This salad dressing was created in my kitchen. Try it; I’m sure you’ll like it. Thought of posting it here since everyone keeps on asking me how to make it :-)


  • 2/3 cup extra virgin olive oil

  • 1/3 cup (equal amounts of lemon juice+ Balsamic vinegar)

  • 2 tsp Dijon mustard

  • 3 tbsp Ranch sauce

  • 1 1/2 tbsp Honey

  • 1 tsp Pesto paste

  • 4 tbsp parmesan cheese, finely grated

  • 2 garlic cloves, whole

  • 2 tsp salt

  • ½ tsp Black pepper


  • 1.

    Mix all ingredients in air tight jar. Shake well. Set in fridge for at least 1 hour before using. Remove garlic cloves.

  • 2.

    (Adjust the dressing seasoning to taste, I make it without measurements, this is how I evaluated the measurements would be)

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 281kj
  • Fat Total 27g
  • Saturated Fat 5g
  • Protein 3g
  • Carbohydrate 6g
  • Sugar 4g
  • Sodium 167mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Dressing can be kept in fridge maximum for 2-3 week to be used whenever needed.

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