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Peppery Parmesan Garlic Salad Dressing

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This Peppery Parmesan Garlic Salad Dressing is so delicious it makes you crave a salad! The peppery flavor comes from the peppercorns in the recipe, which delivers garlic and parmesan. If you are looking to find a new dressing that will take the traditional salad up a notch, look no further!

Making your own dressings like this Peppery Parmesan Garlic Salad Dressing is not a complicated process. To be truthful, once you start making your own dressings, you will never go back to the grocery store-bought bottles.

Grocery bottled salad dressings are not needed. First, there’s the preservatives and chemicals that you will be saving your family from that no one really even knows how to pronounce, let alone what they are! Second, salad dressings can be expensive, so save that money for date night cocktails and other financial priorities. Lastly, the best part is you won’t have that rattling sound of unused salad dressing bottles shifting back and forth when you open the refrigerator door! Let’s look at what we need to get this Peppery Parmesan Garlic Dressing together.

Peppery Parmesan Garlic Dressing Ingredients
Peppery Parmesan Garlic Salad Dressing


  • Mayonnaise: You need to use the real stuff, not Miracle Whip. Miracle Whip has too much sugar in it and will change the profile of the dressing. Use Vegan May as a substitute here without fail.
  • Milk: You can use regular milk or almond milk. I have made it with both and have noticed no difference!
  • Garlic: Just three cloves, and no need to dice them; let the blender do that, which will save you time.
  • Lemon: Juice of one-half of a medium lemon you have on hand.
  • White wine vinegar: Yes, you need to have white wine vinegar. All vinegars are not created equally.
  • Worchester Sauce: This has added depth to the dressing that cannot be overlooked.
  • Peppercorns: You may or may not have these on hand. They are the peppercorns you put in a pepper grinder if you use one. If not, no worries, head over to the spice aisle of the grocery store to grab some.
  • Dijon Mustard: Does it have to be Dijon mustard? Yes!!
  • Kosher salt: Added the end to your taste at the end.
  • Parmesan Cheese, high quality is preferred. If vegan, substitute vegan option for great results.

How To Make Peppery Parmesan Garlic Salad Dressing


Blender. Now you may have a fancy blender like the one I have on my Christmas list, but I have found the easiest to use to make salad dressings and to clean up after making salad dressings is. The Nutri-bullet if you have one.

The Nutri-bullet was all the rage some time ago when everyone was juicing or making protein shakes. It’s the easiest to use, and the clean-up is minimal. You can even store the dressing in the mixing cup if you have the lids. No worries, if you do not have a Nutri-bullet, use your go-to blender to get the job done.


Salad dressings are the easiest to make. It will take you no more than 5-10 minutes to gather the items you need and throw the ingredients into a blender to combine. Those peppercorns getting chopped by the blades of the Nutribullet processor will be loud, but let it run for 2-3 minutes.

Peppery Parmesan Garlic Salad Dressing Storage

I prefer to store my salad dressings in mason jars. Just pour the finished product from the blender into a mason jar, being sure to scrape the sides to get all that you can, and refrigerate. Usually, the dressings do not last in our house for more than a day or two, but up to a week in the refrigerator.

Serving tip: since the dressing does not have any chemicals in it to keep it emulsified, it is a best practice to take your salad dressing out 5-10 minutes prior to dressing a salad to let the dressing warm up a bit to become easier to pour. You can either shake the mason jar or mix it with a spoon prior to using it for the best results.

How to make Peppery Parmesan Garlic Salad Dressing

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