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'Out of Salad Dressing' Salad Dressing
SUBMITTED BY:
BRIAMF
"This is a recipe I created when I realized that our bottled salad dressing was frozen and couldn't thaw quickly enough. It is very easy to make from ingredients usually already on hand. You can vary the amounts, or even substitute low-fat ingredients according to your personal taste. Tastes even better when chilled over night!"
RECIPE RATING:
Read Reviews
(37)
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PREP TIME
10 Min
READY IN
8 Hrs 10 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 lemons, juiced
1 cup freshly grated Parmesan cheese
2 teaspoons garlic salt
3/4 cup mayonnaise
1 cup milk
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DIRECTIONS
Mix together lemon juice, parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Cover and refrigerate 8 hours, or overnight.
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REVIEWS
Reviewed on Oct. 9, 2005 by
TAMRAKAT
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TAMRAKAT
Oct. 9, 2005
We loved it. I didn't have lemons so I used apple cidar vinegar. Also used half & half instead of milk. I will make this again.
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18 users found this review helpful
We loved it. I didn't have lemons so I used apple cidar vinegar. Also used half & half instead...
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Reviewed on Sep. 27, 2005 by cookinginthevalley
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cookinginthevalley
Sep. 27, 2005
Too salty! Had to throw first batch out. Parm cheese is salty enough...do not add salt products. Add garlic powder or a clove of fresh instead of garlic salt.
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17 users found this review helpful
Too salty! Had to throw first batch out. Parm cheese is salty enough...do not add salt...
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Reviewed on Sep. 19, 2005 by JBHALL
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JBHALL
Sep. 19, 2005
I really can't understand negative reviews on this recipe unless the directions were not followed. I found this to be an excellent recipe, and served it to two persons who are both excellent cooks. They loved it. This is the kind of recipe I come to allrecipes.com to find.
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17 users found this review helpful
I really can't understand negative reviews on this recipe unless the directions were not...
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Reviewed on Aug. 19, 2005 by
CURTISLEE
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CURTISLEE
Aug. 19, 2005
As suggested in the instructions, I substituted low-fat ingredients, including low-fat Parmesan cheese (not freshly grated though), 1% milk, and no-fat mayo. In all fairness, let me be clear that my "2" rating is for the "low-fat" version. The real McCoy may be wonderful, but the low-fat version is average, at best. One reviewer said this tasted a bit like Caesar dressing. I would agree with that. I'm not an especially good fan of Caesar dressing either. This recipe isn't horrible--just not one I would likely prepare again--unless I run out of other dressing, of course.
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15 users found this review helpful
As suggested in the instructions, I substituted low-fat ingredients, including low-fat...
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Reviewed on May 12, 2005 by
NITZY
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NITZY
May 12, 2005
Absolutely FANTASTIC !!!! Didn't have any lemons but had limes instead...was GREAT !!!!!!
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15 users found this review helpful
Absolutely FANTASTIC !!!! Didn't have any lemons but had limes instead...was GREAT !!!!!!
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Reviewed on Nov. 10, 2005 by
QUASINAUGHT
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QUASINAUGHT
Nov. 10, 2005
This was ok but nothing spactacular. If you decide to make do not add garlic salt use real garlic or garlic powder instead. This was very salty. Maybe a little lemon would also be a good touch.
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14 users found this review helpful
This was ok but nothing spactacular. If you decide to make do not add garlic salt use real...
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Reviewed on Nov. 19, 2006 by Linny
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Linny
Nov. 19, 2006
I thought this was delicious. Right after I made it,it tasted just like creamy italian. After refrigerating for 12 hours it had a wonderfully unusual flavor...the lemon flavor came out alot more. My salad loving 21 month old daughter loved it too. It's hard to find good creamy salad dressings that don't have MSG...this one's a keeper.
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13 users found this review helpful
I thought this was delicious. Right after I made it,it tasted just like creamy italian. After...
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Reviewed on Oct. 13, 2006 by Ella
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Ella
Oct. 13, 2006
this is a great, imperceptible salad dressing, especially for salads that don’t need much spicing up, but i would suggest using buttermilk instead of normal milk and adding some pepper. i would also replace the garlic salt with just normal garlic, or just use less garlic salt because of the dominant salty taste the garlic salt has. Instead of using water to make the dressing thinner, I would suggest just adding olive oil or more buttermilk to prevent the dressing having a bland taste. I also think putting the dressing in the fridge for 8 hours is not obligatory, though it probably tastes better if you do so. Tarragon would also go great with this salad dressing.
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13 users found this review helpful
this is a great, imperceptible salad dressing, especially for salads that don’t need much...
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Reviewed on May 12, 2005 by
TINKERBELL926
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TINKERBELL926
May 12, 2005
I WAS REALLY LOOKING FOWARD TO THIS BECAUSE OF ALL THE GOOD REVIEWS..I ONLY ATE A FEW BITES OF MY SALAD...I WILL NEVER MAKE THIS AGAIN..WOULD MUCH RATHER HAVE BOTTLED DRESSING.
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13 users found this review helpful
I WAS REALLY LOOKING FOWARD TO THIS BECAUSE OF ALL THE GOOD REVIEWS..I ONLY ATE A FEW BITES OF...
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Reviewed on Apr. 9, 2005 by EKJNS
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EKJNS
Apr. 9, 2005
I actually think this is one of the best salad dressings I have had in a long time and we ate it right away I did not let it set. I also added parsley and pepper and I put a lot less lemon in. I also added a dollop of sour cream. Anyway it was yummy! I will try this again and set it overnight not that this needs any improving at all!
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13 users found this review helpful
I actually think this is one of the best salad dressings I have had in a long time and we ate...
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