins
Servings: 8