Free Recipe Tarragon-Vanilla Salad Dressing
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Tarragon-Vanilla Salad Dressing Recipe
1-1/2 ts Crushed garlic
1 ts Dijon-style mustard
1 tb Chopped fresh tarragon
1 tb Chopped fresh oregano
1 tb Chopped fresh basil
2 tb Chopped fresh parsley
1-1/2 ts Sugar
1/2 ts Vanilla extract
1 tb Fresh lemon juice
1/2 ts Salt
1 ds Tabasco sauce or
1 Fresh chile; minced, to
-taste
1 ds Freshly ground pepper
1 c Buttermilk
1 c Nonfat or low-fat plain
-yogurt
Tarragon-Vanilla Salad Dressing Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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