Regardless of the season, salads are wonderful to enjoy even more in the summer since they don’t weigh you down. Those fresh vegetables taste exceptionally wonderful whether from your own garden, farmer’s market or the grocery store when you make a special homemade salad dressing to compliment their flavors.
My Creamy Mushroom Parmesan Salad Dressing takes condensed cream of mushroom soup, Parmesan cheese and with some Italian type seasonings and choice additions turn it into a creamy dressing that will convert even salad haters into lovers!
The recipe that I am about to share with you is very simple to make. All you need is to assemble your ingredients and pull out your blender to combine everything. Chill and store in the refrigerator when you’re done and you’re all set.
I do hope the next time you are in the mood for salad that you’ll give my recipe a try!
My Homemade Creamy Mushroom Parmesan Salad Dressing
1 can condensed cream of mushroom soup (10.5 oz. size)
1 small onion
2 cloves of garlic
1/4 cup of grated Parmesan cheese
3 tablespoons of Worcestershire sauce
2 tablespoons of vinegar (white or apple cider)
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon of red pepper flakes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup of canola or olive oil
Take your blender and add the undiluted soup, onion, garlic, cheese, Worcestershire sauce, vinegar, and spices before covering and blending till well combined.
Add the oil slowly in a thin stream and blend on low speed until well mixed.
Pour this mixture into a jar or plastic container to store in your refrigerator. Chill for at least an hour before serving to thoroughly blend the flavors.