Parmesan-Pepper Dressing

1. Put the lemon juice, Parmesan, garlic, milk, and worcestershire sauce in a food processor, and pulse until the mixture is fairly smooth.

2. With the machine running, add the oil slowly until the dressing is emulsified.

3. Add the salt, pepper, oregano, and parsley, and pulse twice to blend.

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Nutrient	Quantity
Total fats	224.3617 g
Protein	36.6717 g
Carbohydrates	46.4274 g
Energy	2311.2725 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.8201 g
Water	182.2655 g
Aspartic acid	0.3982 g
Calcium, Ca	853.2358 mg
Lutein + zeaxanthin	496.577 g
Fiber, total dietary	1.9998 g
Fatty acids, total saturated 22:0	0.2786 g
Carotene, beta	439.8657 g
Niacin	0.6159 mg
Vitamin A, RAE	123.2598 g
Arginine	0.1361 g
Riboflavin	0.288 mg
Tocopherol, beta	0.2376 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0258 g
Fatty acids, total saturated 20:1	0.7326 g
Glutamic acid	0.9281 g
Sodium, Na	1038.1593 mg
Fatty acids, total saturated 16:1 undifferentiated	2.802 g
Total lipid (fat)	224.3617 g
Manganese, Mn	0.3208 mg
Fructose	0.7075 g
Proline	0.4632 g
Fatty acids, total saturated 16:0	26.4838 g
Fatty acids, total saturated 8:0	0.1375 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0073 g
Sucrose	0.2898 g
Choline, total	35.7497 mg
Sugars, total	9.6613 g
Serine	0.2562 g
Fatty acids, total saturated 10:0	0.205 g
Fatty acids, total saturated 18:0	5.173 g
Vitamin B-6	0.1934 mg
Selenium, Se	39.4423 g
Ash	6.6337 g
Vitamin D	2.44 IU
Menaquinone-4	1.22 g
Fatty acids, total saturated 18:1 undifferentiated	155.9894 g
Pantothenic acid	0.6091 mg
Phenylalanine	0.2285 g
Copper, Cu	0.1132 mg
Betaine	1.3444 mg
Thiamin	0.1277 mg
Retinol	86.1567 g
Methionine	0.1094 g
Iron, Fe	7.2822 mg
Carbohydrate, by difference	46.4274 g
Phosphorus, P	681.425 mg
Folate, total	57.6108 g
Tocopherol, gamma	2.6411 mg
Fatty acids, total saturated 4:0	0.2211 g
Lycopene	0.23 g
Alanine	0.1674 g
Cholesterol	28.2 mg
Valine	0.2883 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	21.3691 g
Glycine	0.1072 g
Carotene, alpha	0.7947 g
Glucose (dextrose)	0.6637 g
Fatty acids, total saturated 14:0	0.7661 g
Zinc, Zn	3.0684 mg
Isoleucine	0.2253 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.215 g
Fatty acids, total polyunsaturated	23.1912 g
Fatty acids, total saturated 14:1	0.0014 g
Fatty acids, total polyunsaturated 17:1	0.27 g
Leucine	0.4154 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	1024.1212 IU
Folate, DFE	57.6108 g
Tryptophan	0.059 g
Vitamin C, total ascorbic acid	34.5207 mg
Phytosterols	484.888 mg
Galactose	0.0062 g
Fatty acids, total polyunsaturated 18:1 c	0.0312 g
Fatty acids, total saturated 20:0	0.8942 g
Fatty acids, total saturated 6:0	0.1684 g
Lactose	6.161 g
Tyrosine	0.2147 g
Vitamin B-12	1.429 g
Vitamin K (phylloquinone)	275.9482 g
Fatty acids, total saturated	34.6855 g
Histidine	0.1266 g
Fatty acids, total monounsaturated	159.7993 g
Threonine	0.1853 g
Folate, food	57.6108 g
Fatty acids, total polyunsaturated 17:0	0.0475 g
Vitamin D (D2 + D3)	0.122 g
Cryptoxanthin, beta	3.1075 g
Vitamin D3 (cholecalciferol)	0.122 g
Vitamin E (alpha-tocopherol)	31.8262 mg
Magnesium, Mg	62.4632 mg
Lysine	0.3537 g
Potassium, K	846.5508 mg
Cystine	0.0292 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	0.5 cup	74.42	5.8316	3.9894
Salt	0.5 teaspoon	0	0	0
Lemon juice	0.25 cup	13.42	4.209	0.1464
Olive oil	1 cup	1909.44	0	216
Parmesan cheese	1 cup	296	32	4
Parsley	2 tablespoons	2.736	0.4811	0.06
Oregano	1 tablespoon	7.95	2.0676	0.1284
Worcestershire sauce	1 teaspoon	4.42	1.1027	0
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	1	0	0	0