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Ingredientes
- 3/4 c. buttermilk
- 1/4 c. lowfat sour cream
- 2 Tbsp. mayonnaise
- 2 Tbsp. Parmesan cheese
- 1/2 tsp dry parsley, crumbled
- 1/2 tsp dry chives
- 1/4 tsp dry oregano, crumbled
- 1/4 tsp garlic pwdr
- 1/4 tsp salt
- 1/8 tsp black pepper
Direcciones
- Salad dressing or possibly dip for raw vegetables.
- VARIATION: try other peppercorn: pink, or possibly green, etc. (McCormick puts out a nice mix - Peppercorn Medley Grinder.)
- Combine all ingredients in a medium bowl, stirring gently with a whisk. For the best flavor, chill, covered, for at least 30 min before serving. Dressing can be refrigerated in an airtight container for up to 5 days.
- If using fresh herbs, wash them well and spin them dry; use dressing the same day.
- Low fat mayonnaise, etc., may be substituted.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 285g | |
| Calories 438 | |
| Calories from Fat 346 | 79% |
| Total Fat 39.21g | 49% |
| Saturated Fat 12.6g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1120mg | 47% |
| Potassium 396mg | 11% |
| Total Carbs 11.89g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 11.2g | 7% |
| Protein 11.33g | 18% |
