Mother Earth Living

Cooking with Vanilla: Tarragon-Vanilla Salad Dressing

By Madalene Hill and Gwen Barclay
December/January 1995
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Makes about 2 1/2 cups

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 crudités or steamed artichoke leaves. It may be prepared with low-fat mayonnaise instead of yogurt for a richer flavor.

• 1 1/2 teaspoons crushed garlic
• 1 teaspoon dijon-style mustard
• 1 tablespoon each chopped fresh tarragon, oregano, and basil
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• Dash Tabasco sauce or 1 fresh chile, minced, to taste
• Dash freshly ground pepper
• 1 cup buttermilk
• 1 cup nonfat or low-fat plain yogurt

1. In a medium bowl, combine all the ingredients, whisking until smooth. Adjust the seasoning with additional salt and/or lemon juice. Refrigerate until needed.

2. The flavor improves on standing. The dressing will keep for up to a week.


Madalene Hill and Gwen Barclay are a well-known pair of longtime chefs and herb gardeners who make their home in the tiny town of Round Top in central Texas.

Click here for the main article,  Cooking with Vanilla .








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