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I love football season, you guys. I love watching my favorite teams, I love fighting with my husband because we like rival teams, and I love love love that my girls love it all too. More often than not, we’re home-tailgating, because we have a nice big TV, all the space to move around, and of course, we can eat whatever I make, which is usually deliciously easy things like Red Baron pizza, and this super delish Restaurant Style House Salad with Creamy Parmesan Dressing.
It’s such a quick meal to set up, because the pizzas are ready in about 20 minutes, and the salad comes together in five, and all I have to do with the Edwards pie is pull it out of the freezer to thaw! SO EASY.
I don’t want to spend all day in the kitchen when I could be watching my team destroy my husband’s, so pulling out the Red Baron pizza is a must. For serious. I swear they have the perfect crust, because they are never too thick or too thin, and they have the best crunch. One bite and the whole family is asking for more! Ha ha ha!
I picked up my Red Baron pizzas at Walmart, and if you notice in the above picture, there is a super cool Tailgate at Your Place Sweepstakes going on! Whoop whoop! Basically all you need to do is grab a pizza with the promo on the box, find the special code, and enter it HERE to see if you’ve won! Again, SO EASY. I like easy. There are FIVE Grand Prize winners, and tons of Instant Win prizes up for grabs, so be sure to check out all the deets, because you know you wanna win! I know I wanna win. Fo realz.
Now, let’s talk about this salad. It’s the perfect complement to some Red Baron pizza, and it’s literally super easy. The dressing is key. I am drooling just thinking about it. The only thing you have to be careful of, is using too many kalamata olives in the dressing, cause it will overwhelm all the other flavors. Traditionally you should use anchovy paste, but no, not going there. So a single kalamata olive will do.
And with only four ingredients in the salad itself, it whips together in less than five minutes. Put it together while the pizzas are baking, and try not to eat the whole bowl before they’re done baking, ha ha ha.
Shall we? Tell me what your fave home-tailgating traditions are!
Ingredients
For the Dressing
- ½ C Mayonnaise
- 1 C Buttermilk
- 2 C Grated Parmesan
- 2 Tbsp Olive Oil
- 1 Tbsp White Wine
- 1 Tbsp Tarragon
- 1 Garlic Clove
- 1 Kalamata Olive
For the Salad
- 1 Head Romaine Lettuce torn into small pieces
- 1 Cup Carrots very thinly sliced
- ¼ C Kalamata Olives
- 3 Pepperoncini Peppers
Instructions
- Place all the dressing ingredients in a blender and pulse until smooth and creamy.
- In a large bowl, combine the romaine lettuce, carrots, and olives, and toss with roughly ½ cup* of the dressing. Top with the pepperoncini and serve immediately.
Notes
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Marianne Meyers says
I have not made this yet. I will be making it in a couple of days but can you tell me what type of olive oil that you prefer to use, extra virgin, regular olive oil or light olive oil. I am not concerned with the nutritional values, only what kind Carrabbas uses.
Thank you from Indiana,
Marianne M.
Esmeralda says
I thought it was similar to carabas it was delicious!
Jo Ann says
No, this is not Carrabbas Creamy Parmesan Dressing.
Tiffany says
I agree. I made it today and it is not the same. It wasn’t bad, but it was bad, but it wasn’t Carrabbas dressing.
Melanie says
I will have to try this dressing. I like different dressings! [client]