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Pesto Parmesan Peppercorn Dressing {Low fat}

Pesto Parmesan Peppercorn Salad Dressing ~ Sumptuous Spoonfuls #homemade #healthy #salad #dressing #recipe

I’ve noticed this summer at work there have been a lot of people bringing salads for lunch, but they don’t seem very thrilled about eating them. This seems strange to me. It appears that most people think of salads as something you SHOULD eat, not something they LIKE to eat. My mother told me that there was a time, as a child, when I didn’t like salads. There was apparently an entire year (that I don’t remember) when she put a little salad on my plate every single day and every single day I refused to eat it, but I don’t have any clear memories of this at all. In my mind, I have always loved salads. Once I discovered how to give a salad flavor and crunch, texture and color, my salads have become my favorite palate for my creativity. I always make my own dressings too … it’s SO easy to make salad dressing once you know how! I am always discovering new flavors and ideas for dressings.

I use cheese a lot in my salads to add a contrasting flavor and texture, but this is the first time I’ve tried putting cheese IN the dressing. I don’t know why this never occurred to me before, but it was brilliant! I shared the dressing with one of my work friends who was bored with her salad and she LOVED it. I hadn’t blogged the recipe yet, so I jotted it down on a piece of paper for her.

I used my mixed herb pesto in this dressing, but you can use any pesto you like. Try a cilantro pesto or pesto rosso for a different spin on flavors. You don’t necessarily have to use this as a salad dressing — it also makes a great dip for veggies or crackers too.

Pesto Parmesan Peppercorn Dressing {Low fat}

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: About 3/4 cup of dressing

Serving Size: 2 - 4 Tablespoons

Pesto Parmesan Peppercorn Dressing {Low fat}


  • 1/2 cup nonfat Greek yogurt
  • 1 teaspoon pesto (I used my Mixed Herb Pesto)
  • 1 Tablespoon olive oil
  • 1 - 2 Tablespoons low fat milk
  • 1/4 teaspoon salt
  • 1/4 cup finely shredded parmesan cheese
  • 1 teaspoon champagne or other white wine vinegar
  • 1/4 - 1/2 teaspoon fresh ground black pepper (or more, to taste)


  1. In a small bowl, gently whisk all ingredients together until smooth. Add more black pepper if desired. Use as a salad dressing or dip for veggies. Refrigerate leftovers in an airtight container.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Pesto Parmesan Peppercorn Salad Dressing ~ Sumptuous Spoonfuls #homemade #healthy #salad #dressing #recipe

This recipe was shared at Weekend PotluckWhat to Do WeekendsMunching MondaysTuesday’s Table and Treasure Box Tuesdays.

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5 Responses

  1. I found this lovely recipe on the Weekend Potluck link party and thought I’d stop by. I am currently doing a call out for no-bake recipes (and especially dressings and sauces) on my recipe link party, The Yuck Stops Here and would love it if you would bring this recipe and any of your other no-bake favorites to the party! The party starts tonight (Tuesday) at 8pm ET and can be found on my blog, Hot Momma’s Kitchen Chaos. I hope to see you there! HUGS

    July 29, 2014 at 5:46 am

  2. YUM- this sounds delicious! I totally agree with you, a great dressing can turn an ordinary salad into something extraordinary!

    July 30, 2014 at 8:08 am

    • Ann

      It does! And it’s SO easy to make.

      July 31, 2014 at 7:50 pm

  3. wendyb964

    Incredibly awesome! The second time I doubled the recipe and omitted the milk to use as a dip. Her tzatziki is also killer. Forget bottled dressings filled with ingredients longer than 3 syllables. Full disclosure: much of my protein is from dairy especially homemade yogurt strained for 6-10 hours.

    August 1, 2014 at 6:58 pm

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