| 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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