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This post was sponsored by Nancy’s Yogurt, but as always all opinions are mine alone.
One night at dinner, we started eating and completely ignored our salads. My son noticed this and said, “Let’s make it a family rule and start with our salads first.” That has come back to haunt him time and time again especially on pizza nights. I will have to take a picture of my fridge door for you. It’s full of store-bought dressings, but when I have the time, I make my own. It tastes a million times better when it’s homemade too. For a special occasion – romantic dinner, your in-laws are in town, your neighbor got rid of their yappy dog – make this Lemon Parmesan Dressing.
You guys, it’s so good! Creamy and lemony. One of the curses (or blessings) of being Mexican is that I love saucy food. I add this Lemon Parmesan Dressing to several dishes, and it totally elevates the meal. Chicken piccata. Grilled fish. You can even use it as a dipping sauce for chicken nuggets, or add some to your sauteed spinach or steamed artichokes. Yummy, yum, yum!
This Lemon Parmesan Dressing is made with Nancy’s Cottage Cheese. I might be slightly obsessed with their cottage cheese. It’s tangier than the norm but that’s because of the probiotics. I don’t take probiotic supplements, and I would put money on that it has something to do with my Nancy’s cottage cheese obsession. The company has a crazy story too. The Grateful Dead played at a benefit concert for Springfield Creamery, the makers of Nancy’s, to keep the company going. Crazy, right?! It’s family owned and operated since 1960. They have dairy and soy products, if that’s your thang. You can check out more of their products HERE.
Lemon Parmesan Dressing
- 8 ounces Nancy’s Organic Cottage Cheese
- 2 cloves garlic minced
- ¼ cup fresh lemon juice
- 1 ½ teaspoon lemon zest
- ½ cup freshly grated Reggiano Parmesan
- 2 tablespoons mayonnaise
- salt and pepper
- Blend the ingredients until smooth.
- Serve over a green salad.