Category: Salads

3/4 cup Lowfat buttermilk

1/4 cup Nonfat sour cream, or lowfat

2 tbsp Fat-free mayonnaise

2 tbsp Parmesan cheese

1/2 tsp Dried parsley, crumbled

1/2 tsp Dried chives

1/4 tsp Dried oregano, crumbled

1/4 tsp Garlic powder

1/8 tsp Salt

1/8 tsp Black pepper

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 <phannema@wizard.ucr.edu> on Mar 09, 1998