Tarragon-vanilla Salad Dressing Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Crushed garlic,
1 tsp: Dijon-style mustard,
1 tbsp: Chopped fresh tarragon,
1 tbsp: Chopped fresh oregano,
1 tbsp: Chopped fresh basil,
2 tbsp: Chopped fresh parsley,
1 1/2 tsp: Sugar,
1/2 tsp: Vanilla extract,
1 tbsp: Fresh lemon juice,
1/2 tsp: 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,
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 Barclays "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
Source from luhu.jp
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 Barclays "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
Source from luhu.jp