CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Dairy, Grains | Lowfat, Mc-recipe, Xtras | 16 | Servings |
INGREDIENTS
3/4 | c | Nonfat sour cream |
3/4 | c | Lowfat mayonnaise |
1/2 | c | Lowfat buttermilk |
1 | T | Fresh lemon juice |
2 | T | Red wine vinegar |
1 | Garlic clove, mashed to a | |
paste | ||
2 1/4 | t | Worcestershire sauce |
1 1/2 | t | Chopped chives |
1 1/2 | t | Minced shallot |
1 1/2 | t | Dijon mustard |
1/2 | t | Celery seed |
INSTRUCTIONS
Add all the ingredients to a small stainless steel or ceramic bowl and whisk together well. Refrigerate prepared dressing for at least one hour to allow the flavors to blend. Makes 1 pint. LeanTip: If the dressing is too thick, thin with water to desired consistency. PER 2 tablespoons: Calories: 37.9 (22.9% from fat); Fat: 0.96 grams (trace of saturated fat); Protein: 1.1 gram; Carbohydrates: 5.8 grams; Cholesterol: 2 mgs Sodium: 142 mgs. REF: 1998, Capitol Broadcasting Company, Raleigh, NC. Notes: http://www.wraltv.com/features/lean January 26, 1998 "Supermarket low-fat dressings are only a partial solution since their flavors can be flat and the texture is gummy. What do I do? I turn to my own dressing. It is ready in a flash and keeps well. I'm in control of the ingredients and use the freshest I can find. My dressing has a little more than half the calories and just one-sixth of the fat of the full-fat version. This dressing not only makes a salad sing, but makes a dandy dip for fresh vegetables." Hanneman 1998 June Recipe by: WRAL © 1997 Don Mauer: Lean & Lovin' It Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 14
Calories From Fat: 1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 105mg
Potassium: 129.4mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.8g
Protein: <1g