Name: Parmesan-Peppercorn Ranch Salad Dressing
Ingredients: 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

Why do I carry on this business, or why am I engaged in this trade or profession? In most instances the answer would be, “I am engaged in my earthly calling so that I may support myself and my family.” Here is the chief error that causes almost all the other errors by children of God concerning their calling. To be engaged in a business merely to obtain the necessities of life for ourselves and family is not scriptural. We should work because it is the Lord’s will concerning us” (Eph. 4:28).

George Muller

CATEGORY	CUISINE	TAG	YIELD
Dairy	American	*amer heart, Salads	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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