|
|
|
|
 |
|
|
| Tarragon-Vanilla Salad Dressing Recipe |
Category: Sauce / Salads
Rating:
N/A
Servings: About
|
|
|
Ingredients
1 1/2 teaspoon crushed garlic
1 teaspoon dijon-style mustard
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
2 tablespoon chopped fresh parsley
1 1/2 teaspoon sugar
1/2 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 dash tabasco sauce or
1 fresh chile; minced, to taste
1 dash freshly ground pepper
1 cup buttermilk
1 cup nonfat or low-fat plain yogurt
Cooking Directions:
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
salads,sauce
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
