| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Companion, Harned 1995, Herb/spice, Salads, Sauces | 1 | Batch | |
INGREDIENTS
| 1 1/2 | ts | Crushed garlic |
| 1 | ts | Dijon-style mustard |
| 1 | tb | Chopped fresh tarragon |
| 1 | tb | Chopped fresh oregano |
| 1 | tb | Chopped fresh basil |
| 2 | tb | Chopped fresh parsley |
| 1 1/2 | ts | Sugar |
| 1/2 | ts | Vanilla extract |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Salt |
| 1 | ds | Tabasco sauce or |
| 1 | Fresh chile; minced, to taste | |
| 1 | ds | Freshly ground pepper |
| 1 | c | Buttermilk |
| 1 | c | Nonfat or low-fat plain yogurt |
INSTRUCTIONS
In a medium bowl, combine all ingredients, whisking until smooth. Adjust the seasoning with additional salt and/or lemon juice. Refrigerate until needed. The flavor improves on standing. The dressing will keep for up to a week. Yield: About 2 1/2 cups. Hill and Barclay write: "This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves. It may be prepared with low-fat mayonnaise instead of yogurt for a richer flavor." From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec. 1995/Jan. 1996, Vol. 8, No. 2. Pg. 39. Electronic From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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