Parmesan Dressing

We found this recipe on the back of Pompeian brand Roasted Garlic Infused Red Wine Vinegar. We did tweak it a little to make it low sodium (like leave out the salt it calls for). I will admit that I will sprinkle a little kosher salt on my salad when I use this dressing. Joshua, however, refrains from this temptation. Here is the recipe we use...

1 cup of Extra Virgin Olive Oil (EVOO for Rachael Ray fans)

1/2 cup of Pompeian Roasted Garlic Infused Red Wine Vinegar

1/3 cup Grated Parmesan Cheese

2 cloves of Garlic (minced or grated)

1/2 cup of White Wine (optional)

Combine all ingredients and shake well. Best to refrigerate after use. 

I recommend a higher quality extra virgin olive oil. It really does make a difference.

The EVOO and Red Wine Vinegar hating each other. 

A trick I learned from watching Rachael Ray: use a micro-plane grater to "mince" your garlic. So much easier than getting out a cutting board and chopping. 

Freshly grated Parmesan cheese. I used the same micro-plane grater as the garlic. 

The finished product!

This dressing is perfect for salads. It is very light and not overpowering. I have also used it as a base for a low sodium pasta salad.

~Stefani =)