This creamy pineapple vinaigrette was a bit of a departure from my recent Ranch binge. It’s a bit tropical. A bit sweet. Thinner than Ranch, it’s a wonderful change that really kicked my evening salad up a lot. I’m a huge fan of coconut, and this dressing has just enough so that I taste it (and even get a bit of the aroma from it).
More Pineapple, Please
I added a bit more pineapple than the recipe for this creamy pineapple vinaigrette called for. You might want to too, especially if you want a bit more of that tropical sweetness. If you end up with any leftover pineapple, just toss it onto your salad.
Don’t use sweetened coconut milk. Instead, use the unsweetened version and add honey to sweeten it to taste. The pre-sweetened milk is just way too sweet for a vinaigrette in my opinion!
I have tremendous self-control around delicious Ranch dressings. Ok, no I don’t. Not even close to it. And Brother Jimmy’s buttermilk Ranch salad dressing is absolutely no help at all either. This is one crazy-good dressing. It doesn’t have a lot of ingredients but yet it comes out fantastically Ranch-y. Perfectly creamy.
The Theory Behind Dressing Cups
I thought I was being smart when I bought these little cups for serving great dressings like Brother Jimmy’s buttermilk Ranch salad dressing. I figured, “Ha!” I’ll just put a single serving amount on the plate and hide the rest in the fridge. That way I won’t use an embarrassingly huge amount of dressing on my salads. Problem? Solved.
Nope.
First, I fill them up all the way to the top. Second, well, more than one cup comes in the box when it arrives. That’s not helpful. And third, well, the fridge isn’t that far away.
I tried. But this dressing is so good it does not help with self-control. Sorry.
Creamy. Salty. Goodness. That’s this creamy Parmesan salad dressing in just three words. The perfect balance of each can be found in each and every drop. Fantastic on salads. Great for dipping vegetables. And yes, even chicken nuggets (try it!). I recommend going ‘all in’ when you make this dressing. Use real mayonnaise. No light stuff. Get a pizza pie slice of Parmesan and grate it yourself instead of buying the pre-grated stuff. And squeeze your own lemon for juice.
Hot Sauce. What?
Yes, this recipe for a creamy Parmesan salad dressing calls for a bit of hot sauce. Do not let that freak you out. We’re not making Buffalo wings. It’s not going to be crazy spicy. Or even spicy at all. Just a little bit gets added to give you a gentle kiss of heat. And flavor. I used Frank’s RedHot. Why? Because it’s my favorite and it’s easy to find. And it tastes great.
Tomato soup? In a salad dressing? I made that “what?” look when I first read over this recipe for a southern French salad dressing. Ketchup? Maybe. Tomato sauce. Perhaps. But tomato soup? Huh. Ok. I’m in! It sounded different. And it tasted amazing! A slight tang, a slight sweetness. There is so much flavor in this dressing that like me, you’ll want more. Good thing this make a big batch!
Grate the Day Away
This southern French salad dressing calls for grated onion. French dressings often do. And if you’re up to it, you can grate the onion by hand. And you’re gonna be doing some grating, too. A whole medium onion worth. Me, I reached for my rotary cheese grater. I use this little dream tool all the time for shredding cheese. Nothing beats freshly-shredded cheese. Well, it also does a great job grating cheese. And onion. In no time. And clean up was easy. And my wrist thanked me!
I could drink this dressing. When no one is looking of course. No one wants to see you drinking salad dressing, no matter what they might say. This dressing is certainly tasty enough to drink. Well, to keep myself from going crazy with it, I serve it in little cups. And I keep the rest of the dressing in the fridge. The theory is that it reduces the chances of me going back and getting more.
It’s sub in a tub week here! Happy times for sure! Every once in a while I go on a salad-for-lunch kick. No big ole subs for me. Just nice, decent-sized salads. Now, this ain’t necessarily one of them fru-fru fancy light healthy salads. A guy has gotta eat. Work is hard. I work up an appetite. That’s why I love my Jimmy John’s Hunter’s Club sub in a tub. Simple but hearty. Heavy on the roast beef. Heavy on the provolone. And yes, even heavy on the tomato. It’s all good. Just add my favorite dressing and I’m a happy guy!
A Little Prep Goes A Long Way
To make things go smoothly when I am having sub in a tub week, I do as much preparing ahead of time as I can. That way when it comes time to make my lunch, such as this Jimmy John’s Hunter’s Club sub in a tub, I can have it put together in just minutes. I chop a combination of iceberg and green leaf lettuces and put them in a sealable tub with a paper towel to help keep them fresh. I use cherry or Roma tomatoes because they hold up well. So, I chop them too and place them into the fridge.
I could pre-cut my sandwich meats and cheese, but I like doing those the day I am having my salad. Who knows, I might change my mind from the day before about what I want on my salad.
Place the lettuce and spinach into your tub or onto a plate.
Layer the sandwich meat slices and roll up like a cigar. Slice with a knife. Add to the lettuce. Note: If your meats are too thick to roll up, just slice them into bite-sized pieces instead.
Slice the cheese and add to the lettuce along with the tomato, bell pepper, cucumber and onion.
Sprinkle with salt and pepper to taste.
Serve with your favorite dressing.
Notes
This salad can be made a day ahead. Just cover and store in the fridge.
I love having a salad for lunch. Not a same-ole same-ole salad, either. I am hooked on making salad versions of popular sub sandwiches. Like this Subway Club sub in a tub. Nothing boring about this. A pretty-much-standard but-oh-so-yummy salad is topped with sandwich meat and fresh veggies. The original sub doesn’t come with bacon. I club sandwich without bacon??? Yeah, that’s what I thought too. So I added bacon.
My Sub In A Tub, My Way
I’m always heavy handed with the meat when it comes to topping my Subway Club sub in a tub. Or any salad for that matter. I have salads for lunch more because I enjoy them than because I am looking for a healthy alternative to my usual lunches. If you’re more on the healthy side, be more sparing with the meat and cheese. But don’t leave them out! Then it’ll just be a boring salad! Booo!
Layer the sandwich meat slices and roll up like a cigar. Slice with a knife. Add to the lettuce. Note: If your meats are too thick to roll up, just slice them into bite-sized pieces instead.
Crumble or chop the bacon and sprinkle over the salad.
Slice the cheese and add to the lettuce along with the tomato and onion.
Sprinkle with salt and pepper to taste.
Serve with your favorite dressing.
Notes
This salad can be made a day ahead. Just cover and store in the fridge.
It’s sub in a tub week here and that makes me happy! It’s one of my favorite weeks. Every once in a while I go on a salad-for-lunch (or dinner) kick. No big ole subs for me. Just nice, fresh loaded salads. Now, this ain’t necessarily one of them fru-fru fancy light healthy salads. A guy has gotta eat. Work is hard. I work up an appetite. That’s why I go big when I make my Subway Black Forest Ham sub in a tub. Heavy on the turkey. Heavy on the provolone. Heavier on the ham. Yeah, there’s tomato. And bell pepper too. It’s a salad! And spinach and cucumber! It’s all good. Oh I forgot! Red onion! Love that crunch! I just add my favorite dressing the and I’m a happy guy!
A Little Prep Goes A Long Way
To make things go smoothly when I am having sub in a tub week, I do as much preparing ahead of time as I can. That way when it comes time to make my lunch, such as this Subway Black Forest Ham sub in a tub, I can have it put together in just minutes. I chop a combination of iceberg and green leaf lettuces and put them in a sealable tub with a paper towel to help keep them fresh. Then, I stem a little spinach, chop it loosely and add that in. I add cherry tomatoes because they hold up well. Add chopped bell pepper, sliced red onion and a few slices of cucumber. I cover the container and put it in the fridge overnight.
I could pre-cut my sandwich meats and cheese, but I like doing those the day I am having my salad. Who knows, I might change my mind from the day before about what I want on my salad. So I just wait. It’s not like they take that long to cut!
Place the lettuce and spinach into your tub or onto a plate.
Layer the sandwich meat slices and roll up like a cigar. Slice with a knife. Add to the lettuce. Note: If your meats are too thick to roll up, just slice them into bite-sized pieces instead.
Slice the cheese and add to the lettuce along with the tomato, bell pepper, cucumber and onion.
Sprinkle with salt and pepper to taste.
Serve with your favorite dressing.
Notes
This salad can be made a day ahead. Just cover and store in the fridge.
We always look forward to “Salad Week” here. Before I started cooking “Salad Week” would not have been something I would have looked forward to. Bottled dressings. Uninspired ingredients. Now I am happy when it’s “Salad Week”, thanks to fantastic salad ingredients and great homemade salad dressings, like Aunt Trish’s recipe. Now, I don’t have an Aunt Trish but if I did I’d tell her thanks for the recipe!
Aunt Trish’s salad dressing is a great vegetable oil-based dressing. It is packed with Parmesan and garlic flavors. But, it absolutely MUST sit in the fridge overnight to ‘get happy’ before serving. Trust me. Do not try and rush it. And it MUST be removed from the fridge well before you plan on using it to let the oil return to a liquid form since it solidifies in the fridge. Your patience will be rewarded.
If you like your dressing to have a bit of a spicy kick, don’t hesitate to toss a pinch or two of red pepper flakes into the mix before shaking. As it is, though, Aunt Trish’s salad dressing is perfect. I don’t like strong citrus-flavored dressings, and this one does not disappoint. Now, I am a big fan of garlic so I might have slipped a little extra in when no one was looking. Don’t tell.
Place all ingredients into a bowl and whisk until well combined then transfer to a sealable container.
Refrigerate overnight.
Set out to come to room temperature for 1-2 hours before stirring and then serving.
Notes
Grate your own Parmesan cheese and squeeze fresh lemons for best results.Need ideas for putting together the ultimate salad? Check out my salad inspirations!
This parmesan and peppercorn ranch salad dressing kinda confused me at first. I love ranch dressing. I love peppercorn ranch dressing. And parmesan, well I put that on everything. But when I first tasted it my mouth was like ‘What are you doing to me? Everything we love in one bite?’ Yep. That’s exactly what I was doing. This dressing is a wonderful combination of all those flavors. Get ready for a happy salad! (And mouth!)
Not Creamy Smooth. But Close.
This parmesan peppercorn ranch salad dressing has parmesan in it. I know, you know that. But I’m saying it because you might expect a creamy, smooth dressing like ranch. And it is that… with a little nutty cheese added in. The cheese adds not only flavor but texture. It’s kinda different and a whole lot yummy.
Combine the Parmesan cheese, yogurt, salt, mayonnaise, pepper, green onion, and parsley in a medium bowl.
If you want the dressing thinner you'll want to add the milk, a little at a time. While whisking, slowly add some of the milk. Whisk and see if the consistency is how you want it. If you want it thinner continue adding and whisking until you've got it how you want it.
Taste and add more salt and Parmesan as desired.
Refrigerate for 1 hour or overnight before serving.
Notes
For the best results, use freshly-grated Parmesan.Need ideas for putting together the ultimate salad? Check out my salad inspirations!
I find it hard to beat a quick-and-easy Jimmy John’s Billy Club sub in a tub for lunch. I can make it in minutes. Actually, I can devour it in minutes too! I just love the combination of fresh, crunchy lettuce, tomato, provolone, and of course meats. This salad was topped with roast beef and ham, two of my favorites.
It’s Easy. Super Easy.
Making a Jimmy John’s Billy Club sub in a tub is really easy. And I so love the end results. I use a combination of iceberg and green leaf lettuces. I chop them into bite-sized pieces but you could tear them instead. All that’s left to do is slice a few sandwich meats and some cheese. A little chopped tomato and I’m ready to eat.
The Finishing Touches
Oops! Not quite ready to eat yet! I always add a bit of salt and pepper. Well, I have an asterisk to that. If the sandwich meats I use are high in sodium, and they often are, I will skip the salt. But I never skip the pepper.
All I need is my favorite dressing and I’m good to go!
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