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Italian Parmesan Salad Dressing

Posted by Denise on January 18, 2012

Italian parmesan salad dressing in bottle

Freshly made Italian Parmesan salad dressing.


We love eating at the Melting Pot restaurant, a place that serves the most delicious fondue-style food. It is one of the few national chain restaurants that we really like. The food is fresh and cooking it at the table is fun. Unfortunately, it is a little on the pricey side, so we only go there for really special occasions.

One of the many things we like at the Melting Pot are the fresh salads and dressings. Glenn loves their mushroom salad with the Italian Parmesan dressing. We wanted to learn how to make it so that we could fix it at home whenever Glenn got a yen for it. Fortunately, we found out that Melting Pot published their own cookbook and the recipe is in there.

Making our own salad dressing is so satisfying. I know exactly what goes into it, none of those ingredients that I can’t pronounce, and I can make as much as I want to. I also don’t have to worry about getting the right brand or ending up with an entire bottle of something we don’t like. And it’s FUN! The craziest things happen sometimes when cooking…in this case, when you add the peanut oil to the rest of the ingredients, whisking the whole time, the mixture gets thicker. It’s like a science experiment that you get to eat afterwards! J  

 It's fine if it separates a little in the bottle. Just shake it up like you would any salad dressing right before using it.



Italian Parmesan Salad Dressing 


Makes 2 cups




 Italian parmesan salad dressing ingredients






cup water


tablespoons lemon juice


tablespoons red wine vinegar


teaspoon sugar


teaspoon dried oregano


teaspoon dried basil


teaspoon garlic powder


tablespoon white onion, finely chopped


cup (1 ounce) Parmesan cheese, finely grated


cup peanut oil




1. Combine water, lemon juice, vinegar, sugar, oregano, basil, garlic powder, onion, and cheese in a bowl. Using a whisk or fork, mix well.

 mixing ingredients for italian parmesan salad dressing

italian parmesan salad dressing grating cheese


2. Slowly add peanut oil, whisking constantly until well blended. The mixture will get thicker and glossy as you mix.


3. Store the salad dressing in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.



dressing in cruet


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