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Creamy Fresh Parmesan Garlic & Herb Salad Dressing

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parmesan garlic herb salad dressing


Heeeeeeeelllllp! I have tomatoes coming out of my ears!!!!!! Haha! Seriously. I have made so many sauces and we have eaten so many salads that I think I’m going to turn into a tomato! Just like the blueberry girl, (Violet Beauregard), in Willy Wonka, only RED!!

They’ll have to roll me off of the deck and into the house to be squeezed for some homemade tomato juice! Hahaha!!

All joking aside, I’m very proud of my little garden! I’ve really worked hard on it this summer, as I always do, and it went berserk! Just tomatoes, peppers, herbs, chives and green onions this year. But next year, I think I’ll add even more vegetables! 😀

(I think we’re either going to need a bigger deck, or I’m going to have to find another patch in the yard, though!)

So with all of these wonderful vegetable salads, the worst thing I can think to top them with is store bought salad dressing. Yuck, yuck.

So I’ve been making them homemade, and we’ve been having a blast and enjoying them immensely!

We’ve been on quite a long Creamy French kick lately, and I was starting to get a little bit bored of it. So I had some garlic and parmesan cheese in the fridge, and fresh herbs out on the deck to play with, and this is what I came up with!


parm salad dressing


It’s a BREEZE to make homemade dressings! I just toss everything into the blender, then blend until smooth making sure that the onions are completely mixed in.

Then you just take out the center piece of the lid, and with the blender running, slowly drizzle in the oil!

And ta-dah! It’s done! That’s all there is to it!

Ridiculous, isn’t it? 😀


pamesan garlic & herb dressing


There’s just no good reason not to just make it yourself. It’s so much healthier, not to mention cheaper!

You can adjust the flavors to suit your own personal taste, too! And if you’re diabetic, substitute the sugar for something that you can use, such as Splenda, or just plain omit it if preferred! Favor one herb over another? Then add more of that one and less of the others. Enjoy a little more lemon flavor? Then add a bit of lemon zest! Less milk will produce a very thick dressing that would also make for a wonderful dip, or sauce spooned over a gorgeous grilled steak or baked potato! You can adjust this any way you like. 😉 Just have fun and play with your food! 😀

So enjoy those summer veggies while they’re here! Whip up a nice big salad for supper and enjoy it with some homemade dressing! Have a fantastic day all!


*I make our salads with torn lettuce, garden-fresh tomato wedges, thinly sliced cucumber, lean roast turkey and lean roast beef, co-jack (or sharp cheddar) and havarti cheeses, red onion sliced paper thin, and thinly sliced cubanelle peppers for me and chopped hard-boiled egg for the hubs. It makes for a spectacular, healthy, lo-cal, chef-style salad!!


Creamy Fresh Garlic & Parmesan Herb Salad Dressing
Yield: almost 1 quart

Creamy Fresh Garlic & Parmesan Herb Salad Dressing


  • 1 cup mayonnaise
  • 1/2 cup thick sour cream such as Daisy
  • 1/4 of a small sweet onion, cut into small wedges or pieces
  • 1 Tbl. apple cider vinegar or fresh squeezed lemon juice (both work)
  • 4 Tbl. parmesan cheese, very finely grated, (ok to sub the "green can" stuff in a pinch)
  • 2 Tbl. milk
  • 1 Tbl. fresh oregano, chopped, or 1 tsp. dried
  • 1 Tbl. fresh parsley, chopped, or 1 tsp. dried
  • 2 tsp. fresh basil chiffonade (2 leaves depending on size), or 1/2 - 3/4 tsp. dried/finely crushed
  • 1 tsp. sugar
  • 1/8 tsp. regular or spicy brown mustard
  • 2 nice-sized cloves garlic, pressed through a garlic press
  • 1/4 tsp. regular table salt
  • 1/4 tsp. course ground black pepper
  • 3/4 cup salad oil


  • Add all ingredients except oil into blender. Blend until smooth.
  • Remove center piece of lid, and with blender running, slowly drizzle in oil.
  • Pour into 1 quart mason jar or cruet.
  • Chill for at least 2 hours. (Dressing will thicken more upon chilling.)


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