Over the weekend, we picked up a lot of fresh lettuce from the Farmer’s Market, and set out to make an epic salad with a creamy dressing. I have to say, this is one of the best creamy dressings I have ever made, and I couldn’t wait to share the recipe here on the blog with you today.
This recipe involves no buttermilk, and instead uses a blend of milk and yogurt, which results in providing that nice dairy tang while also producing the perfect creamy texture. I flavored the dressing with plenty of parmesan cheese and dried rosemary from my garden, which gave the dressing an earthy, herby, umami goodness that I really enjoyed. I added a little acidity in the form of white balsamic vinegar that added a very nice, mild tang. If you don’t have white balsamic vinegar on hand, rice wine or apple cider vinegar would be great options here as well.
This dressing came together in a matter of minutes and was also gone in minutes. We used all of it on a big dinner salad, but this would also be great scaled up and stored in a container for a week of salads for meal prep. Recipe down below and photo up top for this awesome salad dressing!
Creamy Parmesan Dressing:
- 1/3 cup whole fat yogurt (not Greek)
- 2 tbsp whole milk
- 1 tsp white balsamic vinegar
- ¼ cup Parmesan cheese, grated finely
- 2 tsp dried rosemary, crushed
- ¼ tsp salt
- ¼ tsp black pepper
- Use a microplane grater or the fine holes of a cheese grater to finely shred the parmesan cheese. Set aside.
- In a small bowl or measuring cup, combine the yogurt, whole milk, balsamic vinegar, rosemary, sat, and pepper. Add the parmesan cheese and stir to combine.
- Pour over salads or use as a delightful veggie dip. Enjoy!