Sparkling Parmesan Garlic Vinaigrette

T.D. Homan


This is a fantastic vinaigrette I came up with to encourage picky eaters to enjoy their salad. I barely got to take a picture before it was devoured! I am sure it would be a fantastic marinade for chicken as well. Enjoy *^.^*

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about ten 2T servings


5 Min


No-Cook or Other


1/3 c
olive oil
2 Tbsp
grapeseed oil
1/3 c
apple cider vinegar
1/3 c
hard cider (apple or pear)
1/2 tsp
garlic powder
1/2 tsp
oregano, dried
1/2 tsp
basil, dried
1/8 tsp
celery salt
1/4 tsp
1/8 tsp
black pepper
3 Tbsp
finely grated parmesan cheese

Directions Step-By-Step

Place all ingredients together in a Salad dressing cruet, corked bottle, lidded jar, or any other tightly closing vessel and shake vigorously. You may serve immediately.*
*This vinaigrette is always better the next day, because the flavors have had time to mingle. In addition, the acids in the vinegar have had time to break down the parmesan, allowing for a better emulsion when shaken. Store in the refrigerator, and take out 30 mins before use to let the olive oil liquefy or run the bottle under a warm tap for the same effect in a rush.

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