Free Recipe Parmesan-Peppercorn Ranch Salad Dressing
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Parmesan-Peppercorn Ranch Salad Dressing Recipe
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
Parmesan-Peppercorn Ranch Salad Dressing Preparation
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
Cooking Temperature:
Recipe Serves: 8
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