This homemade parmesan vinaigrette will give housemade Italian dressings at restaurants a run for their money. It is full of flavor and is healthier than store bought dressings!
Overall, I like most foods. However, when it comes to salad dressings, I am very particular. I don't care for most store bought varieties. The flavor is just yucky to me, it has too much fat, too much sodium or uses too many funky ingredients. My husband and I prefer homemade dressings so much more, yet I rarely make them.
We had a surplus of parmesan cheese to use up at home which served as the inspiration for this dressing. It takes less than 5 minutes to make and is full of flavor. I love the blended green onions in it for additional flavor and to thicken up the dressing. The dressing turned out great and I would make it again.
I served this dressing on a simple green salad with baby spinach, yellow bell peppers, cherry tomatoes and green onions. The main part of the dish is something that I have to rave to you about. We had Michael Angelo's eggplant parmesan which I found in the freezer section of my local Kroger. I bought the family sized version which was more than enough for my husband, daughter and I. We just had ours with the side salad but next time, I may make some whole wheat pasta to go with it.
When I purchased this, I was not sure what to expect. Some frozen meals are good and some are not so good. Let me tell you, this one is absolutely delicious. It tastes just like the eggplant parmesan in Italian restaurants. It was as good as the best eggplant parmesan that I've had. We were seriously impressed.
My 1 year old daughter loved it and my husband had a huge serving of seconds. We love a fresh tomato sauce and this had just that. To save time, we microwaved ours but you can also bake it in the oven. The eggplant parmesan was fresh, flavorful and cheesy. One serving was only 240 calories which is not bad considering it has breading and cheese.
Homemade Parmesan Vinaigrette
1/3 cup parmesan cheese
1/4 cup green onions
1/4 cup olive oil
1/4 cup white wine vinegar
1 teaspoon black pepper
2 teaspoons garlic powder
Directions: Combine all ingredients in a blender and blend until smooth. Store in the refrigerator for up to one week.
Disclosure: This is a sponsored post by Michael Angelo's. All opinions are my own. Thank you for supporting the brands that help make The Nutritionist Reviews possible.