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Author Notes: This was designed to be served with a citrus salad, but is also good over chicken, fish, pasta, rice, etc. —breadandbeta
Food52 Review: I LOVE this recipe. It doesn’t specify fresh or dried herbs, so I used fresh. Once it’s blended it turns gorgeous vibrant green -- appealing from the start. The dressing is fairly tart, which I like, but the tartness is nicely balanced by the bite of garlic and then the salty nuttiness of the cheese. Breadandbeta recommends using it on a citrus salad, but I was STARVING so I used it on a citrus and pasta salad and it was just perfect -- I have been dressing pasta salads with a pesto vinaigrette for years, but I am going to switch to this one. I think it would also be EXCELLENT on grilled lamb chops. As a side note, I was gobbling so fast I sort of slopped it all over myself, so soon I will be able to report on the effectiveness of Shout It Out on dressing-speckled sweatshirts. - aargersi —The Editors
- 1/2 cup red wine vinegar
- 1 cup extra virgin olive oil
- 2 cups washed spinach
- 3/4 teaspoon salt
- 2 teaspoons parsley
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/3 cup grated parmesan cheese
- 1 small clove garlic
- pepper to taste
- Blend all ingredients in food processor or blender until smooth.
- Adjust seasoning to taste.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spinach Recipe
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).