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Place all ingredients in a blender. Blend until well mixed. Refrigerate for
at least one day. Best if made three days prior to use. Use as dressing or
dip for romaine leaves.
1/2 c Buttermilk
1/2 c Nonfat yogurt
1/4 c Freshly grated parmesan
-cheese
1/4 c Lemon juice
2 Shallot; chopped
3 Cloves garlic; minced
3 Filets anchovies; minced
2 ts Lemon peel; grated
1 ds Lea and Perrins
-Worchestershire Sauce; to
-taste
1 servings