| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Not, Sent | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Cider vinegar |
| 3/4 | c | Chicken broth |
| 3/4 | t | Sugar |
| 3/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 1/2 | c | Olive oil |
| 1 | Garlic clove, peeled/cut in | |
| 1/3's | ||
| 1/3 | c | Grated Parmesan cheese |
| 2 | T | Light mayonnaise |
| 2 | T | Reduced fat sour cream |
INSTRUCTIONS
Whisk vinegar, broth, sugar, salt and pepper in a bowl to mix, then whisk in oil until blended. Pour 1 cup into a blender. Pour rest through a funnel into a narrow-necked bottle. Thread garlic onto a toothpick and add to bottle (pick keeps garlic in bottle when pouring). Cover and refrigerate. Shake before using. Add cheese, mayonnaise and sour cream to blender and process until blended. Pour into a jar with a tight-fitting lid and refrigerate. MC Formatting by taillon@access.mountain.net Recipe by: Woman's Day 3-4-97 Posted to EAT-L Digest 23 Feb 97 by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Feb 22, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 538
Calories From Fat: 513
Total Fat: 58g
Cholesterol: 8.6mg
Sodium: 511.9mg
Potassium: 65.4mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: 2.9g