---------- Recipe via Meal-Master (tm) v8.02
  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
       1 ds Freshly ground pepper
       1 c  Buttermilk
       1 c  Nonfat or low-fat plain
   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