Parmesan Parsley Dressing

So often I think about things I miss from the US since they are not available here. I am eager for visitors to come so they can bring me the bounty of all I miss. But, at times I am reminded that there are some things that I used to use and eat in the US which are not available here. And it doesn’t bother me. I don’t miss them.

One of those things is bottled salad dressing. I remember having bottles of ranch, thousand island, blue cheese and so on in my refrigerator. I admit, when I visit the states, there are a few new dressings available at Trader Joes that perk my interest.

But, all in all, I have grown so accustomed to using fresh squeezed lime juice that I don’t miss anything else. Every so often, I want a bit more on my salad. Today was one of those days.

Parmesan Parsley Dressing
Adapted from Cooking Light
Makes 1 cup

1/2 cup of shredded parmesan cheese
1/2 cup of fresh chopped parsley
1/2 cup of chopped green onions
1/4 cup of rice vinegar
1 tablespoon of Dijon mustard
2 teaspoons of sugar
1 tablespoon of olive oil
1/2 teaspoon of salt
2 garlic cloves

Combine parmesan cheese, parsley, green onions, vinegar, mustard, sugar, olive oil, salt and garlic cloves in a blender. Puree until smooth. Use as a dressing for salad.

For my salad, I combined a salad mix, chopped arugula and shredded carrots. The dressing was served alongside the salad. Why? Because Peruvians eat only fresh squeezed lime juice on their salads.

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Parmesan Parsley Dressing with Salad is being served up for is being served up for No Croutons Required – Cheese Salad. NCR was inspired by and this month is hosted by Tinned Tomatoes. Check out the round up soon!

Other No Croutons Required Recipes:
April 2008 - Mushroom Ceviche
March 2008 - Spicy Ginger Squash Soup
February 2008 - Tomato Lentil Soup