Recipe - Ld`s Creamy Green Dressing

1 cup Vegetable oil
2 tablespoon Cider vinegar or fresh lemon
juice
1 teaspoon Honey or 2 tablespoons apple
juice
5 Spinich leaves; (to 6)
2 tablespoon Chopped fresh parsley
1 teaspoon Fresh basil; (OR 1/4
teaspoon dried)
1 teaspoon Fresh marjoram; (OR 1/4
teaspoon dried)
One half teaspoon Salt
1 Garlic clove; pressed
1 cup Buttermilk

1. Blend all of the ingredients, except the buttermilk, for one minute.
While the blender is running, slowly pour in the buttermilk. As soon as the
dressing thickens, turn off the blender or the dressing will separate and
become runny. It should be thick and creamy. Chill at least 30 minutes so
the flavors have a chance to meld.

2. Other herbs can be used to vary this dressing. Dill, tarragon, oregano,
a dab of Dijon mustard, and freshly ground black pepper are all possible
additions or substitutions. Fresh herbs in season are always our choice
when available. Yogurt or sour cream may be substituted for the buttermilk.
However, buttermilk makes the most creamy and stable (nonseparating)
dressing.

3. Refrigerated and tightly covered, it will stay fresh for up to a week.
If the dressing separates, reblend.

Recipe by: New Recipes From Moosewood Restaurant

Posted to MCRecipe Digest V1 #980 by Badams adamsfmle@sprintmail.com on
Jan 03, 1998