I first saw this recipe on Food Network a few weeks ago and then during my blogging break I made it and took it to Mother’s Day at my Momma and Daddies house, it got rave reviews from both sisters in law and one of my baby brothers, not to mention I loved it. Well, with reviews like that regarding salad it’s a keeping in my opinion. So I am making it again tonight to go with some steaks that Baby Cakes is grilling for supper.
Just a heads up, the dressing has to sit and marry over a 24 hour period at a minimum. I can’t stand it when I go to make something the day of and realize I didn’t read the entire directions and didn’t give myself enough time. Lesson learned? Always read cooking instructions in advance but, just in case you’re anything like I used to be there’s your heads up.
Pioneer Women’s Aunt Trish’s Salad Dressing
recipe from Pioneer Women
¾ cups canola oil
juice of 1 lemon
4 tablespoons grated parmesan cheese
dash salt, to taste
dash black pepper, to taste
1 teaspoons sugar
dash of paprika
garlic clove, minced
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on a green salad with halved cherry tomatoes and a thinly sliced red onion.
Also works well on pasta salad.
It’s summer time, time to start trying out some new salad recipes.
Now to get a calorie count I just divided the entire salad, with lettuce, tomatoes, and onions, already tossed with the dressing into 8 servings making it 225 calories each serving.