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.
My honey-mustard ranch dressing is different, too!
Parmesan and Peppercorn Ranch Salad Dressing
Equipment
Ingredients
- 1/4 cup grated Parmesan cheese you might want more
- 2 cups plain lowfat yogurt
- 1/2 teaspoon kosher salt you might want more
- 1 tablespoon mayonnaise
- 2 teaspoons freshly ground black pepper
- 1/4 cup green onion finely chopped
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons milk optional
Instructions
- 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
Nutrition
Nutritional values are approximate.
