Thursday, July 30, 2015

Pepper Parmesan Vinaigrette

Today I'm sharing my new favorite salad dressing!  I found it over on the Brown Eyed Baker blog and have made it several times.  My version is slightly different from hers and I just love it.  It's very peppery, salty, vinegary, and just all around really good.  It also could not be any easier to make and keeps fine in the fridge for a couple of weeks.
Pepper Parmesan Vinaigrette

7 Tbsp Canola oil
3 Tbsp olive oil (too much will make it bitter)
7 Tbsp white vinegar
4 Tbsp freshly grated parmesan cheese
2 tsp sugar
2 tsp black pepper
1 1/2 tsp salt
1/2 tsp garlic powder

Combine all ingredients and blend until smooth with an immersion blender, food processor, or blender.  Pour into a jar and store in the refrigerator.  Shake before serving.

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