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Tarragon-Vanilla Salad Dressing

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Submitted by TOUCAN

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.

YIELD

2 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

1 ½ 7.5
TEASPOON ML GARLIC
crushed
1 5
TEASPOON ML PREPARED MUSTARD
dijon-style
1 15
TABLESPOON ML TARRAGON LEAVES
fresh, chopped
1 15
TABLESPOON ML OREGANO
fresh, chopped
1 15
TABLESPOON ML BASIL
fresh, chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
1 ½ 7.5
TEASPOON ML SUGAR
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 15
TABLESPOON ML LEMON JUICE
fresh
½ 2.5
TEASPOON ML SALT
1 1
X X RED HOT PEPPER SAUCE
tabasco sauce, to taste, or 1 chile, fresh, minced *
1 1
X X BLACK PEPPER
freshly ground, to taste *
1 237
CUP ML BUTTERMILK
1 237
CUP ML YOGURT, PLAIN
nonfat, or low-fat, plain, or low-fat mayonnaise

Directions

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 2½ cups.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 156 32% from fat
 % Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 808mg 34%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 19g
Vitamin A 15% Vitamin C 20%
Calcium 35% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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