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Creamy Italian Salad Dressing (PW)


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  • 1 to 2 cloves garlic
  • Salt
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 1 tablespoon fresh chives
  • 3 fresh basil leaves
  • 1 cup (real) mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup grated Parmesan
  • Cayenne pepper, as needed
  • Paprika, as needed
  • Worcestershire sauce, as needed
  • Sunflower Seeds for Salad



Step 1

For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste with a fork. Chop the parsley, chives and basil very finely and add to the garlic.

In a bowl, combine the garlic mixture, mayonnaise, sour cream, Parmesan, cayenne, paprika and Worcestershire, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving. Thin with a little milk before using if desired.

For the salad: To assemble, layer chunks of the iceberg lettuce on a platter. In lines, lay on the grated cheese, shredded carrots and cucumber slices, and sprinkle the sunflower seeds over the top. Drizzle on the dressing and serve.


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