A super simple recipe for homemade parmesan vinaigrette. This flavorful salad dressing will elevate any mix of greens you throw together! Ready in less than a minute!
Place all the ingredients in a food processor and process until smooth!
Keep refrigerated in a jar with a lid.
Notes
Parmesan can be substituted with Grana Padano. Pecorino cheese could also work but it does have a sharper flavor which might not be to everyone’s taste.
Don’t substitute olive oil with other vegetable oils. It is the healthiest option and tastiest. However, regular olive oil will also work - use the brand you like.
White wine, red wine, balsamic - anything will work.
Dijon mustard can be omitted or another type can be used. I don’t recommend using the spicy kind especially when you use extra virgin olive oil as it might be too overwhelming.
Honey can be substituted with another sweetener.
Use only a little - 1 tablespoon.
This should be plenty for 2 dinners - dressing 2 salads for 4-5 people.
Course: Condiment
Cuisine: American
Keyword: Parmesan vinaigrette recipe
Nutrition Facts
Parmesan Vinaigrette
Serving Size
1 tbsp
Amount per Serving
Calories
110
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
4
mg
1
%
Sodium
104
mg
5
%
Potassium
16
mg
0
%
Carbohydrates
4
g
1
%
Fiber
0.1
g
0
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
44
IU
1
%
Vitamin C
0.03
mg
0
%
Calcium
46
mg
5
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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