Guest guest Posted January 18, 2009 Report Share Posted January 18, 2009 Parmesan Vinaigrette 1 cup corn or olive oil 1 cup freshly grated Parmesan 2 tablespoons white wine vinegar 1/2 cup low fat plain yogurt 1 tablespoon Dijon mustard salt and pepper to taste Combine all the ingredients in a blender until creamy and smooth. Pour into a bowl, cover and store in the refrigerator. Makes about 2 cups. Quote Link to comment Share on other sites More sharing options...
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