I might be the biggest Pioneer Woman fan ever! I know Ree Drummond has no idea who I am but I just love her. I love what she stands for and her food. I really feel like I have learned to truly cook from her recipes. I should have this sign hanging in my kitchen:
Anyway, this weekend I whipped up a batch of her salad dressing to go with a crock pot full of yumminess which I will blog about soon. It was refreshing and light and oh so flavorful.

Recipe from thepioneerwoman.com
Prep Time 5 Minutes Cook Time | Servings 12 | Difficulty Easy |
Ingredients
- ¾ cups Olive Oil Or Canola Oil
- Juice Of 2 Lemons
- 4 Tablespoons Grated Parmesan Cheese
- ¼ teaspoons Salt, More To Taste
- Freshly Ground Black Pepper
- ¼ teaspoons Sugar
- Dash Of Paprika
- 1 clove Garlic – Peeled And Left Whole
Preparation Instructions
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.
Common Sense note: Remove the dressing from the frig about 1 hour before you want to serve it. Olive oil partially solidifies when chilled. Removing it from the refrigerator will return it to its room temperature consistency.
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