Name: Club Forest Parmesan Black Olive Salad Dressing
Ingredients: 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)

CATEGORY	CUISINE	TAG	YIELD
Dairy		Salad, Dressings	1	Servings

INGREDIENTS

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)

INSTRUCTIONS

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 <Aquasea221@aol.com> on Mar 1, 1998

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