Recipe - Don Mauers Ranch-Style Salad Dressing

Three fourths cup Nonfat sour cream
Three fourths cup Lowfat mayonnaise
One half cup Lowfat buttermilk
1 tablespoon Fresh lemon juice
2 tablespoon Red wine vinegar
1 Garlic clove; mashed to a
paste
2 One fourth teaspoon Worcestershire sauce
1 One half teaspoon Chopped chives
1 One half teaspoon Minced shallot
1 One half teaspoon Dijon mustard
One half teaspoon Celery seed

1. Add all the ingredients to a small stainless steel or ceramic bowl and
whisk together well. Refrigerate prepared dressing for at least one hour to
allow the flavors to blend. Makes 1 pint.

LeanTip: If the dressing is too thick, thin with water to desired
consistency.

PER 2 tablespoons: Calories: 37.9 (22.9% from fat); Fat: 0.96 grams (trace
of saturated fat); Protein: 1.1 gram; Carbohydrates: 5.8 grams;
Cholesterol: 2 mgs Sodium: 142 mgs.

REF: 1998, Capitol Broadcasting Company, Raleigh, NC.

Notes: http://www.wraltv.com/features/lean January 26, 1998 "Supermarket
lowfat dressings are only a partial solution since their flavors can be
flat and the texture is gummy. What do I do? I turn to my own dressing. It
is ready in a flash and keeps well. I'm in control of the ingredients and
use the freshest I can find. My dressing has a little more than half the
calories and just onesixth of the fat of the fullfat version. This
dressing not only makes a salad sing, but makes a dandy dip for fresh
vegetables."

Hanneman 1998 June

Recipe by: WRAL © 1997 Don Mauer: Lean & Lovin' It

Posted to EATLF Digest by Kitpath phannema@wizard.ucr.edu on Jun 14,
1998, converted by MM_Buster v2.0l.