With the lack of prepared & bottled salad dressing, I have grown so accustomed to using fresh squeezed lime juice on my salads that I don’t miss the bottles anymore. But, every so often, I want a bit more on my salad. Here is what I use when it is one of those days.
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.
Yield: Makes 1 cup
Source: Adapted from Cooking Light