Parmesan-peppercorn Ranch Salad Dressing
| 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 | T | Fat-free mayonnaise |
| 2 | T | Parmesan cheese |
| 1/2 | t | Dried parsley, crumbled |
| 1/2 | t | Dried chives |
| 1/4 | t | Dried oregano, crumbled |
| 1/4 | t | Garlic powder |
| 1/8 | t | Salt |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 3mg
Sodium: 105.8mg
Potassium: 39.4mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: 1.4g
Protein: 1.3g