Club Forest Parmesan Black Olive Salad Dressing

1 review, 5 star(s). 100% would make again

Ready in 1h

Try this Club Forest Parmesan Black Olive Salad Dressing recipe, or contribute your own.


1/4 ts Lemon pepper
1/4 c Sour cream
1 1/2 ts lemon juice; Freshly squeezed
1 pn Cayenne pepper
1 1/2 c mayonnaise; Good-quality
1 1/2 ts Cracked black pepper
1/4 ts Celery salt
2 tb Buttermilk; (about)
1/4 ts Onion powder
2 tb Parmesan; Freshly shredded
1/8 ts Salt
2 tb black olives; Diced
1/4 ts Worcestershire Sauce
1/4 ts Garlic powder
6 tb Grated Parmesan cheese
1/4 ts Hot pepper sauce
1/8 c Red wine vinegar

Original recipe makes 1



Using wire whisk or food processor, combine seasonings with vinegar and lemon juice. Mix well. Add sour cream and mayonnaise; mix to combine. Add olives and cheeses; mix to combine. Gradually add buttermilk until dressing reaches a thick but pourable consistency. Makes 8 to 10 servings, about 2 1/2 cups dressing. Note: Unused dressing stays well refrigerated for up to about 1 1/2 weeks. After refrigeration, dressing will become thicker. Thin before serving by whisking in a little additional buttermilk. NOTES : From: Resturant Recipe Posted to recipelu-digest by Aquasea221 on Mar 1, 1998

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Just made this already excellent cant wait to try after its sat for a few hours!!
Cookinwithweezie 5y ago

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