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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

St. Louis Creamy Italian-Parmesan Salad Dressing Recipe

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This recipe for St. Louis Creamy Italian-Parmesan Salad Dressing is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup mayonnaise (light is fine)
1/2 cup canola oil
1/4 cup red wine vinegar
1 teaspoon lemon juice
2 teaspoons anchovy paste or miso paste
1 tablespoon grated onion (with juice)
3/4 cup grated parmesan cheese
2 1/2 teaspoons granulated sugar
2 teaspoons garlic salt
1/2 teaspoon table salt
1 teaspoon dried oregano
fresh cracked black pepper to taste
Directions:
Directions:
In a large bowl, whisk together the mayo, oil, vinegar, lemon juice, anchovy paste and onion. Then slowly whisk in the cheese, sugar, garlic salt, table salt and dried oregano. Whisk for several minutes or use an immersion (hand) blender to combine all the ingredients. Refrigerate for at least 2 hours before serving.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I was looking for a recipe that tasted like the one served at Parillo's Armory Grill in Amsterdam, NY. This one comes pretty close!

 

 

 

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