![]() ![]() |
Welcome to RecipeSource!RecipeSource is the new home of
SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. |
---------- Recipe via Meal-Master (tm) v8.02 Title: TARRAGON-VANILLA SALAD DRESSING Categories: Companion, Harned 1995, Herb/spice, Salads, Sauces Yield: 1 batch 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 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 ----- Plain Text Version of This Recipe for Printing or Saving | |
Copyright ©1995-2000 SOAR. ©2001-2017 RecipeSource. All Rights Reserved. All trademarks are the property of their respective owners. |