Salad with Creamy Pesto Dressing
This copycat creamy pesto salad dresssing recipe tastes just like the one served up at the Old Spaghetti Factory.
Equipment
- glass jar with tight fitting lid
Ingredients
- ¼ cup Parmesan cheese, finely grated
- ½ cup mayonnaise
- ½ cup buttermilk
- ¼ tsp garlic powder
- 2½ tsp dried basil
- 1 tsp sugar
- ¼ tsp salt
- 1 tsp Worcestershire sauce
For the salad:
- ½ head iceberg or Romaine lettuce, roughly chopped
- 1 small carrot, julienned
- ¼ head purple or green cabbage, thinly sliced
- 1 cup croutons
- freshly cracked black pepper
Instructions
Prepare dressing:
- Place Parmesan cheese in a grinder or blender and process until it's super fine in texture.
- Place all the ingredients in a jar.
- Screw on lid and shake vigorously to combine all the ingredients.
- Refrigerate for at least 2 hours, or overnight before using to allow the flavors to fully develop.
Prepare salad:
- Chop lettuce.
- Peel and julienne carrot.
- Shred cabbage.
- Toast croutons, or use your favorite packaged kind.
To serve:
- Place a bed of crisp green lettuce, julienned carrot, and shredded cabbage onto a chilled salad plate. Drizzle with chilled dressing.
- Top with croutons and freshly cracked black pepper to serve.