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Title: Club Forest Parmesan Black Olive Salad Dressing Categories: Salad, Dressings Yield: 1 Servings 1 1/2 ts Cracked black pepper 1/4 ts Lemon pepper 1/4 ts Celery salt 1/8 ts Salt 1/4 ts Hot pepper sauce 1/4 ts Worcestershire sauce 1 pn Cayenne pepper 1/4 ts Garlic powder 1/4 ts Onion powder 1/8 c Red wine vinegar 1 1/2 ts Freshly squeezed lemon juice 1/4 c Sour cream 1 1/2 c Good-quality mayonnaise 2 tb Diced black olives 6 tb Grated Parmesan cheese 2 tb Freshly shredded Parmesan -cheese 2 tb Buttermilk; (about) Using wire whisk or food processor, combine seasonings with vinegar and lemon juice. Mix well. Add sour cream and mayonnaise; mix to combine. Add olives and cheeses; mix to combine. Gradually add buttermilk until dressing reaches a thick but pourable consistency. Makes 8 to 10 servings, about 2 1/2 cups dressing. Note: Unused dressing stays well refrigerated for up to about 1 1/2 weeks. After refrigeration, dressing will become thicker. Thin before serving by whisking in a little additional buttermilk. NOTES : From: Resturant Recipe Posted to recipelu-digest by Aquasea221 |