Parmesan-Peppercorn Ranch Salad Dressing
Categories: *amer heart | SaladsServes: 8 Servings
Ingredients:
- 3/4 c Lowfat buttermilk
- 1/4 c Nonfat sour cream; or lowfat
- 2 tb Fat-free mayonnaise
- 2 tb Parmesan cheese
- 1/2 ts Dried parsley; crumbled
- 1/2 ts Dried chives
- 1/4 ts Dried oregano; crumbled
- 1/4 ts Garlic powder
- 1/8 ts Salt
- 1/8 ts Black pepper
Instructions:
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 27.5% 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
1998
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