Parmesan-peppercorn ranch salad dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Lowfat buttermilk |
| ¼ | cup | Nonfat sour cream; or lowfat |
| 2 | tablespoons | Fat-free mayonnaise |
| 2 | tablespoons | Parmesan cheese |
| ½ | teaspoon | Dried parsley; crumbled |
| ½ | teaspoon | Dried chives |
| ¼ | teaspoon | Dried oregano; crumbled |
| ¼ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
Directions
INTRO: Makes 1 cup. Salad dressing or dip for raw vegetables. VARIATION: try other peppercorn: pink, or green, etc.
Combine all ingredients in a medium bowl, stirring gently with a whisk. For the best flavor, refrigerate, covered, for at least 30 minutes before serving. Dressing can be refrigerated in an airtight container for up to 5 days. PER 2 TBS 27½% cff: 24 cals; 1 g fat; 2g prot; 3g carb; 2mg chol; 124 mg sod.
CAUTION: If you want to use fresh herbs, wash them well and spin them dry; use the dressing the same day. Do not store more than 24 hrs.
>Recipe from American Heart Association's Low-Fat, Low-Cholesterol Cookbook (2nd ed) Random House.
Recipe by: American Heart Assn. (1997) 2nd Ed.
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 09, 1998