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Tarragon-Vanilla Salad Dressing

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.

Yields:2 servings
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Recipe Cooking TimePreparation10 minutes
Cooking0 minutes
Ready In10 minutes

Ingredients

1 1/2 teaspoon garlic crushed
1 teaspoon prepared mustard dijon-style
1 tablespoon tarragon fresh, chopped
1 tablespoon oregano fresh, chopped
1 tablespoon basil fresh, chopped
2 tablespoons parsley leaves fresh, chopped
1 1/2 teaspoon sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice fresh
1/2 teaspoon salt
1 x red hot pepper sauce (eg. Tabasco) tabasco sauce, to taste, or 1 chile, fresh, minced
1 x black pepper freshly ground, to taste
1 cup buttermilk
1 cup yogurt, plain nonfat, or low-fat, plain, or low-fat mayonnaise

Directions

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.

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KBcook

Member Review

*****

Peanut Butter Oatmeal Chocolate Chip Cookies

This is a new twist on an old standby...the oatmeal raisin cookie. The subtitution of chocolate chips for the raisins makes them richer and the 1/2 cup of peanut butter makes them positively decadent. Still a "healthy" cookie, but Oh the Joy! and still so easy.

Reviewed by KBcook

 
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