Out of Salad Dressing Salad Dressing
This creamy Parmesan and lemon dressing comes together from things most kitchens already have, which is the whole reason it exists. The contributor made it when the bottled dressing was frozen solid. Mayonnaise gives it body, lemon juice keeps it sharp, and fresh grated Parmesan adds salt and depth. Thin it with milk or water to suit your salad, then give it a night in the fridge so the flavors settle.
Instructions
Squeeze the lemons and put the juice in a bowl with the Parmesan, garlic salt and mayonnaise. Mix until the dressing looks smooth.
Stir in the milk. Add less of it for a thicker dressing, or loosen it with a little water if you want it thinner.
Cover the bowl and refrigerate for 8 hours or overnight. Stir again before serving.
If you prefer fresh garlic, leave out the garlic salt. Crush a clove, stir it in, and add a little plain salt to taste.
Make it personal.
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