1 1/2 tsp Crushed garlic
1 tsp Dijon-style mustard
1 tbsp Chopped fresh tarragon
1 tbsp Chopped fresh oregano
1 tbsp Chopped fresh basil
2 tbsp Chopped fresh parsley
1 1/2 tsp Sugar
1/2 tsp Vanilla extract
1 tbsp Fresh lemon juice
1/2 tsp Salt
1 dash Tabasco sauce or
1 Fresh chile, minced, to taste
1 dash Freshly ground pepper
1 cup Buttermilk
1 cup Nonfat or low-fat plain yogurt
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In a medium bowl, combine all ingredients, whisking until smooth. Adjust the seasoning with additional salt and/or lemon juice. Refrigerate until needed. The flavor improves on standing. The dressing will keep for up to a week.
Yield: About 2 1/2 cups.
Hill and Barclay write: "This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves. It may be prepared with low-fat mayonnaise instead of yogurt for a richer flavor."
From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec. 1995/Jan. 1996, Vol. 8, No. 2. Pg. 39. Electronic
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