Parmesan Vinaigrette Salad Recipes

ROMAINE SALAD WITH PARMESAN VINAIGRETTE

Steps:

• Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

TRADESMEN'S TRI-SEAFOOD SALAD WITH BASIL PARMESAN VINAIGRETTE

Steps:

• Prepare the vinaigrette, just before use. Place the lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Pour vinegar into a blender, turn it on, and then squeeze in 1emon juice from the micro-waved lemons. Leaving the blender running, add 1 at a time through the feed opening: garlic, mustard, chives, basil, Parmesan, and pepper and blend until smooth. While keeping the blender running, add oil through the feed opening in a slow stream. Set aside until needed.
• In a large mixing bowl combine kidney beans, chick peas, green beans, artichoke hearts, and black olives. Dress with enough vinaigrette to coat well, then gently fold in pasta, scallops, shrimp, tuna, peas, and grape tomatoes. Taste and adjust dressing as needed. Do not feel compelled to use all of the dressing. You want enough to complement the ingredients of the salad without overcoming their flavors. (You can always serve dressing on the side, or add more to the salad if you wish. The pasta will absorb some of the vinaigrette.)
• Transfer to serving bowls or serve family style. Garnish with basil sprigs and shaved Parmesan.

CAESAR VINAIGRETTE

Steps:

• Stir the white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, and black pepper together in a bowl. Gradually whisk in the olive oil to make an emulsion, or thickened vinaigrette mixture. Stir in the garlic. Add the Parmesan cheese just before serving.

ITALIAN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

PARMESAN BALSAMIC VINAIGRETTE

Steps:

• Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with vinegar, lemon juice, basil, parmesan, remaining 1/4 teaspoon salt, and pepper.
• Add oil in a slow stream, whisking until well blended.

PARMESAN-DIJON VINAIGRETTE

Steps:

• Blend all ingredients in a processor, or shake in a glass jar with a tight fitting lid.
• Store in the fridge.

LEMON PARMESAN VINAIGRETTE

Steps:

• Whisk all ingredients except for oil until well combined.
• Slowly drizzle in the oil, whisking constantly until the mixture is combined.
• Store dressing in a covered container in the refrigerator for up to 3 weeks.

ROMAINE WITH PARMESAN VINAIGRETTE

Steps:

• Mix first 5 ingredients in jar. Place lid on jar; shake to combine. Add oil. Replace lid; shake. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
• Shake vinaigrette to blend. Trim ends of romaine, then slice lengthwise. Arrange on plates and drizzle with vinaigrette.

PARMESAN-VINAIGRETTE SALAD

Steps:

• Sprinkle walnuts in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until light brown; remove from heat (walnuts will become golden brown). Cool.
• Cut cheese with potato peeler to shave into thin, wide curls.
• Toss salad greens, bell pepper, dressing, walnuts and cheese.