Ingredients
- 1 tablespoon of garlic salt
- ¾ cup of parmesan cheesegrated
- ¼ teaspoon of pepper
- ¼ cup of Kombucha
- 1 ½ cups of sour cream
- 2 ¼ cup of mayonnaiselow – fat Hellmann's
- 1 cup of buttermilk
- 1 ¼ cup of milkwhole or 2%
Directions
What doesn’t parmesan go with, am I right? Either you love parmesan or you hate it but it’s hard to love any Italian dishes and not love the parm. That’s why this recipe is going to taste great on your salad tonight. The delicious combo of kombucha, parmesan, and some creamy ingredients, your salad will enjoy being bathed in the creamy texture. This dressing is not heavy like some creamy dressings are. This dressing is balanced just right between taste and texture.
The taste of parmesan can balance out the taste in so many dishes. For example, add parmesan to your flour in order to create chicken tenders or add it to your Italian dishes; lasagna or spaghetti. Parmesan doesn’t leave you with a heavy after taste so it’s easy to over indulge in it but don’t worry, it doesn’t take long to digest this wonderful cheese.
Kombucha is needed to complete this recipe so if you don’t have kombucha, you will need to make it. This process is completed in ten days however you may want to go over a little longer if you want to make a vinegar tasting kombucha instead. You will need seven days for the first fermentation and another three days for the second fermentation. After that, you can use your new batch of kombucha to make so many recipes. To start your kombucha, here is the recipe.
Make your Own Mayonnaise
Since this recipe calls for mayonnaise, you could buy it in the store but mayonnaise has a lot of fat in it. To make this mayonnaise even more low fat, you can make your own mayonnaise. To make low fat mayonnaise you will need a double boiler. Beat two eggs, ½ teaspoon of paprika, and ¼ teaspoon of dry mustard in the top of the double boiler. Then add 3 tablespoons of lemon juice and ½ cup of milk. Simmer of hot water until the mixture reaches mayonnaise consistency. Remove from the heat and add 1 tablespoon of salad oil. There is only 20 calories per tablespoon in this recipe – that’s low fat!
Equipment you will need to make Kombucha and Parmesan Salad Dressing
- Measuring spoon/cups
- Mixing bowl
Steps
1 Done 10 days | Prepare the Kombucha for your Salad DressingYou will need to complete the brewing process for your kombucha which can take anywhere from seven to ten days. This will be your basic kombucha recipe when the fermentation process is complete. You will be able to flavor it for a delicious drink or use your kombucha in many recipes. |
2 Done 10 minutes | Bring the Ingredients TogetherMeasure and pour all ingredients in a bowl except for the sour cream; garlic salt, parmesan cheese, pepper, kombucha, mayonnaise, buttermilk, and whole milk or 2%. |
3 Done 2 minutes | Add the Sour CreamAdd the sour cream by gently folding it in until it blends with the other ingredients. |
4 Done 5 minutes | Combining the FlavorsStir the ingredients until there are no lumps and everything is smooth. |
5 Done 1 hour | RefrigeratePlace the salad dressing in a container with a lid and place in the fridge to chill for at least one hour before serving. |
