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Parmigiano Reggiano Dressing
Makes about 1 1/2 cups dressing
Time 5 min
This thick and creamy dressing stars the full flavor of aged Parmigiano-Reggiano. If you like, you can replace the olive oil called for with an additional 2 tablespoons yogurt and 2 tablespoons milk. Recipe courtesy of Meghann Anderson of Meals and Miles.
Special Diets:
Ingredients
- 1/2 cup crumbled Parmigiano Reggiano (about 2 1/2 ounces)
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup nonfat (0%) milk
- 1/4 cup extra-virgin olive oil
- 3 tablespoons chopped fresh dill
- 1/2 lemon, juice of
- 1 tablespoon Dijon mustard
- 1/2 clove garlic, chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Method
Place all ingredients in a food processor and process until smooth.
Nutritional Info:
Per serving: 2 tablespoons, 70 calories (50 from fat), 6g total fat, 1g saturated fat, 5mg cholesterol, 120mg sodium, 1g carbohydrates (0g dietary fiber, 1g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup crumbled Parmigiano Reggiano (about 2 1/2 ounces)
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup nonfat (0%) milk
- 1/4 cup extra-virgin olive oil
- 3 tablespoons chopped fresh dill
- 1/2 lemon, juice of
- 1 tablespoon Dijon mustard
- 1/2 clove garlic, chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper