Recipe - Parmesan-Peppercorn Ranch Salad Dressing

Three fourths cup Lowfat buttermilk
One fourth cup Nonfat sour cream; or lowfat
2 tablespoon Fatfree mayonnaise
2 tablespoon Parmesan cheese
One half teaspoon Dried parsley; crumbled
One half teaspoon Dried chives
One fourth teaspoon Dried oregano; crumbled
One fourth teaspoon Garlic powder
1/8 teaspoon Salt
1/8 teaspoon Black pepper

INTRO: Makes 1 cup. Salad dressing or dip for raw vegetables. VARIATION:
try other peppercorn: pink, or green, etc.

Combine all ingredients in a medium bowl, stirring gently with a whisk. For
the best flavor, refrigerate, covered, for at least 30 minutes before
serving. Dressing can be refrigerated in an airtight container for up to 5
days. PER 2 TBS 27.5% cff: 24 cals; 1 g fat; 2g prot; 3g carb; 2mg chol;
124 mg sod.

CAUTION: If you want to use fresh herbs, wash them well and spin them dry;
use the dressing the same day. Do not store more than 24 hrs.

Recipe from American Heart Association's LowFat, LowCholesterol Cookbook
(2nd ed) Random House.

Recipe by: American Heart Assn. (1997) 2nd Ed.

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 09,
1998