| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Mc-recipe, Xtras, Lowfat |
16 |
Servings |
INGREDIENTS
| 3/4 |
c |
Nonfat sour cream |
| 3/4 |
c |
Lowfat mayonnaise |
| 1/2 |
c |
Lowfat buttermilk |
| 1 |
tb |
Fresh lemon juice |
| 2 |
tb |
Red wine vinegar |
| 1 |
|
Garlic clove; mashed to a paste |
| 2 1/4 |
ts |
Worcestershire sauce |
| 1 1/2 |
ts |
Chopped chives |
| 1 1/2 |
ts |
Minced shallot |
| 1 1/2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Celery seed |
INSTRUCTIONS
1. 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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