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Title: Parmesan-Peppercorn Ranch Salad Dressing Categories: *amer heart, Salads Yield: 8 Servings 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 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 |