Club forest parmesan black olive salad dressing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Cracked black pepper |
| ¼ | teaspoon | Lemon pepper |
| ¼ | teaspoon | Celery salt |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | Hot pepper sauce |
| ¼ | teaspoon | Worcestershire sauce |
| 1 | pinch | Cayenne pepper |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Onion powder |
| ⅛ | cup | Red wine vinegar |
| 1½ | teaspoon | Freshly squeezed lemon juice |
| ¼ | cup | Sour cream |
| 1½ | cup | Good-quality mayonnaise |
| 2 | tablespoons | Diced black olives |
| 6 | tablespoons | Grated Parmesan cheese |
| 2 | tablespoons | Freshly shredded Parmesan cheese |
| 2 | tablespoons | Buttermilk; (about) |
Directions
Using wire whisk or food processor, combine seasonings with vinegar and lemon juice. Mix well.
Add sour cream and mayonnaise; mix to combine. Add olives and cheeses; mix to combine. Gradually add buttermilk until dressing reaches a thick but pourable consistency. Makes 8 to 10 servings, about 2½ cups dressing.
Note: Unused dressing stays well refrigerated for up to about 1 ½ weeks.
After refrigeration, dressing will become thicker. Thin before serving by whisking in a little additional buttermilk.
NOTES : From: Resturant Recipe
Posted to recipelu-digest by Aquasea221 <Aquasea221@...> on Mar 1, 1998